Sheboygan Beer And Brat Stew Recipes

SHEBOYGAN-STYLE BEER-SOAKED "BRATS"

Steps:

• In a large deep heavy skillet stir together beer, mustard, and ketchup.
• Cut 1 onion into thick slices and add to beer mixture.
• Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
• Prepare gill.
• Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.
• Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.
• Put a pair of "brats," cut in half lengthwise and stacked, on each roll.
• Top brats with grilled onion, pickles, and mustard.

BEER BRAT STEW

Steps:

• 1. In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
• 2. Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
• 3. Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.

SHEBOYGAN BEER AND BRAT STEW

Steps:

• Slice brats into bite-size pieces and place in a kettle.
• Pour beer over brats and place in refrigerator to marinate for at least 3 hours.
• Cut potatoes into bite-size pieces and place inside slow cooker.
• Add just enough water to cover potatoes.
• Stir in beef seasoning packet.
• Stir in Cream of Onion soup.
• Cook until potatoes are tender. (This will take around 3 hours at the low setting.) Be sure to stir occasionally.
• When potatoes are tender, heat brats in beer to a rolling boil.
• Boil for 3 minutes while stirring.
• Pour about 3/4 cup of boiled beer into potato mixture. (This doesn't need to be measured nor exact. Add to gain the consistency that you desire.).
• Drain remaining beer from kettle and brown bratwurst pieces.
• Add cheese to potato mixture.
• Add browned brats to potato mixture.
• Add pepper to taste.
• Stir well and serve.

EMERIL'S BRATWURST AND BEER STEW

Steps:

• Preheat the oven to 350 degrees F.
• Pour 2 bottles of the beer into a medium (oven-proof) Dutch oven and bring to a boil.
• Using a small knife or fork, pierce each sausage link several times.
• Add bratwurst links to the beer, turn down the heat and simmer for 10 minutes.
• Remove the sausages from the pan and set aside to cool slightly. Reserve the sausage-cooking liquid.
• Slice the sausage links into 1-inch pieces and set aside.
• Add the bacon to a separate dutch oven and cook over medium heat until crispy, about 8 to 10 minutes.
• Remove the bacon with a slotted spoon and drain on paper towels.
• Add the sliced bratwurst to the bacon drippings and cook until lightly browned, about 2 minutes.
• Add the onions to the pan and cook, stirring often, until lightly brown and wilted, about 5 minutes.
• Add the garlic and cook an additional 30 seconds.
• Stir in the reserved sausage-cooking liquid, the remaining bottle of beer, chicken stock, potatoes, carrots, thyme, salt, pepper, and bay leaf to the pot. Bring mixture to a boil, reduce heat to a medium-low and cover.
• Place the Dutch oven in the oven and bake for 30 minutes, or until the vegetables are tender.
• Remove the bay leaf and thyme sprig. Stir the crispy bacon into the stew and serve hot with crusty bread.

BEER BRAT STEW

Steps:

• In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
• Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
• Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.