Brats with Beer Gravy

susan simons


This meal is a simple man pleasing filling meal, the beer gravy can be made with any type of beer from a dark stout to a nonalcholic beer.

★★★★★ 1 vote


1 lb
bratwurts (4 or 5)
16 oz
beer or nonalcoholic beer
2 Tbsp
beef stock base, or boullion
2 clove
1 Tbsp
2 Tbsp
spicy ketchup
4 tsp
worcestershire sauce
1/2 tsp
dried basil
1/2 tsp
dried oregano
1/4 tsp
white pepper
1 1/2 Tbsp


1In a large skillet, saute garlic in butter for 1 minute.Pierce casings all over with knife or use a fork. Add brats and brown, when browned add 4 ounces bear and saute until cooked through. Remove from pan and set aside.
2To make gravy add rest of ingredients except for corn starch and 2 ounces beer and bring to a boil. Mic cornstach and 2 ounces of beer and make a slurry. Lower gravy to simmer and stir in cornstarch mixture.
3If gravy is too thick add more meer or too thin add more beer mixed with cornstarch. Do not add dry cornstarch directly to hot gravy it will make your gravy lumpy.
4Serve with mashed potatoes and veggies.

About Brats with Beer Gravy

Course/Dish: Other Main Dishes