Grilled Chicago Style Beer Brats Recipes

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.

Steps:

• Fire up the grill and pour yourself a beer!
• In a deep pot, cover brats in beer, bring to a boil and simmer for 20-30 minutes. Set aside.
• Slice onions, pickles.
• Cut tomatoes in half, put sliced side down, slice through to make thin half moon slices.
• Place brats on the grill continuing to turn until browned. Remember they are already cooked through from simmering in beer.
• Toast buns or rolls if desired.
• Add your favorite toppings but NEVER ketchup!

Steps:

• Grill brats over hot coals browning on all sides.
• Remove from grill and place in large kettle or dutch oven,.
• Cover with beer, onions and pepper.
• Simmer at least 1 hour not over direct heat.
• The heat removes the alcohol from the beer.
• Brats may be simmered for several hours just add more beer if it gets too low.
• Serve hot on toasted buns, with the peppers and onion or the toppings of your choice.

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
• Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.

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.

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.

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.

Steps:

• Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
• Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc.
• Stir until the onions and brats are evenly coated.
• Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer.
• Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
• Pre heat your grill to medium high heat.
• Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
• Turn the grill down to medium heat (or however you like your brats grilled).
• Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
• Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
• Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.

Steps:

• Pierce each bratwurst 4 times with a fork and put the sausages in a pan large enough to hold them in one layer.
• Add beer and bring to a boil over medium heat.
• Let simmer for 15-20 minutes.
• Drain bratwurst; place on a prepared grill over medium-high heat.
• Grill for about 10 minutes or until well browned.
• Lightly butter the rolls; you can either toast them under the broiler or grill them until they are golden brown.
• Put brats in rolls; serve with mustard, onion, and pickles or sauerkraut.
• Sheboygan natives have been known to douse their bratwurst sandwiches with lots of hot melted butter.

Steps:

• Begin by pricking the brats all over with a fork. Using a medium pot add the bratwurst, beer, and half the onions. Bring this to a simmer over a medium high heat for 15 minutes or until brats are firm and cooked through. Place brats on a plate and save some of the cooking liquid.
• In a large skillet heat oil over medium high heat. Add the rest of the onion and bell peppers and cook for about 15 minutes or until vegetables are soft, tossing pan occasionally. During the last 5 minutes of cooking add brats and lightly brown. If the vegetables are getting to dark add a few tablespoons of the bratwurst cooking liquid. Season to taste with salt and pepper.
• To serve place brat in bun spread with mustard and top with sauteed peppers and onions.