Beer Simmered Bratwurst With Onions And Red Cabbage Sauerkraut Recipes

BEER-BRAISED BRATWURST & ONIONS

Steps:

• In a large (12-inch) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side. Using tongs, transfer the sausage to a plate; set aside. Add the onions and salt to the skillet and cook, stirring frequently, until the onions are softened and golden brown, about 5 minutes (do not burn; reduce the heat if necessary).
• Place the bratwurst back in the pan on top of the onions, add the beer, and bring to a boil. Reduce the heat to low, cover with the lid, and simmer for 10 minutes (at this point the sausages will be partially cooked through). Remove the cover, increase the heat to medium, and continue cooking until the bratwurst are cooked through and the beer is reduced by about three quarters, 10 to 12 minutes more. Serve the bratwurst and onions on rolls with mustard and sauerkraut, if desired.
• Note: I use Johnsonville Original Brats; avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.
• Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I use Sam Adams Oktoberfest, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
• Note: The nutritional information does not include the optional serving ingredients.

BEER-SIMMERED BRATWURST

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 BRATWURSTS

Steps:

• Combine 6 cups water, the beer, onion, garlic, ginger, caraway seeds, bay leaves and cloves in a large pot over medium-high heat; bring to a gentle simmer and cook 10 minutes. Add the bratwursts, return to a simmer and cook until almost done (the meat should still be slightly pink in the center), about 15 minutes. Remove from the heat and let the bratwursts cool completely in the cooking liquid, about 1 hour.
• Preheat a grill to medium high. Transfer 2 cups of the cooking liquid to a small saucepan over medium heat. Add the butter and bring to a boil; cook until the butter melts, about 1 minute.
• Grill the bratwursts, occasionally turning and basting with the butter mixture, until marked and cooked through, 10 to 12 minutes. Serve on rolls with mustard and other toppings.
• Sweet-and-Sour Onions
• Cook 2 chopped red onions in a skillet with 2 tablespoons olive oil over medium-high heat, stirring, until golden, about 8 minutes. Add 1/2 teaspoon caraway seeds; cook, stirring, 30 seconds. Add 1/4 cup red wine vinegar, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt; cook, stirring until the onions are glazed, 1 minute. Let cool completely.
• Bell Pepper Relish
• Pulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped. Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, 1/2 teaspoon each celery salt and kosher salt, and pepper to taste in a large bowl. Add the vegetable mixture; toss to coat.
• Smoky Beer Cheese
• Combine 1/4 pound each shredded sharp cheddar and smoked gouda, 1 minced garlic clove, 1/2 cup lager beer, 2 teaspoons hot sauce, 1/2 teaspoon kosher salt, and pepper to taste in a food processor; pulse until smooth.
• These toppings also taste great on burgers or hot dogs.

BRATWURST AND ONIONS IN BEER

Steps:

• Prepare a charcoal grill.
• Combine the onions, beer, vinegar, salt, mustard seeds, celery seed, bay leaf, and black pepper in a 4-quart saucepan, bring to a simmer, and simmer gently over medium-low heat for 20 minutes.
• Add the bratwurst and simmer gently until cooked through, 8 to 10 minutes.
• Remove the bratwurst and set aside. Strain the poaching liquid reserving the onions. Let cool. Remove the bay leaf, add crushed red pepper, olive oil, and chopped fresh parsley. Set aside to use as a relish.
• Place the bratwurst on the grill and cook over medium-high until charred. Butter the rolls and toast on the grill just before serving.

BEER BRATS

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.