Recipe of the day: grilled and braised sausages

It’s officially barbecue season, which means burgers, ribs, hot dogs, chicken, vegetables and of course bratwurst. Sure, you can just throw the sausages on the grill and eat them on a roll with a little mustard. But if you really want to step up your roasting game, you have to try braising your sausages in beer after grilling. Here’s how – and why – it works.

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The first step is to grill the sausages. This browns them, locks in the moisture and gives them their great sour taste. If you don’t have a grill, you can do this step in a very hot cast iron pan or grill pan instead.

Next, you’ll simmer some apple and onion in a pan before adding beer. This creates a super spicy stew liquid for your bratwurst. If braising sounds chic, don’t worry! It’s actually a simple technique of boiling your ingredients in a covered pan with a little liquid. This allows the liquid to add both flavor and moisture to the ingredients.

So after you’ve added the sausages to the beer, apple and onion mixture, all you have to do is cover the pan and let everything simmer for about 15 minutes. You know it’s ready when the sausage is cooked through and most of the liquid has been absorbed.

Served with sauerkraut and mustard, the grilled and braised brats are the perfect weekday meal that is quick and easy and yet feels special than just eating charred sausage in a bun. Quickly pickled onions would also be a great combination; Below is a video tutorial from The Daily Meal’s YouTube channel. And to make it a complete meal, serve the brats for the summer with a side dish without cooking.

Recipe for grilled and braised sausages

This recipe is by JeanMarie Brownson and was originally published in The Chicago Tribune.


  • 5 uncooked sausages, about 1 pound
  • 6 teaspoons of butter
  • 1 large (12 ounce) sweet onion, halved, thinly sliced
  • 1 small, crunchy apple, cored, diced
  • 1 cup of pilsner or lager
  • 14 ounces of store-bought chilled sauerkraut
  • 5 sausage rolls or pretzel rolls
  • sweet and hot mustard,


Step 1: Place 5 sausages in a large, heavy-bottomed pan. Set the heat to medium. Cook, turning sausages, until browned on all sides, about 10 minutes. (Alternatively grill the sausages over medium heat, turning them often until they are golden brown on all sides.) Set the sausages aside on a plate.

Step 2: Set the pan on medium to low heat. Add 3 tablespoons of butter, thinly sliced ​​large white onion, and small diced apple. Cook and stir until the onions are golden brown, about 10 minutes. Stir in 1 cup of beer. Heat to a simmer; Add the sausage. Cook over low heat, stirring occasionally, until the sausages are cooked through and the liquid has almost evaporated, about 15 minutes.

Step 3: In the meantime, rinse the sauerkraut well and let it drain. Heat 3 tbsp butter in a small saucepan; Add the drained sauerkraut. Boil and stir to heat about 10 minutes.

Step 4: Divide the buns; pile with the sausage and onion mixture. Serve with mustard and warm sauerkraut.

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