It’s Austin Beer Week, and this meal celebrates local produce, charcuterie, and craft beer all in one pot! In this easy recipe, bratwurst and chopped onions are browned in a skillet, and then slow cooked in a whole bottle of beer for half an hour. A bunch of dark greens are added in the last 5 minutes of cooking, creating a wholesome, hearty meal with great flavors.
For my version of the dish I paired peppery mizuna from this week’s local box with Independence Brewing Co.’s Sunshine Wheat, but you can use any dark green and beer combination you have on hand. (The picture above is from another iteration of the recipe, in which I used arugula and Real Ale Oktoberfest. Yum.) I adapted this one-dish wonder from Anne Dailey’s recipe for Beer Braised Sausage at SustainableTable.com, a terrific slow food resource for home cooks.
Beer Braised Bratwurst and Greens (serves 4)
1-2 tablespoons butter
4 links of any flavor local bratwurst
1 large or 2 medium yellow onions, sliced
2 cloves garlic
1 bottle locally brewed beer
1 pound dark greens, such as mizuna, mustard, spinach, arugula, or a mix of these
Fresh ground pepper to taste
Slice onions. In a large skillet, saute onions in butter over medium heat for about 10 minutes. Meanwhile, peel and chop garlic. Add garlic and whole brats to the pan and brown sausage on all sides.
Pour in entire bottle of beer, turn heat to low. Simmer, covered, for 30-45 minutes until beer has thickened some and sausages are cooked through. While sausage is cooking, chop greens. Cook greens with sausage and onions for the last 5 minutes on the stove, until they’re just wilted. Season with fresh ground pepper.
The greens in this dish taste best the same day they’re cooked. However, the braised sausage and onions keep well and make excellent pizza toppings later in the week. I really like to pair them with shaved sweet potatoes or winter squash and goat cheese on homemade pizza dough.