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.
- 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
- 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