Monday, February 4, 2008
Cooking Spicy Brats With Cherry Beer
This Super bowl Sunday we not only drank plenty of beer, but cooked with it too. The results were extraordinary.
We started with 14 spicy pork sausages and placed them into a deep stock pot. Cut peppers and onions (2-3 of each) and cover with one 750ml bottle of Kasteel Rouge. If more liquid is needed add chicken stock until it covers the brats. Bring to a boil and then turn off the heat. Take pot full of brats to well heated grill and using tongs fish them out and place on grill. Leave them on 3 minutes each side and return to mixture when finished.
Place pot of brats on the table and serve with potato rolls, mustard and onions and peppers as garnish. Yum, yum, yum.