How to prepare a bratwurst meal

BY: ANDREA ALDEN

INGREDIENTS

• 4 to 6 bratwursts, either beef or pork or from your favorite butcher
• 4 cups (2 cans) of German beer

Caramelized onions

• 2 large onions
• 2 tbsp butter
• 1/2 tsp sugar

Potatoes

• 6 fist-sized potatoes, peeled and chopped
• 1 garlic clove, grated
• 3 tbsp butter
• Salt and pepper to taste
• 1/2 cup milk or cream

Beer and onion sauce

• 3 tbsp butter
• 2 1/2 tbsp flour
• 1 cup beef broth
• 1 cup of beer from the bratwurst cooking stock
• Salt and pepper to taste

PREPARATION

1. Preheat the grill on a low setting, to approx. 150°C. Place a casserole dish or ovenproof skillet directly over the burner. Melt the butter and add the onions. Sprinkle sugar on top. If you have a frying pan lid, cover the pan with it. Cook the onions on low heat, stirring frequently, for about 20 minutes, or until the onions turn the color of dark caramel. Keep them warm on the grill.
2. Pour two cans or bottles of German beer into the Napoleon stainless steel wok and add the bratwurst. Bring the sausages and beer to a boil on the side burner of the grill or on the stove. Let the whole thing simmer for about 10 minutes. Remove the bratwursts from the beer and set them aside. Measure out 250 ml of beer from the wok. Set it aside.
3. Boil the potatoes in a pot of water until they are fork-tender. Mash them together with garlic, butter, milk and seasoning to taste. Keep the mashed potatoes warm.
4. Place the onions in the indirect heat area and turn the burner to medium. Grill the sausages directly over the burner until they begin to brown and are cooked through.
5. While the sausages are on the grill, prepare the sausage sauce. Melt the butter in the stainless steel wok on low heat. Stir in the flour and cook for 2 to 3 minutes. Slowly stir in approx. 65 ml of beer or broth one after the other, always alternating. After the first two batches the butter mixture will be thick and lumpy, but don't worry, you are about to make a perfect sausage gravy. Add the beer and stock until you have a perfect sauce texture. If you add too much liquid, allow the gravy to simmer until it thickens again. Add the onions.
6. Serve the bratwurst on a bed of mashed potatoes topped with beer and onion sauce.

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