Rootbeer Brats And Peppers Recipes

ROOT BEER BRATS

Root Beer Brats image

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

Ingredients

1 can (12 ounces) root beer
3 tablespoons cornstarch
3 teaspoons ground mustard
3 teaspoons caraway seeds
10 uncooked bratwurst links
1 large onion, coarsely chopped
1 bottle (12 ounces) chili sauce
10 hoagie buns, toasted
Optional: Thinly sliced red onion and prepared mustard

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.

AMAZING BEER BRATS WITH PEPPERS AND ONIONS

Amazing Beer Brats With Peppers and Onions image

Ingredients (10 servings) • 10 Brats • 2 red peppers • 1 yellow pepper • 1 orange pepper • 2 sweet onions • Olive oil (1/2 cup) • Worcestershire Sauce (1/4 cup) • Balsamic vinegar (1/4 cup) • Crushed red pepper flakes (1-2 tbsp to preference) • Minced garlic (1/4 cup) • Pepper (to taste) • Salt (to taste) • 2 bottles Yuengling (or any lager beer) • 10 fresh baked hoagie rolls • Butter 1. Cut peppers and onions (long way) 2. Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl 3. Mix ingredients together 4. Put in large plastic bag overnight 5. Poke holes in brats with fork and put in separate plastic bag with beer over night 6. Place beer and brats in foil pan on grill 7. Cook until the beer has been boiling for 10-15 min and remove from grill 8. Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan) 9. Cover with foil and allow veggies to reduce stirring occasionally 10. Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference 11. Once charred, place brats back in foil pan with peppers and onions 12. Spread butter on Hoagie rolls and placed open face on grill for 30 seconds 13. Serve and enjoy

Provided by Joel P.

Categories Meat

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

10 bratwursts
2 red peppers
1 yellow pepper
1 orange bell pepper
2 sweet onions
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons crushed red pepper flakes
1/4 cup garlic (minced)
1 tablespoon pepper
1 tablespoon salt
24 ounces beer (lager preferred)
10 hoagie rolls (from bakery)
1/2 cup butter

Steps:

Cut peppers and onions (long way).
Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl.
Mix ingredients together.
Put in large plastic bag and place in refrigerator overnight.
Poke holes in brats with fork and put in separate plastic bag with beer in refrigerator overnight (make sure beer covers all brats).
Place beer and brats in foil pan (cover with aluminum foil) and place on grill.
Cook until the beer has been boiling for 10-15 min and remove from grill.
Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan).
Cover with foil and allow veggies to reduce stirring occasionally.
Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference.
Once charred, place brats back in foil pan with peppers and onions.
Spread butter on Hoagie rolls and placed open face on grill for 30 seconds.
Serve and enjoy.

Nutrition Facts : Calories 701.7, Fat 47.5, SaturatedFat 16.2, Cholesterol 87.3, Sodium 1883.6, Carbohydrate 44.7, Fiber 3, Sugar 5.3, Protein 18.9

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