The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
It’s fall! That means it’s also pumpkin spice season. Cookies, coffee, candles, lip gloss, hummus… you name it, it’s been hit with the spice. It’s unavoidable. Instead of taking cover, I’ve decided to embrace it this year with these Pumpkin Ale Braised Brats!
When I was browsing Heinen’s impressive craft beer section, the bright orange can and artwork of the Pumpkin Spice Ale from Market Garden Brewery caught my attention. I must say, this beer turned me into a pumpkin spice fan! The flavor screams fall with just the right amount of spice to warm your soul. I could see myself drinking a handful of these around a fire on a crisp autumn’s eve.
The other stars of this dish are Niman Ranch Beer Brats and Cleveland Kitchen Kraut. Cleveland Kitchen has taken the fermented food scene by storm, and they show no signs of slowing down. They have a wide variety of sauerkraut and kimchi, all available at your local Heinen’s. Be on the lookout for their new pickles too! I saw they just hit the shelves! All the other ingredients featured in this recipe are Heinen’s brand – I’m a firm believer that their quality can’t be beat!
Get your selfie sticks ready! When this dish it done, you will have a meal more photogenic than any viral drink!
- Cook time:
- Prep time:
- Total time:
- 1 pack Niman Ranch beer brats
- 1 large white onion, thinly sliced
- 1 can Market Garden pumpkin spice ale
- 1 1/2 cup Heinen’s beef broth
- 2 Tbsp. Heinen’s salted butter
- 1 bag (1 lb.) Cleveland Kitchen sauerkraut, drained
- 1/3 cup Heinen’s frozen peas
- 1 Tbsp. fresh parsley, for serving
- Warm a large skillet or Dutch oven over medium heat. Add the thinly sliced onion and beer.
- Add the brats and cook for ten minutes, or until the beer has reduced. Flip the brats half way through. For extra flavor char the brats on the grill before adding them to the liquid. It truly makes a difference in the final flavor and only takes a couple extra minutes.
- Remove the brats from the skillet or Dutch oven, add the beef broth and scrape up any bits on the bottom of the pan. Add the brats back to the pan and simmer for ten minutes.
- After ten minutes, remove the brats and bring the liquid to a boil. Boil until there is hardly any liquid left.
- Turn the heat to low. Add the butter and scrape the bottom of the pan again to ensure you get all that flavor!
- Add the sauerkraut and mix with the onions. Cook for 5 minutes, then add the peas and gently mix. It is crucial that to drain sauerkraut before adding it to the pan. If there is too much liquid, it will not caramelize.
- Add the brats back to the pan, placing them directly on top of the sauerkraut.
- Top with fresh parsley and serve family-style in the hot skillet. Prost!