Wednesday, February 20, 2013

Easy Brats & Sicky Pants

Anyone else just about fed up with this cold season? I know I am. You may have noticed my absence for a few weeks. Blame it on the cold - both weather and sickness. After some travel back west I managed to pick up a head cold that just won't quit. I've tried traditional cold meds, hot toddies, herbal remedies, honey and lemon, rest and more rest, you name it. Last night, I decided to try some good old fashioned brats and beer. So far it seems to be helping. Plus I love me some tasty brats!
We are lucky enough to have a wonderful local butcher here in town who has a reputation for their good meats and cuts. Upon our last visit, we picked up a four-pack of locally made brats which turned into the foundation of this recipe. Cooking brats is an easy process, if you remember one thing: slow cook them. This particular batch happened to be apple sage brats, which I thought would work beautifully in a bath of hoppy IPA and apples. I was too lazy (i.e. sick) to dig out the crock pot so instead I opted for cooking them on low heat for a few hours on my stove top.
The end result yielded delicious, succulent brats with an amazing flavor. I served them up with an assortment of mustard, a heaping dollop of applesauce, and some roasted fingerling potatoes and brussel sprouts seasoned with thyme, sea salt, and garlic. After I finish typing this, I plan to dish myself up a plate for leftovers lunch. Enjoy!

Easy Brats
Adapted From: Slow Cooker Bratwurst & Apples

  • 4 uncooked bratwurst links (locally made is best)
  • 2 medium apples, chopped (I used one golden and one granny)
  • 1/2 medium white onion, chopped 
  • 3 cloves of garlic, smashed and diced
  • 2 cans of IPA (I used Shiva IPA, pretty hoppy)
  • 2 tbsp. brown sugar
  • 2 tbsp. spicy brown mustard (the kind with the big mustard seeds)
  • dash of salt and pepper 

Place the brats, apples, onion, and garlic in a lightly greased large sauce pan. Add the beer, brown sugar, mustard, salt and pepper. Gently stir.

Cover and cook on low to medium heat for 2-3 hours, or until the meat is done (160 degrees F).

Serve warm over roasted potatoes and veggies. Try not to eat them all at once!!

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