Today, I’ve decided to share with you how to cook bratwurst with an original German recipe. Caramelized and sweet, with simmering beer and onions, this sausage recipe will take you straight to the famous October Fest.

So when fall festivities like sports events and Oktoberfest come alive, I’m pleased to prepare this classic, virtually every German-American picnic or sports day: German bratwurst sausages with onions with Wisconsin spin.

My friend John comes from Wisconsin, a state with a lot of German descendants. John enjoys beer, sausages, and football. Years back, John prepared his well-known bratwurst for a Superbowl gathering at our home.

Simmered in beer with onion slices and then added onto soft rolls with the best grainy mustard, this form of bratwurst quickly became my favorite.

What’s the difference between Bratwurst and other sausages?

Sausages are very popular in Germany, and bratwurst is one among the countless on the list.

So, what is the difference between a typical sausage and a bratwurst sausage? Sausage could be produced from smoked sausage, dried sausage, and fresh sausage, with many regions having their particular version. Bratwurst sausages are fresh as opposed to smoked or dried.

Bratwurst is really a fresh sausage of pork and veal, with added seasonings like coriander, caraway, and nutmeg. Separate areas of Germany have different seasonings with other favored sausages like knackwurst, which is garlicky, being certainly one of my children’s favorites.

Sheboygan-style bratwursts are a well-known variation of sausage with lots of onion that comes from Wisconsin and is certainly one of my personal favorite ways to cook brats.

Ingredients for Bratwurst Sausage

I enjoy brats; you know that by now. I really like them grilled, steamed, air fried, and even boiled. Give me some grainy mustard and a brat on a smooth bun, and I’m happy.  Also, you can make this fantastic currywurst sauce for the ultimate German experience. This particular bratwurst sausage recipe was made based on the Sheboygan-style bratwursts prepared with sliced onion and some beer.

The key ingredients you’ll need for bratwurst and onions are listed below:

• Bratwurst sausage: Of course, select a top-quality bratwurst. If you’re able to, have them freshly produced by a butcher.
• Onions: I personally use trusted old-fashioned yellow onions. Sliced thickly, they don’t really disappear because they cook right down to sweet and caramelized to a candy taste.
• Caraway seeds: Caraway spice is one particular spice that tastes distinctly German. Add 1 Tbsp of other spices and herbs if you wish to experiment, like fresh ground ginger, mustard seed, garlic cloves, coriander seed…
• Beer or ale: I work with a light pale ale or amber ale for the flavor to this Bratwurst recipe. These kinds of beer put in a malt flavor that sweetens since it cooks down and flavors the brats as well as the onions.
• Buns: Certainly, one of my dislikes about hot dogs, bratwurst, and other sausages is it needs to be served with a great bun. It is just not true. And I beg you, ensure it is warm also. Select a plain bun or one with onion flakes or poppyseed if you wish.

The Best Way to Cook Bratwurst

• These bratwursts are steamed in onions and beer to absorb all of the yummy flavors the amber ale beer gives.
• Firstly, the sliced onions are cooked with a bit of butter and then braised in the beer with the bratwursts.
• The sliced onion is cooked with a bit of butter and then braised in the beer with the bratwursts.
• While they cook, the onion softens in the beer broth, making it slightly jammy.

If you’re in a rush and want to try a delicious and unique recipe, why not give this air-fryer bratwurst a try? It’s a quick and easy way to prepare brats without having to spend hours in the kitchen. Plus, the air-fryer gives the brats a crispy, flavorful crust that will have your mouth watering.

Beer substitute for Bratwurst recipe

If beer is not an option for you for this recipe, you can cook the bratwurst in a non-alcoholic beer, apple cider, or apple juice, or you could even try it with chicken or veggie stock.

See here how you can cook beer-battered bratwurst!

How to Serve Bratwurst?

Bratwurst may be served as a sandwich with the buns and topped with onions, mustard, and or sauerkraut or served as a main dish with potato salad of your choice, sour and sweet cabbage, and sauerkraut on the side. Bratwurst sausage demands excellent German mustard.

I prefer a mix of both grainy mustard and yellow German mustard. This really is one dog that’s best with deli-style yellow mustard that chills in the refrigerator.

Pin the image below if you like this Bratwurst Recipe!

Ingredients

• 2 Tbsp of butter
• 1 1/2 sliced yellow onions
• 1 Tbsp of caraway seeds
• 1/2 tsp of kosher salt
• 6 Bratwurst sausages
• 1 12- oz bottle of amber ale
• 6 buns

How To Cook Bratwurst Instructions

• Using a heavy-bottomed skillet, on medium-high heat, melt down the butter.
• Put in the sliced onions and caraway seeds and cook for about 5 min or before the onions start to soften, and season with salt.
• Place the bratwurst with the onions, add the bottle of ale, and bring it just to a boiling point. Lower the heat to a simmer and cook for 35-40 min, flipping the brats from time to time.
• In order to finish the brats on the stove, move the onions and beer broth to a dish and put them aside.
• Brown the brats equally on all sides, adding a bit more butter or oil if required. Pour the onions and beer broth back once again into the skillet and keep it hot.
• In order to finish the bratwurst sausage on the grill, heat up the grill to medium-high heat.
• Cook the brats on the grill for 2-4 minutes on each side or till they’re brown on both sides. Add back once again to the skillet with the onions and beer and keep hot.
• Serve on warmed buns with onions and coarse sauerkraut, grainy mustard, or according to your taste. 

So juicy and tender Dr.Pepper short ribs braised in the oven slowly on a low temp for a lovely, spicy, shredded beef dinner. A fast stovetop simmer and sear of the ingredients, then several hours within the oven, will break apart braised boneless short ribs into a fantastic sauce.

I really like braised meat. There’s something special about slow-cooked meat, falling to pieces at the touch of your finger and soaked in a rich sauce. What surprises me is how costly an excellent braise may be when you eat in a restaurant. Boneless braised short ribs cost $25 or maybe more for a tiny portion. I can simply make precisely the same for a three times lower price.

Being good at braise is a vital skill for a home chef. It can make a lovely, upscale dinner for cheap! It also makes cheaper, tougher cuts of meat into something juicy and unique without the cost of premium rib cuts.

This specific braising recipe additionally uses a component you’d probably dispose of – and it’s leftover cola! You’ve heard me right; with that which was left of a 2 liter, I made this meal Dr. Pepper short ribs, and it’s swiftly become a favorite.

Check out these Oven-Baked Baby Back Ribs. 

Dr. Pepper Braising Liquid

So just why cola, you ask? Well, for one significant factor, it’s the one drink my family and I can’t ever seem to give up on totally. From time to time, that craving for Dr. Pepper comes. So, we’ve seen that purchasing a case means we’ll actually drink the entire case, so rather than that, we choose for an inexpensive 2-liter, knowing it’ll go empty before we finish it and saving ourselves the money.

Also, I really don’t like wasting any food—even leftover cola. I spent money on that, which adds up faster than one thinks. So instead, I began considering ways to make use of it. It’s all things considered a sweet liquid with an enormous number of flavors in it. I knew those legendary 23 flavors In Dr.Peppers would be beautiful when enhanced and caramelized on a tender bit of beef.

Short Ribs Braising Ingredients

Regardless of boneless short ribs and Dr. Pepper, there are many other precisely chosen and tested ingredients that are necessary to make this excellent braise.

• Beef Short Ribs (boneless). Cheap and delicious; stay with beef with this one. You are able to absolutely use the bone in short ribs, as well as another braising cut of beef if you’d wish.
• Dr. Pepper. This recipe is made especially for the flavor of Dr. Pepper. However, that does not mean you won’t make it if you choose to try out another. You may try Root beer, or perhaps a cherry cola could be excellent.
• Stock. You can use homemade stock, but beef or chicken stock will work perfectly.
• Soy Sauce. I take advantage of soy sauce in a number of recipes. It is salty, rich in flavor that may be hard to accomplish, and cheap.
• Paprika. Dried sweet pepper powder, such as bell pepper, adds a delicate spice and a really lovely sweet note.
• Molasses. One of many of the 23 flavors in Dr. Pepper, as I’ve mentioned before, only a little extra molasses is genuinely needed for the richness in flavor of the braising liquid.
• Cloves. I personally use whole cloves and throw them into the liquid. But ground cloves can totally be utilized also. They are one among many flavors in Dr.Peppers, and they’re a strong addition in a tiny amount.
• Red Onions. I virtually never create a braise with no onions. Onions really help take this from sweet to savory, and it’s amazing.
• Garlic. Garlic really helps boost savoriness.
• Carrots. One more classic ingredient for a braise, I also just enjoy bulking up the braise and having lovely carrots ready to consume once the meat is done.
• Tomato Paste. This recipe needs some acid, and tomato paste is an ideal rich concentration.
• Pepperoncini’s. Merely a meager 1/4 cup provides the sauce with enough spicy and salt to be just ideal. In case you do not want it spicy, you are able to leave Pepperoncini’s out.
• Pepper, Salt and oil. This isn’t included with the braising liquid. However, you will need it for the short ribs when searing.

Steps to make Dr. Pepper Braised Short Ribs

The particular process of creating Dr. Pepper ribs is quite simple. The great part is that once you understand how exactly to braise, you are able to really apply the method to any cut of meat with any liquid.

Step 1 – Prepare the ingredients

Before you start the process, heat the oven to 300F. Then take an oven and a safe deep pan. I personally use my Dutch oven, which is ceramic; I totally like it, it is a Lodge 6 Quart Enameled Cast Iron Dutch Oven, and it’s an infinitely more inexpensive option than plenty of Dutch ovens on the market.

Chop your carrots (washed); rounds are good for this cause they’ll cook for a significant time whilst in within the liquid. Mince the garlic and chop onions, and get everything on the counter. I just like measuring ingredients in advance, but when you don’t like the idea of additional cleanup, then, at the very least, have the right measuring cups and spoons prepared to use.

 Step 2 – Searing the Short Ribs

It’s important while braising any meat that you first sear it. Once you apply high temperature to the surface of meat it engages the Maillard reaction, or browning, which draws intense flavor in the crust and releases flavors.

To achieve this, heat your Dutch oven or pan of your preference over medium-high temperature till hot. Put in a Tbsp of high-temperature oil, like avocado, grapeseed, or canola oil. Salt and pepper the sides of your short ribs freely, then put in the hot oil. You ought to hear a sizzle, however, not crazy popping. Do not move it or press it; once the meat has the correct crust, it’ll lift easily from the pan. Repeat this method on the other side.

Firstly searing also leaves a beautiful thing in the bottom of the pan that we call fond. That’s what those delicious little brown things are at the bottom of the pan. While you add the rest of the ingredients, you’ll pick those tasty parts, and they’ll add incredible flavor to the braising liquid.

Step 3 – Adding Remaining Ingredients and Move to Oven

Following the sear, it’s only a series of additions prior to transferring the short ribs to the oven and allowing it to finish the task for you.

As soon as your short ribs are browned nicely on both sides, remove them from the pan and put them aside on a dish to absorb all the juices. Add pepperoncini and chopped vegetables and stir; let them sauté for a couple of minutes, just before onions get a bit of color. After that, add the molasses, soy sauce, tomato paste, cloves, and paprika. Stir until all is mixed nicely.

Add in the stock and then a Dr. Pepper. Bring it to a boil and add the short ribs and any juices stacked on the dish back again to the pot. Boiling before moving to the oven helps the liquid keep the appropriate temperature in the oven. Therefore the meat will cook evenly without the oven being forced to work too much.

While you boil it, cover it and put the oven for 3.5 – 4 hours, the meat should really be partially submerged, although not totally covered in liquid.

Ingredients

• 1 lb of beef short ribs boneless
• 1 tsp of salt and pepper
• 2 Tbsp of grapeseed oil (or other oil that allows high heat)
• 1 diced red onion
• 4 cloves of minced garlic
• 2 sliced medium carrots
• 1/4 cup of pepperoncinis
• 2 Tbsp of tomato paste
• 1 Tbsp of molasses
• 1/4 cup of soy sauce
• 2 whole cloves and 1/4 tsp of ground
• 1 tsp of paprika

How to make Braised Dr. Pepper Short Ribs Instructions

• Heat the oven to 300 F
• Put a pan (oven safe), such as a Dutch oven, over medium-high temperature on the stove.
• Add pepper and salt to the entire surface of the short ribs.
• Add grapeseed oil (or other oil) and short ribs when the pan is warm enough.
• Take away the short ribs from the pan and put them aside. Add onions, pepperoncini, and carrots.
• Let it sauté, and stir till onions start to get some color, then add garlic and stir until nice and fragrant.
• After that, add the tomato paste, paprika, molasses, and soy sauce, stirring till smooth, and coat the vegetables fairly equally.
• Pour in Dr. Pepper and the stock. Add in cloves replace short ribs with the liquid, and bring to a boiling point. While boiling, cover the pan with a top or tight up with foil and put in the oven.
• Braise the short ribs for 3.5 to 4 hours until tender.
• Serve with liquid as you like.

And it’s done! Allow it to cook, take out, and serve! Cooking longer in comparison to the 4 hours might need extra liquid and diluting the braise flavors, which explains why 3.5 hours is my ideal time. It will undoubtedly be tender and fall to pieces when it’s taken out. Just spoon the meat, carrots, and some liquid over your chosen side dish. I  like rice and grits and love it with polenta.

If you’ve liked this Dr.Pepper Braised Short Ribs recipe, help spread the word and share it on Pinterest and other social media.

Pork tenderloin is better than ever with air fryer style! Fast and high-temperature cooking of the air fryer pork tenderloin makes it brown on the exterior but still juicy inside!

Pork tenderloin is really an excellent lean cut of pork. But because of this, you do not wish to overcook it. Over time, I’ve found approaches to cooking pork tenderloin to ensure that it’s brown externally while still being juicy and delicious on the inside.

When I made this air fryer pork tenderloin, I was more delighted than ever about a recipe I’ve made recently. The seasoning rub flavors are perfect, and it also worked wonderfully with these pork steaks. The pork is juicy; you can see just how juicy it is in the video instructions I’ve added at the end of the article!

Can you feel only a little excitement from me relating to this air fryer pork recipe? 🙂

What is Pork Tenderloin?

If you have ever asked yourself what filet mignon of pork, it is pork tenderloin. It is a very tender and lean piece of pork. It can be made in numerous ways and works excellently with various seasoning mixtures.

If you want to smoke your pork, I suggest you use pork lion cut (check out the recipe) because it’s thicker and more suitable for smoking. 

Preparing Air-Fryer Pork Tenderloin

Pork tenderloin cooked in the air fryer is a delicious, wholesome, homemade choice that is ideal for a hectic weekday.

Indeed, one of my favorite ways to prepare pork recipes is by using a seasoning rub mixture of brown sugar, onion powder, smoked paprika, garlic powder, ground mustard, pepper, and salt. And possibly just a splash of cayenne for only a little heat.

The seasoning mix, combined with the simplicity of an air fryer, will create a pork tenderloin you will enjoy eating and sharing with others. The exterior of pork tenderloin will crisp up, and the brown sugar will caramelize to make an explosion of flavors.

High-speed circulating heat from the air fryer and near the heating element is ideal, so your pork tenderloin stays juicy and delicious inside.

Pork tenderloin may be prepared in the oven, a pan, or — my newest favorite — the Air Fryer. With this simple air-fryer recipe, that’s what we’re doing today.

The tenderloin is quickly coated with a delicious mustard and spice mixture before being placed directly into the air fryer basket. Dinner is ready in around 20 minutes!

What do our readers think about this recipe

We care about our readers and want to help them easily make the best recipes. You’re under no obligation to believe me. Many readers have tried this dish and have talked about it. Below are just some testimonials that we’ve gotten from Pinterest users.

Air Fryer with the Best Pork Tenderloin Seasoning Rub

This recipe for air fryer pork tenderloin could not be much more straightforward. I’ve used a medium-sized bowl and combined together with the dry ingredients.

Before rubbing the ingredients on the tenderloin, we’ll need to cut off any of the “silver skin,” which is a thin membrane that’s usually on the exterior area of the pork tenderloin.

You can do this using a sharp knife and just peel it away. After that, coat the pork tenderloin with olive oil and rub it in all of the seasoning mix.

Temperature to Cook Pork Tenderloin in Air Fryer

Preheat your air fryer for 5 minutes at 400 F. When the air fryer is heated, keep a consistent temperature of 400 F, select air fry, and set the time for 20 – 23 minutes. Most pork tenderloins are often between 1.25 Lbs to 2 Lbs.

For smaller-size pork tenderloin, opt for 20 minutes. For bigger-size pork, choose 23 minutes. It is suggested to cook pork tenderloin to an interior temperature of 145 F to 160 F.

Let The Pork Tenderloin Rest After Cooking in Air-Fryer

When the cooking is completed, slowly remove the pork loin from your air fryer, put it on a dish or cutting board, and allow it to rest for about 3 – 5 min before slicing.

Pork Tenderloin Leftovers

Pork tenderloin leftovers can be kept in an airtight container for up to four days in the fridge. For up to four weeks, freeze slices in small zip-lock bags. Make sure to label the bag with the date.

It’s time to jump into a recipe for this delicious but easy-to-make air fryer pork tenderloin!

Ingredients

• • Pork tenderloin
• • 2 Tbsp of brown sugar
• • 1 Tbsp of smoked paprika
• • 1.5 tsp of salt
• • 1 tsp of mustard, ground
• • 1/2 tsp of onion powder
• • 1/2 tsp of ground black pepper
• • 1/3 tsp of garlic powder
• • 1/4 tsp of cayenne powder (if you like)
• • 1/2 tbs of olive oil

How to make Air Fryer Pork Tenderloin Recipe

• Take all dry ingredients and mix them using a bowl.
• Take off any excess fat from your pork tenderloin.
• Next, coat the pork tenderloin using 1/2 tablespoon of olive oil. After that, rub the spice mixture nicely on the entire surface of the pork tenderloin.
• Heat up the air fryer to 400 F. After 5 minutes, slowly put the pork tenderloin into the air fryer and air fry at 400 F for about 20 min. The inside temp of pork ought to be 145 F to around 160F.
• After air frying, slowly remove the pork tenderloin and move it to a cutting board. Let it rest for 5 minutes before slicing and serving.
• Serve with saved juices over the sliced pork tenderloin.

Air-Frier Pork Tenderloin Video Recipe

Since this Air-Fryer Pork tenderloin recipe is so popular, it was updated with additional information based on your questions and suggestions with the video instructions below. 

Give that photo below a click and pin it to your Pinterest board. After all, good food is worth sharing – even if it’s just a picture!

FAQs

My Pork Tenderloin I a bit Pink; is that ok?

You might be slightly frightened if your pork tenderloin is pink inside when you cut into it. Be at ease, though! You may be sure the pork is cooked adequately if the thickest area has the proper internal temperature (145 °F). It’s acceptable if the hue is a little pink.

Can I Store and reheat Pork tenderloin?

Any leftovers should be carefully wrapped in tin foil or plastic wrap for simple storage. Zip-top bags are another option and are so simple! Four days or more in the refrigerator.

To reheat, roast the remaining pork at 350 degrees Fahrenheit or cook it in a covered pan over low heat. Pork will get tough if you cook it too long.

If you like this recipe, be sure to check

Air-Fryer chicken nuggets recipe 

Air Fryer Corn Dogs Recipe