Popular at tailgate and Super Bowl parties, beer brats are good year-round. It is hard to believe you only need four simple ingredients to make this quick and tasty dish. Do not restrict yourself to bratwurst. Use this method with hot dogs, Italian sausage, knockwurst, or just about any link sausage. If you love onions, double the amount. One never seems enough for us.
Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown. (Do not puncture the sausages or they will become dry.) Remove to a platter.
To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil. Cook, stirring often until onions are limp and golden but not brown.
Return the bratwurst to the onions and add the beer.
Cook over medium heat, turning midway through until beer has cooked down to a syrup, about 12 to 15 minutes.
Bratwurst may be served on buns with the onions or as an entree.
Note: Feel free to use this method with hot dogs, Italian sausage, knockwurst, or just about any link sausage. Dark beer gives a richer flavor, but a standard commercial lager will work just fine.