BEER GLAZED BRATS AND SAUERKRAUT
I came up with this recipe, because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. A very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and ice cold beer on the side.
Provided by JTk364
Categories World Cuisine Recipes European German
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
- Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
- Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 11.6 g, Cholesterol 45.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 1225.8 mg, Sugar 3.6 g
BEER-SIMMERED BRATWURST WITH ONIONS AND RED CABBAGE SAUERKRAUT
Steps:
- Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
- Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
- Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.
BEER BRATS AND KRAUT
Steps:
- Pour beer into a pot and heat over medium heat. Place brats and kraut in beer and simmer for approximately 10 minutes. With tongs, remove brats from beer and place 1 in each bun. Using a slotted spoon, cover brat in sauerkraut. Drizzle mustard on top of kraut.
BEER BRATS WITH CABBAGE KRAUT
This is a wonderful dish for those cold winter nights. It's great for Oktoberfest, pot-luck dinners, sports tailgating, and camping. Simple to prepare, easy on a budget, and keeps for several days in the fridge.
Provided by 2Bleu
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Place bratwursts on a lightly greased baking sheet and bake for 30-40 minutes or until cooked thru.
- Meanwhile, In a large pot, on medium heat, add 2 cups water, the cabbage, vinegar, fennel and mustard seed, bay leaf, and salt. Simmer about 45 minutes till cabbage is soft.
- Add the cooked brats, potatoes, and beer. Season with more salt if desired. Simmer 10-15 minutes.
- Serve with dijon mustard, a hearty loaf of rye bread and butter, and cold beer.
Nutrition Facts : Calories 2539, Fat 199.9, SaturatedFat 68.9, Cholesterol 503.2, Sodium 7557.5, Carbohydrate 72, Fiber 10.6, Sugar 10.1, Protein 101.9
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.
BEER BRATWURST AND CABBAGE
Make and share this Beer Bratwurst and Cabbage recipe from Food.com.
Provided by Chef Kiddle
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Poke holes in the beer bratwurst and pre-cook the package in the microwave for about 4 minutes. (This gets alot of the grease out.) After pre-cooking, cut the bratwurst into 1/2 inch slices and set aside.
- Put onions, bell peppers, and cabbage in a pot with oil. Cover and cook on medium for about 30 minutes. Check it often and stir.
- Add bratwurst, tomatoes, salt, and pepper. Cook for another 20 minutes. Serve.
- (**Use the Del Monte tomatoes with basil, garlic, and oregano.).
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BEER BRAISED SAUERKRAUT AND BRATWURST | CRAFT BEERING
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Reviews 23Calories 401 per servingCategory Cooking With Beer
- Heat a skillet over medium-high, add the cooking oil and brown the bratwurst. If using pre-cooked do so just until the skin is blistered, if using raw brown nicely on all sides until semi-cooked (6-7 mins). Set brats aside.
- Lower the heat to medium and sauté the onion until soft and just beginning to caramelize. Stir in the drained sauerkraut.
- Add the brown sugar, caraway seeds and bay leaf. Add the beer and stir everything well. Bring to simmer. Season with salt and pepper.
- Simmer uncovered for 15-20 minutes until most of the braising liquid evaporates. Nestle the browned bratwursts within the simmering sauerkraut and braise together to cook them through. If using pre-cooked do so at the very end, if using raw braise add them to the skillet in the beginning.
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