Ingredients
- 3 (12-ounce) bottles dark beer
- 2 pounds fresh bratwurst sausage links
- 4 slices bacon, sliced crosswise into thin strips
- 4 cups sliced onions
- 2 teaspoons minced garlic
- 1 cup chicken stock
- 1 pound small red potatoes, halved
- 3 large carrots, peeled and cut into 1/2-inch sticks
- 2 sprigs fresh thyme
- 1 bay leaf
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Crusty bread, for serving
Directions
Preheat the oven to 350 degrees F.
Pour 2 bottles of the beer into a medium (oven-proof) Dutch oven and bring to a boil. Using a small knife or fork, pierce each sausage link several times. Add bratwurst links to the beer, turn down the heat and simmer for 10 minutes. Remove the sausages from the pan and set aside to cool slightly. Reserve the sausage-cooking liquid. Slice the sausage links into 1-inch pieces and set aside.
Add the bacon to the Dutch oven and cook over medium heat until crispy, about 8 to 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Add the sliced bratwurst to the bacon drippings and cook until lightly browned, about 2 minutes. Add the onions to the pan and cook, stirring often, until lightly brown and wilted, about 5 minutes. Add the garlic and cook an additional 30 seconds. Stir in the reserved sausage-cooking liquid, the remaining bottle of beer, chicken stock, potatoes, carrots, thyme, salt, pepper, and bay leaf to the pot. Bring mixture to a boil, and cover.
Place the Dutch oven in the oven and bake for 30 minutes, or until the vegetables are tender. Remove the bay leaf and thyme sprig. Stir the crispy bacon into the stew and serve hot with crusty bread.
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By Ysman
Glen Burnie, MD
on July 08, 2011
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I use 2 yellow onions, one diced and one quartered. Saute the diced onions with 2 cloves of minced garlic in 3 tbsp of salted butter until they caramelize. Add 2 quarts of water or stock, a 12 oz. Becks or a favorite German lager, 1 tsp black pepper, 1 tsp caraway seed, 1 tsp thyme, 1 tsp basil, 1 tsp Lawry's seasoned salt, 1 bay leaf, 4 large red potatoes un-skinned and quartered, 1 cup baby carrots, 3 stalks of celery cut into 1 inch pieces with the leafy tops minced, 2 lbs bratwurst links with casings removed and cut into fours. Bring to a full boil, cover and simmer for 30 minutes. Take the onion quarters and break into peddles. Cleave a small green cabbage into 8ths. After simmer, add onion peddles and cabbage, bring to another full boil, cover and simmer for another 15 minutes. Seasoned salt and pepper to taste. Serve with Becks.
By sacd221b
Jonesville, VA
on December 24, 2010
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Im surprised that this recipe is so low as it probably ranks in my top 10 favorite Emeril recipes. My family and I love to do this one around the Holiday and Bowl season. I've tried it with many different beers (Shiner bock and Smithwicks have been my best results and changed up the recipe up with adding portabella mushrooms, cabbage, and even kale. But for those saying they dislike this recipe i will say that i always use more bacon than what is called for, and the one time i didn't was my worst pot.
By tammy_431508
Sacramento, CA
on October 24, 2010
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I did not like it at all. Flavorless. Surprised because Emeril's recipes are normally good.
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