Beer and brats – includes recipe
Brats – the sausage, not nasty little knee biters – is a perfect pair for beer. Eat one (a bratwurst), chasing it with a great local brew. Knowing a stellar recipe – to make them absolutely irresistible – will make you a Titan of the Tailgate.
Bratwurst in America seems to be a Wisconsin and Midwest kind of thing. Of German origin, it is natural that the foods, beverages and practices of emigrating cultures would be transplanted as well. Throughout the later-19th century, Wisconsin and Milwaukee were settled and developed by Bavarians. This is where American lagering set roots for 150+ years of brewing history.
How bratwurst is made is a tale like any other of sausage making, combining ground meats, fillers, and binding agents. All is artfully stuffed into a membrane of some sort (intestines or other casing).
Preparing the bratwurst for serving is just as important as what goes into it. Knowing how to cook the brat is key too, understanding how to get the best flavors from the grill without drying out the brat (see recipe below).
Brats done, have buns and mustard nearby. Pair your brat with a cold, crisp lager for a fantastic finish.
Beer Brat Recipe
1 six-pack beer (Bavarian lager or similar)
Bratwurst
2 large yellow onions, sliced thin
Over flame, grill brats lightly until lines are burned onto casing.
Saute onions in a skillet until lightly caramelized.
Empty cans or bottles of beer into 4 quart pot or slow cooker.
Add grilled onions and grilled brats to beer. Add 1 tbsp. caraway seeds and black and cracked red pepper to taste. Heat on medium until brats are cooked through.
Serve hot on buns with onions and stone-ground mustard. Don’t forget an ice-cold beer to wash it down.
Note: for those with gluten sensitivity (celiac disease), ask your local butcher to prepare your brats with gluten-free ingredients. Then boil them in gluten-free beer (as highlighted in a previous post) and serve them on gluten-free buns. Heck, Whole Foods Market could be your one-stop shop.
P.S. Try this vegetarian recipe for grilled portobello mushroom burgers using beer.
Email Kent Palmer at kentpalmerinmadison@hotmail.com or kentpalmer64@gmail.com
Comments
You got it backwards, dude. Grill the onions until you get a little char, chop them and add them to a pot full of cheap beer like Bud or Miller. Good beer doesn't boil down well... Add the raw brats and simmer until the brats are 160 in the middle. Remove brats and boil the beer/onions until onions are done. Grill the brats, add the onions on top and enjoy. You should now break out the good beer to enjoy with the brats.
All to their own taste, 'wrong' or 'right'....
I'm glad to know your recipe too! :-)
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