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.
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.
GRILLED BRATWURST
Make and share this Grilled Bratwurst recipe from Food.com.
Provided by SusanAndRed
Categories < 60 Mins
Time 55m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Put 2 beers in a pot.
- Throw in a chopped onion and the brats. If you need more liquid to cover the brats, add water.
- Bring the beer to a simmer (Don't let it boil - ever! When steam begins to rise from the top of the liquid, it's just right. Boiling will cause the brats to burst).
- Simmer the brats for 20 minutes.
- Throw out the beer/onion mixture.
- Place brats on the grill 7-9 inches above the coals.
- Use tongs to turn the brats often until golden brown on all sides, about 10-15 minutes if you have pre-simmered them.
- Cover grill between turns.
Nutrition Facts : Calories 879.3, Fat 53.4, SaturatedFat 17.9, Cholesterol 125.8, Sodium 1857, Carbohydrate 55.2, Fiber 2.3, Sugar 6.7, Protein 32.5
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
GRILLED SEASONED BEER BRATWURST
For a savory take on a summer classic, our Test Kitchen came up with a brat that's sure to please. Great summer eating can't get much easier.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place bratwurst in a large saucepan; add the beer, onion and fennel. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink. Drain and discard beer mixture., Grill bratwurst, covered, over indirect medium heat for 7-8 minutes or until browned, turning occasionally. Serve on buns with toppings of your choice.
Nutrition Facts : Calories 440 calories, Fat 21g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1052mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein.
THE SINGLE BEST GRILLED BRATWURST RECIPE
Enjoy tasty skillet-sizzled onions, grilled bratwurst and pretzel sandwich rolls. They all help make this The Single Best Grilled Bratwurst Recipe-ever!
Provided by My Food and Family
Categories Sausage
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Cook and stir onions in hot oil in large skillet on medium-high heat 5 min. or until onions are golden brown; cover. Simmer on low heat 10 min., stirring occasionally.
- Meanwhile, bring beer to boil in medium saucepan. Add bratwurst; cook 5 min. Drain. Grill 4 to 5 min. or until done (160ºF), turning occasionally.
- Spread cut sides of rolls with mustard; fill with bratwurst, Singles and onions.
Nutrition Facts : Calories 760, Fat 37 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE
These are great to make ahead for cookouts or tailgating. Especially if you need the grill for other foods. They can be reheated in a foil pan on the grill, in the oven or in a crock pot. They can be made a day ahead, the morning of, or served right away. You need fresh bratwurst for this, not the smoked or white colored sausage. We've already made 100 of these ahead for large groups.
Provided by Always in the kitch
Categories Pork
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Place brats in large saucepan and cover with 4 cans of beer.
- Bring to boil.
- Lower temperature and simmer for 10 minutes.
- Meanwhile saute sliced onions in olive oil or margarine.
- Cover and cook slow, turning onions often till tender.
- Do not caramelize.
- Drain bratwurst and place on hot grill.
- Gas or charcoal.
- Brown evenly on all sides.
- Watch closely.
- The sausage fat can cause flare-ups.
- Remove from grill, when browned.
- Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
- Refrigerate, until one hour before eating.
- Reheat slowly for an hour.
- If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.
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-BOILED, GRILLED BRATWURST WITH ROASTED RED PEPPER PUREE AND PARMESAN CHEESE BOWLS WITH MIXED GREENS AND PAN-ROASTED HERBED LAYERED POTATOES
Steps:
- In a large stockpot, add beer and enough water or stock to cover the bratwurst, and bring to a boil. Add bratwurst, and boil for 5 to10 minutes, or until fully cooked. Remove the brats from the beer, pat dry, and brown on each side in a grill pan. Be careful not to pierce or cut the bratwurst, or you will lose all of its natural juices.
- Over an open flame, roast the pepper, until the skin is completely blackened. Using tongs, remove the pepper from the flame and put it in a covered bowl for 10 minutes to steam. Once the pepper has steamed, rub the charred skin from the pepper. Remove the seeds and the inner membrane, and then chop the pepper coarsely.
- In a blender, pulse the pepper with olive oil until the mixture is pureed and reaches your desired consistency. Season the puree with salt and pepper.
- Heat a non-stick skillet over medium-high heat. Sprinkle 1/4 cup of cheese into the pan. Allow the cheese to harden and slightly melt together. Remove from heat. As the Parmesan begins to cool slightly, loosen the edges with a spatula and drape the cheese over a cup so that it will harden into a bowl shape. Allow the Parmesan bowl to cool. Once the cheese has hardened, do not place anything hot in the bowls or they will melt.
- In a large bowl, mix together the vinegar, sugar and olive oil, then add the mixed greens and toss the salad mixture together. Serve the salad inside the individual Parmesan cups.
- Melt butter in a large skillet over medium-high heat. Wash and peel the potatoes, and then slice the potatoes into disks. Layer the potato slices in the pan. Combine herbs. Drizzle 1 tablespoon of butter over the potatoes, sprinkle salt and pepper and add 2 teaspoons of the fresh herbs on top of the first layer. Repeat the layering process, ending with drizzled butter on the top. Cover the potatoes and cook over medium heat for 45 minutes.
- Invert a plate over the skillet and turn the pan over to remove the potatoes from the pan. Garnish with the remaining herbs.
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.
BEER GLAZED GRILLED BRATWURST WITH WILTED RED CABBAGE SLAW
Steps:
- Put the bratwurst, beer, 1 cup water, the caraway, coriander, mustard seeds, onions and ginger in a medium stockpot. Bring to a simmer over medium heat and cook for 5 minutes. Cover, remove from the heat, and let stand 15 minutes.
- Transfer the brats to a bowl. Strain the cooking liquid into another bowl, and discard the solids.
- Heat the oil in a large saute pan over medium heat, add the cabbage and toss to coat. Add 1 cup of the strained bratwurst liquid, and cook until softened, stirring frequently, about 15 minutes. Add 2 tablespoons of the honey, the vinegar and some salt and pepper. Toss to coat, and cook another 5 minutes. Transfer to a bowl.
- Preheat the grill to high, with direct and indirect heat. Grill the sausages over direct heat until the casings are crisp and golden brown on all sides, about 2 minutes per side. Move the brats to indirect heat, cover the grill, and cook another 5 minutes.
- While the brats cook, whisk the mustard, the remaining 2 tablespoons honey, some salt and pepper and a few tablespoons of the bratwurst liquid in a small bowl; the mixture should be syrupy. When the sausage are done, remove them to a platter and brush with the glaze.
- Split the hoagie rolls and grill cut-side down until toasted, about 30 seconds. Put a brat in each roll and top with some cabbage, then serve.
ULTIMATE GRILLED BEER BRATS, PEPPERS, ONIONS, RELISH AND KRAUT
These are so easy, no clean up with the best flavor ever. The brats, peppers and onions are simmered in the beer on the grill in a pan and then the brats finished on the grill. Good grilled rolls, sauerkraut, pepper relish and dijon mustard to finish it off.
Provided by SarasotaCook
Categories Pork
Time 55m
Yield 8 Bratwursts, 8 serving(s)
Number Of Ingredients 15
Steps:
- Vegetables and Brats -- In a aluminum pan add the beer, peppers, onions and brats. Also add the red peppers, garlic and cover with foil and let simmer on medium/low heat on the grill for about 20 minutes. Remove the cover and cook 10 more minutes, then transfer the brats to the grill as you finish cooking the peppers. Without the foil on season with salt and pepper and let some of the liquid reduce. The brats lightly brown on the grill.
- Sauerkraut -- Also when you put the vegetables and brats in the aluminum tin also add the sauerkraut to a smaller aluminum pan along with the remaining 6 oz of beer, cover with foil and set on the grill on indirect heat. You just want to heat it up is all. About 15 minutes. Right at the end of cooking, uncover and let some of the liquid evaporate.
- Buns -- Remove the cooked brats and put back on top of the vegetables and recover also remove the sauerkraut. and keep covered. Now grill the buns lightly.
- Dinner -- Now add a little dijon mustard to the bun, 1 tablespoon of the pepper relish, the brat, some of the peppers and onions and top with the kraut. Now that is a classic bratwurst.
Nutrition Facts : Calories 493.4, Fat 27, SaturatedFat 9.1, Cholesterol 62.9, Sodium 1639.9, Carbohydrate 39.9, Fiber 3.6, Sugar 7.9, Protein 17.5
GRILLED MUSTARD-BEER BRATWURST WITH TOASTED GARLIC BUNS
I make these on my outdoor BBQ, they are very good and the beer/mustard sauce makes these brats special! The complete recipe may be doubled if desired. Cooking time is for grilling time. Fully-cooked brats only for this recipe to keep cooking time to a minimum, uncooked will need a longer cooking time.
Provided by Kittencalrecipezazz
Categories Meat
Time 26m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut 4 (1/4-inch deep) slices in each bratwurst (the slits will allow them to soak up the sauce as it cooks and also gives them a nicer appearance).
- In a saucepan combine beer, brown sugar, mustard and black pepper; cook over medium heat until the mixture comes to a boil.
- Add in bratwurst, then reduce heat to low; cook for 5 minutes.
- Remove from the beer mixture (RESERVE the beer mixture).
- Place the brats on the grill; brush generously with the remaining beer/mustard mixture until the brats are browned (about 5-6 minutes).
- Mix softened butter with garlic powder and salt then spread onto each side of the bun; place on the grill and toast until lightly browned.
- Place 1 brat onto each bun and top with one or all of the condiments.
- Delicious!
Nutrition Facts : Calories 590.3, Fat 42.3, SaturatedFat 18.8, Cholesterol 103.6, Sodium 1252.1, Carbohydrate 34.5, Fiber 1.3, Sugar 11.9, Protein 16.5
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