Bratwurst in Beer

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I am making bratwurst in beer today. It pairs really well with my too cheesy macaroni and cheese. Nothing like a heaping helping of cholesterol on one plate! Hey, I do try to eat a tomato on the side. Somehow in my mind it makes it healthier, please don’t message me to tell me that it isn’t any healthier…. I already know this, my day job is in healthcare.

Yes, it’s another recipe that can be served on a bun or some carb loaded wheat based product. We skip the mac and cheese if there is a bun……. In case no one has noticed, we eat a lot of “sandwich type” foods in this house. Blogging is time consuming. Sandwiches are quick.

My blogging partner (and son) makes his own bratwurst. Me? I buy a famous brand at the store and go from there. I am all about quick! Perhaps one day, I will try to make my own bratwurst from scratch too.  Hahahaha! Who am I kidding? I will leave the expansion of cooking skills to the next generation.

I use any American pale lager from the store for this recipe, but I bet my blogging friends over at Southern Fried Fermenters would have a better beer suggestion for this method of cooking. I bet they would even have a great idea of what style of beer to pair with this dish. I only cook with beer, I do not drink it, craft it, or know much about it, so I leave this in their hands. They are home brewers that win awards and even judge some competitions.

Bratwurst in Beer
1 tablespoon light tasting Olive Oil
6 Bratwurst links (I prefer plain bratwurst or cheddar brats)
Salt to taste
Pepper to taste
2 large onions, peeled and cut into medium sized wedges
1 bottle beer, craft or domestic

In large skillet, or electric skillet, heat olive oil over medium high heat until hot. Carefully lay bratwurst in skillet, it may spatter. Sprinkle with salt and pepper. Cook until dark brown, but not burnt. Flip the bratwurst, cover with onion wedges, do not stir yet, cover with a lid and let cook until the other side is also dark brown.

Uncover, move the brat around so that some of the onions are touching the bottom of the skillet. Pour beer over the brats and onions. Set lid back on the pan slightly offset to allow some of the steam to escape.

As the onions begin to softening, move the bratwurst on top of the onions and replace the lid, offset. Reduce heat to low and simmer until the onions have become caramel colored and the beer is mostly evaporated.

Serve the bratwurst on a bun topped with the onions, or serve them with a fork and knife.

This recipe can be doubled or tripled with a large enough skillet.

http://peartreekitchen.com/bratwurst-in-beer/

Some side dish recipes to try with this dish:

Macaroni and Cheese

Orzo with Asparagus or Peas

Tomato Cucumber and Onion Salad

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