At least, that’s what I proclaimed when I bit into a bygone Sunday dinner. If you recall my recent triumph over Swiss meringue buttercream , you surely remember how excited I was about my chocolate, toffee, salted caramel confection. I had no idea I’d be equally excited over something savory so soon.
These are Michael Symon’s Beer Brats with Bacon Onion Chutney. You already know that encased meat is Symon’s favorite, so he’s not kidding around when he makes a dish like this. And if you use the right sausage, dear readers, they might be life-changing. The bacon onion chutney is seriously serious. While it’s cooking you add a little brown sugar, so on top of the intense caramelization from the onions, they get crisped up all nice and crunchy too. And saugasge braised in beer? If this doesn’t scream football Sunday, I don’t know what does.
To make brats for 4 you will need:
- 4 oz. bacon (I used prosciutto because that was all I had)
- 1 yellow onion, sliced thinly
- 1 clove garlic, minced
- thyme leaves from 2 sprigs
- salt and pepper to taste
- splash of apple cider vinegar (1/8 C?)
- 1 T brown sugar
- spash of beer (I used Miller Lite)
- 1 T EVOO
- 4 bratwurst
- 4 beers (see above, Miller Lite)
- 4 rolls, toasted
Fry bacon in skillet. Once cooked, remove bacon to plate lined with paper towels. Leave fat in pan. Add onion, cook till transparent, then add bacon and continue cooking, low and slow, for 12-15 minutes. Add garlic and thyme, cook another 2. Crank up the heat to medium, add apple cider vinegar, brown sugar, salt, pepper, and the splash of beer, cook another 2 minutes.
While that’s going on, in another pan, heat the tablespoon of oil, and brown sausages on all sides, turning constantly.
In a saucepan, bring 4 beers to a boil. Add sausages, and cook for 6-8 minutes.
Transfer sausage to toasted roll and pile on the chutney.