Month-of-Few Ingedients: Drunken Brats

No, I’m not talking about your neighbor’s kids. This is a food post, right?

Pronounce this: brots (short o). The grown-ups’ hot dog. Well, not really, but like hot dogs, you don’t want to know what goes into these luscious fat babies. Just enjoy them once or twice a year and try not to think about what you’re putting into your body.

Okay, public service health announcement done.

I call this the anti-braising method. As you may recall from past posts, braising is browning meat and then stewing it to develop flavors and finish cooking. Well, you’re going to stew the meat, then brown it. Same thing, but in reverse. Sort of. Kinda.

We do enjoy brats on occasion and since my version has so few ingredients, I thought it perfect for this month of, well, few ingredients. We don’t usually put the brats on a bun, but of course you can butter and toast some buns if you like. We just put them on a plate with some baked beans and cole slaw and call it dinner.

Drunken Brats (servings for 2-5 depending on appetite)

5 brats

1 medium onion, sliced in rings

2 very large garlic cloves (or equivalent smaller ones), crushed

3 cups Guinness Extra Stout (2 bottles)

Place the five brats in a large bowl.

Cut up onions and smash garlic. Put on top of the brats.

Pour beer over the onions, garlic, and brats. Refrigerate for two hours.

In a large pan, cook the brats and beer mixture over medium heat for 12 minutes after it comes to a boil. Remove from heat.

Pour most of beer into a skillet and cook over medium heat to reduce the liquid by three-fourths. It will start to thicken.

Add back in the remaining beer mixture and brats. Cook on medium-low heat to reduce the liquid more. Turn the brats to coat all sides.

When the mixture is thick, serve immediately, heaping onions on top of the brats.

DH’s Rating: 5 Tongues Up  DH was surprised to see this appear for dinner. “We have this in the summer,” he said. “Okay. You don’t have to eat it. I have some Tuna Surprise for you.” He reached for his plate and loaded catsup and mustard on the brat. “You know I like brats.” Yes, I do.

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Twitter: Yummy #recipe for Drunken Brats by @good2tweat on Parsley, Sage, and Rosemary Time at http://bit.ly/2loeVDU

Facebook: Sharon Arthur Moore-Author writes the “Parsley, Sage, and Rosemary Time” blog. It's posting its annual February Month-of recipes. This month's recipes have 2-5 ingredients. You’ll love Drunken Brats at http://bit.ly/2loeVDU