- Six-pack of beer (brand of your choosing, all the better with a Wisconsin brew. OK, you're drinking some of them)
- One pound bratwurst (about 6 links)
- 4 Yukon Gold potatoes, cut in ¾-inch dice
- 1 large onion, sliced
- 5 cloves garlic, minced
- 1 fresh fennel bulb, cut in ½-inch dice
- 1 large red pepper, cut in ½-inch dice
- 1 or 2 Serrano chile peppers, chopped
- Fresh cilantro, to taste
- Salt and pepper, to taste
- Olive oil, as needed
- In a Dutch oven or similar wide, deep, heavy braising pan, heat about 2 tablespoons of olive oil over medium heat. When oil is shimmering-hot, add the brats and let brown all around.
- When brats are well-browned, remove and add potatoes, sautéing until browned. Add garlic, onion, fennel and peppers, and sauté until aromatic, seasoning with salt and pepper.
- Add enough beer to barely cover vegetables. Slice brats into generous bite-size chunks and add to pot. Add a little more beer if brats are sitting high and dry, but as long as they're partially submerged, it's OK. Bring beer to a boil and turn down to a simmer. Cook, stirring occasionally, until potatoes are tender.
- Taste stew, adjust seasoning with salt and pepper, garnish with cilantro, and serve.