Bratwurst in Beer

Have I Died and Gone to Heaven?

Doesn't it seem like some things are just made for each other? Things like peanut butter and jelly, milk and cookies, ice cream and cones, etc. Aahh yes. Then there's grilling bratwurst and beer. This recipe is way easy and tastes phenomenal.

My favorite Canuks, Bob and Debbie, who lived down the street, loved this recipe and requested it every time we had pool parties. Its funny. Bob would season everything he ate with, what we dubbed, “Bob Spice” (ketchup). I was honored that this was the only dish he didn’t have to season with Bob Spice.

They have since moved back to Orillia, Canada but I can still hear him sayin’, “Hey Johnnie! How’s aboot you make that Beer Brats this weekend, eh? We’ll bring the beer!” Well Bob, this Labatt’s Blue is for you, my friend. Cheers!

I like to whip this baby up on a grill with a side burner to keep from having to run back and forth from the kitchen to the grill. It isn’t all that bad if you don’t have a side burner, it is just convenient. You can substitute kielbasa for the brats if you prefer. No crime here, just good eats.

Ingredients:
Beer – 1 can of your favorite
Water – 1 ½ cups
Onion (yellow) – 2 medium chopped
Bratwurst – 2 pounds
Salt – ¼ teaspoon
Pepper (black) – ¼ teaspoon
Butter – 2 tablespoons
Flour – 2 tablespoons
Apple Cider Vinegar – 2 tablespoons
Sugar – 1 tablespoon
Parsley – just enough to garnish

How To Make It:

1. Preheat the grill for medium high heat. (A gas grill with a side burner is recommended for this recipe. But if you need to use the stovetop in the house it will work just fine as well.)

2. Combine the beer, water, onion, bratwurst, salt and pepper in a saucepan over medium heat on the side burner.

3. Bring to a boil, reduce the heat to a simmer and cook covered for 10 minutes.

4. Remove the bratwurst from the beer mixture and place the bratwurst on the grill turning them frequently to brown them all over. (The brats are done when an instant read thermometer reads 165 degrees.)

5. Remove the beer mixture from the heat and reserve for a reappearance later on for this dish.

6. Meanwhile, place a large sauté pan on the side burner over medium heat. Melt the butter and stir in the flour, cooking for about 6 minutes to make a light brown roux.


Calphalon 3-qt. Nonstick Simply Calphalon Nonstick Saute Pan


Calphalon 3-qt. Nonstick Simply Calphalon Nonstick Saute Pan


7. Then stir in the vinegar, sugar and the remaining beer mixture.

8. Season with salt and pepper and bring the mixture to a boil.

9. Reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, which is about 10 to 15 minutes.

10. Slice the brats into 1-inch pieces and add to the sauce. Cook for 5 more minutes.

11. Garnish with parsley and you are done.

Serve this wonderfully flavorful dish to your adoring guests with pride. You've done well. I'm proud.

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