Free up grill space with these oven braised beer brats. Before serving they take quick trip to the grill for that kiss-of-char flavor and color.
Make me choose between hot dog or brat and I’ll go for the brat every.single.time.
Mustard (hold the ketchup), extra onion and pickled jalapenos please and thank you.
With Memorial Day weekend fast approaching, I was thinking you may be planning and strategizing your party menu. Normally my mind is preoccupied with the end of the softball season and school year biz that I don’t even have my head wrapped around the fact that Memorial Day is coming at me until, literally, two days before. Typical Laurie.
Not this year. I am on the tippy top of my grilling game.
Last year we hosted a party with our closest friends and their kids (ages ranging from 1 to 14). It was nice and relaxing, we took our boat out on the lake and (of course) we ate allthefood. We obviously go the hamburger, hot dog, brat route with pasta and potato salads and a plethora of potato chips. This menu is not only a no-brainer but it’s kind of what is expected on the weekend that is the kickoff point to summer.
Normally we’d just toss the brats on the grill grates and cook them low and slow until the skins split and sputter. That’s how I like it. But last year I remember thinking that come 2016 I would try the beer braised brat method.
Cooking the brats in your oven does free up quite a lot of space on the grill. Which is so nice. It gives me (or Pat) a chance to get the burgers, dogs, corn on the cob… whatever it is, out of the way. After the brats have braised in beer, onions and garlic; I take them on a quick trip to the grill for that kiss-of-char flavor and color.
Slice a large yellow onion into rings…
…and mince up 4 large cloves of garlic.
In one of those disposable aluminum pans; I break apart the onion rings and layer them on top of each other and then sprinkle on the minced garlic…
I drizzle some olive oil over top, maybe 1-2 tablespoons? Just eyeball it.
Add the brats. My family is cheddar brat fans so that is what I’m using here. But use what you like!
Grab a good beer… I like lager.
Pour four 12-ounce bottles (room temperature) over the brats and onions. Or enough beer so the brats have something to sink into.
I use tongs to nestle the brats into the liquid. As the onions cook and reduce the brats will sink further into the beer. YUM!
Tightly cover with foil and slip the pan into a preheated 400 degree oven (on the middle rack) for 30 minutes.
Once the first 30 are up, flip and bake uncovered for 30 more minutes.
At this point I will grill these brats for only a few minutes a side, just to get the skin crisped and some much needed color on them. Afterwards, you can place the grilled brats back into the beer to keep warm while serving.
Top the brats with the beer-soaked onions, mustard, ketchup, sauerkraut… whatever your heart desires.
I’m pretty firm with what I like on my brats. What you see here ^ is my norm. But sometimes I go the caramelized peppers and onion route.
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Oven Braised Beer Brats
FOR THE OVEN-BRAISED BRATS:
- 1 large yellow onion, sliced
- 4 large cloves garlic, minced
- olive oil
- 10 brats, any kind you like
- 48 ounces lager
- 10 brat buns, or hot dog buns
- Preheat your oven to 400 degrees.
- In a disposable lasagna pan, break apart the onion rings and layer them in the bottom of the pan.
- Sprinkle the garlic over top and drizzle with olive oil.
- Place the brats on the onions, pour in the beer and nestle the brats into the liquids so half is submerged into the beer. Cover the pan tightly with heavy duty aluminum foil.
- Place on the middle rack of your preheated oven and cook for 30 minutes. When time is up, flip and slip the uncovered pan back into the oven for 30 more minutes or until the brats are fully cooked.
- Grill the brats for 2 to 3 minutes a side or until the skin is crispy and has good color. Transfer the grilled brats back to the warm beer liquids to keep warm while serving.
- Serve with the beer-soaked onions, sauerkraut, mustard, jalapenos or anything your heart desires.
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