These are our favorite beer kids! Perfect brown and juicy beef sausage cooked on the stove with rich, delicious beer and onion gravy. Perfect for dressing on bun head or enjoying everyone alone!
If there is a dish that guarantees Adam’s smile, it’s these beer kids! The method is simple, but some of the clever tricks of chef Richard have perfected, and he made the best beer maker of all time (I definitely believe this!).
The magic of this recipe boils down to two things: The beer you choose (yes, you might have chosen my trick wrongly!) and make sure you cook the sausages gradually in our delicious onion beer gravy for an incredible flavor. By the way, if you like the pork and onion combination, we also make this pork tenderloin with chili and onion!
Key Ingredients
- Bratwurst: These German-style sausages are usually made with pork and seasoned with milder spices such as Marjoram, Coriander, Cormeg, Nutmeg and Pepper. They are affectionately called “boys” throughout the United States, and their mild flavor makes them perfect for a variety of dishes. For this recipe, we brown them outside and cook them in beer. Thanks to the fat added to the sausage and the damp cooking environment, their interior is still very juicy. If Bratwurst is not found, try using mild Italian sausage.
- beer: For best flavor, use ale or light ale. Nothing big to eat, as it makes the onion gravy bitter. Standard American beers like Budweiser work in austerity, but we prefer to avoid light beers (they don’t have enough flavor).
- Onions and peppers: We like sweet onions (think Walla or Vidalia) and red chili, but yellow onions or other chili are good (or, if that’s your style, you can exclude the chili).
- bread: Look for something soft and not too big (you don’t want it to dwarf the sausage). I like simple Hoagie style rolls, brioche style bread or quality potato rolls.
- Extras: Some people like to use the granular mustard of beer sticks, and I will never refuse the sauerkraut side! This is our quick fresh sauerkraut (not fermented, but delicious) and also our fermented sauerkraut!
Brown sausages with medium heat (Don’t roast them at high heat). Our goal is to slowly develop a rich golden crust before boiling the beer.
Cook the gravy for 10 to 15 minuteswhich means it will be reduced by about half. That’s why we’re so specific about the best beer. If you are using beer or bitter beer, you will reduce and enhance the flavor when cooked, making your gravy bitter.
Simple beer boy
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This is our favorite beer kid recipe. We start with the bratwursts browning in a skillet on the stove and then end them by cooking beer with onions and chili. I prefer this method over the common “cooking on low heat” method. It does make the sausage more juiced, and you will lose fat from the middle of your little one.
5 servings
You will need
1 lb (450g) Bratwurst, usually 5 links
1 medium sweet onion, cut into 1/8-inch thick
1 red bell pepper, cut into 1/8 inch thick
12 oz Malty beer or light beer, 1 can or bottle
1 tablespoon avocado oil
Salt and fresh black pepper
5 to 6 hot dogs or sausage rolls, split and grilled
Optional: tomato sauce, spicy brown or yellow mustard and sauerkraut
direction
1Brown Blatt Weapon: Heat the cast iron pan over medium heat for a few minutes, then add olive oil. Place the Bratwurst link in a pan and cook slowly. You want to brown the sausages, but don’t burn them. Turn them brown on one side, then flip and turn them brown on the other side.
2Once both sides turn brown, transfer the sausage to the plate.
3Cook onions and peppers: Add the thinly sliced onions and peppers to the same pot, adding them over medium heat. Cook, stirring occasionally, for 5 to 7 minutes, until they are tender and start picking up a little golden color from the pan.
4Snack Beer: Beer: Brown tan bratwurst pasted in onions and peppers back to the pan. Pour in beer and bring the mixture to a mild low heat. Continue to cook over low heat, adjust the heat for about 10 to 15 minutes as needed, or until the liquid is reduced by about half to form a rich and delicious gravy. If any foam appears during the stirring process, just pour it out.
5Check the seasonings for the gravy and adjust with salt and pepper as needed.
6Serve: Send the beer beast to the bread with chili and onions and any extra condiments you like. A little gravy on top of the spoon, enjoy!
Adam and Joanne’s Tips
- in advance: Write this recipe in writing, but stick to toast. Store the yeast in an airtight container in the refrigerator in a beer gravy (with onions and chili). Keep this way for up to 3 days. Reheat in the same skillet (on the stove or grill), toast and serve!
- The best pot to use: We recommend a thick-bottomed frying pan with a good cast iron pot or enamel coated. If your cast iron is not seasoned enough, it will affect the taste of the beer.
- Best beer: For best flavor, use ale. Nothing big to eat, as it makes the onion gravy bitter. Standard beers like Budweiser are OK, but we prefer to avoid light beers for this (they don’t have enough flavor).
- Do I really need oil? You may not need oil to brown the sausage. It depends on the fatness of your sausage. Some lean sausages require a little oil to start in the pan.
- Seasoning: We rarely need to add a lot of salt or pepper to the beer gravy. I usually add a small pinch and a few spinning pepper grinders.
- The nutritional information provided is the estimated value. We do not include bread or optional ingredients.
Nutrition per serving
Service size
1/5 of the recipe (assumed 5 links and bread)
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Calories
476
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Total fat
23.8 grams
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Saturated fat
5.9 grams
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cholesterol
89.1mg
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sodium
739mg
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carbohydrate
34.1g
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Dietary fiber
4.5g
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Total sugar
7.6 g
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protein
26g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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