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Beer Brat Poutots

Football is back! And very little makes me think of game day noshing more than bratwursts, beer, and spuds. This here is a play on poutine, a delicious French fry recipe borrowed from America's neighbors to the north. Seemingly fancy, but not, this dish is sure to impress. Please feel free to use your favorite beer. I used Carlsberg, which is a Pilsner.


  1. Melt about ½ tablespoon of butter in a large skillet over medium heat. Add into the skillet your garlic and onions along with ½ teaspoon of salt and pepper. Sauté until the onions become translucent and soft. Set aside.
  2. In a separate skillet, sauté your brats (no butter necessary as the brats have enough fat to cook in. That said, feel free to use a little butter to help cook them if you prefer). You want your brats nicely browned. Set aside. 
  3. In a medium pot, melt two tablespoons of butter over medium heat. While it melts, add in the other ½ teaspoon of black pepper. Add in your flour and stir well. Then slowly add in your beer, remaining teaspoon of salt, and beef broth, stirring well as you do. Raise the heat under the pot to high, stir constantly, and reduce the gravy down about ¼ to 1/3.
  4. In a large pot, combine your reduced gravy, brats, garlic and onions. Bring the pot to a quick boil and then immediately reduce heat to a simmer. Cook covered for 20 minutes.
  5. Carefully transfer your pot to your Hungry Fan® 3-in-1 Fangating™ Bag, seal well, and let cook for 2-3 hours.
  6. To serve: Fill a bowl (individual-sized serving bowl) with 2-3 large handfuls of browned, hot tater tots, top with a healthy helping of your brats and gravy and a generous sprinkling of cheese curds. Repeat for a second serving. Enjoy!
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