Willkommen Oktoberfest! Part 3: Beer Brats
by Chef Evan | September 25, 2009 - 1:49pm | 0 comments - 9 reads
[inline:brat]
Is there any other food that is geared more toward men than German food? The pungent flavors of sauerkraut and spicy mustard along with succulent sausages and crispy fried wiener schnitzel are perfectly geared toward fall tailgates and the beer-bellied men that attend them. No salads or dainty portions here. Plus, many German recipes like the braised cabbage and beer brats here call for beer as an ingredient and, as I've written before, cooking with beer is the shit.
Beer Brats with Braised Cabbage
Ingredients:
2 slices bacon, diced
1 onion, sliced thinly
0.25 cup brown mustard
0.5 head of cabbage, shredded
4 fresh bratwurst sausages (not that precooked bullshit)
1 Oktoberfest beer
Salt and pepper
In a large Dutch oven over medium heat, cook the bacon until crispy and the fat is rendered, about seven minutes. Add the onion and saute until tender and browned, about five minutes. Add the mustard, stir to incorporate evenly and add the cabbage. Place the four bratwursts on top of the cabbage and pour the beer over the whole mess. Season liberally with salt and pepper, bring to a boil and cook on medium-high heat, uncovered until almost all the liquid is evaporated, the sausage is cooked through, and a glossy thickened sauce coats the cabbage, about 20 to 30 minutes.
