Grilled Mustard Beer Bratwurst With Toasted Garlic Buns Recipes

GRILLED BRATWURST WITH BEER, MUSTARD, AND SAUERKRAUT RECIPE

Steps:

• Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
• Combine beer, mustard, and sauerkraut in a 10-inch square-disposable aluminum pan. (Alternatively, construct a tray out of a double layer of heavy-duty aluminum foil, 10 inches square, with sides about 2 inches high.) Stir until mustard is broken up and mixture is homogeneous. Add thyme sprigs or bay leaves (if using). Nestle sausages into sauerkraut.
• Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill, with vents over bratwurst. Cook with all vents open until bratwurst register 140 to 145°F (60 to 63°C) on an instant-read thermometer, about 20 minutes, turning once in the middle.
• Remove lid. Using tongs, remove bratwurst from sauerkraut and place directly on cooking grate over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return to sauerkraut. Toast buns over hot side of grill, if desired. Serve bratwurst with buns, mustard, and sauerkraut from pan.

GRILLED MUSTARD-BEER BRATWURST WITH TOASTED GARLIC BUNS

Steps:

• Cut 4 (1/4-inch deep) slices in each bratwurst (the slits will allow them to soak up the sauce as it cooks and also gives them a nicer appearance).
• In a saucepan combine beer, brown sugar, mustard and black pepper; cook over medium heat until the mixture comes to a boil.
• Add in bratwurst, then reduce heat to low; cook for 5 minutes.
• Remove from the beer mixture (RESERVE the beer mixture).
• Place the brats on the grill; brush generously with the remaining beer/mustard mixture until the brats are browned (about 5-6 minutes).
• Mix softened butter with garlic powder and salt then spread onto each side of the bun; place on the grill and toast until lightly browned.
• Place 1 brat onto each bun and top with one or all of the condiments.
• Delicious!

GRILLED BRATWURST AND BEER

Steps:

• Set up your grill for cooking indirectly over medium heat- for a gas grill just leave one burner unlit and for charcoal, move hot coals to the outside edges of the grill.
• Place a foil pan in the center of the cooking grate and pour the beer into the pan, then add onion and green pepper; place brats on grill alongside the pan and cook, turning occasionally, until they're lightly browned.
• Place brats into the pan with the beer and vegetables, cover grill and cook for 25 minutes.
• Serve on buns with mustard and chopped onions.
• Leftover brats can be re-grilled right on the grill for several minutes, until hot.

BRATS IN A BLANKET WITH BEER MUSTARD CHEESE SAUCE RECIPE BY TASTY

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!

GRILLED BEER BRATS WITH KRAUT

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Cook and stir onion in bacon drippings until softened. Reduce heat to medium-low; cook 15-20 minutes or until deep golden brown, stirring occasionally. Add apple and garlic; cook 2 minutes longer. Stir in sauerkraut, mustard, brown sugar and cooked bacon., Transfer to a 13x9-in. disposable foil pan. Arrange bratwurst over top. Pour beer over bratwurst. Place pan on grill rack over medium heat; cook, covered, 30-35 minutes or until sausages are no longer pink. Remove pan from heat., Remove bratwurst and return to grill. Grill, covered, 2-3 minutes on each side or until browned. Serve on buns with sauerkraut mixture.