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Bratwurst in beer and onion gravy served in a rustic cast-iron skillet with caramelised onions and fresh herbs

Bratwurst in Beer & Onion Gravy (Bierzwiebel-Bratwurst)

Bratwurst in beer and onion gravy is German pub food at its very best — rich, warming and full of deep, comforting flavour. This traditional German beer Bratwurst recipe, known as Bierzwiebel-Bratwurst, simmers juicy sausages in a savoury beer sauce infused with caramelised onions and mustard. It’s a hearty, rustic dish that feels perfect on cold evenings, and it pairs beautifully with mashed potatoes, pretzels or roasted vegetables. If you love comforting skillet meals or classic German flavours, this Bratwurst with beer gravy is an absolute must-try.
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Course: Drinks
Cuisine: British, German
Ingredients Method

Ingredients
  

  • 4 Bratwursts
  • 2 large onions sliced
  • 300 ml lager or ale
  • 1 tbsp German mustard
  • 1 tsp brown sugar
  • Butter
  • 1 tbsp flour
  • Fresh herbs

Method
 

  1. Brown Bratwursts in a pan and set aside.
  2. Melt butter and slowly caramelise onions (10–15 minutes).
  3. Add flour to create a roux.
  4. Stir in beer and mustard, whisking until smooth.
  5. Add a pinch of sugar and herbs.
  6. Return Bratwursts to the gravy and simmer for 15 minutes.
Serve With
  1. Mashed potatoes
  2. Pretzel dumplings
  3. Roast potatoes