Emeril's Bratwurst and Beer Stew

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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