One of my favorite meals ever is veggie sausages (not breakfast sausage), mashed potatoes, and German red cabbage. There’s just something about that combo that I just love! I saw this recipe for Beer Brats, and I decided to try it and see if it was any better than just plain ol’ brats. I personally couldn’t tell a difference in the taste. Normally I just grill mine until they are lightly brown. These didn’t even have a hint of beer in them, as far as I could tell. Toby said he could taste a little of the beer, but that they weren’t any better, really, than what I normally make.
(Vegetarian Times, Oct. 2012)
Once these brats have simmered in the onion-beer liquid, they can be served as-is or grilled.
2 Tbsp vegetable oil
2 small onions, halved and thinly sliced (2 cups)
3 tsp. sugar, divided
1 pt. brown ale
3/4 tsp. salt
1/4 tsp. ground black pepper
8 vegetarian beer brats or sausages
1. Heat oil in large saucepan over medium-high heat. Add onions, and sauté 3 to 5 minutes, or until they soften and begin to brown. Sprinkle with 1 tsp. sugar, and sauté 3 minutes more, or until onions are golden brown.
2. Stir in 1 cup brown ale, scraping up browned bits from bottom of pan. Stir in remaining 1 cup brown ale, remaining 2 tsp. sugar, salt, and pepper, and 2 cups water. Reduce heat to medium-low, and simmer 20 minutes, or until onions are very tender and translucent.
3. Prick sausages with fork. Add to beer mixture, and simmer 10 minutes. Serve immediately, or cool in liquid for more flavor, then reheat or grill. Serve welldrained brats in buns, each topped with 2 Tbs. onions, if desired.