Bratwurst in Ale
The German Cookbook
Published by Random House
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.
Total Timeunder 1 hour
One Pot MealYes
OccasionBuffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Game Day
Recipe CourseMain Course
Taste and TextureMeaty
- 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)
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.
1965, 1993 Mimi Sheraton