BRAT SAUCE
These Brats with Smokey Mustard Sauce is an easy and delicious recipe for your next grill out! This sauce is unbelievably good and you will find yourself wanting to put it on everything. Feel free to adjust the sweetness and heat to your personal taste.
Provided by Wendy Polisi
Categories Appetizer
Time 50m
Number Of Ingredients 11
Steps:
- In a small saucepan, combine mustard, honey, apple cider vinegar, chili powder smoked paprika, onion powder, black pepper and cayenne pepper. Cook over medium low heat for 25 minutes.
- Add coconut aminos, coconut oil and liquid smoke. Cook for another 15 minutes.
- Remove from stove. Chill until ready to serve.
Nutrition Facts : Calories 47 kcal, Carbohydrate 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 192 mg, Sugar 4 g, ServingSize 1 serving
OKTOBERFEST BRATS WITH MUSTARD SAUCE
I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. -Deborah Pennington, Decatur, Alabama
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.
Nutrition Facts : Calories 341 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1539mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
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
BRATS IN SAUCE
Make and share this Brats In Sauce recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 50m
Yield 5-6 bratwurst, 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Simmer brats in water to cook.
- Be careful not to boil or the casings may crack.
- Brown the brats on a grill and put them into the sauce to add flavor and keep warm without overcooking until ready to serve.
- To make the sauce put all of the sauce ingredients together in a small loaf type pan and warm on the grill and after the brats are grilled, place the brats in the sauce on the grill.
- To serve: Use a good brat bun, spoon in a bit of sauce into the bun with some of the onion.
- Add the brat and top with your favorite condiments; mustard, ketsup, chopped onion and/or relish.
- The smell will attract hundreds of people.
Nutrition Facts : Calories 121.2, Fat 9.2, SaturatedFat 5.8, Cholesterol 24.4, Sodium 68.9, Carbohydrate 4.8, Fiber 0.3, Sugar 0.9, Protein 0.6
BEER-BRAISED BRATWURST & ONIONS
Juicy bratwurst and caramelized onions piled into rolls with grainy mustard, "beer brats" make a delicious weeknight supper or game-day dish.
Provided by Jennifer Segal
Categories Dinner
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a large (12-inch) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side. Using tongs, transfer the sausage to a plate; set aside. Add the onions and salt to the skillet and cook, stirring frequently, until the onions are softened and golden brown, about 5 minutes (do not burn; reduce the heat if necessary).
- Place the bratwurst back in the pan on top of the onions, add the beer, and bring to a boil. Reduce the heat to low, cover with the lid, and simmer for 10 minutes (at this point the sausages will be partially cooked through). Remove the cover, increase the heat to medium, and continue cooking until the bratwurst are cooked through and the beer is reduced by about three quarters, 10 to 12 minutes more. Serve the bratwurst and onions on rolls with mustard and sauerkraut, if desired.
- Note: I use Johnsonville Original Brats; avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.
- Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I use Sam Adams Oktoberfest, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
- Note: The nutritional information does not include the optional serving ingredients.
Nutrition Facts : Calories 364, Fat 30 g, Carbohydrate 8 g, Protein 12 g, SaturatedFat 9 g, Sugar 2 g, Fiber 1 g, Sodium 723 mg, Cholesterol 63 mg
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- For the onions: Cut the tip and root from the onions. Cut them in half and remove the skins. Slice the onion halves (going the direction from tip to root) into slices.
- Melt butter in a heavy stainless steel or cast iron skillet over medium heat then add olive oil. Add onions and toss to coat with butter mixture.
- Let cook about 40 - 45 minutes, while reducing heat to medium-low as needed if they are browning too much and stirring occasionally, about every 5 minutes. Onions should be nice and golden brown and have a rich caramelized flavor. Season with salt and pepper to taste.
- For the brats: Preheat a grill over medium-low heat. Grill brats 15 - 20 minutes, turning frequently until browned and center registers 160 degrees.
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CHEDDAR BRAT MEATBALLS + 3 DIPPING SAUCES - IOWA GIRL EATS
From iowagirleats.com
5/5 (2)User Interaction Count 51Servings 16Category Appetizer, Entree, Kid Friendly
- Preheat oven to 400 degrees then line a baking sheet with foil, spray with nonstick spray, and then set aside.
- Add ingredients for seasoning mix into a large bowl then stir to combine. Add bread crumbs then stir to combine, and then add egg and crumble pork on top. Mix using your hands until well combined.
- Divide meatball mixture into quarters, then each quarter into four meatballs. Stuff a cube of cheese into the center of each meatball then pinch to close, roll into a ball, and then place onto prepared baking sheet. Repeat with remaining meat mixture and cheese. Bake meatballs for 18-20 minutes, or until cooked through, then serve with dipping sauces.
- For the dipping sauces: Combine ingredients in three separate bowls then serve. Can all be made ahead of time.
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- Fire up. Set up the grill for 2-zone cooking. Open the high quality beer and drink it while you are cooking. This is the way it is done in Wisconsin. You cannot cook unless you are drinking.
- Cook. Use a pan (you can use a disposable aluminum pan) for the brat tub. Dump in the cheap American lager and bring it to a simmer on the grill or side burner. Most brats come curved. Bend and flex them so they are close to straight. They are easier to turn on the grill and they fit the buns better when they are straight, allowing more room for the sauce. Add the brats to the beer and simmer for about 15 minutes to absorb flavor. Roll the brats around if they are not covered in beer and simmer 15 minutes per side.
- Remove the brats and grill them over high heat just enough to get some brown onto the skin. Just a minute or three on each side. I like to lay them between the grates so they are easier to turn. Yes, I know the grill marks are going the wrong way, but this way I don't incinerate one side.
- Prep. While the brats are grilling, the onions in to half rings. Add the butter, hot sauce, BBQ sauce, mustard, onions, in the pan with the beer. Stir.
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From cheesecurdinparadise.com
Ratings 6Category AppetizerCuisine AmericanEstimated Reading Time 4 mins
- Roll to brats in the dough till ends tough. Cut the dough and secure it around the brat. Place brat on the baking sheet.
- Bake for about 25 minutes. Use a thermometer to test the brats to ensure that they are between 160° - 165°F
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From grilling24x7.com
Reviews 1Estimated Reading Time 4 mins
- For the Tzatziki Sauce: Peel the cucumber and scoop out the seeds. Dice the cucumber into small 1/2 inch sized pieces. Place diced cucumber into a strainer placed in the sink or in another bowl and add 1/2 T salt. Mix well. Let salted cucumber mix sit for about 30 min to remove excess water. Take a paper towel and additionally dry off the cucumber a bit more. Add cucumber, peeled garlic, lemon juice, dill and a bit of pepper to a food processor and process until smooth. If excess water is present try to dab it up with another paper towel. Mix in the Greek yogurt and let sit in the fridge for about 1 hour.
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From savoryreviews.com
Servings 8Total Time 35 minsCategory Sauce
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