Beer Bread

Why would anyone buy beer bread mix from a retailer when it is so easy to make?  Seriously, it is crazy easy to make yourself.  No lie.  Just a few simple ingredients . . .and voila!  Beer Bread.  Great with soups, stews, dips etc etc etc.  Or by itself . . .with a thick layer of butter.  Just sayin'.

Beer Bread

Yield:  1 Loaf

Ingredients:

3 Cups Self Rising Flour

1/4 Cup Sugar

1 and 1/2 Cups Beer (12 oz)

4 Tablespoons Butter, melted and divided (3 TB + 1 TB)

Step 1:  Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan.

Step 2:  In a bowl, mix together the dry ingredients:  the flour and sugar.  Once blended, add in 3 tablespoons of the melted butter and the beer.  Stir until mostly smooth (don't worry about having it a little lumpy).

Step 3:  Pour the the batter into the prepared bread pan and spread out evenly.  Drizzle with the remaining 1 tablespoon melted butter on top of the batter.

Step 4:  Place the filled bread pan into the preheated oven and bake the bread for 45 to 50 minutes, until a toothpick inserted into the top of the loaf comes out clean.  

Step 5:  Remove the bread from the oven and let cool for 5 minutes.  Then, turn it out of the pan and let it finish cooling on a rack.  Once cooled, slice and serve!

I prefer a good dark beer and used Guinness for this recipe.  But, use what you like for beer.

Wisconsin Style Beer Brats

I always thought that brats were always just okay.  I was never a big fan of them.  I get it.  It's a sausage that's usually served in a bun.  Not that exciting if you ask me.  Until I met my husband.  Who previously lived in Wisconsin (home of beer and brats).  Then it became a different story.  So, apparently there is a right way and a wrong way to make brats.  Here is the right way.

Wisconsin Style Beer Brats

Ingredients:

1 package Brats, uncooked (not the precooked kind)

1 stick of Butter

1 large Onion, sliced (or two small ones)

1 large can or bottle of Beer

Buns

Step 1:  Prep your onions and roughly chop them.

Step 2:  In a pot, add the butter, onions and beer.  Then add the raw brats.

Step 3:  Bring to a boil and and cook for about a 1/2 hour (or until the brats are cooked through).  Preheat the grill.

Step 4:  Remove the brats from the liquid.  Continue to cook down the liquid until it reduces into a golden, thick liquid.  

If you cook it too long - it will begin to separate and the onion will be come sticky.  It's not necessarily bad, but can become bitter at that point (depending on the beer you used).** Place reduced sauce in serving dish.

Step 5:  Place brats on the grill.  The goal is just to "crisp up" the skin.  As well, feel free to toast or grill the buns.

Step 6:  To serve, place a brat on the bun and top with the onion/beer sauce.  I like to eat mine with mustard - my hubby says that ketchup is sacrilegious.  And I'm okay with that.

**Note:  in my photo of the finished brat, you'll notice that the onion/beer sauce did brown.  It still tastes good, but depending on the brew you use - it can become bitter.