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Brats with Onions Recipe

Read Reviews (3)
4.63 3
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"After years of eating plain old brats, I came up with this great-tasting version slathered in zippy onions," remarks Gunnard Stark of Rotunda West, Florida. Your family can enjoy juicy bratwurst for dinner with plenty left over for meals later in the week.
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 5 servings

Ingredients

  • 3 cans (12 ounces each) beer or 4-1/2 cups water
  • 3 large onions, thinly sliced and separated into rings
  • 6 garlic cloves, minced
  • 1 tablespoon hot pepper sauce
  • 2 to 3 teaspoons celery salt
  • 2 to 3 teaspoons pepper
  • 1 teaspoon chili powder
  • 15 fresh bratwurst links (3-1/2 to 4 pounds)
  • 15 hot dog buns, split or brat buns

Nutritional Facts

1 brat equals 512 calories, 25 g fat (9 g saturated fat), 51 mg cholesterol, 1,341 mg sodium, 40 g carbohydrate, 3 g fiber, 18 g protein.

Directions

  1. In a Dutch oven, combine the beer or water, onion, garlic, pepper sauce, celery salt, pepper and chili powder. Bring to a boil. Add bratwurst. Reduce heat; simmer, uncovered, for 20-25 minutes or until a thermometer reads 160°. Drain, reserving onions.
  2. Broil brats 4 in. from heat or grill over medium heat for 4-5 minutes or until browned, turning once. Serve on buns with reserved onions. Yield: 15 servings.
Originally published as Brats with Onions in Quick Cooking May/June 2000, p52

Nutritional Facts

1 brat equals 512 calories, 25 g fat (9 g saturated fat), 51 mg cholesterol, 1,341 mg sodium, 40 g carbohydrate, 3 g fiber, 18 g protein.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Brats with Onions(3)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 23, 2013

Delicious; used flavored beer...will do again

MY REVIEW
Reviewed May. 23, 2013

Ok, I usually improvise anyway; so I had a lemon/berry beer. So tender, I just ate it without bun and no mustard! So good...

MY REVIEW
Reviewed Feb. 14, 2013

I really like this method of cooking brats, they got good and crispy. There didn't seem to be enough seasonings so I put in extra hot sauce but I didn't realize how much this cooks down and the onions were almost to spicy. Next time I'll opt for the lesser seasoning amount especially with the celery salt.

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