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.
BEER CHEESE BEER BRATS RECIPE BY TASTY
Here's what you need: beer, bratwursts, hot dog buns, cream cheese, shredded cheese
Provided by Tasty
Categories Dinner
Yield 5 servings
Number Of Ingredients 5
Steps:
- Add beer and brats to sauce pan.
- Cook on medium high heat for 10-15 minutes.
- Place brats on grill and cook until done (probably another 10-15 min).
- With 1 cup (235 ml) of beer in the pot, add cream cheese and cheddar.
- Stir until cheese is mixed.
- Add the cheese mixture on top of the beer brats.
- Enjoy!
Nutrition Facts : Calories 737 calories, Carbohydrate 33 grams, Fat 50 grams, Fiber 0 grams, Protein 26 grams, Sugar 4 grams
BEER BRATS
These awesome beer brats are boiled and then put on the grill!
Provided by Zach
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
- Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
- Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 9.7 g, Cholesterol 69.2 mg, Fat 27.4 g, Fiber 0.5 g, Protein 13.8 g, SaturatedFat 9.4 g, Sodium 1030.6 mg, Sugar 0.8 g
BEER BRATS
This is our family's way of making beer brats! We love them this way and they are even better re-grilled the next day! Depending on how much you drink while you are prepping you may need more or less beer!
Provided by SarahBeth
Categories Pork
Time 2h30m
Yield 5 brats, 5 serving(s)
Number Of Ingredients 10
Steps:
- Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
- Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc.
- Stir until the onions and brats are evenly coated.
- Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer.
- Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
- Pre heat your grill to medium high heat.
- Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
- Turn the grill down to medium heat (or however you like your brats grilled).
- Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
- Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
- Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.
Nutrition Facts : Calories 535.4, Fat 27.3, SaturatedFat 9, Cholesterol 62.9, Sodium 1111.2, Carbohydrate 39.3, Fiber 2.4, Sugar 8.1, Protein 17.8
BEER BRATS AND PASTA
Make and share this Beer Brats and Pasta recipe from Food.com.
Provided by Kaccy G.
Categories European
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Add oil, garlic, sweet peppers and onions in a 9X13 baking dish and roast in oven for 25 minutes, stirring occasionally.
- While roasting vegetables, remove casing from brats, crumble and brown in a skillet over medium heat.
- Drain brats and blot with towel to remove excess grease.
- Return brats to skillet and add beer, simmer.
- Cook pasta as directed, drain, but keep 1/2 cup of pasta water.
- Remove vegetables from oven.
- Add, brats, basil, 1/2 cup of cheese to vegetables and mix throughly, add some pasta water if it seems to dry.
- Top with remaining cheese and serve!
Nutrition Facts : Calories 700.3, Fat 46.3, SaturatedFat 17.2, Cholesterol 150.4, Sodium 1195.2, Carbohydrate 40.3, Fiber 2.3, Sugar 2.6, Protein 28.7
BEER BRAT PASTA
This delicious recipe came from the National Pasta Assoc's Top 10 favorites. I think it's a real winner.
Provided by Judikins
Categories Meat
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Mix red pepper, onion and garlic with 1 tablespoons olive oil in 9x13" baking dish and roast in oven for 25 minutes; stirring occasionally.
- While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown.
- Remove bratwurst and drain on paper towel.
- Pour fat from skillet.
- Add bratwurst and beer to skillet and simmer.
- Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water.
- Remove roasted vegetables from oven, immediately add bratwurst from skillet; add basil, red pepper flakes, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the pasta water to moisten.
- Sprinkle remaining cheese over top and serve.
Nutrition Facts : Calories 827, Fat 52.4, SaturatedFat 18, Cholesterol 170.3, Sodium 1492.2, Carbohydrate 50.6, Fiber 2.9, Sugar 3.3, Protein 35.8
PACKER BRATS
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 or 16 servings
Number Of Ingredients 12
Steps:
- Pierce the brat casing multiple times with a fork prior to boiling.
- In a large pasta pot, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.
- Meanwhile, preheat an outdoor grill to medium heat.
- Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes.
- To serve brats "Classic Style", serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.
- To serve brats "Stadium Style", serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut.
- Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats). Add beer and cook until liquid is almost completely reduced. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.
BRATS & PASTA
Make and share this Brats & Pasta recipe from Food.com.
Provided by RachelB-KY
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente, drain and rinse with cold water. Set aside.
- In a large skillet, heat oil over medium heat add sliced sausage to the skillet and cook.
- Add red pepper flakes and continue sauteing until sausage is no longer pink.
- Add onion and garlic to skillet and continue until onion softens.
- Stir in tomatoes and salt, (if using fresh tomatoes, sauté them for 3 minutes until softened) then add light cream and Parmesan cheese; simmer gently until mixture thickens (about 5 minutes).
- Stir in the cooked pasta and basil, and heat through, about 3 minutes.
- If desired, garnish with a sprinkle of fresh basil or shaved Parmesan cheese.
Nutrition Facts : Calories 669.6, Fat 55, SaturatedFat 24.3, Cholesterol 166, Sodium 1061.2, Carbohydrate 25.4, Fiber 1.8, Sugar 2.7, Protein 19.3
BEER BRAT NACHOS RECIPE BY TASTY
Here's what you need: bratwurst, lager, cream cheese, shredded cheddar cheese, cayenne pepper, brown mustard, torilla chip, green onion, white onion, pickled jalapenos, tomato
Provided by Michael Price
Categories Appetizers
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet, brown the bratwurst on both sides over medium high heat.
- Add both cans of beer to the skillet. Simmer over medium-low heat for 20 minutes.
- Remove bratwurst from skillet and set aside.
- Continuing to simmer beer over medium low, add cream cheese and cheddar cheese to the skillet.
- Stir occasionally until mixture is smooth, about 5 minutes.
- Add cayenne and mustard to beer cheese, stirring to incorporate.
- Remove beer cheese from heat.
- Cover a large plate with a layer of tortilla chips. Top with beer cheese.
- Slice bratwurst and arrange over nachos and add desired amount of nacho fixings.
- Repeat with another layer of chips and fixings.
- Enjoy!
Nutrition Facts : Calories 981 calories, Carbohydrate 24 grams, Fat 77 grams, Fiber 1 gram, Protein 36 grams, Sugar 6 grams
EASY BEER BRATWURST
These rich, savory brats are the perfect treat for your next backyard cookout or tailgate.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
- Cover and cook for 4 hours on high or for 8 hours on low.
- Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.
Nutrition Facts : Calories 814.9 calories, Carbohydrate 79.1 g, Cholesterol 81.2 mg, Fat 39.5 g, Fiber 4.2 g, Protein 29.4 g, SaturatedFat 16.6 g, Sodium 1751.1 mg, Sugar 8.2 g
BEER BRAT PASTA RECIPE - (4/5)
Provided by MaryGladys
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Mix red pepper, onions, and garlic with 1 Tbsp. of olive oil in 9 x 13 baking dish and roast in oven for 25 minutes; stirring occasionally. While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown. Remove bratwurst and drain on paper towel. Pour fat from skillet. Add bratwurst and beer to skillet and simmer. Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water. Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the pasta water to moisten. Sprinkle remaining cheese over top and serve.
BEER BRATS
Fans of Midwestern-style beer brats have strong opinions about the best way to prepare them. Some like to simmer the bratwurst in beer before browning them on the grill (as is the case here); some prefer grilling first, soaking in beer after. But everyone agrees that the brats should start out fresh and uncooked (rather than precooked, like hot dogs), then be served on a split, toasted roll with onions and plenty of mustard. Purists may shun adding the likes of ketchup, pickles and sauerkraut to the sandwich, but when you're the cook, you get to choose which condiments to put out - or set aside.
Provided by Melissa Clark
Categories sausages, main course
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Light a charcoal grill or heat a gas grill to high.
- In a medium pot over high heat, bring beer and half the onions to a simmer (save remaining onions for serving). Add bratwurst to the pot, reduce heat to low, and simmer until they are just cooked through, about 10 minutes.
- Transfer sausages to the grill, and grill until they're well browned on all sides, 2 to 5 minutes, turning often.
- If you like, while the brats are grilling, let the beer and onions boil over high heat until the onions are very soft, 5 to 10 minutes. Drain and reserve onions for serving.
- Grill the rolls, cut-side down, until golden, about 1 minute. Serve the brats sandwiched in the rolls and topped with onions (either raw or beer-braised, or both), along with any condiments you like.
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