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  • Beer Braised Brats
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    Beer Braised Brats



    • Premio Bratwurst Sausages
    • 1 Bottle of Dark Beer (preferably Ale)
    • 2 tbls of Extra Virgin Olive Oil
    • 1 Medium white Onion
    • 3 Cloves of Garlic
    • 1 Cup of Half and Half
    • 1 tbls of All Purpose Flour

    How to make Beer Braised Brats:

    First, preheat oven to 425 degrees with ten inch cast iron skillet inside. When the skillet and oven is preheated, move skillet to stovetop and set to medium heat. Add Olive Oil to skillet and place sausages into the skillet. Allow the bratwurst to brown on all four sides by giving them a quarter turn every 3-4 minuets, being careful to get a good color but not to let them burn. Use tongs and not a fork to turn the sausages so you don’t pierce the skins.
    When the brats are good and brown, take the skillet off the burner and pour the dark beer into the pan while it is still hot. Any dark beer will work well. This recipe works especially well with good Irish Red ale, but stout, pale ale, and double-bock do well also.
    Next, add the onions to the top of the bratwurst. Do not attempt to mix them or get them to the bottom of the pan. Let them ride on top. The same goes for the garlic.
    Let pan sit off of the burner for a minuet to rest. Don't let them cool.
    Put the Iron skillet into the oven to cook for 20 min or until the brats reach an internal temperature of 175 degrees.
    Take sausages out of the oven and place them on a serving plate. Cover with foil to keep warm.
    Return the skillet to medium heat. Whisk in the flour followed by the milk. Allow the Liquid to deglaze the bottom of the skillet.
    Bring sauce to bring to a simmer for 5 min, then pour sauce over sausages and serve hot.

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