Braised Onions & Beer Bath
Courtesy of Chef John McGannon, wildeats.com
1 qt sliced yellow onions
3 tbsp fresh garlic
1/4 lb butter
2 bay leaves
2 tbsp WildEats Burger Dust (optional)
2-3 rosemary or marjoram sprigs
2 12 oz bottles of beer
Melt the butter in a medium sauce pot. Add the garlic and sauté until fragrant. Add the sliced onions, herbs, seasonings and beer. Bring to a simmer and place eight brats into the bath. Slowly simmer until the sausage is cooked through, about 10 minutes. Due to the lean nature of this formula, I would go straight from the bath to a glowing grill or heated pan. I like to continue to cook the beer bath until the liquid is nearly gone. The onions then can be used to top the grilled brats.
These sausages should be served with crusty bread, hearty mustard and, of course, good cold beer. You don’t have to be at a football game to have your own tailgate party!.
John McGannon is a RMEF life member, host of wild game cooking seminars at Elk Camp and owner of WildEats Enterprises.