Beef And Brats Recipes

WISCONSIN BEEF-AND-CHEDDAR BRATS

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.

BEEF AND BRATWURST

Steps:

• Trim fat from beef,Cut into 4 serving size pieces.
• In a large skillet brown beef and bratwurst on all sides in hot oil.
• Drain off fat.
• In a 3-4 qt crock pot place the onion,sprinkle with tapioca,thyme,saltand pepper.
• Pour undrained tomatoes over onion in cooker.
• Add beef and bratwurst.
• Cover and cook on low setting for 10-12 hours.
• Serve with noodles or rice.

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.

HOMEMADE BRATWURST

Steps:

• Cut the pork and beef into 2 inch cubes.
• Grind through a 1/4 inch grinding plate.
• If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
• In a small mixing bowl beat eggs and beer together until well blended.
• Add dry ingredients.
• In a large mixing bow combine the ground meat and wet mixture until well incorporated.
• Cover with plastic wrap and refrigerate 2 hours, up to 24.
• The longer the better.
• At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.

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.

CABBAGE AND BRATS

Steps:

• Cut cabbage in half through the core. Remove core and cut cabbage into 1/4-in. slices; set aside. Cut onion in half and cut into 1/4-in. slices; set aside. In a large nonstick skillet coated with cooking spray, cook and stir bratwurst over medium-high heat for 8 minutes or until browned on all sides. Drain and remove bratwurst; set aside and keep warm., Add cabbage and onion to the same skillet; cook and stir for 6 minutes. Sprinkle with soy sauce, garlic powder and pepper. Cook and stir for 4 minutes longer. Return bratwurst to skillet. Cook for 2 minutes. Cover; reduce heat and simmer for 5 minutes or until vegetables are tender and bratwurst is cooked through. Serve immediately.