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Brats With Beer Gravy -- Man Fuel

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2076
Energy (kCal)48.196
Carbohydrates (g)11.3681
Total fats (g)0.0407
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook Brats over medium heat. Pierce casings all over with pointed end of knife or use fork. This will allow the fat to drip out into pan and prevent sausages from bursting. Brown on all sides until no pink shows on inside. Remove from pan and set aside. | 2. To make gravy: Take a container with a sealable lid (like tupperware) and pour the beer into it. Add Italian seasoning, beef boullion, pepper and cornstarch. Place lid on tight and shake to blend ingredients. Open lid between shakes to relieve the gas pressure from the beer or you'll have a big mess to clean up. | 3. Pour beer mixture into pan drippings. Turn up heat to medium high. Stir using a wire whisk, loosening bits from bottom of pan. Gravy is done when you see it bubbling. | 4. Too thick? Add more beer. Too thin? Add more beer mixed with a little cornstarch. Do not add dry cornstarch directly to hot gravy. You will get lumps. | 5. Serve with mashed potatoes and a green veggie. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bratwurst 1 package - - - -
    beer 1 - - - -
    italian seasoning 1 teaspoon - - - -
    beef bouillon cube 2 0.7 0.004 0.114 0.022000000000000002
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    cornstarch 1 1/2 1/2 45.72 10.9524 0.0312 0.006

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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