I see a lot of bratwurst commercials during the summer months for grilling season, and in the fall for tailgate season, but I firmly believe brats are a year-round savory treat that could and should be enjoyed all year long. You can grill them, but I like to cook them on the stove if they’re going to be a part of the weeknight dinner menu.
Any brat can be a beer brat, if that’s your thing, and I highly recommend giving this a try. Browning them on the stove is a must in my opinion, for the nice browning that happens over medium high heat.
When my daughter was in preschool, in addition to working as a barista, I also ran the food service at a local auction house with my other half.
We didn’t cook anything in beer, but we did have sausages, hamburgers, brats and chicken. We had a large foil pan with onions seasoned with salt and water to let them cook down as the day went on, and the burgers along with the sausages and brats would sit in with the onions, making this out-of-this-world broth. That is what inspired these beer brats.
Simmered onions and mushrooms take the average brat to a higher level. You won’t want to wait until the weekend to make these beer brats loaded with mushrooms and onions. But just to be clear, they’re totally worthy of the weekend.
If I may make two suggestions: toast the buns and don’t forget cheese! Mozzarella and provolone are really good ones.
Although the cooking time is 45 minutes, if you have that long to wait until dinner, just do it. There’s a lot of cooking and waiting so you can likely multitask if you’re good at that.
Are you hungry yet? Grab a pan, some beer and make these beer brats. You’ll love them!