Brats and beer and all the fixings will get you through the dog days of summer.
Let’s be frank. Summer is in full swing. A day when temperatures don’t reach the century mark is a surprising day, and whether it’s 98 degrees or 101 degrees, a refreshing cold beer is the No. 1 way to get through it all. That’s where Banger’s Sausage House & Beer Garden, and its 104 rotating beers choices, comes in. As impressive as that may be, Banger’s also slings some of the city’s best sausages. More than 25 varieties made on-site — from the traditional bratwurst to more exotic varieties and two popular vegetarian options. The expansive beer garden features beer hall seating for approximately 450, a dog park, and live music every weekend.
To celebrate its fifth anniversary, the brat house is hosting a party August 5, beginning at 11 a.m. The fiesta will boast live local music, three whole pigs cooked three ways, a specially curated beer lineup with the release of at least four special collaboration beers, and a puppy petting zoo.
Can’t make it? Fret not. Celebrate at home during any backyard barbecue with Banger’s German potato salad, the recipe for which is below.
(Makes 1 Serving)
2 fluid ounces lard
½ pound blanched potatoes
1 ounce rendered bacon
3 ounces German dressing (recipe follows)
2 teaspoons chives
Heat lard in pan until almost smoking. Add potatoes, and season with salt and pepper. Brown on all sides. Add bacon and lightly crisp. Deglaze with German dressing. Reduce slightly. Toss occasionally. Add chives and stir to combine.
(Makes 1 quart, should be enough for a little over 10 servings)
1 2⁄3 pounds onions
3 cups white distilled vinegar
2⁄3 cup dijon mustard
2⁄3 cup sugar
Peel and puree all onions in food processor. Combine all ingredients in a medium saucepan and bring to a simmer. Allow to cook for 20 minutes for adding to potatoes.
For more information on Banger’s Sausage House and Beer Garden, visit the restaurant’s website.