Cooking w/Beer: Stovetop Brats

Last night we had what I am calling the "Oktoberfeast." This was a meal featuring German potato salad and some Brussels sprouts mixed with sour cream and bacon. There was an excellent Oktoberfest beer from Avery, but I'll post more on that later.


Now, I've made beer brats before, but this was different. First of all, I cooked the sausage in some water. One good tip I picked up was to poke some holes in the brats so that they would not explode. After the water evaporated, I browned them in the dry pan before adding some onions to cook in the remaining fat. Once the onions were browned, I tossed in a cup of beer and let it simmer.


Usually, I go for a high quality beer, but this time I went a little askew. The beer of choice was a Burger Beer, leftover from my sister's visit over a month-and-a-half ago. It's cheap and stays good forever in a can, but most importantly, it's a German style lager. There really is nothing special about the beer, but I did taste the same yeast as was in my much more expensive and better tasting Avery German style beer.