Let your inner wisconsinite shine. All hail the mighty beer brat!
Mise en Place | |||
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STAPLES | MEAT | ||
4 tbs | butter | 6 brats | |
1 tsp | kosher salt | VEGGIES | |
48 oz | beer | 2 medium | onions, sliced |
dijon mustard |
Equipment | |
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1 | dutch oven, medium low |
1 | grill, hot |
Directions | |
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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