Let your inner wisconsinite shine. All hail the mighty beer brat!
| Mise en Place | |||
|---|---|---|---|
| STAPLES | MEAT | ||
| 4 tbs | butter | 6 brats | |
| 1 tsp | kosher salt | VEGGIES | |
| 48 oz | beer | 2 medium | onions, sliced |
| dijon mustard | |||
| Equipment | |
|---|---|
| 1 | dutch oven, medium low |
| 1 | grill, hot |
| Directions | |
|---|---|
| Step | Action |
| 1 | melt butter in dutch oven |
| 2 | add onions, salt, and cook till onions are just taking on a bit of color |
| 3 | while the onions are cooking (15-20 mins) get the grill started |
| 4 | add brats, cover with beer by 1 inch |
| 5 | bring to a boil |
| 6 | reduce to a simmer, cover, wait 1 minute, kill heat |
| 7 | wait 10-100 minutes |
| 8 | when ready to chow, evac sausages to a plate |
| 9 | grill sausages till brown, evac to plate |
| 10 | return onions/beer to a boil. kill heat. |
| 11 | fish out onions (or pour contents of dutch oven through a strainer) |
| 12 | serve brats with the onions and mustard |
Categories: Mains
