Beer Simmered Brats Recipes

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.

Steps:

• Preheat a grill to high. Combine the beer, caraway seeds, coriander seeds, mustard seeds, onions, garlic and ginger in a large stockpot. Add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages, about 5 minutes.
• Remove the pot from the grill and let the bratwurst sit in the liquid for about 30 minutes. Transfer the brats to a platter or cutting board.
• Brush the bratwurst with the canola oil and grill until the casings are crisp and golden brown and the brats are warmed through, 4 to 6 minutes per side. Keep warm until serving.

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.

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Add the apples, onions, beer salt and pepper in a medium pot or Dutch oven. Simmer until the apples and onions soften, a few minutes. Add in the brats and simmer until cooked through, about 10 minutes, turning once. Remove the brats from the liquid and reserve the beer braising liquid.
• Brown the brats on the grill, covering with a metal bowl if using a grill pan, until you get nice grill marks on all sides, 5 to 6 minutes.
• Place the brats on the buns and drizzle with some of the Beer Cheese Sauce. Top with the sauerkraut, some mustard and the jalapenos.
• Add the cheese and mustard to a medium saucepan over medium heat. Stir until melted and smooth. Add the beer braising liquid and stir to combine. Add more braising liquid if the sauce is too thick; the sauce should be velvety.

Steps:

• 1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.
• 2. Set up the grill for direct grilling and preheat to medium-high.
• 3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
• 4. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
• Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you'll need to grill the sausages 7 to 10 minutes per side.
• For absolutely foolproof sausage grilling, use the indirect method. The sausages will be fully cooked in about 30 minutes.

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.

Steps:

• Arrange onion slices and garlic along the bottom of a medium stockpot.
• Place bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds and ginger.
• Fire up the grill.
• Bring to a simmer over the grill grates or on a burner.
• We do it on the stove top, but you still need the grill to finish cooking the brats.
• Simmer the sausage in the mixture for about 10 minutes.
• Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes.
• Remove the sausages with tongs onto a platter.
• Place the bratwursts on the grill and grill until cooked through (about 10-15 minutes).

Steps:

• Prepare grill for direct grilling and preheat to medium.
• Place beer,seasoning,onion and brats in medium pot and bring to gentle boil over medium heat.
• Let brats simmer gently until partially cooked, 6 to 8 minutes.
• Do not let brats boil, or they will burst.
• Drain brats well.
• After removing Brats drain and reserve onions also.
• Place brats on grill parallel to grates (to hold brats in place) and grill 5 to 7 minutes per side.
• Internal temperature of brats should be about 170 degrees when serving.
• Serve on buns with reserved onions and mustard.

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.

Steps:

• Grill the brats on your BBQ grill over medium heat, turning occasionally and monitoring carefully so that you don't split the skins. We like ours a little on the darker side, but grill to your own preference. This typically takes us about 15 minutes.
• Pour two of the bottles of beer into a 9 x 13 cake pan, and place on the grill (We use an old one that we're not worried about staining or anything, but the disposable foil ones would work as well if you don't want to ruin a good pan).
• Add onions, garlic, and brats to the cake pan.
• Add as much of the third bottle of beer as possible, leaving a little room at the top so it won't boil over.
• Simmer on the grill while cooking the veggies or anything else for your meal on the other side of the grill. Start out at medium heat, and adjust down as necessary to avoid cooking too hard and splitting the brats open. They should just simmer lightly for 30-45 minutes for great flavor. Add additional beer as necessary. We usually boil until the beer is almost gone, but do not allow to boil completely dry!
• Remove the brats from liquid to serve as needed, allowing remaining brats to 'hang out' and stay hot in the liquid until needed. Serve on buns with desired toppings and garnishes. My favorite is with ketchup and mustard and cold sauerkraut, but my husband likes pickles or relish on his, and the kids are content with just ketchup, sometimes with a bun, sometimes without.
• Leftover brats reheat well if you do so slowly in the microwave. 100% power will blow them up, so procede with caution and use appropriate settings for your microwave.
• Enjoy!

Steps:

• Prick each sausage a half-dozen times with a needle or pin stuck in a cork.
• Arrange the onion slices on the bottom of a saute pan just large enough to hold all the sausages.
• Place the sausages on top and add beer and water to cover (the ratio should be 3 parts beer to 1 part water).
• Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil.
• Poach the sausages until half-cooked, 4 to 5 minutes.
• Transfer the sausages to a rack on baking sheet to drain, or drain in a colander.
• Separate the sausages into links.
• Set up grill for direct grilling and preheat to medium-high.
• When ready to cook, brush and oil the grill grate.
• Lightly brush the sausages on all sides with oil and place on the hot grate.
• Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side.
• You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks.
• Should flare-ups arise, move the sausages to a different section of the grill.
• Use a slender metal skewer to test for doneness.
• Insert it into the center of one of the sausages: It should come out hot to the touch.
• Transfer the sausages to plates or a platter and let rest for 3 minutes.
• Serve with plenty of mustard.