Brats With Whiskey Glazed Onions 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.

ONE-SKILLET BRATWURST AND ONIONS

Steps:

• Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke.
• With a fork, poke a few holes on each side of the bratwurst sausage to keep them from bursting while they cook.
• Place the brats in the hot skillet, then place the onions around them.
• Stir the onions to spread them around and to coat with oil.
• Cook the brats for about 4 minutes per side, or until they are nicely browned.
• Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low.
• Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees.
• Remove the lid and the brats from the skillet.
• Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid.
• Serve the sausages topped with the onions and your favorite mustard.

BRATS WITH WHISKEY GLAZED ONIONS

Steps:

• Melt butter.
• Add onions to pan& cook on medium high flame until tender& slightly browned at edges, about 8 minutes.
• Reserve.
• Prick brats all over with a fork.
• Brown in same skillet as onions.
• Discard excess oil.
• Return onions; cook 1 minute.
• Add bourbon first, then water, thyme, S& P.
• Cook partially covered until brats are done, 15- 20 minutes.

CIDER-GLAZED BRATS WITH APPLES AND ONIONS

Steps:

• In 12-inch skillet, melt butter over medium heat. Add onion; sprinkle with salt and pepper. Cook onions about 5 minutes, stirring occasionally.
• Add bratwurst links; increase heat to medium-high. Cook about 8 minutes or until bratwurst are brown on all sides. Stir in apple cider and brown sugar. Heat to boiling. Reduce heat to medium; simmer about 5 minutes. Remove bratwurst from skillet; place on plate. Cover; set aside.
• Add apple to skillet; cook 10 minutes or until apple softens and sauce thickens. Return bratwurst to skillet. Serve.

BRAISED WHISKEY ONIONS

Steps:

• Combine oil and butter in a heavy saucepan.
• Heat together over high heat until butter is melted.
• Add onions and cook for about 2 minutes.
• Add salt, pepper, and broth.
• Cover, reduce heat, and simmer about 10 minutes.
• Add Bourbon and cook until the sauce is slightly reduced.

BRATS WITH GLAZED RED ONIONS

Steps:

• In a large dish or platter, mix the oil, vinegar, thyme, salt, and pepper.
• Cut the onions crosswise into 1/3-inch slices.
• Gently turn the slices over in the oil mixture, being careful to keep the slices from falling apart.
• Set aside at room temperature for 2 to 4 hours to marinate.
• Grill the onions and brats over Direct Medium heat until the onions are tender and the brats are browned, 10 to 12 minutes, turning occasionally.
• Serve the brats inside the rolls and arrange the onions on top.
• Pass the mustard.
• Serve warm.