My Bozeman, Montanna hosts and I found incredible, locally made lamb bratwurst at the local farmer’s market. They brew their own beer, so we were able to make an amazing meal of local meat, local beer, and locally grown organic veggies.
You can make your own very local version of this with a trip to your own farmer’s market! Everything on this list is pretty commonly available at most farmer’s markets. Pick up whatever 1 inch thick sausages or bratwursts catch your eye, grab some dark local beer, and snag yourself an onion, bell pepper, head of garlic, and some brussels sprouts.
If you’re paleo, gluten-free, or don’t drink simply substitute beef or lamb broth for the beer.
- 4 lamb bratwurst or sausages (about 1 inch thick)
- 1 1/4 cups dark beer, divided
- 1 large red or yellow onion
- 1 red bell pepper
- 2 cloves garlic, minced
- 4 cups brussels sprouts, sliced thin
- 1 tbsp Italian seasoning
- 1 tsp salt, divided
- 2 tsp olive oil, divided
- Preheat your oven to 400F.
- Start by prepping all the veggies.
- Cut your brussels sprouts into thin slices, about ⅛ inch thick.
- Core and seed your bell pepper and cut it into narrow strips.
- Peel your onion and cut it in half. Cut half the onion into long, narrow strips the same width as the bell peppers and set aside.
- Dice the other half of the onion and toss it in the same bowl with the brussels sprouts. Add the Italian seasoning, ½ tsp salt, and a scant 1 tsp of olive oil and toss until all the pieces are lightly coated. Don’t get too aggressive with the oil. If you do, your brussels sprouts will end up soggy instead of crispy.
- Line a baking sheet with foil and spread the brussels sprouts and onion mix in a single layer. Bake at 400F for 20-25 minutes.
- While the brussels sprouts bake, make the sausages and their onion/pepper topping!
- Simmering the sausages in beer ensures that they’re cooked all the way through before the exterior burns. Plus, it adds a bunch of delicious
- Put your sausages in a large skillet with a lid. Pour in 1 cup of your favorite dark beer and bring it to a boil. Pop the lid on, turn the heat down to medium, and let them cook in the beer for about 10 minutes without touching them.
- Take the lid off, flip the sausages over, and let them continue cooking until the beer boils away. Once the beer is gone, turn the heat down to medium-low and keep cooking the sausages for another 10-12 minutes, turning them every couple minutes, until they are nicely browned on the outside and done all the way through.
- While the sausages cook, make your pepper and onion mix! Start by adding 1 tsp of oil to a skillet. Sautee the onions over medium heat for 4-5 minutes, until they’re translucent. Add the garlic and bell pepper strips and keep stirring for the next 2 minutes. Add the salt, stir well, then add the last ¼ cup of dark beer. Turn the heat down to low and simmer the onions and peppers, stirring occasionally, until the sausages are done.
When you’re ready to serve, put one sausage on each plate, top it with ¼ of the pepper and onion mix, and add ¼ of the brussels sprouts mix to each plate. Serve with more local dark beer and some crusty bread to soak up the juices.