Most people grill their brats then put them in a pan of warm beer, onions, etc. to keep them warm as well as flavor them a bit.
I usually cook my brats like I do my sausage links. I add the sausage to a pan with 1/4 cup of liquid...broth, water, wine, etc. I cook them slowly until then juices cook out and you are left with just the sausages and oil. I leave them in the pan until they brown. This gives them a very tender interior but a caramelized and crispy exterior skin.
However, this time I was thinking outside of the box. What if I cooked then as usual with a twist. I added the brats to the pan and almost covered them with beer. I used Bud since that is what I was drinking at the time.
I added the following:
1 medium onion, thinly sliced
2 cloves of garlic, crushed
1 tsp Worcestershire sauce
1/4 cup each red wine and chicken stock
Salt and pepper to taste. Remember! Use sparingly since after the liquids reduce they will highly concentrate the flavors. You can always re-season it later.
I cooked it until all of the juices became a thick syrup. WOW! That was really good!!!
I made them again a few days later. And left out a few of the ingredients and it still was pretty tasty. I'll have to experiment later and come up with a good recipe.
