CIDER-GLAZED BRATS WITH APPLES AND ONIONS
This sweet cider glaze, slow-simmered with apples, brown sugar and onions, is the perfect complement to smoky bratwurst links.
Provided by By Arlene Cummings
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In 12-inch skillet, melt butter over medium heat. Add onion; sprinkle with salt and pepper. Cook onions about 5 minutes, stirring occasionally.
- Add bratwurst links; increase heat to medium-high. Cook about 8 minutes or until bratwurst are brown on all sides. Stir in apple cider and brown sugar. Heat to boiling. Reduce heat to medium; simmer about 5 minutes. Remove bratwurst from skillet; place on plate. Cover; set aside.
- Add apple to skillet; cook 10 minutes or until apple softens and sauce thickens. Return bratwurst to skillet. Serve.
Nutrition Facts : ServingSize 1 Serving
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.
CIDER-BRINED TURKEY
My family had been going through some rough times, and when we were finally able to get together for Thanksgiving one year, I made this turkey. It brings back such good memories of joyful family gatherings. -Nicole Keller, Waterford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 18 servings.
Number Of Ingredients 17
Steps:
- In a stockpot, combine the first 10 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat. Add cold beer and broth to cool the brine to room temperature., Place one turkey-size oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate for 18-24 hours, turning occasionally. , Remove turkey from brine; rinse and pat dry. Discard brine. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with melted butter; sprinkle with salt and pepper., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
Nutrition Facts :
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
CIDER-BRINED-AND-GLAZED TURKEY
Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.
Categories Fruit Juice Poultry turkey Roast Thanksgiving Brine Sage Calvados Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For brine:
- Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
- Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
- For broth:
- Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
- For glaze:
- Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
- Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
- Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
- For gravy:
- Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.
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 :
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- In a small bowl mix the mustard ingredients. Cover and let stand at room temperature until ready to serve.
- Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Brush the cooking grates clean. Put the hard cider, onions, and bratwurst into a large disposable foil pan. Place the pan over direct high heat, close the lid, and bring the liquid to a simmer. Continue simmering until the brats are evenly colored and have lost their raw look, about 20 minutes, turning them occasionally. If the liquid starts to boil, move the pan over indirect heat to prevent the bratwurst from splitting open.
- Lower the temperature of the grill to medium heat (350° to 450°F). Transfer the brats to another large disposable foil pan. Strain the onions in a colander over the pan with the brats (the liquid will keep the brats warm while you cook the onions). Return the onions to the original pan and stir in the brown sugar. Cook the onions over direct medium heat, with the lid closed, until they are golden brown, about 15 minutes, stirring occasionally. Move the onions over indirect heat to keep them warm.
HARD CIDER BRATS - FED & FIT - FED AND FIT
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Servings 8Total Time 45 minsEstimated Reading Time 4 mins
- Place the butter and onion in a large heavy-bottomed pot over medium head, stir to combine. Add the hard cider and bring to a low boil.
- Once boiling, add the bratwurst to the pot. Be sure to get them nestled in the liquid. Sprinkle the red pepper and coriander seeds over top. Simmer for 15 minutes.
- Oven method: preheat oven to 400 F. Pull the brats out of the water, place them on a rimmed baking sheet, drizzle with the olive oil, and bake for 5 to 10 minutes, or until the tops start to brown, but not burn.
- Grill method: preheat your grill to about 300 F. Pull the brats out of the water, place them on a rimmed baking sheet for transportation to the grill, drizzle with the olive oil, and grill for 4 to 5 minutes on each side, or until the tops start to brown, but not burn.
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