Beer bratwurst and your own brats!

The weekend as a snack I decided to do some brats that I had defrosted. They turned out really well. I like cooking in beer, but I think the apple juice made the biggest difference, adding depth of flavor, warmness and of course some sweetness.

Beer Brats and Onions

4 bratwurst
1 whole onion, peeled and sliced thin
1/2 bottle of good lager (like Heineken or other lager)
1/2 cup apple juice (preferably unfiltered, organic)
1 tsp sugar
1/2 tsp kosher salt

1. In a skillet over high heat, add apple juice, onion, sugar, and salt, stir to combine.
   
2. Nestle brats in liquid, which should come up about 1/2 way.
   
3. Bring to a boil, cover, and cook for 15 minutes.
   
4. Turn brats, uncover, and cook until remaining liquid has evaporated, and brats & onions start to brown, about 15 more minutes.
   
5. Check brats for doneness (cut through, should be just a tiny bit pink in center, if at all).

Serve on a bun with Dijon mustard and some of the onions. Yum!

Things to consider for the future: making your own brats (recipe from Jack Schmidling's web site), or at the very least, incorporating the brat spices/flavors in the poaching liquid.

60% (9.6 oz) Pork, 40% (6.4 oz) Veal.1 lb
1 tsp pickling salt
1/2 tsp onion salt
1/2 tsp Ground White Pepper
1/2 tsp dried Marjoram
1/2 tsp dried parsley
1/4 tsp ground Nutmeg
1/4 tsp Celery Seed
1/8 tsp dried Ginger
1/8 tsp ground Mace
1/8 tsp ground Cardamom
2 oz Red Wine

1. Grind meat through 3/16" plate.
2. Mix non-meat ingredients in bowl and add to ground meat and mix thoroughly.
3. Chill in freezer for 30 min.
4. Mix again and grind through 1/4" plate.
5. Stuff into sheep or hog casings and air dry for 30 min or until dry to the touch.
6. Refrigerate or freeze for use.