Never tried cooking brats like this before, but wow, what a game-changer!

1/4 cup of Dijon mustard

Before serving, season with salt and pepper.

Chopped fresh parsley (optional)

How to Follow

Ready your oven for baking at 350°F (175°C).

In a large Dutch oven or oven-safe pan, melt the butter and olive oil over medium heat.

Toss in the sliced onions and sauté, turning occasionally, for 20 to 25 minutes, or until tender and browned. Onions’ inherent sweetness is brought out by their gradual caramelization.

While stirring, heat for a further two to three minutes, or until garlic is aromatic.

Put the bratwursts in the pan amid the onions.

Toss the brats into the pan with the beer and beef broth, being sure to cover them with liquid. Before adding salt and pepper, stir in the Dijon mustard.

Transfer the pan to the preheated oven after bringing the contents to a simmer on the stovetop.

Bratwursts should be baked, uncovered, for 30 to 40 minutes, or until they are tender and have soaked up the flavorful braising liquid.

Serve with chopped fresh parsley as a garnish if preferred.

Changes and Hints

Sliced bell peppers, in addition to the onions, provide a colorful and flavorful variation. Use a hoppier beer, such as an IPA, or sprinkle some red pepper flakes for a hotter kick if you desire. While the onions are caramelizing, consider adding a tablespoon of brown sugar for a little sweetness if you want. In case you happen to have any leftover beer brats, don’t hesitate to add them to sandwiches or slice them and serve them over pasta for another hearty dish.