BEER BRATWURST
These are simmered until the beer is reduced turning into a thick yummy syrup, coating the bratwursts. These are tender and juicy and very delicious.
Provided by Chef Cathy
Categories Meat
Time 50m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pour 2 (12 ounce) bottle of beer in a 3 qt pot.
- Add butter to melt.
- Let it get hot first and add the bratwurst and sliced onions inches Cook, simmering the beer and turning the brats every 10 minutes for about 30 to 45 minutes (use your own judgment).
- Let the beer evaporate and reduce it until it is syrupy and to where it looks like it is coating the bratwurst well.
- Prepare the hot dog buns on a warm plate.
- When beer syrup is thick and reduced then make sure to coat bratwurst with the syrup well by turning and stirring and then with tongs, take them out and place them in the bun.
- Add some sauerkraut and eat!
EASY BEER BRATWURST
These rich, savory brats are the perfect treat for your next backyard cookout or tailgate.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
- Cover and cook for 4 hours on high or for 8 hours on low.
- Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.
Nutrition Facts : Calories 814.9 calories, Carbohydrate 79.1 g, Cholesterol 81.2 mg, Fat 39.5 g, Fiber 4.2 g, Protein 29.4 g, SaturatedFat 16.6 g, Sodium 1751.1 mg, Sugar 8.2 g
BEER-SIMMERED BRATWURST
Provided by Bobby Flay | Bio & Top Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 9
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.
BEER-BRAISED BRATWURST
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. Tear off a 20-inch-long piece of heavy-duty foil. Put the onion, garlic and bay leaf on the foil, piling them on one side; season with 1/4 teaspoon salt and a few grinds of pepper. Dot with the butter and place the bratwurst on top. Fold the foil over the onions and bratwurst, then fold in the edges on two sides to seal, leaving one side open. Carefully pour the beer into the open side, then fold in the edge to seal.
- Place the foil packet on the grill onion-side down; cook 10 minutes, then carefully flip and continue grilling until the onion is softened and the bratwurst is warmed through, 10 more minutes. Meanwhile, grill the rolls until toasted.
- Carefully open the packet. Remove the bratwurst and grill, turning, until lightly charred all over, 3 to 5 minutes. Return to the packet to toss with the onion. Serve with the rolls, sauerkraut and mustard.
BEER WISCONSIN BRATWURST
Wisconsin loves them and Brats are great for any type of grilling or get togethers. And what better then cooked in a beer from MILWAUKEE. Known as the beer Capitol of the world!
Provided by Rita1652
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a Dutch oven saute onions till tender 5 minutes.
- Add sugar, caraway seeds, and pepper stir in and place brats on top, cover the brats with beer drink the remaining. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and add kraut and stir.
- Place brats on medium high grill and cook brats until golden brown and return to beer/kraut mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut & onions, fresh grated horseradish, ketchup, and/or mustard.
Nutrition Facts : Calories 418.3, Fat 28.7, SaturatedFat 10.9, Cholesterol 73.1, Sodium 958.6, Carbohydrate 16.2, Fiber 1.3, Sugar 6.1, Protein 13
BEER BRATWURST
Steps:
- Place the pork and veal on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid (30 to 60 minutes).
- Pour the ale into a shallow baking dish, transfer to the freezer, and chill until the ale is semi-frozen.
- In a small bowl, add the salt, sugar, caraway seeds, mustard powder, thyme, ginger, nutmeg, and Cure No. 1 and stir to combine.
- Nest a large mixing bowl in a bowl filled with ice. Grind the meat through the small die (3/16-inch/4-mm) of the grinder into the bowl set in ice. Once all of the meat has been ground, pour the semi-frozen ale through the grinder, into the bowl, which will help push out any meat remaining in the feed tube or wrapped around the auger.
- Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.
- Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
- Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the mixture.
- Stuff the sausage into the hog casings and twist into links.
- Poach the links in water or lager-style beer until an instant-read thermometer inserted into the center of the sausage registers 145°F/63°C. The poached sausages can be grilled and then eaten immediately, or chilled fully in an ice bath and refrigerated, or frozen for longer storage. When you're ready to eat them, grill again or cook in a pan over medium heat until browned and heated through.
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HOW TO COOK BRATWURST IN BEER - BRATS AND BEER
From bratsandbeer.com
Cuisine GermanTotal Time 25 minsCategory Appetizer, Main CourseCalories 382 per serving
- Put your brats in a pot that comfortably holds them and add equal parts beer and cold water until the liquid covers the brats completely.
- Slice your onions into large sections and toss them in, turning the heat on your stove to high to bring the pot to a boil.
- Don’t let them boil very long, as our goal is to gently simmer your brats in beer. After it begins to boil turn the heat down to a very low boil and let it simmer for about 20 minutes.
- After they’ve simmered, you’ll have several options as far as how to finish off your brats. You can choose to grill the brats or serve them with sides.
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