WOBtoberfest Beer & Brats

WOBtoberfest Beer & Brats

On the set of Daytime with host Cyndi Edwards

I just wrapped another great cooking segment for Daytime TV — this time, as a representative of World of Beer’s WOBtoberfest.  World of Beer is one of the coolest bars featuring craft beers (nearly 500 beers available) and to celebrate seasonal beers, October is designated WOBtoberfest.

I created a recipe using bratwurst and German Marzen beer; which I absolutely love to cook with.  Oktoberfest beers are typically light in body, amber in color and have an infusion of dried herbs and spices.  I used Paulaner Oktoberfest Marzen and I couldn’t be happier with the results.

Whether you’re at the grill or just want to make this on a stove top, I’ve gotta say, beer soaked brats with onions pair incredibly well with good beer.  So grab some brats and get your onions ready — the flavors of Fall are to be celebrated!

World of Beer WOBtoberfest Beer Brats
Recipe by Chris Kohatsu

Ingredients
8 bratwurst links
4 bottles of German Marzen beer
4 large yellow onions, sliced
2 tablespoons apple cider vinegar
2 tablespoons butter
2 tablespoons brown sugar
4 sprigs fresh thyme, leaves only
2 bay leaves
1 tablespoon coriander seeds
Stone ground mustard, for serving

Directions

  1. Using a toothpick or small knife, poke a few holes into each sausage. Heat a large dutch oven over medium high heat.  Melt the butter then add the onions, vinegar, brown sugar, thyme and coriander. Coat the onions in the butter, but do not allow them to brown.
  2. Place the sausages in the pot with the onions, and add all of the beer along with the bay leaves. Bring to a boil, then lower the heat, cover and allow to simmer at least 30 minutes.  The brats will plump and expand significantly.
  3. Heat a grill or sauté pan. Remove the sausages from the beer, then grill or pan fry. Raise the heat on the onions and boil off the beer.  For faster results, pan fry the onions until dark brown.
  4. Serve sausages and onions together with dollop of mustard.
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