Out of all the places I’ve lived and have eaten brats (college, tail gaits, grad school, etc) I have to say that they really know how to make them here in Wisconsin…they make beer brats! I found Chicken Brats at the local organic grocery store, so I just had to test out the beer brats with them, and boy were they good, so this method works with both regular brats and chicken ones.
Ingredients
- 5 Chicken Brats
- 5 Brat Buns
- 1/2 Onion cut into pieces
- 1 Tbs Butter
- 1 Bottle or can of beer I used 1 But Light
- 4 Tbs Olive Oil
- 1 Tbs Balsamic Vinegar
- 1 Tbs Agave Nectar or honey
- 1 Tbs Dijon Mustard
- 20-40 Croutons
- 4 Tbs shredded Parmesan Cheese
- 4-8 cups spring greens
- Salt and Pepper
- Mustard
Instructions
- In a deep frying pan that will be able to hold liquid, melt the butter and stir in the onions. Fry until they become translucent, add 1 tbs olive oil and add the brats. Brown on each side, 5 minutes on each side, about 10-12 minutes total. when they have a nice color on each side, add the entire can of beer and let cook on medium high for half an hr to an hour.
- For the salad dressing. In a bowl whisk together the 3 tbs olive oil, balsamic vinegar, agave nectar and Dijon mustard. Add a sprinkle of salt and some cracked pepper (I used 5 turns).To assemble the salads lay out 4 small bowls, add in spring greens, add 1 tbs Parmesan cheese to each bowl, 5-8 croutons per bowl and top with 1 tbs of the dressing.
- To assemble the brats open bun and insert brat, and add some of the onions from the pot, spread with mustard or desired condiments.
 Ingredients for the lovely meal
 The chicken brats cooking in the beer
 The Salad Dressing
 The completed meal
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