Brats are a big deal over here in Wisconsin. It’s practically a food group, right next to cheese, and beer. If it’s the infamous cheese filled bratwurst, and cooked in beer, then one could easily cover all the bases in one meal!
But in all sincerity, I love me a good brat.
Certain food is seasonal to me, which completely baffles and frustrates my husband. But I just can’t motivate myself to eat soup in summer or a bratwurst in winter, because it’s just not the right season (in my mind). Fall and winter are the casserole and soup seasons; the cold months that leave your belly longing for something hearty and hot. Spring and summer call for lighter fare; aching to be outside to absorb all the Vitamin D from the longer days, I crave easy dishes that don’t leave me slaving away for 2 hours in a kitchen that’s overheating from the oven. With St Patty’s Day around the corner, the time has come to cook up some brats.
We don’t have a BBQ, which in my opinion, is the best way to cook bratwurst. The second best way to cook bratwurst is in beer, no questions asked. Which is exactly what I did for dinner last night.
I got the recipe from Eat Live Run. I did a couple things differently, so I’ll post the recipe and my instructions below.
I paired it with classic mashed potatoes and oven roasted carrots.
The mashed potatoes soaked up the delicious beer sauce beautifully, creating quite the perfect bite when paired with the slightly crunchy roasted carrots, the juicy brat, and the sweet caramelized onions.
Roasting veggies is pretty much the only way to eat any kind of veggie. Simple toss the carrots (or whatever vegetable) in olive oil, sprinkle with salt, pepper, and minced garlic, and roast in a 425 degree oven for 10 minutes. If you haven’t tried eating carrots (or broccoli, or brussel sprouts) this way, do yourself a favor and try it! You won’t be able to eat them any other way again.
So without further ado, here’s the recipe for beer brats.
- 1 package of brats
- 1 onion
- 2 garlic cloves
- 1 bottle of your favorite beer (ours is the local Leinenkugel Honey Weiss)
- 1 tablespoon of brown sugar
- 1 tablespoon of worcestershire sauce
- olive oil
- Warm up your pan on medium-high heat. While it’s warming up, slice your onion into thin strips.
- Once your pan is searing hot, swirl some olive oil on the bottom. Then add the brats and onion strips.
- While the brats are searing, mince the garlic cloves.
- Combine the minced garlic cloves, beer, brown sugar, and worcestershire sauce into a bowl, and whisk until the sugar has dissolved.
- Once both sides of the brats have a nice sear and the onions have browned, add the sauce and allow to come to a boil.
- Reduce to a simmer, cover, and allow to cook for 30-35 minutes.
Wishing you all the luck this Saint Patrick’s Day!