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:
- 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.)
- In a
saucepan on the side burner, combine the beer, water, onion, bratwurst,
salt, and pepper over medium heat.
- Bring
the mixture to a boil, then reduce the heat and let it simmer covered for
10 minutes.
- 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.)
- Set
aside the beer mixture for later use in this dish.
- 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.
- Stir
in the vinegar, sugar, and the remaining beer mixture.
- Season
with salt and pepper and bring the mixture to a boil.
- 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.
- Slice
the brats into 1-inch pieces and add them to the sauce. Cook for an
additional 5 minutes.
- 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.