If you’ve only ever made brats on the grill or stovetop, this oven-braised method will completely change your game! Slow-cooked in beer with sweet onions, tart apples, and warm spices, these brats turn out incredibly juicy, deeply flavorful, and absolutely impossible to resist. The beer reduces into a rich, savory-sweet sauce that coats every bite — the kind of cozy, hearty dish perfect for game day, fall dinners, or feeding a hungry crowd.
Ingredients
6–8 bratwursts
2 large onions, thinly sliced
2 apples, sliced (Honeycrisp, Gala, or Granny Smith work well)
3 tablespoons butter
3 cloves garlic, minced
1 bottle (330–355 ml) beer (lager or ale)
1 tablespoon Dijon mustard
1 tablespoon brown sugar (optional, for extra caramelization)
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
Instructions
- Preheat the Oven
Preheat your oven to 190°C (375°F).
- Caramelize the Onions
In a large oven-safe skillet or baking dish, melt the butter over medium heat.
Add the sliced onions and cook for 8–10 minutes, until softened and lightly golden.
Add the garlic and cook 1 more minute.
- Add Apples & Season
Stir in the sliced apples, paprika, salt, pepper, thyme, and brown sugar.
Sauté for 3–4 minutes until the apples begin to soften.
- Add the Brats
Nestle the bratwursts into the onion-apple mixture.
Pour in the beer and add the Dijon mustard.
Stir gently so the liquid distributes evenly.
- Oven-Braise
Cover the pan tightly with foil (or use a lid).
Bake for 35–45 minutes, flipping the brats halfway through.
- Optional Browning Step
For extra color:
Remove the foil and bake 10 more minutes to brown the tops
OR
Quickly sear the brats in a hot pan before serving.
- Serve
Serve the brats piled high with the beer-braised onions and apples.
Perfect with mashed potatoes, crusty bread, roasted veggies, or classic German-style mustard.
Tips for Best Flavor
Use a beer you enjoy — lager for mild flavor, ale for richer depth.
Add a splash of apple cider vinegar at the end for brightness.
Add sauerkraut in the last 10 minutes for a tangy twist.