Brats My Way For A Crowd Recipes

MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE

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.

BRATS MY WAY --FOR A CROWD

Steps:

• In a large aluminum pan with deep sides, pour in 2 cans of beer, liquid smoke, 1 stick butter, garlic, jalapenos, and 1 white onion, choppped. Set aside.
• Grill brats over medium hot on all sides until browned. Remove from grill and add to the large beer bath.
• Meanwhile, steam one onion and 2 green peppers in 2 T butter. I use my microwave for this. If you like, you can saute them on the stove.
• Cover the aluminum pan with foil and place in a large warming oven on low, or in the regular oven on low heat until ready to serve. You want them in the beer bath at least an hour.
• When serving, allow guests to pile kaiser rolls with onions, green peppers, cole slaw, spicy mustard, pickles, whatever.