Episode 1: Friends, Beer, Brats

For a quick and easy recipe that'll be sure to blow your tastebuds away, these beer brats and quick kraut are perfect. All you need is a few stovetop pots and a grill.

For the Kraut:

• 1 head of Cabbage
• 1 can of Fruited Beer
• 1 tablespoon of Salt
• 1/2 cup of Distilled White Vinegar
• 1/4 cup Jalapeños

In a large pot, combine 1 head of thinly sliced cabbage and 1 can of fruited beer. I used Abita Brewing's Strawberry Lager. Stir to make sure the cabbage is coated, then add 1/2 cup of distilled white vinegar, 1 tablespoon of salt, and 1/4 cup of jalapeños. Feel free to adjust the amount of jalapeños based on your own spice preferences. Simmer this mixture until the cabbage becomes slightly transluscent.

For the Brats:

• 6 Brats
• 2 cans of beer
• 1 whole bell pepper
• 1 whole white onion
• 2 cloves of garlic
• 1/2 stick of butter

In a large pot, boil two cans of beer. I used Grumpy Old Men Brewing's Aska Pale Ale. Once the beer is boiling, add brats, 1 thinly sliced bell pepper, 1 thinly slices white onion, 2 minces cloves of garlic, and 1/2 stick of butter. Leave boiling while you make a sauce. 

Once the onions become, translucent remove the brats from the pot and grill until they reach an internal temperature of 160 degrees Fahrenheit.

For the Mustard Aioli:

• 2 tablespoons Yellow Mustard
• Minced Garlic
• 1/2 cup Mayonaise
• 1 dash Hot sauce
• 1 teaspoon of lemon juice

Combine all above ingredients and mix to create a mustard aioli to coat the buns with.

Once the brats are finished, coat a toasted brioche bun with the mustard aioli, top with a brat, and finish with quick kraut. I also topped a toasted bun with pimento cheese, topped with a brat, and finished with the peppers and onions from my beer mixture. Both turned out awesome. Take some creative liberties with this recipe. I you want, try grilling the brats before you soak them. Brats are forgiving and delicious as long as they're fully cooked.