Beer brats are easy to make and really hit the spot – my type of cooking with beer. Since college, I’ve looked forward to the release of Sam Adams Oktoberfest. It’s not going to top the charts of a beer geek’s list, but it’s a truly solid beer that will be in my fridge every year.
With this autumn beer release, cook these up on a Sunday for the football games. Munching on these after a Ravens victory made them all the sweeter.
How to Make Beer Brats
Ingredients
- 1 12 oz bottle Sam Adams Oktoberfest (and another 1 or 3 to drink)
- 4 links of bratwurst
- 1/2 sweet onion
- 4 hot dog buns
- Optional: ketchup, mustard, sauerkraut (should be required)
Process:
- Chop the onion into 1-2″ chunks
- Combine the onion, brats, and beer into a pot
- Bring mixture to a boil, then reduce to a simmer for 15 minutes
- Put the brats on a pre-heated grill for another 5 minutes
- Slap them in a bun, dress them up with condiments, and enjoy
Do you like beer brats? What beer did you use?
Chris Starr says
October 5, 2010 at 11:28 amEven without seeing this video I had planned on cooking up some Brats tonight. I like the white veal Brats if you can find them… mmm. I usually have trouble finding them since I’m in SC, but when I can get them WOW, what a flavor experience!
I cook mine exactly the same way… but ketchup is a sin! Mustard is the only way to go, w/ kraut or horseraddish! (doing my Pa Dutch ancestors proud).
Now I’m Hungry!
Josh says
October 5, 2010 at 11:32 amHow of the beer flavor do you get in the brat? Other than that, they look delicious.
Chris Starr says
October 5, 2010 at 11:36 amI think it’s a subtle beer flavor. My ex who didn’t drink beer, said she could taste it… but It doesn’t jump out at me. Although, when I cook them without beer, I miss it. Make sense?
Billy B. says
October 5, 2010 at 11:44 am@Chris White veal brats mmmm I’ll have to look for those. Probably healthier too. The brats are also great b/c you can wrap up the leftovers and have them for lunch the next day. One of these things fills me up for about 8 hours. Hey speaking of kraut, have you ever made your own? You strike me as someone who has given it a shot. I’m thinking about doing some fermented food articles on here.
@Josh Like Chris said, it is subtle, but you notice it. It has a background caramel flavor from the malt, which is why I think it’s important to use an all malt beer vs. something made with corn adjunct. Don’t go using a really expensive beer though. That’s why SA is great. It’s fairly cheap but still delivers flavor.
Jerry says
October 5, 2010 at 11:56 amA couple notes:
On Big Brew & Teach a Friend to Homebrew Days we do itthe opposite way, cook on grill & then move to a pan of boiling beer to keep them moist as the day goes on.
Making Kraut – try using IPA. One of our club members drains the premade kraut, puts that & IPA in crock pot & cooks for a day. I think making it from scratch with IPA would be better, but have not tried it yet.
Chris Starr says
October 5, 2010 at 1:15 pmHaven’t done homemade Kraut… thought about it… but then I have flashbacks to college. I lived in an area of Philly that had a high Korean population. They used to make Kimchi in the refridgerators… stunk up the whole quad of apartments! Landlord needed to replace the fridges when they moved out! Mrs Park did make some good spicy kimchi when it was done! Just smelled like “Death” in the process~! LOL That smell keeps me from trying kraut.
Heather Berz says
October 5, 2010 at 7:55 pmI’ll have to try the SA Octoberfest again. The first time I tried it was towards the end of a beer fest, so my senses were not all working at optimal levels. I’ll have to try it with the brats. Looks tasty!
Billy B. says
October 5, 2010 at 7:59 pm@Jerry Hmm flipped it around huh? I may have to try that. I wonder if that affects how much beer is absorbed. On the kraut, an IPA flavored kraut sounds right up my alley. Much easier than making your own too, but I still want to try that. This article sparked my interest in fermenting foods: http://su.pr/1DEyCE
@Chris Sounds traumatizing. Kimchi nightmares! Maybe you can see a hypnotist and zap that memory from your mind. All so you can make some kraut.
@Heather Haha yea the end of a beer fest is never a good time to really evaluate a beer. Octoberfest is easy drinking but flavorful. Not going to blow you away but is great to get a 6er of, and for making brats of course.
Mike says
October 5, 2010 at 8:34 pmGonna have to try this soon. It’s always good if you throw in some butter and black pepper with the beer…
Chris Starr says
October 5, 2010 at 11:14 pmDUDE! Butter & Black pepper IS ALWAYS KEY! I forget to post this in most recipes… sea salt (the real stuff) fresh ground black pepper, and at least a “pat” of real butter goes in anything! Ask me for fresh carrot, broccoli, or even corn… = butter. Herbs they change savory in carrot “eh a root”, to wow! Corn a sweet spice…. maybe marjoram… good all around fish / chicken “under-rated spice”
Broccoli a wild card maybe some lemon or lemon balm!
sea salt and fresh ground black pepper the key to everything~ brings out the “goodness”
JayZeis says
October 6, 2010 at 9:17 amI will definitely be making this, this weekend. We too were glad the ravens beat the steelers.
Max says
October 6, 2010 at 3:27 pmNice brats. but GRRRRR. Im from Pittsburgh and was really upset about that game. Although I do go to CU and am really pumped about beating Georgia!!
Billy B. says
October 7, 2010 at 1:25 pm@Mike and Chris Sea salt, butter, and black pepper = WIN. I put that on everything else why didn’t I put it in here? Good call guys.
@JayZeis Cool let us know how they turn out and if you did anything different with the recipe. I bet your town was pretty stoked after that game. I really didn’t think Joe would pull it off.
@Max Haha well at least CU won.The real test will be later this season when Big Ben is back. I’ll make some brats for that game too of course. Maybe they’re good luck.
Dad says
October 11, 2010 at 12:39 amErick just did your Brat post proud and had me over tonite to try them out with Kim and some of his buds. He used our local Legend Brewery Octoberfest and it was excellent! Nice job Erick and thanks for the idea Billy!
Billy B. says
October 11, 2010 at 4:34 pm@Dad You can always count on Erick to put these posts into action. Atta’ boy. Haven’t had the Legend Oktoberfest yet, but guess I will in a couple weeks.
Erick says
October 12, 2010 at 12:47 pmHey Billy Great recipe. I used the Legends octoberfest and they turned out great. I think the Malts in the octoberfest gave it a richer smokier flavor to the meat. I want to try the same recipe with Brooklyn Breweries East India Pale Ale. I’ll let you know how they turn out.
Tom Smillie says
October 26, 2010 at 12:50 amBilly,
My mom once slow boiled some brats in GLBC Edmund Fitzgerald for an hour. Normally, I use a cheaper beer and only boil for about 15-20 mins. After getting over the fact that she used one of the best Porters around for brats, I grilled them for less that 5 mins as not to break the skin. WOW!!! My mom sure knows what’s up. The best brats I’ve had…and you could really taste the beer.
Billy B. says
October 26, 2010 at 11:04 am@Tom Haha Mom is always right! Sometimes it’s hard to use a better beer for cooking, but once you taste the end result you won’t go back to Bud. A porter is a good idea. I’ll give that a shot. Thanks for the comment.