BEER-BRAISED BRATWURST
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. Tear off a 20-inch-long piece of heavy-duty foil. Put the onion, garlic and bay leaf on the foil, piling them on one side; season with 1/4 teaspoon salt and a few grinds of pepper. Dot with the butter and place the bratwurst on top. Fold the foil over the onions and bratwurst, then fold in the edges on two sides to seal, leaving one side open. Carefully pour the beer into the open side, then fold in the edge to seal.
- Place the foil packet on the grill onion-side down; cook 10 minutes, then carefully flip and continue grilling until the onion is softened and the bratwurst is warmed through, 10 more minutes. Meanwhile, grill the rolls until toasted.
- Carefully open the packet. Remove the bratwurst and grill, turning, until lightly charred all over, 3 to 5 minutes. Return to the packet to toss with the onion. Serve with the rolls, sauerkraut and mustard.
BEER BRATS
Steps:
- Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
GRILLED BEER BRATS WITH PEPPERS AND ONIONS
Steps:
- Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
- Preheat a grill or cast-iron griddle to medium-high heat.
- Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
- When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
- To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.
BEER BRATWURSTS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine 6 cups water, the beer, onion, garlic, ginger, caraway seeds, bay leaves and cloves in a large pot over medium-high heat; bring to a gentle simmer and cook 10 minutes. Add the bratwursts, return to a simmer and cook until almost done (the meat should still be slightly pink in the center), about 15 minutes. Remove from the heat and let the bratwursts cool completely in the cooking liquid, about 1 hour.
- Preheat a grill to medium high. Transfer 2 cups of the cooking liquid to a small saucepan over medium heat. Add the butter and bring to a boil; cook until the butter melts, about 1 minute.
- Grill the bratwursts, occasionally turning and basting with the butter mixture, until marked and cooked through, 10 to 12 minutes. Serve on rolls with mustard and other toppings.
- Sweet-and-Sour Onions
- Cook 2 chopped red onions in a skillet with 2 tablespoons olive oil over medium-high heat, stirring, until golden, about 8 minutes. Add 1/2 teaspoon caraway seeds; cook, stirring, 30 seconds. Add 1/4 cup red wine vinegar, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt; cook, stirring until the onions are glazed, 1 minute. Let cool completely.
- Bell Pepper Relish
- Pulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped. Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, 1/2 teaspoon each celery salt and kosher salt, and pepper to taste in a large bowl. Add the vegetable mixture; toss to coat.
- Smoky Beer Cheese
- Combine 1/4 pound each shredded sharp cheddar and smoked gouda, 1 minced garlic clove, 1/2 cup lager beer, 2 teaspoons hot sauce, 1/2 teaspoon kosher salt, and pepper to taste in a food processor; pulse until smooth.
- These toppings also taste great on burgers or hot dogs.
BEER-SIMMERED BRATWURST
Provided by Bobby Flay | Bio & Top Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the grill for direct grilling, high heat.
- Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids.
- Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.
BEER BRATS WITH ONIONS AND PEPPERS
Make and share this Beer Brats With Onions and Peppers recipe from Food.com.
Provided by Vicki in CT
Categories Meat
Time 23m
Yield 6 brats, 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Pour beer in large pot and bring to strong simmer. Pierce brats multiple times. Place in simmering beer. Simmer uncovered for 15 minutes.
- Meanwhile heat olive oil in skillet and saute onions until done. Stir in peppers.
- Remove brats from simmering pot and add to skillet with onions. Brown slightly, about 2-3 minutes. Can add some beer if needed for moisture.
- Serve brats, onions, peppers on rolls with mustard.
BEER-BRAISED BRATWURSTS WITH ONION
I found this recipe at http://www.chow.com/recipes/14145-beer-braised-bratwursts-with-onion I made these for a small summer cookout last year and they were a big hit, especially among beer lovers.
Provided by Queen Dana
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place mustard seeds and caraway seeds in a small resealable plastic bag and crush with a meat mallet or rolling pin.
- Melt butter in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When the foaming subsides, add 6 of the bratwursts and cook, turning, until browned on all sides, about 10 minutes. Remove to a plate and repeat with remaining bratwursts.
- Reduce heat to low, add crushed seed mixture and onions, and season generously with salt and freshly ground black pepper. Cook, stirring occasionally, until onions have softened and are beginning to brown, about 30 minutes. Add reserved bratwursts and any accumulated juices, nestling the brats in the onions. Pour in beer and braise bratwursts, turning once, until they are completely cooked through, about 30 minutes. Season with salt and pepper to taste.
- Toast hoagie rolls and spread about 1 1/2 tablespoons mustard on each. Place a bratwurst in each bun and cover with onions.
BEER BRAISED BRATWURST WITH SAUERKRAUT
Make and share this Beer Braised Bratwurst With Sauerkraut recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, simmer bratwurst in beer and chicken broth for about 10 minutes; reserve both liquid and sausages, separately.
- Meanwhile, in a large skillet, cook bacon over medium heat for 6 minutes; transfer bacon pieces to a plate.
- Add onions to bacon drippings and cook until softened, about 5 minutes.
- Add reserved liquid from bratwurst and cook, over medium high heat, until mostly evaporated, about 8 minutes.
- Add the sauerkraut, carrots, bacon, and bratwurst, cover and heat through; stir in apples and serve.
Nutrition Facts : Calories 763.4, Fat 54.9, SaturatedFat 18.7, Cholesterol 132.6, Sodium 2486.1, Carbohydrate 33.8, Fiber 7.3, Sugar 15.4, Protein 28.3
BRATWURST BURGERS WITH BRAISED ONIONS
This burger is a fun mashup of a bratwurst with onion and peppers, chicken-fried steak and a beef burger. The best of three dishes, bratwurst burgers are guaranteed to be family-pleasing. -Priscilla Yee, Concord, California
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium heat. Add onion and peppers; cook and stir 5 minutes. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender and liquid is almost evaporated, 15-20 minutes. Remove and keep warm., In a small bowl, combine beef and bratwurst, mixing lightly but thoroughly. Shape into four 3/4-in.-thick patties., In a shallow bowl, mix egg and milk. Place bread crumbs in a separate shallow bowl. Dip patties in egg mixture, then roll in crumb mixture to coat., In the same skillet over medium heat, cook burgers until a thermometer reads 160° for medium doneness and juices run clear, 3-4 minutes on each side; top with cheese during the last 1-2 minutes of cooking. Serve burgers on buns with mustard and onion mixture.
Nutrition Facts : Calories 659 calories, Fat 36g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1409mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
AMAZING BEER BRATS WITH PEPPERS AND ONIONS
Ingredients (10 servings) • 10 Brats • 2 red peppers • 1 yellow pepper • 1 orange pepper • 2 sweet onions • Olive oil (1/2 cup) • Worcestershire Sauce (1/4 cup) • Balsamic vinegar (1/4 cup) • Crushed red pepper flakes (1-2 tbsp to preference) • Minced garlic (1/4 cup) • Pepper (to taste) • Salt (to taste) • 2 bottles Yuengling (or any lager beer) • 10 fresh baked hoagie rolls • Butter 1. Cut peppers and onions (long way) 2. Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl 3. Mix ingredients together 4. Put in large plastic bag overnight 5. Poke holes in brats with fork and put in separate plastic bag with beer over night 6. Place beer and brats in foil pan on grill 7. Cook until the beer has been boiling for 10-15 min and remove from grill 8. Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan) 9. Cover with foil and allow veggies to reduce stirring occasionally 10. Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference 11. Once charred, place brats back in foil pan with peppers and onions 12. Spread butter on Hoagie rolls and placed open face on grill for 30 seconds 13. Serve and enjoy
Provided by Joel P.
Categories Meat
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Cut peppers and onions (long way).
- Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl.
- Mix ingredients together.
- Put in large plastic bag and place in refrigerator overnight.
- Poke holes in brats with fork and put in separate plastic bag with beer in refrigerator overnight (make sure beer covers all brats).
- Place beer and brats in foil pan (cover with aluminum foil) and place on grill.
- Cook until the beer has been boiling for 10-15 min and remove from grill.
- Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan).
- Cover with foil and allow veggies to reduce stirring occasionally.
- Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference.
- Once charred, place brats back in foil pan with peppers and onions.
- Spread butter on Hoagie rolls and placed open face on grill for 30 seconds.
- Serve and enjoy.
Nutrition Facts : Calories 701.7, Fat 47.5, SaturatedFat 16.2, Cholesterol 87.3, Sodium 1883.6, Carbohydrate 44.7, Fiber 3, Sugar 5.3, Protein 18.9
BRATWURST AND ONIONS
This is my traditional way of making Brats. We use wild game meet brats that is put together by our butcher. I get it ground in packages, and then I make patties out of it. You can also use linked brats jsut the same! We love this with gravy, rice/spaetzle and red cabbage... It is definitely one of our monthly must haves!
Provided by Laouli
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet over medium heat Saute the garlic and butter for approx one minute.
- Add in the onions, salt, pepper, and enough beer to cover the bottom of the pan.
- Cook the onions over medium heat until tender and caremelized.
- Remove the onions from the pan and place the bratwurst in the pan. Brown the bratwurst and cook.
- Once the bratwurst are cooked add the onions and remaining beer to the pan. Cook over medium heat until the beer has reduced to a thicker sauce with the onions.
Nutrition Facts : Calories 1241.7, Fat 102.2, SaturatedFat 36.2, Cholesterol 259.2, Sodium 3485.9, Carbohydrate 19.8, Fiber 0.7, Sugar 1.6, Protein 47.9
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