Now, I know this is a situation that seems unlikely, but I just happened to have some extra beer around the house. Extra beer? you’re thinking. Yes, extra beer–in the sense that we bought it for a barbecue, had a lot left over, found it to be taking up too much room in the refrigerator, didn’t really feel like moving it to a box in the basement, and realized that we definitely shouldn’t just drink it all to clear some space in the refrigerator.
So here’s what we did: put four brats in a 9×9-inch Pyrex dish, poured two beers on top, and cooked them (uncovered) in the oven for two hours at 375 degrees, turning the brats once (at the halfway point of the cooking time). You know, it worked quite well. My daughter put ketchup on hers (because she’s five years old), and my husband and I put mustard on ours. Quite tasty!
(Note: Many of my recipes are gluten-free, but this one is not. I don’t know if it’s possible to make a gluten-free beer, but I’ve never seen one.)
In the Kitchen with TO 