Bratswithglazedredonions Recipes

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BRATS WITH WHISKEY GLAZED ONIONS



Brats With Whiskey Glazed Onions image

Make and share this Brats With Whiskey Glazed Onions recipe from Food.com.

Provided by tgobbi

Categories     Veal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 medium onions, thin sliced
2 tablespoons butter
6 veal bratwursts
1/3 cup Bourbon
2/3 cup water
1 teaspoon dried thyme
salt
pepper

Steps:

  • Melt butter.
  • Add onions to pan& cook on medium high flame until tender& slightly browned at edges, about 8 minutes.
  • Reserve.
  • Prick brats all over with a fork.
  • Brown in same skillet as onions.
  • Discard excess oil.
  • Return onions; cook 1 minute.
  • Add bourbon first, then water, thyme, S& P.
  • Cook partially covered until brats are done, 15- 20 minutes.

GRILLED BEER BRATS WITH PEPPERS AND ONIONS



Grilled Beer Brats with Peppers and Onions image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons canola oil, plus more for oiling the grill
6 strips applewood-smoked bacon, diced
1 sweet onion, sliced
1 large green pepper, seeded, sliced
1 large red pepper, seeded, sliced
2 cloves garlic, minced
Two 12-ounce cans lager beer
1 cup low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 pounds fresh bratwurst sausages (about 12 links)
1/2 cup whole-grain mustard
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 to 3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
  • Preheat a grill or cast-iron griddle to medium-high heat.
  • Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
  • When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
  • To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

BRATS WITH GLAZED RED ONIONS



Brats With Glazed Red Onions image

Being German, fall reminds me of Oktober fest, brats and beer! BUT brats also remind me of football games and the north woods too! This is a different type of brat recipe, esp with the addition of the marinated/grilled onions. From a grilling website. Prep time is marinating time and these can be done on a tabletop grill, outside or over the campfire.

Provided by LAURIE

Categories     Lunch/Snacks

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon thyme
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 medium red onions
6 bratwursts (Johnsonville are my recommendation)
6 hot dog buns (or brat buns)
mustard

Steps:

  • In a large dish or platter, mix the oil, vinegar, thyme, salt, and pepper.
  • Cut the onions crosswise into 1/3-inch slices.
  • Gently turn the slices over in the oil mixture, being careful to keep the slices from falling apart.
  • Set aside at room temperature for 2 to 4 hours to marinate.
  • Grill the onions and brats over Direct Medium heat until the onions are tender and the brats are browned, 10 to 12 minutes, turning occasionally.
  • Serve the brats inside the rolls and arrange the onions on top.
  • Pass the mustard.
  • Serve warm.

Nutrition Facts : Calories 438.6, Fat 28.9, SaturatedFat 9.4, Cholesterol 62.9, Sodium 1071.6, Carbohydrate 27.5, Fiber 1.4, Sugar 4.3, Protein 16.1

BRATS ON A STICK WITH SWEET MUSTARD GLAZE



Brats on a Stick with Sweet Mustard Glaze image

Provided by Sandra Lee

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup apple jelly
1/4 cup spicy brown mustard
2 tablespoons apple cider vinegar
5 tablespoons olive oil
1 teaspoon honey BBQ seasoning mix
4 cooked bratwurst links, each sliced into 4 pieces
1 red pepper, cut into 1-inch pieces
8 medium white mushrooms, cut in half
16 frozen pearl onions, thawed
Kosher salt and freshly ground black pepper

Steps:

  • Special equipment: 8 bamboo skewers, soaked in water for 30 minutes
  • Preheat a barbeque grill or indoor grill pan to medium heat.
  • In a small bowl, stir together the apple jelly, mustard, apple cider vinegar, 2 tablespoons olive oil and honey BBQ seasoning. Set aside.
  • Alternate 2 pieces of bratwurst, red pepper, mushroom and pearl onions on each of the skewers. Brush with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Place on an oiled grill and cook, 3 minutes. Flip and liberally brush with the glaze. Grill an additional 3 minutes, then flip and brush with more glaze. Grill for an addition 2 minutes per side, brushing again with the glaze.
  • Remove from the grill and serve. Any remaining glaze can be brushed onto the skewers or served alongside as a dipping sauce.

BRATS, ONIONS, AND APPLES



Brats, Onions, and Apples image

A very hearty meal that's good in the autumn or winter. Lots of flavor and very much a comforting meal after a long day in the cold. It pairs well with coleslaw.

Provided by Meg Maples

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
4 bratwurst
2 apple, cored and sliced
1 sweet onion, sliced
2 (12 fluid ounce) cans or bottles beer
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
  • Stir apple and onion slices into the reserved drippings; cook and stir until the onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over the sausages; season with salt and pepper.
  • Bring the beer to a simmer, reduce heat to medium-low, and cook until the the bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 427.7 calories, Carbohydrate 23.2 g, Cholesterol 51.5 mg, Fat 26.7 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 9.5 g, Sodium 820.7 mg, Sugar 8.8 g

BRATS WITH ONIONS



Brats with Onions image

"After years of eating plain old brats, I came up with this great-tasting version slathered in zippy onions," remarks Gunnard Stark of Rotunda West, Florida. Your family can enjoy juicy bratwurst for dinner with plenty left over for meals later in the week.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 15 servings.

Number Of Ingredients 9

3 cans (12 ounces each) beer or 4-1/2 cups water
3 large onions, thinly sliced and separated into rings
6 garlic cloves, minced
1 tablespoon hot pepper sauce
2 to 3 teaspoons celery salt
2 to 3 teaspoons pepper
1 teaspoon chili powder
15 fresh bratwurst links (3-1/2 to 4 pounds)
15 hot dog buns, split or brat buns

Steps:

  • In a Dutch oven, combine the beer or water, onion, garlic, pepper sauce, celery salt, pepper and chili powder. Bring to a boil. Add bratwurst. Reduce heat; simmer, uncovered, for 20-25 minutes or until a thermometer reads 160°. Drain, reserving onions. , Broil brats 4 in. from heat or grill over medium heat for 4-5 minutes or until browned, turning once. Serve on buns with reserved onions.

Nutrition Facts : Calories 512 calories, Fat 25g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1341mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.

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