I love how this recipe blends the hearty, meaty flavor of bratwurst with the deep sweetness of caramelized onions and apples. Braising them in beer and beef broth makes the brats tender and full of flavor, and the Dijon mustard adds a sharp kick that ties everything together. The oven does most of the work, making it an easy one-pan dish. Whether I’m serving it with mashed potatoes, roasted veggies, or warm pretzels, it’s always a winner in my house.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
2 tablespoons butter
2 large onions, thinly sliced
2 apples, cored and sliced
3 cloves garlic, minced
6 bratwursts
1 cup beer
1 cup beef broth
2 tablespoons Dijon mustard
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
I start by preheating the oven to 350°F (175°C).
In a large oven-safe skillet or Dutch oven, I heat the olive oil and butter over medium heat.
I add the sliced onions and apples, stirring often, and cook them until they’re soft and golden—about 20 to 25 minutes.
I stir in the minced garlic and cook for about a minute until fragrant.
I nestle the bratwursts into the mixture of onions and apples so they’re partly submerged.
I pour in the beer and beef broth, making sure the brats are mostly covered in liquid.
I stir in the Dijon mustard and season everything with salt and pepper.
Once it reaches a simmer, I transfer the skillet to the oven, uncovered.
I bake it for 30 to 40 minutes, until the brats are fully cooked and infused with all those savory-sweet flavors.
Before serving, I garnish with a sprinkle of fresh parsley for a bit of color and brightness.
Servings and Timing
This recipe makes 4 to 6 servings and takes 20 minutes of prep and 30 to 40 minutes of cooking, for a total time of around 1 hour. It’s great for a weekend meal or even a relaxed dinner party.
Variations
When I want to spice things up, I add red pepper flakes or toss in some thinly sliced jalapeños with the onions. For a non-alcoholic version, I substitute the beer with apple cider or extra broth—it’s just as rich and flavorful. I’ve also tried this with chicken and turkey bratwursts when I want something a bit lighter. And when I’m feeling extra indulgent, I add a splash of heavy cream in the last few minutes of baking for a creamier sauce.
Storage/Reheating
Leftovers store beautifully in the fridge for up to 3 days in an airtight container. I reheat everything in a skillet over low heat until warmed through, adding a splash of broth if needed to loosen the sauce. It also reheats well in the microwave, though I prefer the stovetop to keep the texture of the onions and brats intact.
FAQs
Can I make this recipe alcohol-free?
Yes, I swap the beer for apple cider or more beef broth. The flavor stays delicious, and it becomes a kid-friendly version.
What kind of beer works best?
I usually use a medium-bodied beer like a lager or amber ale. I avoid anything too hoppy or dark, which can make the dish bitter.
Do I have to use a Dutch oven?
Not necessarily. Any oven-safe skillet or baking dish will work. I just make sure it can go from stovetop to oven.
Can I make this ahead of time?
Yes. I often prepare the onions, apples, and brats earlier in the day and store them in the fridge. Then I bake them just before serving.
What are the best sides to serve with this?
I love pairing it with mashed potatoes, German potato salad, roasted Brussels sprouts, or even warm pretzels to soak up the sauce.
Conclusion
Oven Braised Beer Brats with Caramelized Onions and Apples is a comforting, flavorful recipe that always delivers. The sweet apples, savory onions, and juicy bratwursts come together in a rich, beer-infused broth that’s hard to resist. Whether I’m feeding a family or enjoying a cozy dinner for two, this dish brings warmth and heartiness to the table every time.
