Bobby Flay's beer-simmered bratwurst from Food Network Magazine, October 2017 (page 124) by Bobby Flay

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Notes about this recipe

  • mharriman on November 20, 2017

    Easy to make. We couldn’t really taste the beer that the wursts were cooked in at the beginning of the Cooking. Maybe use a stronger style beer next time. I used Octoberfest German style bratwurst which was authentic to Bavaria. Served with sauerkraut, German potato salad, and green bean salad.

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