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Beer Brats

  • Heat 1 teaspoon of olive oil in a large Dutch oven. Brown 6 large turkey bratwurst or sausage until golden brown. (Do not puncture the brats or they will become dry.) Remove to a platter.
  • To the pan, add 1 teaspoon of olive oil and 1 sweet onion (vidalia) cut into rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.
  • Return the turkey brats to the onions and add 6 ounces dark beer. Cook over medium heat, turning midway through, until beer has cooked down to a thick liquid, about 12 to 15 minutes.
  • Serve the brats on whole-grain buns with the onions. Makes 6 servings.