We’ve all tried beer brats before, right? Well, not too long ago I got the crazy idea to try wine brats. I know sounds a little weird, but hear me out. There are certain wines, like Shiraz, that pairs well with grilled red meats such as bratwurst. Since they pair so well with each other, why not just skip the glass and head straight to pan? I assumed the earthy taste of Shiraz and its peppery and fruit forward notes could bring out great flavors in this spicy sausage. My assumption was proven correct. One bite and I was hooked!
This jazzed up brats recipe is perfect for cookouts, a quick dinner, or even just to satisfy those random barbeque cravings. This recipe calls for simmering beer brats to doneness in a sauce pan with chicken broth and Shiraz wine. I completed my whole recipe stovetop but after simmering in chicken broth and Shiraz, then seasoning, these brats can be cooked on the grill.
Once the brats are cooked to doneness, approximately 10-15 minutes of cooking, transfer to paper towel and pat semi-dry. Heads up, the bratwurst will look purple after simmering but they will brown during the next few steps of cooking. Mix seasoning blend then sprinkle brats with half of the seasoning mixture. Transfer seasoned brats to a thick skillet over medium-high heat. Brown bratwursts then remove from heat.
Using the same skillet, add veggies, seasonings, wine/broth mixture, and butter. Cook until vegetables are tender then add sausages. Simmer on low for 10 minutes then remove skillet from heat. Serve on top of a lightly toasted bun loaded with the tender vegetables and drizzled with your favorite bratwurst condiments. Pair with a glass of Shiraz and a loaded baked potato or fries, this will soon become your go-to bratwurst recipe!
Did you enjoy this recipe? Leave a comment in the section below! Don’t forget to pin or yum this recipe for easy access later!
Ingredients
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Main Ingredients
- Seasoning/ Spices
Instructions
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In a medium sauce pan add bratwursts, wine, chicken broth, and 1 whole and peeled garlic clove.
- Cover and cook on medium heat- high heat until the broth and wine begin to boil. Reduce heat to low and simmer until brats are cooked, roughly 10-12 minutes.
- Remove brats from the broth and wine mixture. Set broth and wine mixture aside, do not discard.
- Using a paper towel, pat bratwursts dry.
- In a small bowl mix seasoning salt, garlic powder, oregano, Italian seasoning, and ground black pepper. Stir well.
- Sprinkle half of the seasoning blend on both sides of the bratwursts. Set the remainder of the seasoning blend aside.
- In a large cast iron or heavy skillet, add 1 tbsp. butter over high heat. Once the butter has melted, add the bratwursts to the skillet and allow to cook until browned, roughly 3-5 minutes on each side.
- Remove the browned bratwurst from the skillet. Set aside.
- Using the same skillet, reduce heat to low and transfer 1 ½ cup of the chicken broth and wine mixture to the skillet. Add 1 tbsp. of butter. Stir
- Allow to simmer for 2 minutes.
- Add garlic, onions, and bell pepper to the simmering wine and broth mixture. Stir
- Sprinkle the remaining seasoning blend on the vegetables. Stir. Continue to cook on low heat until vegetables are tender.
- Add diced tomatoes and green chilies to the skillet. Stir.
- Add the browned bratwursts to the skillet filled with vegetables and wine/broth mixture.
- Slightly cover the bratwurst with the vegetable mixture. Cover and allow to simmer for 6-10 minutes.
- Remove from heat and enjoy warm. Serve bratwursts in a warm bun topped with vegetables and favorite condiments.
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