Beer Brats

In constant pursuit of all things awesome and delicious, here is the best recipe for beer brats i have managed to concoct through many, many attempts at one of my favorite meals.  The end result is salty and hints of roast beef au jus.  My girlfriend and I believe this recipe is best done with pastured meats.  We have almost entirely switched to pastured meats as this provides a more humane life for the animals, more nutritious meat that is free of hormones, steriods, pesticides, and the body parts you don't want to eat.  Evidence is mounting that pasteured grazing produces less methane and helps restore healthy grasslands cycles.  In addition to all this, its just tasty.

Ingredients:

4 bratwurst (use fully pastured meats for the tastiest and healthiest meal)
2 Fat Tire pale ale
Old Bay spice
oregano
garlic (6 cloves)
1/2 red onion
8-10 crimini mushrooms
sea salt
pepper
(optional: lemon wheels, wild rice)


(serves 2) Slice brats lengthwise.  Chop, not mince, garlic.  Slice onion into rings 1/2"-3/4" thick.  Slice mushrooms 1/4" thick.  Heat 3/4 of a bottle of Fat Tire to a strong simmer in a 2"-3" deep pan.  Add garlic, then place brats flat side down to start.  Sprinkle liberally with Old Bay and oregano.  Simmering foam should just cover brats.  Stir to mix spices.  Cook for 12-15 min., stirring at least twice; flip brats at least once.  Add onion and mushrooms, stir.  Cook 2 min.  Stir in salt and pepper to taste, additional spices if desired.  Cook 2 min., turn off heat, let sit for a few minutes to cool and continue to soak before serving.  Beer is added as needed throughout to cover ingredients in foam.  I would suggest 1/2 lemon wheels for an edible garnish and a side of wild rice to round out a meal.