Brats with Reduced Beer - Insanity or Sheer Genious???

Started by Skhilled, April 08, 2017, 07:56:06 PM

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Most people grill their brats then put them in a pan of warm beer, onions, etc. to keep them warm as well as flavor them a bit. Personally, I think it's a waste of beer cause you end up throwing it all out and it doesn't flavor the sausages much at all!

I usually cook my brats like I do my sausage links. I add the sausage to a pan with 1/4 cup of liquid...broth, water, wine, etc. I cook them slowly until then juices cook out and you are left with just the sausages and oil. I leave them in the pan until they brown. This gives them a very tender interior but a caramelized and crispy exterior skin.

However, this time I was thinking outside of the box. What if I cooked then as usual with a twist. I added the brats to the pan and almost covered them with beer. I used Budweiser since that is what I was drinking at the time. :biggrin

I added the following:

1 medium onion, thinly sliced
2 cloves of garlic, crushed
1 tsp Worcestershire sauce
1/4 cup each red wine and chicken stock
Salt and pepper to taste. Remember! Use sparingly since after the liquids reduce they will highly concentrate the flavors. You can always re-season it later.

I cooked it until all of the juices became a thick glaze. WOW! That was really good!!!

I made them again a few days later. And left out a few of the ingredients and it still was pretty tasty. I'll have to experiment later and come up with a good recipe.


Ok you now have to tell us Brits what 'brats' are please?
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Sorry, bratwurst...German sausages. We just call them brats for short. The ones in the stores here are only made with pork unless you go to a specialty shop then they're made with beef, pork and veal as they should be.


Ah I see, I did wonder if that's what it was but I didn't want to assume
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