Smothered Beer Braised Brats are perfect this time of year when the German influence is everywhere–from Octoberfest all over the country to the polka music at weddings (think the chicken dance).
This is a one-pot meal you are going to want to serve any time of year. The sautéed vegetables in pasta sauce compliment the bratwurst. I prefer to serve this on a bun, but you wouldn’t have to. This meal would be perfect for a camping trip or sitting around the campfire. Smothered Beer Braised Brats would be perfect alongside Dad’s Favorite Chili.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Smothered Beer Braised Brats:
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- 6 bratwurst
- 3 tablespoons olive oil
- 1 sliced onion
- 1 cup sliced bell pepper, any color
- 8 ounces sliced mushrooms
- 2 tablespoons butter
- 8 ounces pasta sauce
- 1/2 can beer
- 6 steak roll buns
Poke the bratwurst with a fork and place in a large frypan.
Add the olive oil, onions, peppers and mushrooms and saute over medium-low heat until vegetables are tender for about 10-15 minutes.
Turn and rotate the bratwurst periodically.
Add the butter, pasta sauce and beer.
Continue to cook for 10 minutes.
Place brats in buns and ladle sauce over the top.