Brats In December. Why Not?


I realize it’s December and we’re supposed to be eating casseroles and holiday cookies and drinking eggnog. I know. And I try. But this summer Aaron surprised me with dinner one evening and I’ve not been able to get the meal out of my mind. I’ve asked him a bazillion times since then to pleaaase, pleaaaaaase make it for me again. Yesterday was my lucky day. And it was a surprise again because he had to run out to pick up something like leaf bags and came home with all the fixings for this rich and scrumptious meal. You’d never know it wasn’t June.

Beer-Braised Brats with a Gloppy Sauce:

What it took for 6 servings:

· 6 brats, scored with a fork

· 6 nice buns (heh)

· 2 bottles Red Stripe (or other lager beer)

· 1 large onion, sliced into rings

· 2 Tbs. butter

· 1/4th cup ketchup

· 1/4th cup Arthur Bryant’s sauce (or your favorite bbq sauce)

· ¼ tsp. hot sauce

In a large saucepan, melt the butter over medium-high. Add the onion rings and hot sauce and saute for about 6 minutes, until the onions soften.

Add the beer and brats and let simmer about 15 to 20 minutes.

Remove the brats and grill (on outdoor or indoor) grill until the skins have darkened, a few minutes on each side.

While the brats are grilling, add the ketchup and bbq and stir to combine. Start reducing the sauce. When the brats are done grilling, add them back to the pot and reduce the sauce until it’s nice and gloppy. In all this should take around 30 minutes.

Toast (or grill) the buns right before serving.

To serve, top each brat with as little or as much sauce as you want and die from flavor overload.



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