Beer Brats

Image Credit: dan_fuh

It’s Saturday, it’s summertime, and it’s a beautiful day.  What could be better than getting out to pool and cooking up some brats while having a few beers with friends and family.

Making the perfect beer brats, though, takes some planning and some foresight.  So, as it’s still early in the morning and you haven’t gone to the store yet, here are some items you need to add to your list.

• Bratwurst (of course)
• 2 Onions
• 2 Green Peppers
• 2 Red Peppers
• Mushrooms
• Sea Salt
• Freshly Cracked Black Pepper
• Buns (I prefer the larger style potato bun with sesame seeds)
• 12-pack Brown Ale  (Honey Brown, Longboard, etc.)

Alright, now you’re back from the store and ready to start cooking.  Before you head outside though, take four of those beers and pour them into a larger pot.  Set the stove top to “5″ and dump the brats in.

Photo Credit: Velvet Elevator

While that’s heating up, slice up your one red pepper, one green pepper, one of your onions and half the mushrooms.  When the beer starts to simmer, dump these into the pot.

Also add to your pot a teaspoon of sea salt and a tablespoon of the freshly cracked black pepper.  Turn the heat up to “7″ and let it come to a boil.

Don’t cover the pot, stir regularly and let the brats, etc. cook until the liquid had boiled off and the sausages have settled onto the bottom of the pot.  Take this time to slice up your remaining peppers, onion, and mushrooms.

Now, remove your pot from the stove, and head outside to light up the grill.  Once the grill is heated up to around 325°F (163°C) put your brats on.  Let them start to brown, and put your uncooked peppers, onions and mushrooms on the grill as well.

Photo Credit: caste_aka_adrem

Take the pot you boiled the brats in originally and keep that to the side.  You should have a brownish gravy at the bottom that we want to keep.

You want that caramelized grill marking on your previously uncooked veggies and when they reach that dump them into the gravy sauce in your pot.  Add another teaspoon of sea salt and a teaspoon of black pepper.  Stir and place on heat.  You can use your grill, or if you have a side burner use that.  Use your stove again if you need to, but remember to stir so the gravy and veggies don’t stick to the bottom of the pot.

When your brats start to reach the look you want, take the buns and put them above the heat.  You’re just looking to toast them, so keep a close eye so they don’t burn.  Burned buns are bad, mmm-kay.

So, everything should finally be ready to serve.  Grab a bun, throw a brat on there, and smother that bad boy with the gravy and veg sauce from the pot.  Add mustard, bbq sauce, sauerkraut, or whatever other toppings you prefer and enjoy.

Featured Image Credit:  avlxyz