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Showing 1-4 of 4
on August 18, 2008
Simple. Delicious. Awesome! I went so far as to mix in a few spoonfuls of coarse ground spicy dijon into the beer and onion mixture. I let it dissolve before adding the brats. Sooo good! Thanks for posting.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 15, 2012
Decadent, yes decadent brats! We used Samuel Adams Octoberfest beer and Johnsonville brats. I dumped the entire bottle of beer into the skillet (I got carried away with the lack of measurements), so after a while I had to remove the brats from the skillet to a warm oven while I reduced the remaining liquid in the skillet. Couldn't tell if the onions were golden because they were carmelised. Then I returned the brats to the skillet for final browning. Served with spicy brown mustard. By the way, I skinned my brats first because I don't like tough surprises later. The only downside to this method: all of the fat released by the brats was reabsorbed in the carmelized liquid. As long as we don't eat these every night, I think we'll live. Very fine. Made for I Recommend tag game based on linguinelisa's review.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 01, 2012
We liked this recipe. Had never cooked brats in beer before. Definitely recommended. Reviewed for Cookbook Zaar cooking tag game.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 22, 2010
Serving Size: 1 (243 g)
Servings Per Recipe: 4