I was literally writing a post last night and the thread dies, people are really upset I'll paste what I wrote:
Alright Nerissa I've been talking about food and you had a burger stream a while back, so Im going to share my top secret recipe for beer brats. Your dad and brorissa are going to appreciate this recipe the most when you make it for them. Literally the best beer brats on Earth. No one can beat my beer brats ever. They might say oh beer brats arent even that good, go back to pissconsin cheese boy (i'm not even from wisconsin). But they never had my beer brats clearly. And I am so humbly going expose my top secret recipe to you and the internet. It's all good, I want people to make them. This is Wisconsin high cuisine, I used to make them when watching Sunday f**tball with my family and sometimes college ball on Saturday.
>bell peppers>onions>favorite beer>Favorite cheese>butterFirst things first the mise en place, cut the peppers and onions in thick julienne strips. How many? It's going to go into the bun with the sausage so you decide. Grate your favorite cheese. I like manchego or gruyere but you can use any including real cheddar. No cheese slices and no velveeta. Leave your favorite beer and butter out at room temp.
>biggest deepest pan or a Dutch oven>bratwurst>lardTo actually begin we have to sear the bratwurst. heat lard in Dutch oven on stove top until hot temp. While its heating, poke multiple holes in all the bratwurst with a knife on both sides so the beer can seep in. Once dutch over is up to temp, sear the bratwurst (dont crowd the pan) on all sides. This will brown the bratwurst nicely and give a nice fond on the bottom of the pan. Remove as they are done and set seared bratwurst aside for now.
>onions, bell peppers>beerNow throw the onions and bell peppers in the pan, season with salt and pepper, then deglaze with the beer and add the brat back in. The beer should just about cover everything in the pan. At this point it is tradition to say, that the brats are going into the beer hot tub, so you have to say it too. Leave uncovered so the beer reduces on low and slow temp.
>sauce pan>different butter than before>nutmeg>flourIn the meantime we make the beer cheese sauce aka a french mornay sauce with beer. But first we make a bechamel sauce.
>La besciamella in un ristorante 2 stelle Michelin francese con Giuliano Sperandiohttps://www.youtube.com/watch?v=7AAx0uIuoBQFollow this recipe for a bechamel sauce.
I add a little more flour because more liquid(beer) is coming in momentarily. Then in order to turn it into mornay sauce add the grated cheese and stir until melted (also shown in the video.)
>FinishingAllow the brats to finish cooking and the beer to reduce so the flavors concentrate. Once beer has reduced enough (up to you) add it into the mornay sauce to turn it into beer cheese sauce. Add as much or as little as you want to your desired viscosity of the sauce.
>bunsPick your favorite hot dog buns but they have to withstand the weight and sauce. I always choose a baguette for that reason and cut it into the length of the bratwurst. Toast buns in oven and once done cut open and spread butter on the insides and mustard if you want. Then place beer brat as is or you can slice it open lengthwise (I always slice it open) and pour beer cheese sauce and the peppers and onions on top.
>thats itWorld's best beer brats. You can make them for the hololive girls while you're still over there. It'd be hilarious if you all get together and instead of having a nice sophisticated tea party you instead have a cookout with grilled food and beer brats. You would be wearing a hawaaiin shirt with pit viper sunglasses, jean skirt, and forewards baseball hat and white new balance shoes. Full boomer core. And an apron that says "kiss me i'm irish" while sippin some beer in one hand and tongs in the other, cooking over the grill. It'd be awesome.
