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Brats & Bloodys Recipe

Name: Working Draft Beer Companys Brats & Bloodys Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 count pork bratwursts; 24 fl oz WDBC lager or similar light beer; 1 large yellow onion; 3 count garlic cloves; 3 tbs brown mustard (whole-grain or yellow); 1 tbs butter; 1 tsp neutral oil (canola, vegetable); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 6 count pretzel buns or soft rolls; 2 tbs chopped fresh parsley (optional garnish); 48 fl oz tomato juice; 12 fl oz vodka; 3 tsp prepared horseradish; 3 tbs Worcestershire sauce; 1.5 tsp hot sauce (Tabasco or similar); 3 tbs fresh lemon juice; 1.5 tsp celery salt; 1 tsp freshly ground black pepper; 0.5 tsp smoked paprika (optional); 6 count pickle spears, celery stalks, or cocktail shrimp for garnish; 6 cups ice; 2 tsp coarse salt (for rimming glasses); 6 count lemon wedges (for rim)

Inspired by Working Draft Beer Company

Time50m

Serves6

Serving Jenifer Street Market brats cooked in WDBC beer and house-made Bloody Marys.

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Ingredients

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Brats (WDBC Beer Braised)

6 count pork bratwursts

24 fl oz WDBC lager or similar light beer

1 large yellow onion

3 count Garlic cloves

3 tbs brown mustard (whole-grain or yellow)

1 tbs Butter

1 tsp neutral oil (canola, vegetable)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

6 count pretzel buns or soft rolls

2 tbs chopped fresh parsley (optional garnish)

House Bloody Marys (makes 6)

48 fl oz tomato juice

12 fl oz vodka

3 tsp prepared horseradish

3 tbs Original Worcestershire Sauce

1 1/2 tsp hot sauce (Tabasco or similar)

3 tbs fresh lemon juice

1 1/2 tsp celery salt

1 tsp freshly ground black pepper

1/2 tsp smoked paprika (optional)

6 count pickle spears, celery stalks, or cocktail shrimp for garnish

6 cups ice

2 tsp coarse salt (for rimming glasses)

6 count lemon wedges (for rim)

Method

Brats (WDBC Beer Braised)

Prep

Slice the yellow onion into 1/4-inch rounds or half-moons. Smash and roughly chop the garlic cloves. Lightly score each brat lengthwise with a shallow slit to help release fat while cooking (do not cut through).

Sear

Heat a large skillet or sauté pan over medium-high heat. Add the neutral oil and butter. When butter foams, add the brats in a single layer and sear until browned on all sides, about 2–3 minutes per side (work in batches if needed). Remove brats to a plate.

Onions & Garlic

Reduce heat to medium. Add the sliced onions to the same pan and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the chopped garlic and cook 30–60 seconds until fragrant.

Deglaze & Braise

Stir in the brown mustard and scrape up any brown bits from the pan. Pour in the 24 fl oz WDBC beer and bring to a gentle simmer. Return the seared brats to the pan, nestling them into the beer and onions. Season with kosher salt and freshly ground black pepper. Cover and simmer gently for 12–15 minutes, turning once halfway, until brats are cooked through (internal temperature 160°F / 71°C) and flavors meld.

Finish & Serve

Remove brats from the braising liquid and keep warm. If you prefer a thicker pan sauce, increase heat to medium-high and reduce the braising liquid by 3–5 minutes until slightly syrupy. Spoon some onions and sauce over each brat. Place each brat in a toasted pretzel bun or roll, garnish with chopped fresh parsley if using, and serve immediately alongside the Bloody Marys.

House Bloody Marys (makes 6)

Prepare Glasses

Pour coarse salt onto a small plate. Rub a lemon wedge around the rim of six tall glasses, then dip each rim into the salt to coat. Fill each glass with about 1 cup of ice and set aside.

Mix Bloody Mary Base

In a large pitcher, combine the tomato juice, vodka, prepared horseradish, Worcestershire sauce, hot sauce, fresh lemon juice, celery salt, freshly ground black pepper, and smoked paprika (if using). Whisk thoroughly until well combined and slightly frothy. Taste and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or extra lemon for brightness.

Assemble

Pour the Bloody Mary mixture over the prepared, ice-filled glasses, dividing evenly. Garnish each with a pickle spear, celery stalk, or cocktail shrimp on a skewer and a lemon wedge. Serve immediately with the beer-braised brats.