Redbridge Brats

Yeah, I know the Super Bowl was Sunday. It's been a busy week.

But I tried an experiment with some Redbridge (GF) beer I had in my refrigerator in Tampa, and it turned out better than great! I just had no idea it was substitute-able for regular old beer in some of my favorite recipes.

But it was.

I browned a package of 6 GF Stadium brats in a skillet with a tight lid, then covered them with a jar of deli sauerkraut drained. (I think if your skillet can hold it, you could use up to 10 sausages of any kind, but brats are the best this way.) This jarred kraut is usually in the deli section (might be in a plastic bag if it's Boar's Head) and it is more crisp and tasty than the canned stuff to me, and it is an integral part of this.It costs more but is worth it. And if you don't want to pay more, use the canned stuff but DRAIN and RINSE it. Then I added a whole bottle of Redbridge GF ale to the skillet, lowered the heat, and cooked it down to a syrup (about 20 minutes).

Ah, beer brats, just like old times. Top them with mustard or horseradish. Delish!

I also used to have a recipe for Beer bread -- it was 12 oz. of beer, 3 cups of self rising flour, and a tablespoon of sugar, baked an hour in a loaf pan. I'm going to try this this weekend with Redbridge, my flour mix, 1 t. baking powder, 1 1/2 t. xanthan gum, and 1 t. salt added to the tablespoon of sugar.

I'll try it and I'll report back.

OH...stay tuned this weekend for a product report. I got a goodie package from Amy's Kitchen the other day, and I have four products to report on. I should be done testing them in a couple of days.

Much love,
Ging