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Brats Cooked in Beer
Emeril's Bratwurst cooked in Pyramid Hefeweizen
Source: Recipe courtesy Emeril Lagasse, 2002
Beer(s): Hefeweizen
This tasty fall recipe was recently featured on the "Emeril Salutes America: Seattle" show. A tasty treat featuring our own Pyramid Hefeweizen.
Ingredients:
8 links bratwurst sausage
2 cups julienned red onions
4 (8-ounce) bottles Pyramid Hefeweizen
6 ounces bacon, chopped
2 cups julienned yellow onions
1 tablespoon minced garlic
3 large red or golden delicious apples, cored and cubed
1 bay leaf
1 teaspoon whole black peppercorns
1 teaspoon juniper berries, crushed
2 pounds sauerkraut, rinsed well under cold running water and drained
2 tablespoons light brown sugar
1 teaspoon salt
Freshly ground black pepper
Buns or Rolls, accompaniment
Assorted Mustards, accompaniment
Lots of cold beer, accompaniment
Instructions:
With a sharp knife or kitchen fork, prick each sausage several times. In a saucepan, combine the red onions and beer and bring to a simmer over medium heat. Add the sausages and poach until almost cooked through, about 5 minutes. Remove the sausages from the liquid and set aside, reserving the liquid.
In a large pot, cook the bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes. Add garlic and cook, stirring, for 30 seconds. Add the apples and cook, stirring, until starting to soften, about 2 minutes. Add the bay leaf, peppercorns, and juniper berries and cook, stirring, for 30 seconds. Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil. Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 1/2 hours.
Preheat the grill. Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on a platter.
Remove the sauerkraut from the heat and discard the bay leaf. Stir in the cooked bacon and adjust the seasoning, to taste. Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard. Serve with cold Pyramid Hefeweizen.
Yield: 4 to 8 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Difficulty: Medium
I remember seeing this post late last week. I had already planned to do some beer brats myself over the weekend. The brats were amazing so I figured I would post my results here.
In cast iron dutch oven:
1 large quartered and chuncked vidalia onion
5 whole cloves of garlic, crushed.
Added olive oil to coat base of oven, added two tbsp of Balsamic vinager bring to medium high heat then add the oinins and garlic. Stir occasionally until the onions just start to get translucent, but not cooked thoroughly.
Then I added half a pitcher of homebrewed IPA (4-5pints??) Stirred until the foam resided.
At same time, lightly grill brats. Just to get grill markes and some color. Once the brats started to split and crack, they went into the beer, onion mixture. Turn of heat. Let sit for 1-2hours.
When ready to eat, I turned heat back on dutch oven (which is on my side burner to the grill, this is important). Removed the brats to the grill on low. Let beer mixture come back to boil. Once the brats were sizzling again, I put them back in the beer for 10 minutes, then back on the grill. I went back and forth two more times. I then put the brats back in the beer, while I grilled burgers, chicken and veggies on the grill.
All the wile reducing the beer mixture to a thin syrup with the brats.
One last trip to the grill to caramelize that beer mixture.
What was left of the beer mix was put in a bowl and used as a spread on rolls for the brats (and burgers!!!).
Kick ass brats.
I would like to try this with brown ale at some point too.
Beer N Brats: The easy / lazy way.....
Need:
1 package of Johnsonville Beer Brats - yes it matters for brand and style....
12 beers - you can use your own obviously, or if you have favorite dark brew, that works too.
2 8x8 tin cake pans
peppers and onions - optional
2 tablespoons butter
Good hearty rolls, lightly buttered on the outside.
I like to let the brats sit in the beer for a few hours first, especially with a real dark beer to grab some extra flavor. Open a beer, and drink it. Place tin pan on grill, over low heat. Transfer brats to pan, and add beer to cover 3/4 of brats. Let them sit on low heat, low heat, for at least 15 minutes, turning carefully every five. Have another beer. Once they look old and rotten, they're good to on the grill. Again, low heat is key. Good brats take time, don't be fooled. At this point, put the second pan on the grill. Add the peppers, onions, butter, and half a beer. Drink the remaining half. They should be on the grill for another 15 minutes, cooking nice and slow. Take the rolls, and put them on the grill, for toasting. Have another beer. The brats are ready once they turn dark brown.
This is a simple recipe, that can be done within a hour or so. I do this at least a few times a year.
If someone threw a bay leaf into my beer brats I'm pretty sure I'd punch them in the face.
I exclusively use the Johnsonville brats as well.
Partly, because they are the only brats I have seen around convienently.
Fortunately, they are very good too.
Skervy wrote:
If someone threw a bay leaf into my beer brats I'm pretty sure I'd punch them in the face.
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