Summer is the season of grilling. It is also an ideal time for kicking back with a cold beer, and cooking with it makes that much better. Try this alternative to traditional beer brats by going meatless! Beyond Meat Brats are a nice option for this recipe.
Utilizing this oat pale ale for cooking (and sipping) will make for an extraordinary summer cookout. Easy Rollin’ Ale is a collaborative brew between Rollin’ Oats and local St. Pete brewery, Green Bench Brewing Co. Pick up a 6-pack at Rollin’ Oats St. Pete, Rollin’ Oats Tampa or Green Bench Brewing Co.
By Chef Mario Martinez
(Serves 8-12)
What You Will Need
| 4 Tbsp. | Salted butter or butter alternative (Earth Balance) |
| 2 | Large garlic cloves, peeled, cored, and sliced crosswise |
| 1 tsp. | Red pepper flakes |
| 2 | Large yellow onions, peeled, cored, and ½-julienne sliced |
| 1 tsp. | Smoked paprika |
| 2 Tbsp. | Whole grain Creole mustard, or any whole grain mustard |
| 4 | 12 oz. cans of Easy’ Rollin’ Ale, Green Bench Brewing Co. |
| 12 | Beyond Meat Brat Sausages, 3 Packs |
| Kosher/Sea salt and freshly-ground black pepper, to taste | |
| Hot dog buns |
How To Make Meatless Beer Brats
Pre-heat an outdoor grill set on medium-high.
Heat the butter in a large skillet set on medium heat. Add the sliced garlic and red pepper flakes and gently saute until fragrant. Then, add the sliced onion, smoked paprika, and mustard and mix well. Pour the beers over the brats and poach the sausages 8-10 minutes or until cooked through.
Remove the brats with tongs to a platter. Continue cooking the onion mixture to reduce the liquid, stirring occasionally, while grilling the brats. Grill the brats until golden-brown on both sides and return to the serving platter. Next, season the onion/beer poaching liquid to taste with salt and pepper. Use as a topping for the beer brats served on warm hot dog buns. Serve with a side of vegan potato salad from Rollin’ Oats Cafe.