HOW TO COOK BRATWURST IN BEER
Delicious meaty brats soaked and cooked in beer and finished off in grill is perfect sight. The meaty, rich flavor infused with beer and onions is a treat for your taste buds.
Provided by BratsNBeerGuy
Categories Appetizer Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Put your brats in a pot that comfortably holds them and add equal parts beer and cold water until the liquid covers the brats completely.
- Slice your onions into large sections and toss them in, turning the heat on your stove to high to bring the pot to a boil.
- Don't let them boil very long, as our goal is to gently simmer your brats in beer. After it begins to boil turn the heat down to a very low boil and let it simmer for about 20 minutes.
- After they've simmered, you'll have several options as far as how to finish off your brats. You can choose to grill the brats or serve them with sides.
- You can also finish off your brats in a pan or even put them in a cast iron bratwurst cooker and cook over a fireplace or camp fire!
Nutrition Facts : Calories 382 kcal, ServingSize 1 serving
BEER BRATWURSTS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine 6 cups water, the beer, onion, garlic, ginger, caraway seeds, bay leaves and cloves in a large pot over medium-high heat; bring to a gentle simmer and cook 10 minutes. Add the bratwursts, return to a simmer and cook until almost done (the meat should still be slightly pink in the center), about 15 minutes. Remove from the heat and let the bratwursts cool completely in the cooking liquid, about 1 hour.
- Preheat a grill to medium high. Transfer 2 cups of the cooking liquid to a small saucepan over medium heat. Add the butter and bring to a boil; cook until the butter melts, about 1 minute.
- Grill the bratwursts, occasionally turning and basting with the butter mixture, until marked and cooked through, 10 to 12 minutes. Serve on rolls with mustard and other toppings.
- Sweet-and-Sour Onions
- Cook 2 chopped red onions in a skillet with 2 tablespoons olive oil over medium-high heat, stirring, until golden, about 8 minutes. Add 1/2 teaspoon caraway seeds; cook, stirring, 30 seconds. Add 1/4 cup red wine vinegar, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt; cook, stirring until the onions are glazed, 1 minute. Let cool completely.
- Bell Pepper Relish
- Pulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped. Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, 1/2 teaspoon each celery salt and kosher salt, and pepper to taste in a large bowl. Add the vegetable mixture; toss to coat.
- Smoky Beer Cheese
- Combine 1/4 pound each shredded sharp cheddar and smoked gouda, 1 minced garlic clove, 1/2 cup lager beer, 2 teaspoons hot sauce, 1/2 teaspoon kosher salt, and pepper to taste in a food processor; pulse until smooth.
- These toppings also taste great on burgers or hot dogs.
BEER BRATWURST
These are simmered until the beer is reduced turning into a thick yummy syrup, coating the bratwursts. These are tender and juicy and very delicious.
Provided by Chef Cathy
Categories Meat
Time 50m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pour 2 (12 ounce) bottle of beer in a 3 qt pot.
- Add butter to melt.
- Let it get hot first and add the bratwurst and sliced onions inches Cook, simmering the beer and turning the brats every 10 minutes for about 30 to 45 minutes (use your own judgment).
- Let the beer evaporate and reduce it until it is syrupy and to where it looks like it is coating the bratwurst well.
- Prepare the hot dog buns on a warm plate.
- When beer syrup is thick and reduced then make sure to coat bratwurst with the syrup well by turning and stirring and then with tongs, take them out and place them in the bun.
- Add some sauerkraut and eat!
EASY BEER BRATWURST
These rich, savory brats are the perfect treat for your next backyard cookout or tailgate.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
- Cover and cook for 4 hours on high or for 8 hours on low.
- Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.
Nutrition Facts : Calories 814.9 calories, Carbohydrate 79.1 g, Cholesterol 81.2 mg, Fat 39.5 g, Fiber 4.2 g, Protein 29.4 g, SaturatedFat 16.6 g, Sodium 1751.1 mg, Sugar 8.2 g
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
BEER BRATS
Steps:
- Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
BEER BRATWURST
Steps:
- Place the pork and veal on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid (30 to 60 minutes).
- Pour the ale into a shallow baking dish, transfer to the freezer, and chill until the ale is semi-frozen.
- In a small bowl, add the salt, sugar, caraway seeds, mustard powder, thyme, ginger, nutmeg, and Cure No. 1 and stir to combine.
- Nest a large mixing bowl in a bowl filled with ice. Grind the meat through the small die (3/16-inch/4-mm) of the grinder into the bowl set in ice. Once all of the meat has been ground, pour the semi-frozen ale through the grinder, into the bowl, which will help push out any meat remaining in the feed tube or wrapped around the auger.
- Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.
- Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
- Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the mixture.
- Stuff the sausage into the hog casings and twist into links.
- Poach the links in water or lager-style beer until an instant-read thermometer inserted into the center of the sausage registers 145°F/63°C. The poached sausages can be grilled and then eaten immediately, or chilled fully in an ice bath and refrigerated, or frozen for longer storage. When you're ready to eat them, grill again or cook in a pan over medium heat until browned and heated through.
SLOW-COOKER BEER BRATS
Make your next backyard barbecue easier than ever by serving up delicious, slow-cooker bratwurst.
Provided by By Corey Valley
Categories Entree
Time 4h15m
Yield 10
Number Of Ingredients 8
Steps:
- In 10-inch nonstick skillet, cook bratwurst over medium-high heat, turning frequently, just until outsides are brown. Place in 5- to 6-quart slow cooker.
- Top with onion slices, garlic, butter, salt and pepper. Pour in beer.
- Cover and cook on High heat setting 4 hours or Low heat setting 7 to 8 hours.
- Serve with sauerkraut and mustard.
Nutrition Facts : Calories 320, Carbohydrate 6 g, Cholesterol 65 mg, Fat 3, Fiber 0 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 4 g, TransFat 1 g
BEER BRATS
This is our family's way of making beer brats! We love them this way and they are even better re-grilled the next day! Depending on how much you drink while you are prepping you may need more or less beer!
Provided by SarahBeth
Categories Pork
Time 2h30m
Yield 5 brats, 5 serving(s)
Number Of Ingredients 10
Steps:
- Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
- Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc.
- Stir until the onions and brats are evenly coated.
- Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer.
- Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
- Pre heat your grill to medium high heat.
- Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
- Turn the grill down to medium heat (or however you like your brats grilled).
- Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
- Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
- Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.
Nutrition Facts : Calories 535.4, Fat 27.3, SaturatedFat 9, Cholesterol 62.9, Sodium 1111.2, Carbohydrate 39.3, Fiber 2.4, Sugar 8.1, Protein 17.8
BRATS IN BEER
This marinated bratwurst recipe comes from Jill Hazelton of Hamlet, Indiana. The flavor of the marinade really comes through in the grilled onions.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Pour 1-3/4 cups into a large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Add onion to remaining marinade; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. Drain and discard marinade from bratwurst., Grill bratwurst and onion, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until meat is no longer pink and onion is tender, turning frequently. Open foil carefully to allow steam to escape. Serve brats in buns with onion mixture.
Nutrition Facts :
BEER BRATS
Fans of Midwestern-style beer brats have strong opinions about the best way to prepare them. Some like to simmer the bratwurst in beer before browning them on the grill (as is the case here); some prefer grilling first, soaking in beer after. But everyone agrees that the brats should start out fresh and uncooked (rather than precooked, like hot dogs), then be served on a split, toasted roll with onions and plenty of mustard. Purists may shun adding the likes of ketchup, pickles and sauerkraut to the sandwich, but when you're the cook, you get to choose which condiments to put out - or set aside.
Provided by Melissa Clark
Categories sausages, main course
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Light a charcoal grill or heat a gas grill to high.
- In a medium pot over high heat, bring beer and half the onions to a simmer (save remaining onions for serving). Add bratwurst to the pot, reduce heat to low, and simmer until they are just cooked through, about 10 minutes.
- Transfer sausages to the grill, and grill until they're well browned on all sides, 2 to 5 minutes, turning often.
- If you like, while the brats are grilling, let the beer and onions boil over high heat until the onions are very soft, 5 to 10 minutes. Drain and reserve onions for serving.
- Grill the rolls, cut-side down, until golden, about 1 minute. Serve the brats sandwiched in the rolls and topped with onions (either raw or beer-braised, or both), along with any condiments you like.
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