Tuesday, August 12, 2014

Beer Brats

Beer Bratwurst Sausage

Would you like that with a mustard sauce?

Gently simmer a Bratwurst sausage in a light beer for  a few minutes. Then finish the Bratwurst grill. You can also switch the links to a dry skillet or put the sausage under the broiler.   

You need about 1/2 of a can or bottle of a light beer- Yuengling, Budweiser, Highland Razor Wit or any light beer that you have. (No IPAs or dark beers, please!) Put 6-8 ounces and the sausage links in a pan, put a lid on, and heat to med-low. Simmering gently are the key words. You should see some little bubbles once the beer is heated, and you can flip the sausages several times.   You don't have to fully cook the sausage this way, just get the sausage mostly cooked.  Gently simmer the sausages for about 8 minutes and then finish cooking the sausages until the links are nice and crisp and the pink is cooked out.

Don't cook for too long- our sausages are flavorful and they are lean, so you don't want to dry them out. 

Chicago Beer Brat Mustard Sauce:

Take 1/2 bottle of Dijon or stone ground mustard (8-10 ounce bottle and put in a small sauce pan. Add 1/2 cup of the hot beer after you've simmered the bratwurst. Stir the mixture at a medium heat, uncovered, for 5-10 minutes until the the mixture thickens.  You may turn down the mustard and beer mixture anytime you need to check on the brats on the grill.

 Enjoy your Chicago Beer Brat Mustard Sauce on each bite of your Bratwurst!

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