Beer-Braised Bratwurst with Horseradish and Dill
Beer-braised bratwurst with horseradish and dill is a super flavorful and easy to make recipe. The bold ingredient flavors pair nicely with this popular German sausage. Add the beer braised brats to buns (shown) or serve them over cooked noodles or mashed potatoes. Your call.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Sausage main course
Cuisine: German
Servings: 10
Calories:
- 10 bratwurst sausages
- 1 bottle or can beer, your favorite variety.
- ¼ cup prepared horseradish
- 3 cloves garlic minced
- 1 teaspoon allspice
- 1 tablespoon caraway seed
- 1 tablespoon dill weed
- 3 tablespoons dill pickle relish
- ¼ teaspoon black pepper
Preheat oven to 375-degrees.
Place the bratwurst in a single layer in a large skillet. Set aside.
In a large bowl, whisk together the beer, horseradish, garlic, allspice, caraway seed, dill weed, black pepper, and dill pickle relish.
Pour the beer mixture over the bratwurst in the skillet.
Cover the skillet, leaving a small vent hole.
Place the skillet in the oven for 40 minutes.
Remove the sausages from the skillet and serve on sausage buns (if desired), or serve over hot cooked noodles or mashed potatoes.
After braising, these bratwursts will keep in the refrigerator for up to 5 days.
Once cooled completely, beer-braised bratwurst may also be frozen for up to 3 months. Wrap them well in freezer-safe containers along with any additional beer sauce remaining in the skillet.
SPECIAL NOTE - The calorie and nutrition count was done for the bratwurst alone, without the bun
Serving: 1