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Bratwurst in Ale Recipe

Course: Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Inexpensive
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Bratwurst in Ale

Photo by: Joseph DeLeo

Yield: 4 servings

  • 4 pairs Bratwurst (about 1½ pounds)
  • Boiling water to cover
  • 2 tablespoons butter
  • 1 small bay leaf
  • 2 to 3 cups ale or light beer
  • 1 tablespoon butter
  • 1 heaping tablespoon minced onion
  • 2 tablespoons flour
  • Salt and pepper
  • Lemon and sugar (optional and to taste)


Prick Bratwurst on all sides with a fork. Place in a large skillet with a cover and add enough boiling water to cover. Cover skillet and simmer 5 minutes. Drain off water. Add 2 tablespoons butter to skillet and brown wurst quickly on all sides. Add bay leaf and enough ale to cover sausages. Cover, bring to a boil, reduce heat and simmer 25 minutes. Remove cover and let ale boil rapidly until it is reduced by almost half. Reduce heat and simmer.

Melt butter in a small skillet and sauté minced onion until golden brown. Blend in flour and sauté slowly until mixture is the color of cocoa. Add to the simmering ale and stir in until smoothly blended and thickened. Season to taste with salt and pepper, and a little lemon and sugar if you like a sweet-sour flavor.

© 1965, 1993 Mimi Sheraton

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

648kcal (32%)
21mg (2%)
0mg (0%)
73mcg RAE (2%)
156mg (52%)
1741mg (73%)
16g (79%)
54g (82%)
2mg (11%)

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