Root Beer Brats Recipes

ROOT BEER BRATS

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.

ROOTBEER BRATS AND PEPPERS

Steps:

• 1. Drizzel a little olive oil in high heated grill pan. salt & pepper each sausage.
• 2. Grill sausage on all sides 2 min per side, making sure theres nice grill marks. Add all peppers and onions to pan, stir.
• 3. Add rootbeer over sausage and peppers,(enough to cover) bring to boil and turn heat down to simmer. Simmer covered for about 20 min til sausage cooked thru and sauce reduced half way. Enjoy on rolls.

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.

BEER BRATS

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.

SLOW-COOKER BEER BRATS

Steps:

• In 10-inch nonstick skillet, cook bratwurst over medium-high heat, turning frequently, just until outsides are brown. Place in 5- to 6-quart slow cooker.
• Top with onion slices, garlic, butter, salt and pepper. Pour in beer.
• Cover and cook on High heat setting 4 hours or Low heat setting 7 to 8 hours.
• Serve with sauerkraut and mustard.

BEER BRATS

Steps:

• Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
• Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc.
• Stir until the onions and brats are evenly coated.
• Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer.
• Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
• Pre heat your grill to medium high heat.
• Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
• Turn the grill down to medium heat (or however you like your brats grilled).
• Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
• Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
• Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.