Bratwurst in Ale

Chef

Cookbook

The German Cookbook

Published by Random House

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This image courtesy of Joseph DeLeo

Editor's Note: If you can't get to Oktoberfest, then bring a bit of Oktoberfest to you with this recipe for Bratwurst in Ale! This easy German recipe will be ready to eat in less than an hour and will be a hearty and delightful lunch or dinner. You can keep this meal in mind the next time you're craving a warm and comforting dinner idea, too. Do you need ideas for a great side dish? Then you can't go wrong with the recipe author's Potato Croquettes. You'll love adding some German cuisine to your weekly meal plans when you make these delicious — and easy! — recipes.

Serves4

Cooking MethodSauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

OccasionBuffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Game Day

Recipe CourseMain Course

MealDinner, Lunch

Taste and TextureMeaty

Ingredients

4 pairs bratwurst (about 1½ pounds)
Boiling water to cover
2 tablespoons butter
1 small bay leaf
2 to 3 cups ale or light beer
1 tablespoon butter
1 heaping tablespoon minced onion
2 tablespoons flour
Salt and pepper
Lemon and sugar (optional and to taste)

Instructions

Prick bratwurst on all sides with a fork. Place in a large skillet with a cover and add enough boiling water to cover. Cover skillet and simmer 5 minutes. Drain off water.
Add 2 tablespoons butter to skillet and brown wurst quickly on all sides. Add bay leaf and enough ale to cover sausages. Cover, bring to a boil, reduce heat and simmer 25 minutes. Remove cover and let ale boil rapidly until it is reduced by almost half. Reduce heat and simmer.
Melt butter in a small skillet and sauté minced onion until golden brown. Blend in flour and sauté slowly until mixture is the color of cocoa. Add to the simmering ale and stir in until smoothly blended and thickened. Season to taste with salt and pepper, and a little lemon and sugar if you like a sweet-sour flavor.