WISCONSIN BEER BRATS POTATO SKINS
Steps:
- Toppings: Beer cheese spread, sliced grilled bratwurst and brown mustard
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
BEER BRATS
These awesome beer brats are boiled and then put on the grill!
Provided by Zach
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 9.7 g, Cholesterol 69.2 mg, Fat 27.4 g, Fiber 0.5 g, Protein 13.8 g, SaturatedFat 9.4 g, Sodium 1030.6 mg, Sugar 0.8 g
SHEBOYGAN-STYLE BEER-SOAKED "BRATS"
Categories Beer Onion Sausage Summer Oktoberfest Tailgating Gourmet
Yield Serves 6
Number Of Ingredients 9
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.
GERMAN POTATO SALAD WITH BRATWURST
It's Oktoberfest anytime with this quick and easy German potato salad made hearty with fully cooked bratwurst.
Provided by Betty Crocker Kitchens
Categories Entree
Time 13m
Yield 4
Number Of Ingredients 4
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook bell pepper in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.
- Stir in potato salad; add bratwurst. Cover and cook about 5 minutes, stirring occasionally, until hot. Sprinkle with parsley.
Nutrition Facts : Calories 460, Carbohydrate 20 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 16 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1700 mg
GERMAN POTATO SALAD WITH BRATS
Betty's scalloped potatoes make short work of this traditional October recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook bratwurst in oil, turning occasionally, until brown; remove from skillet and drain.
- Heat Potatoes, Sauce Mix and hot water to boiling in same skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender.
- Stir in vinegar. Place bratwurst on potatoes. Cover and simmer about 3 minutes longer or until hot. Sprinkle with paprika.
Nutrition Facts : Calories 440, Carbohydrate 21 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 3 g, TransFat 1 g
BEER BRATS WITH CABBAGE KRAUT
This is a wonderful dish for those cold winter nights. It's great for Oktoberfest, pot-luck dinners, sports tailgating, and camping. Simple to prepare, easy on a budget, and keeps for several days in the fridge.
Provided by 2Bleu
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Place bratwursts on a lightly greased baking sheet and bake for 30-40 minutes or until cooked thru.
- Meanwhile, In a large pot, on medium heat, add 2 cups water, the cabbage, vinegar, fennel and mustard seed, bay leaf, and salt. Simmer about 45 minutes till cabbage is soft.
- Add the cooked brats, potatoes, and beer. Season with more salt if desired. Simmer 10-15 minutes.
- Serve with dijon mustard, a hearty loaf of rye bread and butter, and cold beer.
Nutrition Facts : Calories 2539, Fat 199.9, SaturatedFat 68.9, Cholesterol 503.2, Sodium 7557.5, Carbohydrate 72, Fiber 10.6, Sugar 10.1, Protein 101.9
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GRILLED BEER BRATS WITH GERMAN POTATO SALAD | COOKING …
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Cuisine GermanCategory EntréeServings 4
- BRATS: In a large saucepan, over medium heat, bring the beer to a simmer. Add the brats, and cook until plump, about 6 minutes. Set aside. Preheat the grill and start the potato salad.
- POTATO SALAD: Place the potatoes in another saucepan, and cover them with salted water by 2-inches. Place the saucepan over medium heat, and simmer the potatoes until tender, about 15 minutes. Drain well, and return to the saucepan to keep warm.
- Meanwhile, grab a skillet and cook the bacon until crispy over medium heat. Add the onions, and season with pepper. Sauté for 1 minute. Remove from the heat; set aside.
- Transfer the potatoes and the bacon mixture (including the fat) to a large mixing bowl. Add vinegar (to taste), mustard, eggs if using, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together.
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