WISCONSIN BEER BRAT SAUCE
This Wisconsin Beer Brat Sauce is the perfect condiment for slathering on your Johnsonville brats at your Fourth of July cookout! It is robust, tangy, and sweet with mellow flavor of beer carried throughout each bite!
Provided by Fox Valley Foodie
Categories Condiment
Time 13m
Number Of Ingredients 10
Steps:
- Add all ingredients to a small sauce pan and simmer for 10 minutes, or until sauce has thickened back into ketchup like consistency. Let cool slightly.
- Yields 2 cups.
- Serve on top of grilled bratwurst.
Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Sodium 449 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
WISCONSIN BEEF AND CHEDDAR BRATS WITH BEER-BRAISED ONIONS
Steps:
- Set up grill for direct cooking over high heat. Oil grill grate when ready to start cooking.
- Place a large skillet on a grill or side burner and add butter. When butter has melted, add onions. Cook until softened, about 10 minutes. Add beer and cover; cook an additional 10 minutes.
- Remove cover from skillet and let simmer until most of the liquid has evaporated, about 5 minutes.
- Turn the heat on the grill down to medium. Place brats on oiled grill grates and cook 4 to 5 minutes per side
- Serve brats hot on toasted rolls smothered with onions and topped with mustard.
- INDOOR: In a large skillet over medium heat melt butter add brats and brown 10 minutes, turning them occasionally as they brown. Remove the brats and set aside. Add the onions and cook for 10 minutes, stirring frequently until softened. Pour in the beer and scrape up any brown bits in the bottom of the pan. Return the brats to the pan and cook over medium heat for 15 minutes or until beer has all but evaporated.
WISCONSIN BEEF-AND-CHEDDAR BRATS
Provided by Sandra Lee
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Set up a grill for direct cooking over high heat. Melt the butter in a large skillet on the grill or side burner. Add the onions and cook until soft, about 10 minutes, stirring occasionally. Add the beer and cover; cook about 10 more minutes. Uncover the skillet and simmer until most of the beer has evaporated, about 5 minutes.
- Reduce the heat to medium and oil the grates. Grill the brats on the grates 4 to 5 minutes per side. Lightly toast the rolls on the grill. Serve the hot brats on the rolls, smothered with the onions and topped with mustard.
WISCONSIN SAUCE TO KEEP BURGERS AND BRATS HOT
Just in time for cookout season. Great for crowds. The sauce keeps picnic grub hot, juicy and ready-to-eat. I used this amount (with only 1/2 stick margarine) for 14 hamburgers and warmed them in a 13 x 9 pan. Poured liquid over, covered with foil and steamed on stove until hot. Burgers were moist and tasty. The onions were good on the meat.
Provided by Jezski
Categories Meat
Time 15m
Yield 12-14 serving(s)
Number Of Ingredients 3
Steps:
- Bring to boil: one 12 ounce can of beer, 1/8 lb. margarine and one large onion cut up in chunks.
- Add the meat then to keep it warm. If you have cold meat, you can simmer it in this to warm it up again.
Nutrition Facts : Calories 52, Fat 3.8, SaturatedFat 0.7, Sodium 46.2, Carbohydrate 2.4, Fiber 0.2, Sugar 0.5, Protein 0.3
WISCONSIN STYLE BRATS BURGERS
We love Home made brats but I hate stuffing the casings so I make them up as burgers. This is a recipe that we like if you want to put it in casings go right ahead. We like it just fine as burgers.
Provided by Judy Kaye
Categories Burgers
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. Measure out spices into a small bowl and add to meat as you grind. Cut the pork into small pieces and put through a coarse grind cutting in fat/lard as you grind.
- 2. Once the meat has been ground and all the spices have been added slowly add the beer a 1/4 cup at a time mixing well as you go. Divide into 1/4 pound patties and separate using plastic wrap or wax paper so that you can freeze and take out patties as you want to use them.
- 3. This recipe is really best allowed to age at least overnight in the refrigerator if you plan to use right away. Vacuumed sealed it will keep in your freezer up to a year. The patties can be grilled or fried.
MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE
These are great to make ahead for cookouts or tailgating. Especially if you need the grill for other foods. They can be reheated in a foil pan on the grill, in the oven or in a crock pot. They can be made a day ahead, the morning of, or served right away. You need fresh bratwurst for this, not the smoked or white colored sausage. We've already made 100 of these ahead for large groups.
Provided by Always in the kitch
Categories Pork
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Place brats in large saucepan and cover with 4 cans of beer.
- Bring to boil.
- Lower temperature and simmer for 10 minutes.
- Meanwhile saute sliced onions in olive oil or margarine.
- Cover and cook slow, turning onions often till tender.
- Do not caramelize.
- Drain bratwurst and place on hot grill.
- Gas or charcoal.
- Brown evenly on all sides.
- Watch closely.
- The sausage fat can cause flare-ups.
- Remove from grill, when browned.
- Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
- Refrigerate, until one hour before eating.
- Reheat slowly for an hour.
- If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.
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