Bratwurst is a fresh (meaning raw, uncooked) sausage made of pork or veal. While there’s no standard recipe for what goes into bratwurst, this delicious German sausage is usually seasoned with coriander, ginger, nutmeg or caraway. You’ll find that the flavor of bratwurst differs depending on where you get them, whether that be from different regions in Germany or different parts of the United States, but they all have one thing in common – they are plump, bursting with flavor and go perfectly with beer!
This recipe for bratwurst with beer enhances the flavor of the sausage even more by marinating the links in lager, honey, molasses and Worcestershire sauce. Piercing the bratwurst before marinating really lets that flavor penetrate the sausage. Use your favorite pale lager for this recipe, but don’t abandon the project if you don’t have a lager kicking around the house – an ale will work as well. I would just avoid anything that is too bitter.
This recipe was delicious! We have a German restaurant & butcher in town and bought their bratwursts for the recipe. I wanted the best for the recipe and wasn’t disappointed. The combination of flavors between the marinade, apples, thyme and bratwurst was so tasty. We served it over mashed potatoes and enjoyed every bite. We also made the Guinness beef stew but we’re letting the ingredients marry and saving it for later in the week. But from what we’re tasting from making it, this also tastes delicious. Thank you Meredith.