Chef Michael Symon spent the summer teaching guys the fundamentals of grilling, but now it’s time to crank out some recipes. Here’s how to amp up your tailgate with bratwurst in a Knob Creek Rye jalepeño beer broth. That’s right, meat sticks swimming in a sea of booze. What could possibly be better? If I was in charge of the grill this weekend, these are absolutely what I would be making. I’ll just be drinking the Knob Creek instead though and letting someone else do all the work.
Bratwurst & Kielbasa in a Knob Creek Rye Jalapeño Beer Broth
Created by Celebrity Chef Michael Symon
Ingredients:
– 12 Bratwurst
– 2 Jalapeños Split
– 1 Red Onion Halved
– 2 Cloves of Garlic
– 1 Bay Leaf
– 2 Tablespoons of Your Favorite White Ale
– 8 oz. Knob Creek® Rye
Preparation:
1. Bring jalapeños, red onion, garlic, bay leaves white ale and Knob Creek® Rye to a boil in a large sauce pot
2. Remove broth from heat and add Bratwurst
3. Leave Bratwurst in liquid for from 15 minutes to one hour
4. Remove bratwurst and char on grill