Looking for a beer sauce recipe

500

I'm planning cookout of Smoked Brats, grilled onions, spicy mustard, hoagie buns, beer (of course), and I'm thinking, is there such a thing as beer sauce? Not a gravy or BBQ beer sauce, but a sauce that is thick enough so it won't sog up the toasted buns, while enhancing but not covering up the slow smoked brats, the star of the show. I've looked in some German sites and the closest I've come to is a kind of gravy. I'm looking for a sauce to use like a condiment, not something to smother it with. Any ideas?

Richard Fl

Does this help?

Sausage, Bratwurst, Old-Fashioned Brats In Beer

Even though I prefer the grill first (15 minutes at 350) then dip, here's a dip first, then grill recipe:


Ingredients:
1 12 Ozs Can Beer
1 8 Ozs Can Sauerkraut -- drained
1/4 cup bell pepper -- chopped
1 tsp caraway seed
4 bratwurst
4 Pepperidge Farm Hoagie Rolls




Directions:
1 In medium saucepan or skillet, combine beer and caraway seed.
2 Prick bratwurst with fork several times; add to beer mixture.
3 Bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until bratwurst are no longer pink.
4 Remove bratwurst from beer mixture.
5 Add drained sauerkraut and bell pepper to beer mixture; heat until hot.
6 When ready to cook on BGE, prepare BGE accordingly.
7 Place bratwurst on BGE, cook at 350°, turning often until browned. Cook 4 to 6 minutes.
8 Place buns, cut side down, on Egg. Cook 1 to 2 minutes or until buns are lightly toasted. Place bratwurst in buns.
9 Using slotted spoon, spoon sauerkraut on top of bratwurst.
10 Enjoy.
11 NOTES : For a richer beer flavor, use a heartier dark ale or stout.


Recipe Type
Meat, Sandwich, Side Dish

Recipe Source
Author: Recipe By : Grilling, Picnics & Camping Cookbook by Pillsbury

Source: BGE Forum, Wise One, 2007/09/21

Little Steven

500,

I simmer brats in onions and stout before grilling. All you would need to do is remove the onions, reduce the liquid and thicken with a cornstach slurry. You could add any flavouring or spice you wanted. Worchestershire and garlic would be good.

Steve

500

Richard, I've done them that way, sort of, but like them to go all the way on the Egg, picking up a good amount of smoke. They have a smoke ring, even through the skin.

500

Steven, yea that could work. Maybe add some caraway and marjorum. Reduce 1 1/2 bottles of stout (I'm gonna need some to taste test) to half and add the cornstarch, boil to thicken. That could be it. Have you tried it?

Little Steven

500,

I've made beer gravies but it would just take a little more reduction to make a sauce. If you don't boil the brats you will need a fat in there to get the thickener to work. Maybe salt pork or pancetta or bacon.

Steve

fishlessman

i like charwoodys firecracker method on brats. simmer in beer and onions, remove bratts and let them cool a little, then a light coat of mustard and some rub and back on a hot egg to grill up, about 500 dome, adds lots of flavor. then the wet onions added back in the sandwich or some saurkruat sweetened up with brown sugar

Dimple's Mom

What about a cheese sauce flavored with beer? I have a beer fondue recipe that you might modify. Let me know if you would like it.

500

Dimple's Mom wrote:

What about a cheese sauce flavored with beer? I have a beer fondue recipe that you might modify. Let me know if you would like it.

Not what I was looking for here on this German inspired theme I was going for. BUT, I love fondue as well. We fondue, usually beef in oil, but would love a good beer cheese fondue recipe. Don't have one. Thank you.

Dimple's Mom

We do a lot of fondue dinners with the hot oil (actually use a combo of butter and oil) and then beef and chicken. We were doing prawns also for a while but they turn out not as good as the beef and chicken and sort of smell up the oil, so we stopped. We had a vegan over once and got him tofu to fondue and loved it!

We use the beni hana dipping sauces. Have tried others but none half as good as the two beni hana sauces, so we've pretty much quit experimenting. We pick up fondue pots at thrift stores here and there so have a rather large collection. We place them down the table in a row and people divide up into either 2 or 3 to a pot, 4 if it's a really big crowd. These dinners are a ton of fun! If it's a fondue dinner we've donated for an auction, we start off with cheese fondue and finish with chocolate fondue. If it's just friends/family, then we usually do something else for starters and dessert, just cuz for me as the cook, it's more fun.

I've had this cheese fondue recipe for years and years. I got it from a girl in my college business speech class back in the late '70s. We had to get up and give a speech or demo on any topic of our choosing. A lot of us chose to do cooking demos. This fondue was hers.

Melt over low heat: 1/4 c butter

Blend and add to butter: 1/2 t salt, 1/4 t pepper, 1/4 t dry mustard, 1/4 c flour.

Add: 1/4 t whorcestershire sauce.

Stir until consistent and smooth. When it starts to bubble, add: 1 c milk

Boil for one minute and then add: 1/2 c beer

Stir and add: 2 c grated cheddar cheese.

Mr. & Mrs Potatohead

Here is another cheese sauce.
I make this one a couple times a year for get togethers and it is always a hit!

Yorkshire Buck
Dad's Kitchen
Adapted from Richard Perry

1 T. butter
1/2 to 2/3 lb. sharp cheddar cheese, grated
12 oz. of a strong, dark ale
1 egg
1/4 t. salt
2 t. dry mustard
1 T. Dijon mustard
dashes of Tabasco (to taste)

1)) Using a double boiler, melt the butter. Add the cheese, and as it begins to melt, slowly add the ale, stirring constantly until melted. Do not boil.

2)) Whisk the egg and the remaining ingredients together, adding to the cheese. Continue to whisk until mixture is smooth and creamy. Serve it hot.

Dimple's Mom

Do you use it as a dip or???? And if so, what do you dip in it?

No flour - interesting. Does it separate upon reheating (assuming you have any leftover)? Is it the egg holding it all together?

Melted cheese with beer - what's not to like?!?!?

Richard Fl

Nice looking sauce, bet it is good when dipping veggies or maybe some steamed small pieces of broccoli as a soup.

Mr. & Mrs Potatohead

All VERY good questions and I’m not 100% sure on some!
What I can share is this:
I have used it as a dip / spread with crackers and it’s great with fresh veggies. I have put it atop an English muffin / bagel / toast that had been topped with an egg (most often over easy….But anything goes) with some crumbled sausage. And…I have used it as a “smear” with a brat on a bun. Where we started here!
Seldom is there anything left over (it’s a pretty small batch, maybe six toppings with the muffin/ bagel thing) but I haven’t had trouble with separation when re-heating. OTOH, that is always in the microwave and I do a lot of whisking during that process too.
BUT…I have had it “break” during the cook. Again, a lot of whisking helps, but every once in a while it just doesn’t come together like I wish it would.
Maybe it’s the cheese. Maybe it’s the temp. Maybe it’s the humidity. Maybe it’s ME!
What holds it together…I DON’T KNOW! I think it has to be the egg.

Mr. & Mrs Potatohead

Richard:
Absolutely a great veggie dip!
As for a Beer Cheese Soup...I do make a good one of those too. That recipe / inspiration came from the "GRAINERY" resturant in Fargo (I think I was on that side of the river) back in about 1974! However, it is much thinner, non the less a creamy concaucation!
And now that you’ve got me thinking, I’m going to have to compare the two recipes.

Richard Fl

You have mail. Let me know if I have the correst addy??