beer brats + sweet potato fries
This is the third year (season, rather) that I have participated in a Fantasy Football league. Now I can tell you that I know the basics of how to play the game – six years in marching band have at least taught me that – however, I am not so great with ‘strategizing’ a Fantasy team or ‘checking player stats’ and details like that. My draft choices go a little something like this:
My husband: “You should pick up *insert player’s name here* this week. You need another wide receiver.”
I lucked out my first year and actually made it to our playoffs (to the shock of my entire league). Last year my luck ran out. You see, I developed a knack for picking players on the verge of career ending injuries. I pick them up – they break a leg. I move someone onto my starting line up – severe concussion. It never failed. I became known as the Black Hammer of our league.
Unfortunately, this year seems to be a continuation of my terrible streak of violence against the players. I anticipated it, however, and named my team ‘Team Nightlock’ (come on, don’t pretend that you don’t love The Hunger Games as much as I do) with the scoreboard abbreviation: Deth. It’s appropriate. By the end of this week (week three) I have 7 players with injuries – 6 of whom will probably not be playing next week. I don’t have enough healthy body parts on my bench to rub together to get two healthy wide receivers. Last night I picked up a new guy (Cecil Shorts – his name spoke to me). My husband is panicking that I will play Michael Vick (from his beloved Eagles) just to have his arm fall off in the first 2 minutes of the game. I refuse to drop him. I’m drunk with power. The violence needs to end.
Beer brats are great for football and tailgating – the whole works. Simmer the brats in a kicked up beer bath then throw then on the grill. I love grilling in the Fall. Chilly grillin’. Top the brats with onions, peppers, sauerkraut and mustard then serve them up with some out of this world, smoky sweet potato fries and you’ve got a home run. Woops, I’m getting my sports analogies mixed up. On to the recipes!
Beer Brat Recipe
Yield: 10 brats
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Heat 2 tsp of olive oil in a large Dutch oven over medium heat. Add onions and sauté until the onions are beginning to caramelize, but not burn. Add beer and remaining 6 ingredients (through caraway seeds) and stir to combine. Increase heat to high and bring to a boil. Add brats, cover and reduce heat to a simmer. Allow brats to cook through, about 30 minutes. Heat an indoor or outdoor grill over high heat. Grill brats until grill marks appear, about 5 minutes. Remove them to a platter, cover, and set aside.
Peppers and Onions
Peppers and Onions
Heat 2 teaspoons of olive oil in a large skillet over medium high heat. Add onions and peppers and sauté until tender and caramelized, stirring often, about 15 minutes. Cover and set aside.
To serveTop each hoagie bun with a grilled brat, plenty of caramelized peppers and onions, and your choice of extras: brown mustard, bbq sauce, sauerkraut