Bratwurst in Beer

Have I Died and Gone to Heaven?

Isn't it amazing how some things just seem destined to go together? Peanut butter and jelly, milk and cookies, ice cream and cones – they're a match made in heaven. And let's not forget grilling bratwurst and beer. This recipe is not only incredibly easy but also tastes absolutely phenomenal.

My dear friends, Bob and Debbie, used to live down the street and were huge fans of this recipe. Every time we had pool parties, they would request it. Bob had a quirky habit of seasoning everything he ate with ketchup, which we playfully called "Bob Spice." I felt honored that this dish was exempt from the Bob Spice treatment.

Though they've since moved back to Orillia, Canada, I can still hear Bob saying, "Hey Johnnie! How about you make those Beer Brats this weekend, eh? We'll bring the beer!" Well, Bob, this Labatt's Blue is for you, my friend. Cheers!

I love making this dish on a grill with a side burner to save the hassle of running back and forth from the kitchen. If you don't have a side burner, it's still doable – just a bit less convenient. You can even use kielbasa instead of bratwurst if you prefer. No harm done, it'll still taste great.

Ingredients:

  • 1 can of your favorite beer
  • 1 ½ cups of water
  • 2 medium yellow onions, chopped
  • 2 pounds of bratwurst
  • ¼ teaspoon of salt
  • ¼ teaspoon of black pepper
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of sugar
  • Enough parsley for garnish

How To Make It:

  1. Preheat the grill to medium-high heat. (A gas grill with a side burner is recommended, but using the stovetop indoors will work just fine as well.)
  2. In a saucepan on the side burner, combine the beer, water, onion, bratwurst, salt, and pepper over medium heat.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer covered for 10 minutes.
  4. Remove the bratwurst from the beer mixture and place them on the grill, turning them frequently to brown them evenly. (The brats are done when an instant-read thermometer reads 165 degrees Fahrenheit.)
  5. Set aside the beer mixture for later use in this dish.
  6. While the brats are grilling, 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.
  7. 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 the heat to a simmer and cook until the sauce is thick enough to coat the back of a spoon, about 10 to 15 minutes.
  10. Slice the brats into 1-inch pieces and add them to the sauce. Cook for an additional 5 minutes.
  11. Garnish with parsley, and you're all set!

Serve this wonderfully flavorful dish to your adoring guests with pride. You've done an excellent job, and I'm proud of you.

Top of Form

 

Popular posts from this blog

Roasted Potatoes and Onions

How to Grill the Perfect Steak.

How to Grill the Perfect Chicken Leg Quarter