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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Beer-Braised Brats

Makes: 5 servings
Prep 15 mins Cook 25 mins
Beer-Braised Brats
  • 2  tablespoons  butter
  • 1/2  cup  thinly sliced onion
  • 1 12  ounce  bottle or can dark German beer
  • 1  tablespoon  packed brown sugar
  • 1  tablespoon  vinegar
  • 1/2  teaspoon  caraway seeds
  • 1/2  teaspoon  dried thyme, crushed
  • 1/2  teaspoon  Worcestershire sauce
  • 5  uncooked bratwurst links (1-1/4 pounds)
  • 5  hoagie buns, bratwursts buns, or other crusty rolls, split and toasted
  • 1  recipe Easy Cranberry-Pickle Relish

1. In a 4-quart Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwursts in beer mixture. Cover and simmer for 10 minutes.

2. Using tongs, remove bratwursts from cooking liquid. If desired, reserve cooking liquid. In a grill pan or a 10-inch skillet cook bratwursts over medium heat about 10 minutes or until brown and an instant-read thermometer inserted into bratwursts registers 160F, turning occasionally. If desired, return bratwursts to cooking liquid to keep warm until serving time.

3. To serve, place grilled bratwursts in buns. Using a slotted spoon, top with onion slices and Easy Cranberry-Pickle Relish. Makes 5 sandwiches.

Easy Cranberry-Pickle Relish

Yield: 3/4 cup
  • 1/2  cup  canned whole cranberry sauce
  • 1/4  cup  sweet pickle relish

1. In a small bowl, combine canned whole cranberry sauce and sweet pickle relish.

Nutrition Facts (Beer-Braised Brats)
  • Servings Per Recipe 5,
  • cal. (kcal) 955,
  • Fat, total (g) 45,
  • chol. (mg) 89,
  • sat. fat (g) 20,
  • carb. (g) 99,
  • fiber (g) 5,
  • pro. (g) 36,
  • sodium (mg) 1840,
  • Potassium (mg) 200,
  • calcium (mg) 131,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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