Never cooked these brats this way before, but such a winning recipe!

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Many people, especially in places with a strong German-American ancestry, prefer oven-braised beer brats because of the combination of the savory scent of bratwurst with the sweetness of onions and the deep depth of a good beer. For example, in the American Midwest. With their roots in the German “Bratwurst,” these sausages are a mainstay at many outdoor gatherings, including barbecues, tailgates, and Oktoberfest. In addition to adding a unique taste, braising them in beer pays homage to the long-standing custom of gathering around the table to enjoy bratwurst as a festive meal.
There is a wide variety of tasty options for presenting oven-braised beer brats. The brats go well with sauerkraut when served sliced, or with a dab of mustard when nestled on a crusty bread. Warm German potato salad, tangy red cabbage slaw, or even just roasted veggies would be great sides. Perfectly complementing the brats’ natural richness and the beer’s malty taste is a crisp, refreshing lager, making for a traditional and pleasant dining experience.

Beer Brats Braised in the Oven: a Recipe

Here are the ingredients: – ten bratwurst sausages – one big onion, thinly sliced – forty-eight ounces of beer (a lager or ale would go well with the sausages).
– Three minced garlic cloves
1. A tablespoon of vegetable oil. 2. Season with salt and pepper to suit.