- Beer – 1 can of your favorite
- Water – 1 ½ cups
- Onion (yellow) – 2 medium chopped
- Bratwurst – 2 pounds
- Salt – ¼ teaspoon
- Pepper (black) – ¼ teaspoon
- Butter – 2 tablespoons
- Flour – 2 tablespoons
- Apple Cider Vinegar – 2 tablespoons
- Sugar – 1 tablespoon
- Parsley – just enough to garnish
2. Combine the beer, water, onion, bratwurst, salt and pepper in a saucepan over medium heat on the side burner.
3. Bring to a boil, reduce the heat to a simmer and cook covered for 10 minutes.
4. Remove the bratwurst from the beer mixture and place the bratwurst on the grill turning them frequently to brown them all over. (The brats are done when an instant read thermometer reads 165 degrees.)
5. Remove the beer mixture from the heat and reserve for a reappearance later on for this dish.
6. Meanwhile, place a large sauté pan on the side burner over medium heat. Melt the butter and stir in the flour, cooking for about 6 minutes to make a light brown roux.
7. Then stir in the vinegar, sugar and the remaining beer mixture.
8. Season with salt and pepper and bring the mixture to a boil.
9. Reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, which is about 10 to 15 minutes.
10. Slice the brats into 1-inch pieces and add to the sauce. Cook for 5 more minutes.
11. Garnish with parsley and you are done.
Thanks to Eat This! Cooking