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 'N' BRAT BISCUITS
"My husband, our three girls and I all love to cook, so we're always coming up with something new to try," explains Nancy Bourget of Round Rock, Texas. These yummy biscuits require just four ingredients, including leftover brats. TIP: "Serve them with mustard and a big bowl of rice and beans or bean soup." recommends Nancy.
Provided by Taste of Home
Time 30m
Yield 16 biscuits.
Number Of Ingredients 4
Steps:
- Cut bratwurst into bite-size pieces. In a large bowl, combine the biscuit mix, caraway seeds and bratwurst; stir in beer just until moistened. Fill greased muffin cups two-thirds full. , Bake at 400° for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 164 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 438mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ROOT BEER BRATS
Here's an easy recipe that's versatile, too. Serve the saucy brats over rice for one meal and have them on buns the next. For extra punch, add a splash of root beer concentrate to the sauce. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients until blended. In a large nonstick skillet, brown bratwursts over medium-high heat. Transfer to a 4- or 5-qt. slow cooker. Add onion, chili sauce and root beer mixture., Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°. Serve in buns. If desired, top with onion and mustard.
Nutrition Facts : Calories 563 calories, Fat 30g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1575mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 2g fiber), Protein 20g protein.
HOFBRAU BEER BRATS AND BEAN RAGOUT
Make and share this Hofbrau Beer Brats and Bean Ragout recipe from Food.com.
Provided by Potagekempcc
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Place beans, vegetable stock and salt in a pot. Cover with water, bring to a full boil and reduce to a simmer for 1 1/2 hours or until beans are done.
- Place herbs, bay leaves, juniper berries, peppercorns in cheese cloth to form a Sachet. Tie with string and place in bean pot.
- 10-minutes before your beans are done start cooking beer brats.
- Heat a large saute pan, add 2-tablespoons oil and brown brats. Add 1/4 cup red wine, cover pan and simmer 8-10 minutes. Remove beer brats and hold warm.
- Add oil, onions, carrots, garlic, tomatoes, salt, pepper and sauté 3-4 minutes. Add wine, tomato paste and saute until reduced by half.
- Remove sachet from beans and drain. Combine vegetables, beans, brats and wine reduction together. Reseason with salt and pepper to taste.
- Serve beans and sausage on warm plates.
- Garnish with Fresh Chopped Cilantro.
Nutrition Facts : Calories 535.5, Fat 34.6, SaturatedFat 9.9, Cholesterol 62.9, Sodium 2506, Carbohydrate 34.4, Fiber 10.7, Sugar 5.9, Protein 19.7
BEAN RAGOUT
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
- Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
BEER BRATS
These awesome beer brats are boiled and then put on the grill!
Provided by Zach
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 9.7 g, Cholesterol 69.2 mg, Fat 27.4 g, Fiber 0.5 g, Protein 13.8 g, SaturatedFat 9.4 g, Sodium 1030.6 mg, Sugar 0.8 g
MEATBALL - BEAN RAGOUT
Make and share this Meatball - Bean Ragout recipe from Food.com.
Provided by dusty AE
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel onions, cut into quarters BUT not all the way - leave the root intact.
- Peel carrots and cut into 2.5cm (1-inch) pieces.
- Heat 2 tablespoons of oil in a large saucepan, add onions and carrots and fry for 5 minutes.
- Add tomato soup, water, beef cube and the oregano.
- Stir until boiling, cover and simmer 15 minutes.
- Add the meatballs, simmer another 30 minutes.
- Drain the 3 bean mix and slice the sausage.
- Add to saucepan and cook for a 5 minutes or until heated through.
Nutrition Facts : Calories 360.2, Fat 21.7, SaturatedFat 9.6, Cholesterol 66.7, Sodium 1873.1, Carbohydrate 28.7, Fiber 3.5, Sugar 15.7, Protein 14.9
SLOW-COOKER BEER-GLAZED BRATS AND BEANS
Here's a handy recipe that makes a delicious sandwich and side dish all in one slow cooker. It needs 15 minutes of prep time and just a few hours to cook.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, mix beans and chili powder.
- In 10-inch skillet, melt butter over medium heat. Cook onion in butter 6 to 8 minutes, stirring frequently, until very tender. Using tongs or slotted spoon, remove onion from skillet and place over beans in slow cooker; do not stir onion into beans.
- Arrange bratwurst over onion. In small bowl, mix brown sugar, mustard, barbecue sauce and beer. Pour over bratwurst; do not stir.
- Cover; cook on Low heat setting 3 to 4 hours.
- To serve, place bratwurst in each bun. Lift onion with tongs; arrange over bratwurst in buns. Serve beans as a side dish.
Nutrition Facts : Calories 540, Carbohydrate 72 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 9 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1530 mg, Sugar 25 g, TransFat 1/2 g
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