Prep 25 mins
Cook 1 hr
Watched Emeril make this last night on Emeril Live. It looks absolutely delicious and I can't wait to try it.
- 3 (12 ounce) bottles dark beer
- 2 lbs fresh bratwursts, links
- 4 slices bacon, sliced crosswise into thin strips
- 4 cups sliced onions
- 2 teaspoons minced garlic
- 1 cup chicken stock
- 1 lb small red potato, halved
- 3 large carrots, peeled and cut into 1/2-inch sticks
- 2 sprigs fresh thyme
- 1 bay leaf
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- crusty bread, for serving
- 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.