Air Fryer Brats With Beer Gravy Recipes

AIR FRYER BRATWURST WITH BEER CHEESE SAUCE

Steps:

• Preheat your air fryer to 360 degrees.
• Arrange brats in a single layer in the air fryer basket.
• Cook for 15 minutes, turning halfway through, or until brats reach an internal temperature of 160 degrees.
• Add the butter to a small saucepan over medium heat and let melt.
• Whisk in the flour and cook for 1 minute.
• Whisk in the beer and milk until the sauce thickens, about 3-5 minutes.
• Remove from heat and stir in the cheddar and paprika.
• Place the brats in the buns and drizzle with the cheese sauce. Sprinkle with chives.

AIR FRYER BEER BRATS

Steps:

• Slice the onion and peppers. Add butter to the skillet and turn to medium high heat.
• Add the onions and peppers to the skillet and cook for 10-12 minutes until they are caramelized and turning brown on the edges. Resist the temptation to move the onions and peppers too much during this process.
• Once they are toasty brown, pour in 4 oz of beer, stir, and allow it to evaporate. This took me about 5-6 minutes.
• Marinade the brats in 8 oz of beer in a Ziplock bag for 30 minutes.
• Heat the Air Fryer to 360 degrees and add the brats.
• Remove the beer brats after 11-15 minutes. Turn them half way to make sure they are browning all the way around.
• Place them in buns and layer with pepper/onion mixture, plain mustard or sauerkraut.

OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY

Steps:

• In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

BRATS WITH BEER GRAVY -- MAN FUEL

Steps:

• Cook Brats over medium heat. Pierce casings all over with pointed end of knife or use fork. This will allow the fat to drip out into pan and prevent sausages from bursting. Brown on all sides until no pink shows on inside. Remove from pan and set aside.
• To make gravy: Take a container with a sealable lid (like tupperware) and pour the beer into it. Add Italian seasoning, beef boullion, pepper and cornstarch. Place lid on tight and shake to blend ingredients. Open lid between shakes to relieve the gas pressure from the beer or you'll have a big mess to clean up.
• Pour beer mixture into pan drippings. Turn up heat to medium high. Stir using a wire whisk, loosening bits from bottom of pan. Gravy is done when you see it bubbling.
• Too thick? Add more beer. Too thin? Add more beer mixed with a little cornstarch. Do not add dry cornstarch directly to hot gravy. You will get lumps.
• Serve with mashed potatoes and a green veggie.