Superbowl Brats but Better!

Welcome to Superbowl Sunday! I used to go all out on Superbowl Sunday, appetizers and snacks, a nice meal usually chili of some kind, brats, or nachos. All my faves! But this year it’s just Andy and I so I went another direction and finessed an amazing beer glazed bratwurst over a rustic parmesan rice. And it’s SO good!!

I bought a traditional Brat, and made this amazing sweet and savory beer glaze. The combination of the sweet glaze with that salty brat is to die for! Here is what you need!

For Rice:

1 1/2 c White rice

1 Tbsp butter

1/2 tsp salt

2 c. Water.

2 Tbsp butter

1/2 a med. Onion chopped

1/2 c. Sliced mushrooms

2 sm cloves of garlic

1/4 c parmesan cheese

Melt butter and stir in dry rice. Brown slightly and then add water. Bring mixture to a boil and then turn the heat down. Simmer for 10-15 minutes, stir amd set aside.

In a large saute pan add 2 tbsp butter melt and allow to brown slightly. Add onions cook until translucent and then add mushrooms and garlic. Once onions and mushrooms are caramelized and fragrant add the cooked rice and parmesan cheese. Stir well. Cover and set aside

For Brats:

1 package traditional Bratwurst

Preheat oven to 375°F. Place brats on a sheet pan and place in oven bake until cook through turning once. While these are baking prepare your glaze.

Once cooked through baste with glaze and bake for another 3-5minutes until golden glaze again and broil for 2-3 minutes until glaze is thick and glossy and the brat is perfectly browned.

Place brats on top of the reserved rice and serve hot!

For Beer Glaze

1 12oz. Can of beer

1/4 c. Brown sugar

2 Tbsp dijon mustard

1/2 tsp salt

1 Tbsp flour

In a small sauce pan add beer and sugar cook on medium heat until sugar dissolves and it begins to reduce. Add mustard and salt, whisk until well combined keep on medium heat to reduce the sauce. Once reduced to half add in flour and continue to cook until glaze is thick. And when stirred you can see the bottom of the pot. (See below)

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