Big Ol Beer Brat Sub 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.

GRILLED BEER BRATS WITH PEPPERS AND ONIONS

Steps:

• Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
• Preheat a grill or cast-iron griddle to medium-high heat.
• Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
• When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
• To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

PARTY IN YOUR MOUTH BRAT

Steps:

• Heat the oil in a medium saute pan over medium-high heat. Cook the bacon until slightly crisped, then remove to a plate lined with a paper towel. Add the bratwurst to the pan and cook until deep brown all over and an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes total. Keep the bratwurst in the pan over low heat.
• Heat a nonstick pan over medium heat. Slice the bun along the top and open like a book. Brush the inside with the butter and sprinkle with the Parmesan. Cook the bun in the pan face-down until golden brown, about 1 1/2 minutes. Set aside. Add the bacon to the same nonstick pan, top with the Cheddar and cover with a lid until melted, about 1 minute.
• Microwave the peanut butter in a small heatproof bowl until warm enough to pour. Microwave the mango salsa in a small heatproof bowl until just warmed through.
• To serve: Place the bratwurst inside the toasted bun, followed by half of the mango salsa and half of the peanut butter. Top with the melted cheddar and bacon and the remaining mango salsa and peanut butter.

BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
• Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
• Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
• Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

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.

GRILLED ARTICHOKE SUB

Steps:

• Preheat the oven to 350 degrees F.
• Lop off stem end of the head of garlic. Pour the olive oil over the exposed cloves, sprinkle with salt and pepper and wrap loosely in foil. Bake until soft and slightly caramelized, about 20 minutes. Let cool, squeeze out the garlic cloves and set aside. Once cool, using your knife, chop into a paste.
• Mix together the roasted garlic, ricotta, basil, romano and lemon zest. Season with salt and pepper.
• Heat a grill pan over medium-high heat. Gently add the artichokes to the grill pan and grill until properly charred, 4 to 5 minutes a side, then set aside.
• Meanwhile, lightly toast the baguette, about 5 minutes.
• For the sandwich build: Split the toasted baguette in half and schmear each half with the ricotta spread. Then pile on the grilled artichokes. Next, add the toasted pine nuts and finally the red leaf lettuce. Cut to serve your family and friends and enjoy with a side of Tony Bennett perhaps.

BEARS BRAT

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Add the apples, onions, beer salt and pepper in a medium pot or Dutch oven. Simmer until the apples and onions soften, a few minutes. Add in the brats and simmer until cooked through, about 10 minutes, turning once. Remove the brats from the liquid and reserve the beer braising liquid.
• Brown the brats on the grill, covering with a metal bowl if using a grill pan, until you get nice grill marks on all sides, 5 to 6 minutes.
• Place the brats on the buns and drizzle with some of the Beer Cheese Sauce. Top with the sauerkraut, some mustard and the jalapenos.
• Add the cheese and mustard to a medium saucepan over medium heat. Stir until melted and smooth. Add the beer braising liquid and stir to combine. Add more braising liquid if the sauce is too thick; the sauce should be velvety.

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.