Paleo Beer Brats
Savor the bold flavors of 'Paleo Beer Brats,' a wholesome twist on a pub favorite that’s perfect for paleo enthusiasts and beer brat lovers alike. This recipe swaps traditional beer for a rich blend of coconut aminos, bone broth, and apple cider vinegar, creating a deep, umami-packed glaze that’s both gut-friendly and paleo-compliant. Juicy pork or beef brats are simmered alongside caramelized onions and garlic, then paired with tangy sauerkraut, creamy Dijon mustard, and a sprinkle of fresh parsley for a vibrant finish. Ready in under an hour, this easy, skillet-cooked dish is ideal for backyard barbecues, cozy dinners, or game-day gatherings. Enjoy flavorful brats without compromise in this paleo-friendly masterpiece!
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Recipe Information
Ingredients
- 6 links pork or beef brats
- 1 cup coconut aminos
- 1 cup bone broth
- 2 tablespoons apple cider vinegar
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons ghee or olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 4 tablespoons dijon mustard
- 1 cup sauerkraut
- 2 tablespoons fresh parsley, chopped
Instructions
In a large skillet over medium heat, add the ghee or olive oil.
Once heated, add the sliced onions and sauté for about 10 minutes, stirring occasionally, until they become softened and start to caramelize.
Add the minced garlic to the onions and cook for an additional 2-3 minutes until fragrant.
In a separate bowl, mix together the coconut aminos, bone broth, and apple cider vinegar.
Place the brats into the skillet with the onions and garlic, then pour the coconut aminos mixture over the brats.
Increase the heat to medium-high and bring to a simmer.
Cover the skillet and let the brats cook for about 20 minutes, turning once halfway through, ensuring they are thoroughly cooked.
Remove the lid and increase the heat to high to let the liquid reduce for about 5 minutes, allowing the brats to develop a nice glaze.
Season with sea salt and ground black pepper to taste.
To serve, place brats on a plate with caramelized onions, a side of sauerkraut, and a generous dollop of Dijon mustard.
Garnish with freshly chopped parsley for added flavor and color.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 13079 mg | 569% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 68.8 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 281 mg | 22% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2107 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
