Ingredients
The following ingredients have 4 Servings
- 1 package brats ((I recommend Johnsonville Brats))
- 1 12 oz . bottle of beer
- 1 yellow onion cut into wedges
- 1 clove garlic chopped
- 1 cup water
- bell pepper
- onion
- zucchini
- mushrooms
- 6 slices thick cut bacon (, cut into lardons)
- 1 yellow onion (, chopped)
- 2 cloves garlic (, minced)
- 1 12 oz . bottle of beer - recommend a lager
- 1 14.5 oz . can of chicken broth
- 2 1/2 tablespoons of sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter
- 2 tablespoons flour
Instruction
- If using potatoes or yams, bake the yams until they are fork tender.
- If using baby red potatoes, boil them, again until they are just fork tender. Allow to cool.
- Next braise the brats.
- Add the brats to a deep frying pan set on medium heat.
- To the brats add the beer, onion, garlic and water.
- Bring to a boil & reduce to simmer.
- Occasionally turn the brats.
- Cook them for 30-45 minutes until they are completely cooked thru. Braising them will keep them juicy and flavorful.
- While the brats are cooking prepare the vegetables for the kabobs. Cut them into equal size pieces and set aside.
- Assemble the brats and grill basting with Bacon Onion Sauce.
