08.01.19

Beer Bratwursts with Onions and Grilled Cabbage

Beer-braised bratwursts are something that I learned about from my husband’s family. My mother in law loves to make ‘beer brats’ when entertaining a large group of guests because it’s super easy to make and such a crowd pleaser! Typically they serve theirs on buns, hotdog style, with all of the onions, sauerkraut and mustard.  It’s delicious. 

Bratwurst is a type of German sausage, and of course it was brought over by German immigrants. It was then made popular in Wisconsin, which must be why my mother-in-law discovered it, as she is from the neighboring state of Iowa. 

When shopping at your grocery store, you might see bratwursts labeled “beer brats”. Don’t buy those. It’s way more beneficial to buy regular old bratwurst and simply beer them yourself. haha! Beer brats really couldn’t be any easier to make. Essentially, all you do is throw the bratwursts in a skillet with some onions and a bottle of your favorite beer and let is simmer away, uncovered, until the beer has evaporated. During the cooking time, the brats and the onions soak up the beer flavor for the most wonderful, juicy and savory flavor profile. 

I obviously ditched the bun and opted to serve my bratwursts alongside some beautiful grilled cabbage. You can absolutely ditch the cabbage and serve yours on a soft bun. You do you! Either way, a big platter of these beer bratwursts alongside the cabbage, onions, and mustards, is the perfect way to entertain guests this summer and heading into football season! Enjoy!

Beer Bratwursts with Onions and Grilled Cabbage

Serves: 6 people
Print
Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Ingredients

For the Beer Brats:

  • 2 tbsp avocado oil
  • 1 large yellow onion, cut in half and thinly sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 bratwurst sausages links, uncooked (about 2 pounds)
  • 1 bottle [11.2 ounces] beer (I use Hoegaarden, biere blanche)

For the Grilled Cabbage:

  • 1/2 head green cabbage, cut into wedges about 1/2 inch thick (I leave on the core to keep it together while grilling, you can eat around it)
  • 1/2 head purple cabbage, cut into wedges about 1/2 inch thick (see above)
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh lemon juice (about 1 lemon)

For Serving:

  • chives, chopped fine
  • grainy mustard
  • dijon mustard
  • 1/2 lemon, cut into wedges
  • 1/2 cup sauerkraut (optional)

Instructions

Prepare the Brats:

  • Heat a oil large skillet with tall sides (you can also use a pot) over medium-high heat. When hot, add the onions, salt and pepper and cook, stirring, until the onions are just tender, about 4 minutes.
  • Nestle the sausages into the onions and slowly pour the beer into the skillet. Cook, simmering, until the beer has completely evaporated and the sausages are cooked through, about 8 minutes, turning the sausages every 2 minutes throughout the cooking process. Transfer the sausages to a plate (you will be grilling them next) and remove the onions from the heat and cover to keep warm.

Grill the Cabbage and the Beer Bratwursts:

  • Place cabbage in a single layer across a platter or baking sheet. Brush both sides of the cabbage with the oil and season with salt and pepper.
  • Heat a grill over medium high heat (about 400 - 450 degrees F). When hot, gently place the the cabbage on the grill and cook, covered, until tender-- about 8 minutes total, turning halfway through.
  • Meanwhile, you will also want to grill the bratwursts until golden brown on both sides, 2-3 minutes a side.
  • One a large platter, plate the grilled cabbage and drizzle with 2 tablespoons of lemon juice. Plate the sausage alongside the cabbage and a bowl of the sauteed onions. Sprinkle the chives all over (optional). Serve with lemon wedges, and a side of your favorite grainy mustard and dijon mustard. You can also serve with sauerkraut, too, if desired!

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