On Wisconsin Six-Pack Brat Stew
Ingredients:
Six-pack beer (brand of your choosing, all the better with a Wisconsin brew)
One pound bratwurst (about 6 links)
4 or 5 Yukon Gold potatoes
1 large onion
Olive oil
3 to 5 cloves garlic
1 fresh fennel bulb
1 large red pepper
1 or 2 Serrano peppers
Sprig of fresh savory
Fresh cilantro
Salt and pepper to taste
Optional: diced tomatoes
Instructions:
Divide the six-pack in two. Sacrifice two bottles into an 8-quart pot. Reserve the rest for your drinking pleasure (if you're over 21, of course).
Heat the beer to the temperature of a warm bath, add brats, onions, and potatoes. Careful not to boil. (Boiling causes the sausage casings to burst.)
In a separate pan, heat olive oil; add garlic, peppers, fennel, and lightly brown.
Remove poached brats from beer bath when they are cooked through — about five to seven minutes — and pat dry (no worries, they will be an unappealing shade of gray).
Pan sear brats until well browned all-round, slice and add to vegetables.
Once potatoes are parboiled, use a slotted spoon to remove onions and potatoes from the beer bath; deglaze pan used for brats with onion and potato mixture, and sauté until potatoes are browned.
Add onions and potatoes to brats and veggies, add herbs, pour about a cup of the remaining beerwash into the stew.
Prep time: about an hour before the game.
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