Friday, February 3, 2012

Boozey Bratwurst!

Alright, this is not the recipe that I have been slaving over for the last three days. That will be coming to you soon. Right now, I'm sharing with you another amazing dish that will knock your socks off.

And I got it from a wonderful little cookbook called "Cooking With Booze".


My mother bought this cookbook for us a couple of years ago. I'm just now getting around to testing some of these recipes, but let me tell you, Ryan Jennings and David Steele have some awesome ideas in here. Their photos are beautiful, their humor is entertaining and there are convenient cocktail ideas to go along with each recipe. Genius.

Check out their website here for more info.

Now, getting back to sharing time. In Hawaii we are lucky enough to be able to use our bbq all year long, so we take advantage of this fact quite a bit. If any of you are able to bbq now, you should go ahead and get on this. And if not, save this recipe for the warm weather because you're gonna want to try it. I give you . . .

Mustard-Glazed Brats with Caramelized Onions

I have a lack of photos of these because: 1. We made these for our neighbors one night mid-week and it got pretty dark by the time we were settled at the table. and 2. Brats with onions on top aren't exactly the most beautiful looking combination. Though they taste amazing.

And they're made with booze. A fact I made sure all my neighbors knew because I was so proud of it.

There is something entirely fun about cooking with booze. And by cooking with booze, I mean both using it as an ingredient, and drinking it while cooking. Double fun.

Caramelized Onions:
2 tbs olive oil
1 large onion
1/4 cup dark German beer
pinch of salt

Mustard Glaze:
1/2 cup Dijon mustard
1/8 cup of agave nectar
2 tbs molasses
1 clove garlic, minced
1/4 cup bourbon
1/4 cup orange juice
dash of hot pepper sauce

6 bratwurst sausages
2 bottles of dark German beer
6 sausage buns (optional to keep paleo)

The addition of beer was a Lyda and Mitch choice. We had it, so we used it. And we needed more booze in this recipe. That's how we roll.

The agave nectar was a replacement for 1/4 cup of brown sugar if you want to change back to the original recipe.

1. For the onions: heat olive oil in a medium non-stick skillet over medium heat. Add onion and cook for about 10 minutes (until translucent).

2. Reduce heat to medium-low and add beer and salt and cook until very soft and golden brown (about 20 minutes), then set aside.

3. For the glaze: whisk together mustard, agave (brown sugar), molasses, and garlic in a small saucepan.

4. Add bourbon, orange juice and hot pepper sauce and whisk until combined. Bring to a boil over medium heat. Reduce heat to low and simmer for 20 to 25 minutes or until the glaze thickens slightly.

5. Brats: in a larger pot, pour two bottles of dark beer and bring to a boil. Add bratwurst and cook in the beer for about 5 minutes, or until cooked depending on the size of the brats.

6. On the grill: Brush the sausages with glaze and grill for a couple minutes, turning on each side to get grill marks and a little crispy skin. Add more glaze as needed.

7. Serve bratwurst with the grilled onions on toasted buns if you're eating bread. Otherwise they are fantastic with the onions on their own. A little extra glaze on the side and you're good to go!

Ahh . . . my belly is smiling just thinking about that bbq!

This is only the beginning of my adventures with booze-based cooking. It's simply sensational!

Happy Friday!

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