Bratwurst and Collards Braised in Beer and Mustard
Serves: serves 4
  • - 1 package Bratwurst, (4 links)
  • - 1 tablespoon olive oil, or oil of choice
  • - ½ onion, thinly sliced on a mandoline
  • - 2 cloves garlic, minced
  • - 1 large bunch collards, stems removed
  • - 1 bottle mild beer
  • - 1 tablespoon whole grain mustard
  1. In a medium pot, heat oil over medium-high heat. Add Bratwurst and cook on each side until browned. Remove bratwurst to a plate. Add onion and garlic and cook, stirring frequently, until onion is soft and begins to brown, about 7 minutes. Add beer and mustard and mix well. Add Bratwurst back to pan and bring to boil. Reduce to a simmer, cover, and cook for 15 minutes.
  2. Meanwhile, stack collard leaves on top of one another. Roll up the bunch into a tight cylinder and then thinly slice into order to make thin strips of leaves. After the Bratwurst has cooked in the beer mixture for 15 minutes, add collards, stir in well, and return cover to pan. Cook for an additional 10-15 minutes, stirring occasionally, until collards are fairly tender and Bratwurst are completely cooked through. Serve with additional whole grain mustard on the side
Recipe by Holcomb Farm at