Cast Iron Skillet Beer Brats
Juicy cast iron Beer Brats are simmered in beer, onions, and peppers, then finished with a golden sear in your favorite cast iron skillet. A no-grill-required meal that’s hearty, flavorful, and a good addition to your next casual get-together.
Servings: 4
Calories: 970kcal
Equipment
- 4 qt. Dutch Oven
- 12-inch cast iron skillet
Ingredients
- 8 cheddar bacon bratwursts
- 1 teaspoon granulated garlic 1 tablespoon fresh/ minced
- 4 oz yellow onion diced
- 4 oz bell pepper diced
- 24 oz dark ale/beer
- 1 teaspoon salt
- 1 tablespoon whole peppercorns
Optional items for serving
- 8 bratwurst buns
- 8 oz onions thinly sliced or diced
- ¼ cup yellow mustard
- ¼ cup cilantro chopped
Instructions
- Add the beer, garlic, salt, onion, and whole peppercorns to a Dutch oven (or skillet); bring to a boil.
- Add the bratwursts to the skillet.
- Bring to a boil then cover and cook for 30 minutes.
- Once done, reserving ¼ cup of the liquid, drain the rest; discard.
- Heat the skillet over medium high heat. (see notes)
- Sear the brats, (in batches if necessary, do not crowd them) on all sides to a deep golden brown, slowly incorporating the reserved liquid.
- Remove from heat.
Options for Serving
- Serve in a bun topped with onions, cilantro, and yellow mustard, or your favorite side dishes.
Notes
- Any Dutch oven, 3 quarts or larger will work. If using a Dutch oven, drain off and out all the braising liquid and sear the brats in the same pot instead of a separate skillet.
- A 12-inch skillet with a lid can be used to make the recipe instead of a Dutch oven.
- Boil the brats in beer with onions and peppers first to lock in flavor and keep them juicy.
- Let the brats rest for a few minutes after searing so they stay juicy and tender when sliced or served.
Nutrition
Calories: 970kcal | Carbohydrates: 94g | Protein: 35g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 2597mg | Potassium: 933mg | Fiber: 6g | Sugar: 14g | Vitamin A: 969IU | Vitamin C: 45mg | Calcium: 329mg | Iron: 6mg
