Beer and brats are a combination that just belong together. The beer adds some tang and sweetness to the salty, meaty bratwursts, and in this recipe, the hearty flavors are softened by the pasta, mushrooms, cheese, and cream. The brown ale adds just a hint of sweetness and nuttiness.
Active preparation time: 1.5 hour
Total time: 2 hours
Serves: 2–3
3–4 raw bratwurst
24 oz (710 ml) Aspen Brewing’s Brown Bearale
1 cup (237 ml) chicken broth
1 white onion, chopped
2 cup wild mushrooms
2 cloves garlic, chopped
1 Tbs fresh thyme
Salt and pepper
½ cup (118 ml) Worcestershire sauce
12 oz (340 g) Pappardelle pasta (cooked)
½ cup (118 ml) heavy cream
½ cup Parmesan cheese, shaved
In a small skillet with high sides, brown the brats on both sides, then add the beer and chicken broth. Bring to a boil, then simmer until the brats are fully cooked. Remove the brats from any remaining liquid and set aside.
In a large sauté pan over medium heat, combine the onions and mushrooms. Cook and stir until they have color, then add the garlic, thyme, and a pinch of salt and pepper. Once the mixture is fragrant, add the Worcestershire sauce and reduce by half. Add the cream, then simmer the mixture to reduce.
While the cream sauce is reducing, cut the brats into slices and combine with the cooked pappardelle pasta. Once the cream has come to a good sauce consistency, add the brats and pasta, mix well, season to taste with salt and pepper, and top with shaved Parmesan.
Beer Suggestions: Pair with the remaining 6-pack of Aspen Brewing Company (Aspen, Colorado) Brown Bearale. We also like Dogfish Head Palo Santo Marron (Milton, Delaware), Surly Brewing Company Bender (Minneapolis, Minnesota), and Brasserie Dieu Du Ciel Rigor Mortis ABT (St-Jerome, QC Canada).
PHOTO: MATT GRAVES