Having scoured the stacks and tested many recipes for this German classic, I am summarizing a basic "go to" recipe. There are many variations, mostly adjusting the various spices used. You can find your own flavor palette to suit your bunch. This recipe will guide the application of your selection.
Often used:
- Garlic Powder (or Cloves)
- Dark Brown Sugar
- Mustard Seeds (Of all Types)
- Caraway Seeds
- Red Pepper Flakes
- Fresh Ground Ginger (Or Ground Dried Ginger)
- Coriander Seed
- Peppercorns
- Whole Cloves
- Lager or Ale (bock, doppelbock, dunkel, Vienna lager, Oktoberfest lager)
- Beef Stock
- Dried Thyme
- Worcestershire Sauce
- Onions (Red or Sweet)
- With and Without Sauerkraut
What you need
- 6 to 8 large bratwursts
- 1 (12-ounce) can of beer (increase to 3-4 cans, if not using a broth)
- 1 cup beef broth
- 2 whole cloves garlic
- 8 whole peppercorns
- 4 whole cloves
- 6 to 8 hard rolls
Instructions
- I like to pre-grill some grill marks on the brats, to about 50% done
- Melt the butter in a Dutch oven or a large, wide, heavy-bottomed pot over medium heat.
- Reduce the heat to low, add the onions, spices, and season generously with salt and pepper.(Remember, this is where you add all your flavorings, withholding the liquids for the braising step.)
- Cook, stirring occasionally, until the onions have softened and are beginning to brown, about 5-10 minutes.
- Add the grilled bratwursts, nestling the brats in the onions.
- Pour in the beer and the broth and braise the bratwursts, turning once, until they are completely cooked through, about 20 minutes.
- Place a bratwurst in each bun and serve with the onions and mustard on the side.