Hofbauer Bier Brats

Prep Time: 5 minutes
Cook Time: 40 minutes
Difficulty: Level I

Ingredients

• 12-24 Uncooked brats
• 6-8 Cans of beer
• 3 Bay leaves
• 6 Cloves of garlic
• 3 Tbsp Salt
• 3 Tbsp Pepper
• 4 Medium Sweet Onions - Sliced
• Sauerkraut

Directions
Heat a large stock pot over high heat. Add the sliced onions along and begin to soften. Unpack the brats and pierce several times on each side with a fork and add to the pot. Pour in enought beer to completely cover the brats then add in the rest of the ingredients. Cover and bring to a rolling boil.

Once boiling, turn the heat back down to a simmer and let cook for 30-40 minutes. Preheat the grill over medium heat and add the brats, cook until desired level of crispiness is reached (I like mine with a bit of a crunch).

Serve on a long white roll with sauerkraut and Inglehoffer Hot & Spicy mustard.

Tonight's Cooking Class Menu

First Course

Baby Greens Salad with Slow-Roasted Roma Tomatoes, Goat Cheese-Almond "Croutons", Glazed Beets and Cider Vinaigrette.  (Chef's Note: I still don't like beets but goat cheese mixed with fresh herbs rocks!)

Pasta Course

Fresh Pesto Fettuccini with Grilled Summer Vegetables and Fire-Roasted Red Peppers(Chef's note: Don't add too much water to your pasta dough or you'll clog the pasta press.  Should feel "drier than expected")

Main Entrees

Seared Chicken Cutlets and Roasted New Potatoes with a Lemon-Herb Pan Sauce(Chef's note: Make that saute pan screamin' hot for best results.  Plus the chicken will tell you when it's ready to be flipped once it easily moves in the pan using tongs.)

Grilled Flat Iron Steak with Dijon-Port Wine Sauce(Chef's note: 110-125 for rare, 125-140 medium-rare, 140-150 for medium, beyond that you're on your own.  As the sauce takes 30-40 minutes to thicken...patience is virtue.)


.....Let me know which recipes you'd like to see!