Sheboygan Bratsn Vidalia Onion Recipes

SHEBOYGAN-STYLE BEER-SOAKED "BRATS"

Steps:

• In a large deep heavy skillet stir together beer, mustard, and ketchup.
• Cut 1 onion into thick slices and add to beer mixture.
• Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
• Prepare gill.
• Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.
• Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.
• Put a pair of "brats," cut in half lengthwise and stacked, on each roll.
• Top brats with grilled onion, pickles, and mustard.

VIDALIA HEAVEN

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
• Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.

SHEBOYGAN GRILLED BRATS

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
• Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.

VIDALIA CASSEROLE

Steps:

• In a large skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream. , Spoon half into a greased 1-qt. baking dish. Sprinkle with cheese. Top with remaining onion mixture and crackers. Bake, uncovered, at 350° for 20-25 minutes or until golden brown and bubbly.

EASY VIDALIA ONION CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 2-qt casserole dish.
• In a large saucepan, melt butter.
• Add onions to pan, over high heat, saute until soft, and just starting to brown, about 20-25 minutes
• Remove from heat.
• Place half of the onions in the baking dish; cover with half the crackers, and half of the Parmesan.
• Repeat to make another layer of onions, crackers and Parmesan Bake, uncovered, until cheese on top is lightly browned, about 25 mins Serve warm.
• Note: if made a day ahead, let cool, and keep refrigerated until time to reheat for serving.
• Delicious!

SHEBOYGAN BRATS'N VIDALIA ONION

Steps:

• Boil the beer until it is reduced to 1/4 cup, cool.
• Mix mustard with just enough beer to give it the consistency of ketchup.
• Boil the brats for about 5 minute in water and prick in a couple of places, this will remove most of the fat Place brats in a large skillet with the onion& mushrooms medium heat, cover About 5 minuts later check and carefully turn the brats, onions and mushrooms Coat the onions and mushrooms thickly with the mustard mixture.
• Continue cooking until the onions& mushrooms are tender and the brats are browned Add more mustard sauce if you wish.
• Serve in a heated bun.