Continuing with the theme of cleaning out the fridge from the last few weeks, I have had some cans of IPA sitting in the fridge for months now. I don’t particularly like beer, and IPAs are the worst of the bunch, so they weren’t likely to disappear unless I used them for cooking. Enter – beer braising. In this case, bratwurst, which are a natural complement for beer. I just added a few classic German sides – potatoes and sauerkraut -and it was a meal. It may be June, but it sure feels like October!
Starting from the beer-braised bratwurst, it was natural to CONFINE myself to German side dishes that are standard accompaniments to sausages. For whatever reason, if my plate isn’t going to have just one thing on it, my brain thinks it has to be four. So I went with mashed potatoes, trying a roasted garlic addition to my favorite recipe (hint, it’s my favorite because it’s more butter than potato), sauerkraut (obvs), and then I decided to make a rhubarb compote, because rhubarb was in season and I wanted something colorful and acidic to liven up the plate.
Below, the recipe:
Beer-Braised Sausage and Mashed Potatoes
- 2 Tbsp olive oil
- 1/2 yellow onion, thinly sliced
- 1/2 tsp kosher salt
- 19 oz bratwurst
- 12 oz beer
- 12 oz beef stock
In a large sauce pan, heat the oil over medium
- Add the onions and salt and cook for 5 min
- Add the bratwurst, turn up the heat to med-hi and cook, turning once, until browned
- Deglaze the pan with the beer and beef stock and simmer for 15 min until sausages are cooked through
Garlic Mashed Potatoes:
- 4 quarts water
- 2 Tbsp salt
- 3 pounds yellow potatoes, peeled and cut into 1.5 inch cubes
- 6 cloves garlic, paper on
- 1 tsp olive oil
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 4 Tbsp butter
- 1 tsp salt
- 1/4 tsp pepper
Preheat the oven to 425°F
- Put the garlic cloves on a piece of aluminum foil, drizzle with oil, and wrap into a package. Roast 45 min until soft.
- Bring water and 2 Tbsp salt to a boil. Add potatoes and boil 10 min until fork tender.
- Drain and mash the potatoes with the milk, cream, butter, 1 tsp salt, and pepper.
- When garlic is cooked, chop/mash with the side of a knife and mix into the potatoes.
- 2 stalks rhubarb, in 1/4 inch slices
- 1 macintosh apple, peeled, cored, and diced
- 1/2 Tbsp sugar
- 1/2 tsp kosher salt
- 1/4 cup water
- zest of 1 lemon
Combine all but the lemon zest in a saucepan and bring to a boil
- Simmer 20 min until completely disintegrated. Stir in lemon zest.
- Sauerkraut (see my previous recipe or buy it)
- Chopped parsley
Slice the sausages on a bias, and serve alongside potatoes, sauerkraut, and rhubarb.
- Top everything with onions and beer broth, and sprinkle on parsley.
This was decent. I especially liked the garlic mashed potatoes. The beer flavor with the sausages was very strong – probably because I used an IPA. I might use a dark ale in the future. The rhubarb compote was nice and sour and a good contrast, although it was so thin as to be more of a sauce than a compote. I might not add any water in the future.