Willkommen Oktoberfest! Part 3: Beer Brats
by Chef Evan | September 25, 2009 - 1:49pm | 0 comments - 9 readsIn 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.

















































