Beer Brats | Vegetarian Recipe | Vegetarian Times Skip to main content

Beer Brats

Once these brats have simmered in the onion-beer liquid, they can be served as-is or grilled. Top with your favorite fixings.

Ingredients: 

Ingredients: 

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2 Tbs. vegetable oil
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2 small onions, halved and thinly sliced (2 cups)
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3 tsp. sugar, divided
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1 pt. brown ale
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¾ tsp. salt
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¼ tsp. ground black pepper
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8 vegetarian beer brats or sausages
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8 hot dog buns

Instructions: 

1. Heat oil in large saucepan over medium-high heat. Add onions, and sauté 3 to 5 minutes, or until they soften and begin to brown. Sprinkle with 1 tsp. sugar, and sauté 3 minutes more, or until onions are golden brown.

2. Stir in 1 cup brown ale, scraping up browned bits from bottom of pan. Stir in remaining 1 cup brown ale, remaining 2 tsp. sugar, salt, and pepper, and 2 cups water. Reduce heat to medium-low, and simmer 20 minutes, or until onions are very tender and translucent.

3. Prick sausages with fork. Add to beer mixture, and simmer 10 minutes. Serve immediately, or cool in liquid for more flavor, then reheat or grill. Serve well-drained brats in buns, each topped with 2 Tbs. onions, if desired.

Nutrition Information: 

Calories: 
395
Protein: 
32 g
Total Fat: 
15 g
Saturated Fat: 
2 g
Carbohydrates: 
35 g
Cholesterol: 
0 mg
Sodium: 
841 mg
Fiber: 
6 g
Sugar: 
5 g
Yield: 
Serves 8

Comments on this Recipe

It would be awesome to get a basic veggie sausage recipe...one that doesn't use tempeh or soy! This recipe looks yummy!

A little more information on the type of veggie sausage would be very much welcome. A brand name that works well with this recipe would be even better since they all seem to cook up differently.

I made this recipe using Tofurkey brats. It was ok, but I bet it would be a lot better to omit the water. I didn't see it in the list of ingredients but it is in the procedure so I did it against my better judgment. I will try again without it. I also added 1/2 tsp of liquid smoke. That definitely added to the flavor.

These were good with mustard and I would make them again (also used half Tofurkey beer brats and half kielbasas). I feel like the water was needed in order to cover all the sausages but if cooking them in two batches could probably reduce to 1 cup water.