Because if we’re not going to cook with wine, beer can do the trick, right? And folks, it does wonders to this dish. I mean, wonders. First, we used brats that were infused with Dogfish Head’s Midas Touch (which by the way, were amazing). We bought them from Total Wine last Saturday, because naturally that’s where we hang out on the weekends. After adding these gorgeous brats to the pan with the peppers and onions, we poured in Sam Adam’s Rebel IPA to braise them. But they have dual purpose: they also caramelized the onions until they turned a beautiful amber and wow. It was good. Mustard two ways to boot? Uh-maze-ing. Alright, let’s get started. It wouldn’t be fair to you to hold out on this recipe any longer!
Beer Braised Brats with Peppers and Onions:
- 4 bratwursts (as mentioned, we used Dogfish Head brats infused with Midas Touch)
- 1/2 large onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 bay leaf
- 1/2 cup good beer (we used Sam Adams Rebel IPA)
- 1 teaspoon fresh cracked pepper
- 1/2 cup Arugula
- 1 small baguette, cut in half and lengthwise
- 1 tablespoon olive oil
- 1 tablespoon butter
- Dijon mustard, for serving
- Stone ground mustard, for serving
Okay folks this is quick and easy. Begin by preheating your broiler. Then, thinly slice your peppers and onions.
Heat your butter and olive oil in a large saute pan. When hot, add your peppers, onions, cracked pepper and bay leaf.
When just about caramelized, add the brats.
Let cook over medium-high heat for 5 or so minutes for browning. Then, add your beer to deglaze the pan, scraping up all the good bits. Let cook for 7-9 more minutes, allowing the beer to caramelize the onions.
In the meantime, pop your sliced baguette in the oven, with the open-face facing up (the broiler). Leave in for a couple minutes, keeping an eye on the bread regularly. It will go from your perfect golden-brown to burnt very quickly.
Remove from oven and place arugula atop one half of the bread.
Finally, remove the brats and caramelized onions and peppers from the heat, discarding the bay leaf.
Build your sandwich using the brats, peppers and onions and topping with both mustards.
Now, I know I’ve been letting you down with the wine pairings recently, having opted for beer last time too. But your best bet? Grabbing the same kind of beer you tossed in your pan and drinking it down with your sandwich. I mean, after all, it should pair pretty well considering it’s what’s in your dish!
Cheers!
