Emeril's Bratwurst and Beer Stew

"Watched Emeril make this last night on Emeril Live. It looks absolutely delicious and I can't wait to try it."
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Ready In:
1hr 25mins




  • 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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I live in Illinois with my husband and we both love to try new things. He's definitely a better cook than I am, but I try to keep up. We have three dogs but no kids as of yet. Maybe in the next year or two we will start thinking about children but for now we are enjoying our time together. I love making up drinks and desserts and i'm not too bad at baking.
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