Best 7 Brats With Beer Gravy Recipes

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**Indulge in the Culinary Symphony of Brats with Beer Gravy: A Taste of German Delicacy**

Prepare to embark on a culinary journey to savor the tantalizing flavors of Brats with Beer Gravy, a classic German dish that promises an explosion of taste in every bite. These succulent sausages, lovingly crafted from a blend of pork and beef, are meticulously grilled to perfection, releasing an enticing aroma that awakens the senses. The pièce de résistance is the rich and flavorful beer gravy, a velvety symphony of hops and malt that elevates the brats to a new realm of culinary delight. This comprehensive guide presents a collection of delectable recipes that explore the versatility of this iconic dish, offering variations that cater to diverse preferences and skill levels. From the traditional German recipe to inventive twists that incorporate unique ingredients and cooking techniques, these recipes promise an unforgettable Bratwurst experience.

Let's cook with our recipes!

BRATS WITH BEER GRAVY -- MAN FUEL



Brats With Beer Gravy -- Man Fuel image

A simple, yet delicious meal that you cannot get enough of. Ladies, if your man doesn't inhale this, then next time make him quiche. The beer gravy in the pictures is made with Guiness Extra Stout. That is why it looks so dark. You can make this with any style beer, its all good.

Provided by Chef Booshman

Categories     Pork

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

1 (1 lb) package bratwurst (5 per package)
1 (12 ounce) beer
1 teaspoon italian seasoning
2 beef bouillon cubes (or packets)
1/4 teaspoon white pepper (to taste)
1 1/2 tablespoons cornstarch

Steps:

  • Cook Brats over medium heat. Pierce casings all over with pointed end of knife or use fork. This will allow the fat to drip out into pan and prevent sausages from bursting. Brown on all sides until no pink shows on inside. Remove from pan and set aside.
  • To make gravy: Take a container with a sealable lid (like tupperware) and pour the beer into it. Add Italian seasoning, beef boullion, pepper and cornstarch. Place lid on tight and shake to blend ingredients. Open lid between shakes to relieve the gas pressure from the beer or you'll have a big mess to clean up.
  • Pour beer mixture into pan drippings. Turn up heat to medium high. Stir using a wire whisk, loosening bits from bottom of pan. Gravy is done when you see it bubbling.
  • Too thick? Add more beer. Too thin? Add more beer mixed with a little cornstarch. Do not add dry cornstarch directly to hot gravy. You will get lumps.
  • Serve with mashed potatoes and a green veggie.

Nutrition Facts : Calories 949.3, Fat 79.5, SaturatedFat 27.6, Cholesterol 201.4, Sodium 2548.7, Carbohydrate 12.9, Fiber 0.1, Sugar 0.2, Protein 37.9

BEER BRATS



Beer Brats image

These awesome beer brats are boiled and then put on the grill!

Provided by Zach

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 25m

Yield 10

Number Of Ingredients 7

4 (12 ounce) cans beer
1 large onion, diced
10 bratwurst
2 teaspoons red pepper flakes
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
  • Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
  • Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 9.7 g, Cholesterol 69.2 mg, Fat 27.4 g, Fiber 0.5 g, Protein 13.8 g, SaturatedFat 9.4 g, Sodium 1030.6 mg, Sugar 0.8 g

OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY



Open-Faced Bratwurst Sandwiches with Beer Gravy image

A nod to both my German heritage and classic diner fare, this bratwurst sandwich recipe comes together in a snap and can be made all in one skillet! I serve it with a green vegetable and french fries or mashed potatoes on the side. Cook sausages in lager or stout beer for a deeper flavor profile. —Allison Ochoa, Hays, Kansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1/4 cup butter, divided
1 package uncooked bratwurst links (20 ounces)
1 medium onion, thinly sliced
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons all-purpose flour
1/8 teaspoon dill weed
1/8 teaspoon pepper
5 slices thick bread

Steps:

  • In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

Nutrition Facts : Calories 567 calories, Fat 43g fat (17g saturated fat), Cholesterol 108mg cholesterol, Sodium 1176mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

BEER-BRAISED BRATWURST & ONIONS



Beer-Braised Bratwurst & Onions image

Juicy bratwurst and caramelized onions piled into rolls with grainy mustard, "beer brats" make a delicious weeknight supper or game-day dish.

Provided by Jennifer Segal

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons vegetable oil
6 bratwurst (see note)
2 medium yellow onions, thinly sliced
½ teaspoon salt
1 (12 oz) bottle lager beer (see note)
6 hoagie rolls or hot dog buns
Coarse grain mustard
Warm sauerkraut

Steps:

  • In a large (12-inch) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side. Using tongs, transfer the sausage to a plate; set aside. Add the onions and salt to the skillet and cook, stirring frequently, until the onions are softened and golden brown, about 5 minutes (do not burn; reduce the heat if necessary).
  • Place the bratwurst back in the pan on top of the onions, add the beer, and bring to a boil. Reduce the heat to low, cover with the lid, and simmer for 10 minutes (at this point the sausages will be partially cooked through). Remove the cover, increase the heat to medium, and continue cooking until the bratwurst are cooked through and the beer is reduced by about three quarters, 10 to 12 minutes more. Serve the bratwurst and onions on rolls with mustard and sauerkraut, if desired.
  • Note: I use Johnsonville Original Brats; avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.
  • Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I use Sam Adams Oktoberfest, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
  • Note: The nutritional information does not include the optional serving ingredients.

Nutrition Facts : Calories 364, Fat 30 g, Carbohydrate 8 g, Protein 12 g, SaturatedFat 9 g, Sugar 2 g, Fiber 1 g, Sodium 723 mg, Cholesterol 63 mg

BRATS WITH BEER GRAVY



Brats With Beer Gravy image

My husband came up with this bachelor meal one day while I was working. He started too early, and just let the beer cook down to this wonderful thick gravy. These brats are SOOO tender. We love it with Mashed Potatoes! drool! If you dont like the measurements, change it up! We just eyeball it anyway, this is just an estimate!

Provided by babydolltobin

Categories     Meat

Time 4h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

5 bratwursts (1 package Johnsonville)
60 ounces Bud Light beer (5 bottles)
1 small white onion, diced
4 garlic cloves, diced
black pepper (we do about 2 tablespoons)
kosher salt (about 1 teaspoon)
garlic powder (about 2 tablespoons)
onion powder (about 2 tablespoons)
sugar, to cut the bitterness (about a tablespoon)

Steps:

  • Put all ingredients in a tall pot, bring to a rolling boil.
  • Turn heat down to med-low to a simmer.
  • Simmer slowly for about 4 hours until beer is thick
  • Serve with mashed potatoes.

Nutrition Facts : Calories 497.1, Fat 31, SaturatedFat 10.6, Cholesterol 78.6, Sodium 912.8, Carbohydrate 13.6, Fiber 0.4, Sugar 0.8, Protein 16

BRATS WITH BEER GRAVY



Brats with Beer Gravy image

This meal is a simple man pleasing filling meal, the beer gravy can be made with any type of beer from a dark stout to a nonalcholic beer.

Provided by susan simons

Categories     Other Main Dishes

Number Of Ingredients 11

1 lb bratwurts (4 or 5)
16 oz beer or nonalcoholic beer
2 Tbsp beef stock base, or boullion
2 clove garlic
1 Tbsp butter
2 Tbsp spicy ketchup
4 tsp worcestershire sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp white pepper
1 1/2 Tbsp cornstarch

Steps:

  • 1. In a large skillet, saute garlic in butter for 1 minute.Pierce casings all over with knife or use a fork. Add brats and brown, when browned add 4 ounces bear and saute until cooked through. Remove from pan and set aside.
  • 2. To make gravy add rest of ingredients except for corn starch and 2 ounces beer and bring to a boil. Mic cornstach and 2 ounces of beer and make a slurry. Lower gravy to simmer and stir in cornstarch mixture.
  • 3. If gravy is too thick add more meer or too thin add more beer mixed with cornstarch. Do not add dry cornstarch directly to hot gravy it will make your gravy lumpy.
  • 4. Serve with mashed potatoes and veggies.

AIR-FRYER BRATS WITH BEER GRAVY



Air-Fryer Brats with Beer Gravy image

These air-fryer brats are a nod to my German heritage. I serve them with a green vegetable and some french fries or mashed potatoes on the side. For a deeper sauce flavor, try using a lager or stout beer. -Allison Ochoa, Hays, Kansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 8

1 package uncooked bratwurst links (20 ounces)
2 tablespoons butter
1 medium onion, thinly sliced
2 tablespoons all-purpose flour
1/8 teaspoon dill weed
1/8 teaspoon pepper
1 bottle (12 ounces) beer or nonalcoholic beer
5 slices thick bread

Steps:

  • Preheat air fryer to 400°. Place bratwurst in a single layer in a greased air fryer. Cook until no longer pink, 8-10 minutes., Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until onions start to brown and soften. Add flour, dill weed and pepper; stir until smooth. Stir in beer. Bring to a boil. Reduce heat; simmer, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onion mixture.

Nutrition Facts : Calories 526 calories, Fat 39g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 1140mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

Tips:

  • Choose the right brats: Look for fresh or frozen brats that are plump and evenly colored. Avoid brats that are slimy or have an off odor.
  • Prick the brats: Before cooking, use a fork to prick the brats all over. This will help the brats cook evenly and prevent them from splitting.
  • Brown the brats: In a large skillet over medium heat, brown the brats on all sides until they are golden brown. This will help to develop flavor and prevent the brats from drying out.
  • Simmer the brats: After browning, transfer the brats to a pot or Dutch oven. Add enough beer to cover the brats and bring to a simmer. Simmer the brats for 15-20 minutes, or until they are cooked through.
  • Make the beer gravy: While the brats are simmering, make the beer gravy. In a saucepan, combine the butter, flour, and salt. Cook over medium heat, stirring constantly, until the mixture is smooth and bubbly. Gradually whisk in the beer and chicken broth until the gravy is thickened. Season with salt and pepper to taste.
  • Serve the brats: Serve the brats with the beer gravy, sauerkraut, and your favorite sides.

Conclusion:

Brats with beer gravy is a classic German dish that is perfect for a party or a casual meal. The brats are juicy and flavorful, and the beer gravy is rich and creamy. This dish is sure to please everyone at the table. So next time you're looking for a delicious and easy meal, give brats with beer gravy a try.

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