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
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 BRATWURST AND BEER
I found this recipe in a Weber BBQ cookbook and liked it for it's simplicity and for the fact that I could let them cook away on the grill with a minimum of supervision. My guests loved them! The next day, I re-grilled the leftovers and they were just as good, if not better, than they were the night before. My brats were quite large with 4 of them to a pound so the serving size here is approximate.
Provided by Hey Jude
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set up your grill for cooking indirectly over medium heat- for a gas grill just leave one burner unlit and for charcoal, move hot coals to the outside edges of the grill.
- Place a foil pan in the center of the cooking grate and pour the beer into the pan, then add onion and green pepper; place brats on grill alongside the pan and cook, turning occasionally, until they're lightly browned.
- Place brats into the pan with the beer and vegetables, cover grill and cook for 25 minutes.
- Serve on buns with mustard and chopped onions.
- Leftover brats can be re-grilled right on the grill for several minutes, until hot.
Nutrition Facts : Calories 1308, Fat 101.2, SaturatedFat 34.9, Cholesterol 251.6, Sodium 3087.7, Carbohydrate 38.3, Fiber 1.8, Sugar 4.6, Protein 51.6
BEER SOAKED BRATS
Steps:
- Cook brats on grill until brown and split. Place brats in a mixture of 1/4 of the beer, 3/4 cup water and the sliced onion. Simmer the brats in the brine mixture for 30 minutes. Before serving, place brats back onto grill for 1 minute.;
BEER SIMMERED BRATS
When I saw these on the commercial I had to get the recipe and make them! They are fantastic! Serve them at your next cookout with plenty of COLD beer to go along! Everyone will love them!
Provided by Little Bee
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 253.6, Fat 2.5, SaturatedFat 0.4, Sodium 318.2, Carbohydrate 38.7, Fiber 1.7, Sugar 2.1, Protein 6.7
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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- Turn all burners to medium-high and heating grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush.
- Toss onions with vegetable oil and season with the pepper. Grill onions on hot grill until lightly charred, about 6-10 minutes. Transfer onions to the aluminum pan.
- While the onions are grilling, in a disposable 9X9 inch aluminum pan whisk together beer, mustard, caraway seeds and pepper. Place roasting pan in the center of the grill.
- Grill sausages until browned on all sides. When the beer mixture is simmering, place sausages in a single layer over the onions and wrap roasting pan tightly with foil. Cook for 15 minutes. Remove brats from beer bath and return to grill just to rechar, about 4 minutes. Continue to simmer the beer mixture, until onions are tender and sauce is slightly thickened, about 5 mins. Serve sausages, passing onions separately.
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