Beer-Braised Bratwurst
This fall, we’re cooking up our favorite Oktoberfest recipes with a Northwest twist. On the menu: beer-braised Colvin Ranch Smoked bratwurst, German potato salad, and braised cabbage. Our favorite beer for this recipe is the traditional Bohemian-style Pilsner from our neighbors down the road at Talking Cedar Brewery.
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Ingredients
Directions
INGREDIENTS
1 Tbsp. olive oil
1 thinly sliced red onion
2 sprigs fresh thyme
1 tsp. salt
½ tsp. pepper
Dash smoked paprika
12 oz. beer (pilsner or lager)
1 cup beef stock
DIRECTIONS
Step 1: Warm the brats
- Heat 1 Tbsp. olive oil in a cast iron pan or dutch oven over medium heat. Add the brats and brown on all sides. Remove the brats and cover to keep warm.
Step 2: Cook the onions
- Add the onion, 1 sprig of thyme, salt and pepper, and a dash of paprika to the pan. Cook until the onions are soft and golden brown.
Step 3: Finish by braising
- Add the beer and scrape any browned bits from the pan, then add the beef stock. Add the brats to the skillet. If they are not fully submerged, add some additional beef stock to cover the brats. Bring to a boil.
- Reduce the heat and simmer until the sauce has thickened slightly.
Step 4: Garnish and serve
Garnish with fresh thyme, and serve with a selection of mustards on the side.