As most of you know, I LIVE to COOK!  Most people just COOK to LIVE.  So, there is nothing quite so irritating to me as one of those C to L types making something better than ME!  (And when it’s your daughter it’s even worse!)

So here’s the nice little dish that Christian has been bringing lately to Family gatherings.  It’s great for so many reasons:  It feeds a crowd.  It’s easy to double or triple.  It’s tasty.  It can be served on almost any kind of roll, or none at all.  And one thing I learned when researching is that there are endless versions of this recipe.  Christian got hers from her friend Tonya, and she sent me the U Tube video of Guy Fieri making it.  So I will give you a “guideline”,  mostly following the spiky haired Food God’s method. (note, Guy adds peppers.  She didn’t):

5 or 6 slices diced bacon, cook till crisp

Slice one large onion, and one each, red and green sliced bell pepper

2 cloves crushed garlic + a little of each herb: rosemary, bay leaf and thyme

2  12 oz.  cans beer (he uses Miller, but it’s a commercial post)

1 cup chicken (or beef) stock

2 lbs. fresh Bratwurst sausages, (about 12 links).  He pokes holes in the brats, which I presume helps the juices flavor the broth and keeps the brats from bursting

2 Tbs. butter

1/2 cup grainy mustard

To the cooked bacon,  add peppers, onions and garlic and cook another 4 or 5 minutes, or till peppers are wilted.  Add beer, chicken stock and herbs to deglaze the pan.  Poke holes in the brats and add to the pan, reduce the heat and simmer about 15-17 minutes, turning them 1/2 way through.  Meanwhile, preheat a grill or cast iron skillet.  Remove the brats from the pan and continue cooking the sauce to reduce it till a little thicker.  Pat brats dry, score diagonally with a shallow cut, and add to the grill pan (or backyard grill) brushed with oil.  Grill 2 or 3 minutes per side or till slightly crispy.  When braising liquid has reduced to the consistency of a sauce, stir in the mustard and butter.  Taste, adjust seasoning.  Place on a platter, top with the brats, and serve alongside rolls.  Christian served soft sub-type rolls.  I like to dunk the bread, cut side, into the juice first, then add the brats and enjoy.  This is absolutely great!   Ask me how I know…