With a bit of extra Fresh Beet Pasta leftover from the last batch, as well as an epic oatmeal stout beer lurking on the refrigerator shelf, I wracked my brain for some sort of a combination of flavors that might work.

I believe I hit the jackpot!

A little tangy mustard…some onion, and organic brats.

It hit the spot!

…and now we have “beet balls” too!


Beer Braised Brats and Beet Balls

1 12oz. bottle of dark, stout beer
2 large organic bratwurst
1 Tbs. butter
1/2 yellow onion, diced
sea salt and pepper
1 Tbs. stone ground mustard
1/4 Fresh Beet Pasta

Bring the beer to a boil in a large pot. Add the brats and cook until almost done. Remove from beer and slice.
Meanwhile, add the butter, onion, and salt and pepper. Reduce until thick and creamy. Add the mustard and stir until well combined.
Return the sliced brats to the sauce and cook and stir until the brats are caramelized.
Remove from pot and set aside.

Roll the leftover Fresh Beet Pasta dough into little balls. Using the same pot as before, add about 4 cups of water and bring to a boil, along with a touch of salt.
Add the beet balls and cook for about 3 minutes.
Drain and serve alongside the beer braised brats!

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