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
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
BRATS IN RED SAUCE OVER PASTA
Great easy fast red sauce with good flavor
Provided by TheFrenchKitchen
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- - Heat dutch oven to med high heat with olive oil - Add skinned brats and break up - Add onion, green pepper, and garlic saute until onions are clear - Add tomatoes, paste, water, and seasonings - Stir and bring to a boil - Reduce heat and simmer 20 mins - Boil rotini, drain - Serve sauce over pasta
Nutrition Facts : Calories 267 calories, Fat 2.86758798460645 g, Carbohydrate 50.749782523489 g, Cholesterol 0 mg, Fiber 3.85288446609874 g, Protein 8.39494051057692 g, SaturatedFat 0.289028716446078 g, ServingSize 1 1 Serving (219g), Sodium 6.17361218100426 mg, Sugar 46.8968980573903 g, TransFat 1.10078602556905 g
BEARS BRAT
Provided by Jeff Mauro, host of Sandwich King
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill or grill pan to medium-high heat.
- Add the apples, onions, beer salt and pepper in a medium pot or Dutch oven. Simmer until the apples and onions soften, a few minutes. Add in the brats and simmer until cooked through, about 10 minutes, turning once. Remove the brats from the liquid and reserve the beer braising liquid.
- Brown the brats on the grill, covering with a metal bowl if using a grill pan, until you get nice grill marks on all sides, 5 to 6 minutes.
- Place the brats on the buns and drizzle with some of the Beer Cheese Sauce. Top with the sauerkraut, some mustard and the jalapenos.
- Add the cheese and mustard to a medium saucepan over medium heat. Stir until melted and smooth. Add the beer braising liquid and stir to combine. Add more braising liquid if the sauce is too thick; the sauce should be velvety.
SAVORY ITALIAN SAUSAGE SAUCE
This is a great homemade sauce. It's savory and spicy, as well as thick and chunky. The secret is the combination of Italian sausage, green onions, red wine and red pepper flakes. Easily double or triple amount and top on anything! Even better the next day. Enjoy.
Provided by Carliey
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute garlic until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
- Stir in mushrooms, basil and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, red pepper flakes, and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.
Nutrition Facts : Calories 495.2 calories, Carbohydrate 36.3 g, Cholesterol 44.6 mg, Fat 29.2 g, Fiber 6.3 g, Protein 21 g, SaturatedFat 8.6 g, Sodium 2101.7 mg, Sugar 21.3 g
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
BRATS IN A BLANKET WITH BEER MUSTARD CHEESE SAUCE RECIPE BY TASTY
These brats are simmered in a pale ale beer and onion broth for extra flavor, then wrapped with sauerkraut in cozy pretzel blankets that are crunchy on the outside and chewy and tender on the inside. Serve them with a super easy-to-make beer mustard cheese sauce for dipping!
Provided by Tikeyah Whittle
Categories Lunch
Time 1h14m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450°F (220°C).
- In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the onion and sauté for 2-3 minutes, until beginning to soften. Add the bratwurst to the pot and pour in the beer. Bring to a boil, then cover and cook for 8-10 minutes, until the bratwurst are white and firm, but not completely cooked through. Transfer the sausages to a paper towel-lined plate and set aside. Reserve ½ cup of the beer and discard the rest.
- Bring a large pot of water to a boil over high heat. Once boiling, add the baking soda and stir to dissolve.
- Line a baking sheet with parchment paper.
- While the water is boiling, roll out the pizza dough on a lightly floured surface to a 10 x 6-inch (25 x 15 cm) rectangle, about ¼ inch (6 mm) thick. Cut the dough in half horizontally, then cut each half into 3 triangles.
- Set a dough in front of you with the short end at the bottom and roll out to flatten slightly. Place a sausage at the bottom of the triangle and scoop a heaping tablespoon of sauerkraut above the sausage. Pull the bottom edge of the dough over the sausage and sauerkraut, tucking snugly, then roll up and over the tip of the triangle to seal. Repeat with remaining dough, bratwurst, and sauerkraut.
- Working in batches of 2-3, carefully drop the wrapped bratwurst into the boiling water for 20-30 seconds. Use a slotted spoon to remove the bratwurst and transfer to the prepared baking sheet.
- Let the dough dry out for about 5 minutes, then brush with the egg yolks and sprinkle generously with flaky sea salt.
- Bake for 20-25 minutes, turning halfway through, until the dough is deep golden brown and the bratwurst begins to brown.
- While the bratwurst are baking, make the cheese sauce: In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden brown. Whisk in the reserved beer, milk, and cream until smooth. Add the Worcestershire sauce, garlic powder, cayenne, mustard, and kosher salt. Cook until the sauce is bubbling and thick, whisking occasionally to prevent burning, 2-4 minutes.
- Whisk in the cheddar cheese and cook for 2-3 minutes, until completely melted and smooth. Transfer the sauce to a serving bowl.
- Serve the hot bratwurst in a blanket and cheese sauce immediately, along with additional sauerkraut if desired.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 22 grams, Sugar 6 grams
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