Bratwurst And Onions Recipes

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.

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.

Steps:

• Place oil in large frying pan and heat.
• Add all ingredients except brats and rolls.
• Saute over medium heat, stirring occasionally, for 20 minutes or until onions are soft and carmelized.
• While onions are sauteing, bring water to boil and add bratwurst.
• Reduce heat; simmer, uncovered, until bratwurst is firm and cooked.
• Drain.
• Can be eaten as is or broil or grill brats until browned.
• Pile on onions.
• Enjoy!

Steps:

• Prepare a charcoal grill.
• Combine the onions, beer, vinegar, salt, mustard seeds, celery seed, bay leaf, and black pepper in a 4-quart saucepan, bring to a simmer, and simmer gently over medium-low heat for 20 minutes.
• Add the bratwurst and simmer gently until cooked through, 8 to 10 minutes.
• Remove the bratwurst and set aside. Strain the poaching liquid reserving the onions. Let cool. Remove the bay leaf, add crushed red pepper, olive oil, and chopped fresh parsley. Set aside to use as a relish.
• Place the bratwurst on the grill and cook over medium-high until charred. Butter the rolls and toast on the grill just before serving.

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).

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.