Really good brats n’ beer
February 3, 2012 § 2 Comments
If you make this bratwurst, you will become famous. People will come from miles around to partake of it. Your friends will brag to their friends about your fabulous cooking skills. Coworkers will ask you for the recipe, and your grandmother will claim that YOU are the only one who knows how to make bratwurst the “old way.”
I’m only sort of joking. Years ago, I found a recipe in the Houston Chronicle newspaper for bratwurst. I made it, and it was so delicious. Since that first time, I’ve riffed my own recipe for bratwurst, combining the newspaper’s recipe with flavors from my travels in Germany and my favorite Texan beers. This recipe is really good with St Arnold’s or Shiner beer (two Texas artisan beers), but any good artisan beer will probably be good, too. When you make it, mix things up a bit, and make the recipe your own. Use a local lager from your own neighborhood (dark beers seem to work the best with this recipe). I also have to say that I never measure the ingredients for this recipe. I sort of eyeball it, and it always turns out well…I’m sure it will for you, too.
Brats ‘n beer
1 large yellow onion
2 tablespoons oil
1-2 cloves minced garlic or 1 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon lemon pepper
2 tablespoons Worcestershire sauce
2-3 bottles handcrafted beer (preferably dark beer)
1-2 tablespoons honey
1 can sauerkraut
Toasted buns (optional…I prefer my bratwurst with no bun)
Whole grain mustard
Send your boyfriend out to the patio to grill the bratwurst sausages on high heat until they have grill marks, but are still rare. Do not allow brats to pop open. Remove from heat and set aside. If your area is experiencing a cold spell and your mate would rather stay inside and watch the makings of “Saving Private Ryan” on DVD in the TV room, then just grill the brats inside on a grill pan.
While brats are cooking, roughly cut the onion, and sauté in the oil in a large pot or dutch oven. Stir in garlic, celery salt, and lemon pepper to taste. Add the Worcestershire sauce, beer, honey, and sauerkraut. Bring to boiling. Add the brats; puncture to allow the fat out and juices in. Simmer over very low heat for about an hour, until brats are finished cooking.
Meanwhile, call your mate away from the TV for a few moments to eat. And while you discuss the deep friendship between Tom Hanks and Steven Spielberg, and how they loved each other so much, they made another movie together after “Saving Private Ryan,” serve the brats in toasted buns, topped with sauerkraut and mustard, with an icy-cold St. Arnolds brewery beer on the side.
Serves 5-6 depending upon how many sausages you cook.
*Sometimes I also throw in a package of good quality hotdogs as well.