JohnW
Posts: 3217 Joined: Aug. 2006
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Quote (C.J.O'Brien @ Oct. 07 2008,14:07) | Quote | Advice needed.
I have tried, several times now, to cook bratwurst in beer and use the reduced beer to make a gravy. I have tried this with Shiner Bock and Guiness. In both cases, the resulting gravy has a bitter edge to it that spoils the dish.
I need suggestions for a style of beer that has alot of flavor, but doesn't have that bitter finish to it. What say you? |
Actually, we're going to have a little Oktoberfestivities on the homestead and so I was looking around for just such a thing. I found this online. It sounded good, so I will make.
Quote | 1 large jar of Sauerkraut - drained 1 large sweet onion - chopped 8 slices bacon 1/4 cup brown sugar 4 bratwursts, sliced thick 1 dark beer Preparation: In large skillet, cook bacon til crispy. Remove, drain, and crumble. Add chopped onion to bacon grease, and saute on low/medium heat until soft. Add drained sauerkraut. Sprinkle crumbled bacon on top, then stir in with brown sugar, and beer. Cover and simmer about 10 minutes. Add sliced sausage on top. Cover and simmer on low about 20 minutes until the brats are cooked. Serve and enjoy! |
No linky, sorry, 'cause I didn't know I was going to be sharing. Totally forget where I found it. However, in answer to your question, carlsonjok, I think a bock beer will do well here. Sweeter than a stout, but robust of flavor.
ETA: Doh! you say you used Shiner, so maybe not, I don't know. As I recall, though, Shiner is a little more bitter than most bocks I have tried. Maybe it wants a doppelbock or just a more traditional German bock? |
You do need to add a bit of sugar to tame the bitterness, but I wouldn't toss in 1/4 cup all at once, unless it's sausage and sauerkraut jam you're after. A couple of tablespoons at a time, and taste. Keep a few bottles back for tasting also.
-------------- Math is just a language of reality. Its a waste of time to know it. - Robert Byers
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