This recipe was inspired by the brats we enjoyed as part of the Milk-Can Supper we enjoyed a few months back. I think the result was very tasty and I’ll certainly make brats this way again.
Beer Steamed Bratwurst with Onions
Prep time: 10 minutes
Total time: 25-30 inutes
- 2 Tbsp. vegetable oil
- 3 lbs. fresh bratwurst
- 2 large onions, peeled and cut into 1/4″ half-moons
- 1 12 oz. bottle ale
- Heat the oil in a large pot over medium heat until shimmering. Add about half of the brats and brown on all sides. Transfer to a dish and repeat with the remaining brats.Cut the brats in half and set aside.
- Remove the pot from the heat and place a collapsible steamer basket in the bottom of the pot. Spread the onions on the steamer basket. Layer the halved brats over the onions. Pour the beer over everything.
- Cover the pot and return it to medium heat until the beer begins producing steam. Reduce the heat to low and steam the brats for 15 minutes.
- Check the temp. of the brats. If they’ve reached 160°F in the middle then they are good to go. If not cook for another minute or 2.
- Serve brats with the steamed onions in a bun, on a plate, with mustard or with what ever your heart desires.
I had lack of burners the night I made these so I cooked them to 155°F, dumped the brats and onions in a oven-safe dish, added a bit of the beer broth, covered it with foil and tossed it in the oven set to “keep warm (which is ~250°F for me). When dinner was ready 30 minutes later these were all set and ready to go.