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Prep time
5 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
By: S.Rosen's Test Kitchen
No tailgate is complete without beer brats. While this beloved favorite is delicious as is, with just two easy steakhouse inspired components, we feel like we’ve taken this classic to a new level. —StephaniePowell
Ingredients
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1
Yellow onion cut into slices
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1
Bay leaf
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3
Cloves garlic roughly chopped
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2
Bottles of lager-style beer
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4
Uncooked Brats
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1 teaspoon
Salt
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4
S.Rosen's Brat and Sausage Rolls
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1/2 cup
Sour cream
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2 tablespoons
Prepared horseradish
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Salt to taste
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1
8 oz package of sliced white mushrooms
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1 tablespoon
Butter
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1/2 teaspoon
Salt more to taste
Directions
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To prepare the horseradish cream sauce, combine ½ cup of sour cream with 2 Tbsp. prepared horseradish and add salt and more horseradish to taste. Can be made a day ahead of time.
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In a medium high walled pot, sauté sliced onions over medium heat until they soften, about 5 minutes. Add garlic and cook for an additional 30 seconds.
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Add both bottles of beer and the bay leaf, increase heat to bring to a vigorous simmer, and then add the brats.
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Lower heat back to medium and cook covered for 15-20 minutes.
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At this point melt the butter in a small nonstick pan on medium heat, add mushrooms and salt when butter has melted. When mushrooms are tender, pull from heat.
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Remove brats from beer, finish on grill. Strain beer mixtures, reserving onions in a side bowl for serving.
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Assemble by placing the grilled brat in the S.Rosen’s brat and sausage roll, and top with the beer braised onions, horseradish cream sauce and mushrooms. Pair with your favorite beer and enjoy!
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