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
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.
DO-AHEAD SHEBOYGAN "BRATS"
Categories Beer Marinate Sausage Summer Oktoberfest Tailgating Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Prepare grill.
- Grill bratwursts on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until cooked through and dark golden brown, about 20 minutes.
- While bratwursts are cooking, in a 3-quart saucepan heat beer, butter, and onions, stirring occasionally, until warm. Keep marinade warm over low heat.
- Transfer grilled bratwursts to pan and let stand in marinade until ready to serve 15 to 20 minutes.
- Remove bratwursts from marinade with tongs. Put a pair of "brats," cut in half lengthwise and stacked on each roll.
- With a slotted spoon put onions from marinade on brats.
- Apply your chosen accompaniments to brats.
GRILLED BRATS
Make and share this Grilled Brats recipe from Food.com.
Provided by LAURIE
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 537.2, Fat 31.7, SaturatedFat 10.8, Cholesterol 75.5, Sodium 1076, Carbohydrate 34.7, Fiber 2.1, Sugar 5.5, Protein 19.3
AUTHENTIC WISCONSIN BRATWURST!
Every summer "Johnsonville" trucks roll up at local Super-Markets. Set up huge grills in the parking lot and cook their famous Bratwurst. This is their recipe!
Provided by Koechin Chef
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring the beer, onions and brown sugar to a boil. Place the Brats in the liquid and turn down to lowest heat, so they just simmer. Now get your grill fired up and when it's ready take your brats out of the beer and grill them. Since they are pretty well done, they need very little time on the grill. Turn the heat up to high under the beer. Dump in all or part of your drained sauerkraut. Let it cook on high until the brats come in from the grill (if you are not a lover of sauerkraut leave this off).
- Condiments: Mustard, catsup, sweet pickle relish, raw onions as well as the sauerkraut onion mixture from the pot your brats where inches In Milwaukee we could buy a Brat Bun which is firmer more like French bread. But hot dog or hoagie buns will work too. :-).
- When they cook them on the parking lots, they put the grilled brats right back into the beer and hold them there until people buy them. They have large pans sitting at the back of the grills. Since it's a promotion, they sell for $1.00. Yummmm!
Nutrition Facts : Calories 388.4, Fat 24.9, SaturatedFat 8.6, Cholesterol 62.9, Sodium 1227.9, Carbohydrate 20.5, Fiber 2.1, Sugar 10.9, Protein 13
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