Beer Brats and Potato Salad

Main Course:

Beer Braised Brats

5 brats
3 Tbsp. diced onion
1 minced garlic
2 Tbsp. unsalted butter
1 1/2 cups German brown ale
Saurkraut

Melt the butter in large skillet. Add onions and garlic. Cook over medium-high until tender. Add bratwurst and 1/2 cup of beer. Cook (stirring frequently) until beer is evaporated. Add another 1/2 cup and cook until evaporated again. Add final 1/2 cup and cook until evaporated. Remove brats to a serving dish. Turn heat up to high and add saurkraut (I think I used about 1 1/2 cups), depending on how much you like it. Cook saurkraut for a few minutes, stirring constantly, until hot.

Side Dish:

German Potato Salad

GERMAN POTATO SALAD

1 lb. bacon, diced and cooked
1/4 c. oil or bacon fat
1 c. celery, chopped
1 c. onion, chopped
3 tbsp. flour
1 1/3 c. water
2/3 c. vinegar
2/3 c. sugar
3 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed

Cook potatoes in boiling water until tender. Cool, peel, and cut into cubes. Cook bacon; drain the fat, reserving 1/4 cup. Add the celery and onion to the fat; cook for 1 minute. Blend flour and water in a cup. Add this with the vinegar and cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt, pepper, and celery seed. Add dressing to potatoes and toss lightly. Refrigerate and let rest overnight. Reheat salad in a casserole or serve cold. Good either way.

Hash Brown Casserole

10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns


-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.