Beer Braised Sausage with Onions
This beer braised sausage with onions combines juicy bratwurst with caramelized onions in a rich, flavorful beer reduction. Ready in just 40 minutes, it's an easy yet impressive German-inspired dish that works as a sandwich filling or complete dinner with traditional sides. The braising technique creates tender sausages and an irresistible sauce that's perfect for sopping up with bread or potatoes.
Ingredients
- 6 bratwurst sausages about 1.5 pounds
- 2 tablespoons vegetable oil
- 3 large onions sliced into half-moons
- 2 cloves garlic minced
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds optional
- 1 bottle 12 oz German lager or pilsner
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- Chopped fresh parsley for garnish
- Whole grain mustard for serving
- Toasted buns or mashed potatoes for serving
- Sauerkraut for serving (optional)
Instructions
- Heat a large skillet over medium-high heat. Add the vegetable oil.
- Add the bratwurst to the skillet and brown on all sides, about 5-7 minutes total. They don't need to be cooked through yet—just get some nice color on them. Transfer to a plate and set aside.
- In the same skillet, add the sliced onions. Cook over medium heat, stirring occasionally, for about 10 minutes until they begin to soften and caramelize. Be patient here—those golden, sweet onions are key to the flavor.
- Add the minced garlic and caraway seeds (if using). Cook for another minute until fragrant.
- Stir in the brown sugar and Dijon mustard, coating the onions evenly.
- Pour in the beer, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Those bits are pure flavor!
- Return the bratwurst to the skillet, nestling them into the onion and beer mixture. Bring to a gentle simmer.
- Cover the skillet and reduce heat to medium-low. Let it simmer for about 15 minutes, turning the sausages occasionally.
- Remove the lid and continue to cook for another 5-7 minutes, allowing the liquid to reduce and create a thicker sauce.
- Stir in the apple cider vinegar and thyme leaves. This brightens up all the flavors.
- Add the butter and gently stir until melted, creating a silky finish to the sauce.
- Taste and adjust seasonings with salt and pepper as needed.
- Sprinkle with chopped parsley before serving.
- Serve the bratwurst and onions on toasted buns with whole grain mustard, or alongside mashed potatoes and sauerkraut for a more traditional German meal.
Notes
- For authentic German flavor, use a traditional beer like Pilsner, Kölsch, or Märzen (Oktoberfest beer).
- Fresh bratwurst (the uncooked kind) works best for this recipe, but pre-cooked brats will work too—just reduce the covered cooking time to about 8-10 minutes.
- This dish reheats beautifully, and many say it tastes even better the next day as the flavors continue to develop.
- If your sauce reduces too much, add a splash more beer or chicken broth.
- For a spicy kick, add 1/4 teaspoon of red pepper flakes with the garlic.