Jefferson Stout Brat Garnish
Combining a sweet onion, a piney herb and a toasted Stout along with the tang from malt vinegar and some heat, creates a tasty relish that hits all the flavor sensors on the tongue. This can be used on any type of sausage or burger as a condiment, and works well over an English cheddar or grilled steak.
Makes about 4 cups.
In a medium-size pot, add the onions, garlic, oil, malt vinegar, Jefferson Stout, rosemary, sugars and salt. Mix with a spoon and place the pot over medium heat. Once the mixture comes to a boil, turn down the heat until a simmer is reached. Stir the relish periodically to check the consistency, looking for a finished product that is thick, and making sure the onions are caramelized and nothing burns.
This will take about 30-40 minutes to make.
If the onions aren't quite done, add a few tablespoons of water or more Stout to the mixture and continue to cook.
Once the relish is cooked, add the cracked pepper and transfer the mixture to a sterile jar and seal or let cool then enjoy! It will last for up to three weeks in the refrigerator .
If you want some spice in this relish, anywhere from a teaspoon to a tablespoon of chili pepper flakes can be added along with everything else at the beginning of the boil