Oktoberfest is here folks! It’s time to grab your favorite German beer and a brat. This recipe is a fun one, because you’ll have the privilege of smelling beer in your house as these babies cook. What could be better than that? We went with two traditional topping and one kick-ass non traditional creation for these guys: mustard, sauerkraut, and IPA caramelized onions. There are two recipes in this post, so make sure you don’t miss anything!
And now, the moment you’ve all been waiting for! We decided to give away 3 copies of Kitchen Rock Star instead of just one, so more of you would have a chance to win! The winners of our September giveaway and a free copy of Kitchen Rock Star are Lesley Fuchs, Bobbye Marie Hill, and Gha Ssen! You will receive an email with instructions on how to claim your free copy! Congratulations to the winners!
IPA Caramelized Onions
1 large sweet onion
2 tablespoons butter
1/2 teaspoon salt
1/4 cup IPA
1. Melt the butter over medium high heat in a medium sized saute pan.
2. Add the onions and salt and cook for 15 minutes.
3. Add the beer and allow to reduce for 4 to 5 minutes, stirring constantly.
- 1 package of your favorite bratwurst
- 1 24 oz can of beer
- 24 oz water
- 1 tablespoon onion powder
- Bring beer, water, and onion powder to simmer in medium sized stock pot.
- Poach the bratwurst in the simmering liquid for 30 minutes.
- At this point the bratwurst are cooked, but they should be finished on the grill or in a pan to crisp up the outside.
- Add the brats to buns and top with your favorite garnish.