BRATS, ONIONS, AND APPLES
A very hearty meal that's good in the autumn or winter. Lots of flavor and very much a comforting meal after a long day in the cold. It pairs well with coleslaw.
Provided by Meg Maples
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
- Stir apple and onion slices into the reserved drippings; cook and stir until the onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over the sausages; season with salt and pepper.
- Bring the beer to a simmer, reduce heat to medium-low, and cook until the the bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 427.7 calories, Carbohydrate 23.2 g, Cholesterol 51.5 mg, Fat 26.7 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 9.5 g, Sodium 820.7 mg, Sugar 8.8 g
BRATS WITH GLAZED RED ONIONS
Being German, fall reminds me of Oktober fest, brats and beer! BUT brats also remind me of football games and the north woods too! This is a different type of brat recipe, esp with the addition of the marinated/grilled onions. From a grilling website. Prep time is marinating time and these can be done on a tabletop grill, outside or over the campfire.
Provided by LAURIE
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large dish or platter, mix the oil, vinegar, thyme, salt, and pepper.
- Cut the onions crosswise into 1/3-inch slices.
- Gently turn the slices over in the oil mixture, being careful to keep the slices from falling apart.
- Set aside at room temperature for 2 to 4 hours to marinate.
- Grill the onions and brats over Direct Medium heat until the onions are tender and the brats are browned, 10 to 12 minutes, turning occasionally.
- Serve the brats inside the rolls and arrange the onions on top.
- Pass the mustard.
- Serve warm.
Nutrition Facts : Calories 438.6, Fat 28.9, SaturatedFat 9.4, Cholesterol 62.9, Sodium 1071.6, Carbohydrate 27.5, Fiber 1.4, Sugar 4.3, Protein 16.1
GRILLED BRATWURST WITH CARAMELIZED ONIONS
Steps:
- Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
- Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
- Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
- Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.
BRATS WITH WHISKEY GLAZED ONIONS
Make and share this Brats With Whiskey Glazed Onions recipe from Food.com.
Provided by tgobbi
Categories Veal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter.
- Add onions to pan& cook on medium high flame until tender& slightly browned at edges, about 8 minutes.
- Reserve.
- Prick brats all over with a fork.
- Brown in same skillet as onions.
- Discard excess oil.
- Return onions; cook 1 minute.
- Add bourbon first, then water, thyme, S& P.
- Cook partially covered until brats are done, 15- 20 minutes.
BRATS MY WAY --FOR A CROWD
If you love brats and beer, you'll love this. It's a great Ocktoberfest dish that does double duty as a tailgate meal or party or any cook-out. We serve this with German potato salad, stuffed jalapenos, vinegary cole slaw and sauteed onion and green peppers. Add a hot crunchy kaiser roll and you've got heaven! We like Johnsonville brats, but if you have a local brand or can get fresh brats, they're the best.
Provided by pamela t.
Categories Pork
Time 20m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large aluminum pan with deep sides, pour in 2 cans of beer, liquid smoke, 1 stick butter, garlic, jalapenos, and 1 white onion, choppped. Set aside.
- Grill brats over medium hot on all sides until browned. Remove from grill and add to the large beer bath.
- Meanwhile, steam one onion and 2 green peppers in 2 T butter. I use my microwave for this. If you like, you can saute them on the stove.
- Cover the aluminum pan with foil and place in a large warming oven on low, or in the regular oven on low heat until ready to serve. You want them in the beer bath at least an hour.
- When serving, allow guests to pile kaiser rolls with onions, green peppers, cole slaw, spicy mustard, pickles, whatever.
Nutrition Facts : Calories 344.8, Fat 29.6, SaturatedFat 11.7, Cholesterol 75.6, Sodium 755, Carbohydrate 5, Fiber 0.3, Sugar 0.7, Protein 12.1
BRATS WITH ONIONS
"After years of eating plain old brats, I came up with this great-tasting version slathered in zippy onions," remarks Gunnard Stark of Rotunda West, Florida. Your family can enjoy juicy bratwurst for dinner with plenty left over for meals later in the week.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine the beer or water, onion, garlic, pepper sauce, celery salt, pepper and chili powder. Bring to a boil. Add bratwurst. Reduce heat; simmer, uncovered, for 20-25 minutes or until a thermometer reads 160°. Drain, reserving onions. , Broil brats 4 in. from heat or grill over medium heat for 4-5 minutes or until browned, turning once. Serve on buns with reserved onions.
Nutrition Facts : Calories 512 calories, Fat 25g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1341mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g 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
SKILLET BRATS WITH BEER CARAMELIZED PEPPERS AND ONIONS
This recipe alludes to my time at culinary school. Right around the fall, it was standard to head to the Hudson River with my fellow comrades, drinking beer and cooking the brats on an open fire. By caramelizing the brats in the beer sauce, they just get better and better.
Provided by JJ Johnson
Categories main-dish
Time 50m
Yield 10 servings
Number Of Ingredients 19
Steps:
- Preheat a large cast-iron skillet over medium heat. Add the oil, then the onions, peppers and garlic. Season with salt. Cook, stirring occasionally, until they just begin to soften and the onions turn translucent, 5 to 10 minutes. Move the onions and peppers to the side of the skillet and add the bratwurst. Score the bratwurst with a knife on both sides. Add to the pan and sear, about 3 minutes per side. Add the beer to the skillet. Bring to a simmer and cook, turning the bratwurst and stirring the vegetables occasionally, until the beer reduces by half and the brats are cooked through to an internal temperature of 160 degrees F, 15 to 20 minutes.
- Serve with hot pepper mustard and pretzel rolls.
- Whisk together the vinegar, water, honey, sugar, banana peppers, bell peppers, onions and garlic in a medium saucepan and bring to a boil over medium heat. Once boiling, reduce the heat to low/medium low and simmer until the peppers and onions are soft, about 5 minutes.
- Transfer to a small food processor or blender and puree until very smooth. Add the mustard and puree until just incorporated. Season with salt. Transfer to a bowl and let cool completely, then refrigerate until well chilled, about 30 minutes.
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