One of my most favorite – favorite – winter dishes (ok, I’ll eat it no matter the season!) is Beer Brats & Kraut. I was first introduced to this method of cooking brats and kraut by my college boyfriend who was the stereotypical Johnny America. Tall, blond hair, blue eyes, and from small town USA; Keokuk, Iowa to be exact. I was never a big fan of bratwursts until he made them for me this way. Apparently, this is the main way they make bratwursts in Keokuk, Iowa (he also taught me how to eat steak but that’s another story for another day. Apparently my whole life, up until I met him, I was eating steak the wrong way and was he ever right. Those Iowa boys know two things very well: corn and beef!)
It’s very easy to make this dish. It’s basically a one pot meal. First you want to poke holes in your brats all over with a fork. Then, in a large pan, dump in your can of sauerkraut, a bottle/can (12oz) of beer, and nestle your brats on top of the kraut. Cover and simmer, low and slow, anywhere between 30 – 40 minutes. After they have simmered, you want to place the brats under your broiler – or grill them up. The brats are already cooked so all you want to do is brown them up. While the brats are browning, turn the heat on the beer & kraut on high and let the beer boil out; this makes the kraut super flavorful.
You don’t need much for a yummy meal: beer, brats, & kraut.
To assemble your meal, slather toasted bread (in this case beer bread) with your most yummiest mustard, top with a wonderful layer of kraut, and top that with your brat! Enjoy!
Beer bread, beer kraut, and beer brats. Did I mention beer?
Beer Brats & Kraut
1 pint of sauerkraut
1 bottle/can (12oz) of beer
1 package of bratwursts
- Poke bratwursts all over with a fork
- In a large pan with sides, dump in the sauerkraut, beer, and nestle the bratwursts in the sauerkraut. Cover and simmer for 30-40 minutes.
- Once brats are done simmering, remove from the pan and brown under a broiler or grill (or even pan fry).
- While brats are browning, turn heat on the sauerkraut and beer on high and boil until the beer has evaporated.
- Toast bread, slather with mustard, top with beer kraut, and top that with brats.
Beer bread is a heavy, tasty quick bread that uses yeast in the beer as a levener. I love beer breads for their versatility as the bread will take on whatever flavor of the beer that you use. When I make a beer marinade for steaks, I will serve this bread with the steaks as my carbohydrate. They also make a great snack. Warm a slice up in the oven or microwave and add a pad of butter, mmm mmm mmmmmmmm…
Who doesn’t like beer? Mmmmmmm
“dump” style. Soooooo easy!
I’ve made this bread with light beer, lager, stouts, you name it. It’s yummy no matter what beer you use. It’s a “dump” bread, meaning you add everything to one bowl and then dump it into your bread pan to bake. It does take about 50 minutes to bake so you do need to give yourself time to bake it but if you throw it together when you get home, it will be ready by the time you are done cooking dinner! You’ll whisk flour, baking powder, salt, and sugar together in a bowl, stir in a bottle/can of beer, dump it into your bread pan, and pour butter over it. Bake in 375F oven, voila! Beer bread. Now devour!
You will have to make the slices for this bread thicker than normal as it is a bit crumbly but it is oh sooooo yummy!
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar (I’ve used less)
1 can/bottle – 12oz – of beer (your choice – remember the bread will take on the flavor of the beer)
1/4 cup melted butter
Preheat oven to 375F
Whisk flour, baking powder, salt, and sugar in a large bowl.
Stir in beer of choice
Pour into greased loaf pan. Pour melted butter over the top.
Bake for 1 hour, let cool for at least 15 minutes. After 45 minutes check the loaf, if a skewer comes out clean then it’s done. You don’t want to over cook. I’ve found that cooking time can vary between 45 minutes and an hour.
Slice and enjoy