SHEBOYGAN-STYLE BEER-SOAKED "BRATS"
Categories Beer Onion Sausage Summer Oktoberfest Tailgating Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large deep heavy skillet stir together beer, mustard, and ketchup.
- Cut 1 onion into thick slices and add to beer mixture.
- Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
- Prepare gill.
- Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.
- Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.
- Put a pair of "brats," cut in half lengthwise and stacked, on each roll.
- Top brats with grilled onion, pickles, and mustard.
BEER-BRAISED BRATWURST & ONIONS
Juicy bratwurst and caramelized onions piled into rolls with grainy mustard, "beer brats" make a delicious weeknight supper or game-day dish.
Provided by Jennifer Segal
Categories Dinner
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 364, Fat 30 g, Carbohydrate 8 g, Protein 12 g, SaturatedFat 9 g, Sugar 2 g, Fiber 1 g, Sodium 723 mg, Cholesterol 63 mg
BEER SOAKED BRATS
Steps:
- Cook brats on grill until brown and split. Place brats in a mixture of 1/4 of the beer, 3/4 cup water and the sliced onion. Simmer the brats in the brine mixture for 30 minutes. Before serving, place brats back onto grill for 1 minute.;
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.
BRATS IN BEER
This marinated bratwurst recipe comes from Jill Hazelton of Hamlet, Indiana. The flavor of the marinade really comes through in the grilled onions.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Pour 1-3/4 cups into a large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Add onion to remaining marinade; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. Drain and discard marinade from bratwurst., Grill bratwurst and onion, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until meat is no longer pink and onion is tender, turning frequently. Open foil carefully to allow steam to escape. Serve brats in buns with onion mixture.
Nutrition Facts :
BEER SOAKED BRATS
Make and share this Beer Soaked Brats recipe from Food.com.
Provided by abloom69
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook brats on grill until brown and split.
- Place brats in a mixture of 1/4 of the beer, 3/4 cup water and the sliced onion.
- Simmer the brats in the brine mixture for 30 minutes ( can use a heat proof pan right on grill ).
- Before serving, place brats back onto grill for 1 minute.
Nutrition Facts : Calories 316.3, Fat 24.8, SaturatedFat 8.6, Cholesterol 62.9, Sodium 722.6, Carbohydrate 6.4, Fiber 0.3, Sugar 0.8, Protein 12.1
BEER BRATS
Fans of Midwestern-style beer brats have strong opinions about the best way to prepare them. Some like to simmer the bratwurst in beer before browning them on the grill (as is the case here); some prefer grilling first, soaking in beer after. But everyone agrees that the brats should start out fresh and uncooked (rather than precooked, like hot dogs), then be served on a split, toasted roll with onions and plenty of mustard. Purists may shun adding the likes of ketchup, pickles and sauerkraut to the sandwich, but when you're the cook, you get to choose which condiments to put out - or set aside.
Provided by Melissa Clark
Categories sausages, main course
Time 20m
Yield 6 servings
Number Of Ingredients 6
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.
More about "beer soaked brats recipes"
10 GREAT BEER BRATS RECIPES TO TRY OUT | HOMEBREW ACADEMY
From homebrewacademy.com
- Beer Brats and Sauteed Peppers Recipe. 3 cans of beer, 12 oz. each (about 1.5 cups) 8 large bratwurst. 1 large onion. 3 bell peppers. 1/2 tsp. salt.
- Beer Brats Cooked in Relish Recipe. 6 large brats. 1 tsp. sugar. 3 tbsp. vegetable oil. 1 and 1/2 c. water. 2 cups dark beer (Something like Lone Star beer)
- Wisconsin Beer Brats Recipe. 1 lb. Bratwurst, about 4-6 sausages (Add more if you’re going to cook beer brats for a large group) 4-6 Brioche hot dog buns.
- Non-alcoholic Beer Brats. 5 Brats, any flavor. 2 large onions, peeled and chopped into large chunks. 1 tbsp. olive oil. 1.5 cups, chicken broth.
- Simple Beer Brats Recipe. 6 raw bratwurst. 6 hot dog buns. 3-5 cans of light beer (Both for cooking brats and drinking after!) Salt and pepper to taste.
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