Recipe: Beer Braised Bratwurst With Onions And Mashed Potatoes

August 16 is national Bratwurst Day, and in honor of this timeless, quality sausage, our own Chef Will McDonough has created an outdoor grilled version of a classic Bratwurst feast. Give it a try and let us know what you think.

INGREDIENTS

  • 4 to 6 bratwurst sausages
  • 4 cups (2 cans) of German beer like Beck’s

Caramelized Onions

  • 2 large onions
  • 2 tbsp. butter
  • ½ tsp. sugar

Potatoes

  • 6 fist sized potatoes, peeled and sliced
  • 1 clove garlic, grated
  • 3 tbsp. butter
  • salt and pepper to taste
  • ½ cup milk or cream

Beer & Onion Gravy

  • 3 tbsp. butter
  • 2 ½ tbsp. flour
  • 1 cup beef broth
  • 1 cup beer from boiling the brats
  • salt and pepper to taste

 

DIRECTIONS

  • Preheat the grill to low, about 300°F. Place a skillet, or oven safe frying pan over direct heat. Melt the butter and then add the onions. Sprinkle with sugar. If you have a lid that fits the frying pan, place it on top. Cook the onions over low heat for about 20 minutes, stirring frequently, or until they are a deep caramel color. Keep them warm on the grill.
  • Pour in two cans or bottles of German beer and add the bratwurst. Bring the brats and beer to a boil over the side burner of your grill, or on the stove. Cook for about 10 minutes. Remove the bratwurst from the beer and set them aside. Measure out 1 cup of beer from the wok. Set this aside.
  • Boil a pot of water and cook the potatoes until they are fork tender. Mash them with the garlic, butter, milk, and season to taste. Keep warm.
  • Move the onions over to indirect heat and turn the burner up to medium high. Grill the bratwurst over direct heat until grill marks form and they’re heated through.
  • While the brats are on the grill it’s time to make the gravy. Melt butter in the pan. Whisk in the flour and allow it to cook for 2 to 3 minutes. Slowly whisk in about ¼ cup of beer or broth at a time, alternating between the two. The first two additions will make the butter mixture go thick and chunky. Add the beer and broth until you have the perfect gravy texture. If you add too much liquid, allow the gravy to come to a simmer until it thickens again. Add the onions.
  • Serve the bratwurst on a bed of mashed potatoes, slathered in beer & onion gravy.
2017-08-16T14:27:33+00:00 August 16th, 2017|news, Recipe|