Sierra Nevada’s Pale Ale Bratwurst

Makes 3 Servings

1 - 12oz can of Pale Ale: You’ll use about 3/4 of it, but you know what to do with the rest
3 bratwurst
Oil: We’re cranking up the heat, so use an oil with a high smoking point
1 small jar of sauerkraut
2 bell peppers, chopped: We used red and yellow. You make the color call.
1/2 white onion, chopped: A mild member of the onion family, letting other flavors headline
4 green onions, sliced: Used more like herbs, providing a delicate, chive-like flavor
2 tablespoons butter: It takes everything to the next level
Sierra Nevada mustard: Yeah, other mustard will do. We just really like ours.
Buns of your choice

We preheated our 8” skillet over medium heat, then did some zigzags of oil before adding our brats. We tucked all the veggies, except the green onions, into the remaining pocket of space. With everything loaded, we upped the heat to high for searing
Flip the brats every minute or so until they’re nicely browned but not cooked through, about 4-5 minutes. Toss the veggies as you go, too.
Pour in the beer, give everything a shuffle, then cover the skillet with aluminum foil. Turn down the heat to medium-low. Leave it alone for 8-10 minutes.
Toward the end of cooking, the foil might expand, even letting a little steam roll out of the sides. This is a good sign, a cue to finish up. Remove the foil, sprinkle in your green onions, and drop in the butter. Once that’s melted and mixed, it’s brat-assembly time.
For good measure, we still recommend checking the temperature with a meat thermometer, aiming for 155°-160°. This is where, depending on how you’re cooking (e.g., over a campfire), you have wiggle room. “If it’s like 145° but it’s still sitting in the hot liquid,” Dan says, “it’ll carryover cook for a while.” Similarly, if your temperature is too high (e.g., 180°) you can leave it in the liquid to cool down, and it won’t dry out.