3Bs Stew – Bratwurst, Bacon & Beer

Soups and Stews

April 13, 2023

Winter has come to the North country, and our foods have turned towards the hearty, And what could be heartier than a stew with Herder Bratwurst, Pioneer Meats Bacon, and deep, rich Scottish Winter ale for Highlander Brewing? This quick stew served with crusty bread is sure to stick to your ribs and keep the winter’s chill at bay.

Bratwurst – A Sausage by Another Name

Traditionally, bratwurst is a sausage that can be made of pork, but beef, veal, or a combination of these have been used. It’s enclosed in a natural casing, and it is usually boiled and then grilled or pan-seared before serving. A necessity for barbecues and tailgates. Bratwursts can hold many different seasonings, cheeses, and meats, though the traditional pork brat is seasoned with fresh marjoram to give it its distinct and recognizable flavor.

First made in Germany, the bratwurst’s name is classically descriptive German as the word “brat” means finely-chopped meat, and “wurst” (drumroll, please) translates to sausage. First mentioned as coming from the city of Nuremberg, Germany (still known around the world as one of the foremost producers of grill sausages in the world), the bratwurst has spread worldwide, including Montana where our partner Pioneer Meats creates a virtual cornucopia of bratwurst varieties.

3Bs Stew – Bratwurst, Bacon & Beer

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Cook Time 1

Total Time 1

Course Soup

Servings 8 bowls

Ingredients

2 12-ounce bottles of dark beer (we used Highlander Scottish Winter Ale)
1 lb Pioneer Meats Herder Style Bratwurst
1 lb fresh bratwurst sausage links
4 slices Pioneer Meats Bacon
2 cups onions sliced
3 cloves garlic minced
1 cup beef stock
3 small red potatoes cubed
2 large carrots peeled and sliced
1/2 TBSP Italian seasoning
1 tsp kosher salt
1/2 tsp ground black pepper
Crusty bread for serving

Instructions

Heat a Dutch oven over medium heat. When hot, cook the bacon until it is crispy. Remove the bacon and place it on paper towels to drain. Chop the bacon when cooled.
Add the bratwurst links to the bacon oil, turn down the heat, and cook for 10 minutes. Remove the sausages from the pan and set them aside to cool slightly. Slice the sausage links into 1-inch pieces and set them aside.
Add the onions to the pan and cook, stirring often, until lightly brown and wilted, about 5 minutes. Add the garlic and cook for an additional 30 seconds.
Pour the beer into the Dutch oven and bring to a boil.
Add the sliced bratwurst to the beer and bacon sauce. Stir in the beef stock, potatoes, carrots, Italian seasoning, salt, and pepper to the pot. Bring mixture to a boil, reduce heat to a medium-low, and cover.
Place the Dutch oven in the oven and bake for 30 minutes, or until the vegetables are tender. Stir the crispy bacon into the stew and serve hot with crusty bread.