love beer and cooking so we plan to share some of our favorite
recipes. Growing up in Minnesota my dad always made brats
in beer. Greg has received some kielbasa from North Country
Smoke House. So here is the original method that Tom used
and a newer version to use the great sausage we have in stock.
Brats in Beer
Slice onions. In a large stock pot sauté onions in
butter. Once they are nice and brown add a few bottles or
cans of beer. Then grill sausages. This is a great recipe
for beginner grillers because you can burn the meat and it
doesn't matter; actually I think it taste better. Once the
brats are done put them in the pot with the beer and onions
and let them simmer for a while. The longer it simmers the
more the flavors blend. Serve on a whole grain hot dog bun
with good mustard and some of the onions strained from the
pot. Ahh summer....
1/2 pd Bacon cut in 1/4" pieces
1 Onion sliced
1 Cabbage sliced
2 Carrots pealed & sliced
2 c Chicken broth
2 c Beer - lighter flavored
1-2 Tbs Caraway seeds
2+ Tbs Gin
Cooked meat - kielbasa, pork, brats
In a large stock pot sauté bacon slightly then add
onions til lightly brown. Then add everything else and cook
in oven for a while. Serve with egg noodles.
Country Smoke House. I confess, I haven't made this one.
I use the one from The Gourmet Cookbook. We have
made it several times for a German buffet that was auctioned
off for the Stratton
Foundation's Men Who Cook event.