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Beer and FoodSUPPLIES
- Meat grinder with sausage stuffing attachment
- 6-ft. prepared sausage casings (1 1/2 inch in diameter)
- 2 lbs. lean boneless pork roast
- 12 oz. fatty bacon or salt pork
- 2 tsp. salt
- 1 tsp. finely ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. red pepper flakes (optional)
- 1 tsp. ground nutmeg
- 1 tsp. ground sage
- 1 tsp. mustard powder
- 1 tsp. oregano
- 1 beaten egg
- 1/2 cup heavy whipping cream
- 4 bottles or cans of beer
- 1 large onion
- 1 tbsp. vegetable oil
- Meat thermometer
Overview
Homemade beer brats aren't hard to make, assuming you have a meat grinder with a sausage stuffing attachment. If you don't, you can grind the meat in a food processor (use the "pulse" setting) and hand-stuff the casings with a funnel. Sounds like too much work? You can still make great beer brats with commercial bratwurst -- just start with Step 6. For best results, cook the beer brats in strong dark beer with sweet onions.
Step 1
Cut the pork and bacon or salt pork into 1-inch cubes. If you're using bacon, there's no need to separate the slices; just cut it the block into 1-inch squares.
Step 2
Grind the pork and bacon finely in your meat grinder. If you're using a food processor, put the pork and bacon inside and press pulse for a few seconds, scrape down the sides, and repeat until the meat is finely ground and sticky.
Step 3
Add the rest of the ingredients and mix thoroughly. Chill the mixture until it is very cold. This may take a few hours in the refrigerator or a half-hour in the freezer. Try to get the mixture as cold as possible without freezing it.
Step 4
Use your sausage stuffing attachment to stuff the sausages. If you must hand-stuff the brats, cut 7-inch lengths of sausage casing and tie one end in a knot. Slide the casing over the tip of a funnel and press the sausage through the funnel into the casing, then knot the end.
Step 5
Refrigerate the bratwurst until you're ready to cook it. Use within 48 hours.
Step 6
Use an ice pick or small paring knife to make about a dozen tiny holes in the casing of each bratwurst. The holes will allow the beer to penetrate into the sausage when you cook it.
Step 7
Heat the oil in a deep skillet over medium-high heat. Cut the onion into slices or strips and saute until golden brown.
Step 8
Add the beer and bratwurst to the skillet. Cook over medium-high heat until the bratwurst reaches an internal temperature of 165 degrees F.
Step 9
Remove the bratwursts and broil for a minute or two until browned. Return to the hot beer mixture until ready to serve.
TIPS AND WARNINGS
- TIP : This recipe makes 8-10 brats, depending on how tightly they are stuffed and how long you make them.
You can serve the beer brats over sauerkraut or on rolls with the onions.
- WARNING : Wash your hands thoroughly after working with raw meat and eggs to prevent food-borne illness.
Refrigerate leftovers within one hour to prevent spoilage and use within three to four days.
