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  • Jefferson Adams
    Jefferson Adams

    Gluten-Free Beer Bratwurst

    Reviewed and edited by a celiac disease expert.

    Looking for a great gluten-free beer brat recipe? This one is a winner.

    Gluten-Free Beer Bratwurst - Bratwurst Braised in Beer. Image: CC BY-SA 2.0--wickenden
    Caption: Bratwurst Braised in Beer. Image: CC BY-SA 2.0--wickenden

    Celiac.com 10/20/2022 - With fall and football season upon us, the tailgate and the home viewing arena beckon. For those occasions, beer simmered bratwurst is a rite of passage. These bratwurst are simmered with onions in gluten-free beer for extra flavor, then finished up on the grill for a crispy, charred casing. Put them in gluten-free hot dog rolls and top them off with the tender onions, sauerkraut, and/or mustard. For a great side, serve them with German-style mustard potato salad.

    Ingredients

    • 4 (12 ounce) cans gluten-free beer (and ale or dark beer works great)
    • 1 large onion, thinly sliced
    • 10 gluten-free bratwurst
    • 2 teaspoons red pepper flakes
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper

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    Combine beer and onion slices in a large pot; bring to a boil. Add the gluten-free bratwurst, pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook for 10 to 12 minutes.

    Meanwhile, heat an outdoor grill for medium-high heat and lightly oil the grate.

    Remove bratwurst to a plate. Reduce heat to low and let onions simmer until needed.

    Cook bratwurst on a heated grill, turning occasionally to get char marks, until no longer pink in the middle, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

    Serve bratwurst with onions, sauerkraut and stone ground mustard.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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