Honey Mustard Beer Brats Recipes

HONEY-MUSTARD BRATS

Steps:

• In a small bowl, mix mustard, honey, mayonnaise and steak sauce., Grill bratwurst, covered, over medium heat 15-20 minutes or until a thermometer reads 160°, turning occasionally; brush frequently with mustard mixture during the last 5 minutes. Serve on buns.

HONEY MUSTARD BEER BRATS (CROCK POT)

Steps:

• Place half of the bratwurst in the bottom of a 5 quart slow cooker.
• Arrange half of the green pepper, red pepper, and onion over them. Layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. Throw in the garlic and bay leaves.
• In a separate bowl, mix together HALF of the honey mustard sauce, liquid smoke and beer.
• Pour into the slow cooker. Add more beer if necessary to cover everything in the pot. Cover, and cook on Low for 4 to 5 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Remove bratwurst from the slow cooker, but leave onions and peppers inside. Place bratwurst on the grill and baste with some of the remaining honey mustard sauce. Turn occasionally until slightly charred.
• Place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage.

MIDWESTERN-STYLE BEER BRATS

Steps:

• Begin by pricking the brats all over with a fork. Using a medium pot add the bratwurst, beer, and half the onions. Bring this to a simmer over a medium high heat for 15 minutes or until brats are firm and cooked through. Place brats on a plate and save some of the cooking liquid.
• In a large skillet heat oil over medium high heat. Add the rest of the onion and bell peppers and cook for about 15 minutes or until vegetables are soft, tossing pan occasionally. During the last 5 minutes of cooking add brats and lightly brown. If the vegetables are getting to dark add a few tablespoons of the bratwurst cooking liquid. Season to taste with salt and pepper.
• To serve place brat in bun spread with mustard and top with sauteed peppers and onions.

HONEY MUSTARD BEER BRATS

Steps:

• Place half of the bratwurst in the bottom of a 5 quart slow cooker. Arrange half of the green pepper, red pepper, and onion over them. Layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. Throw in the garlic and bay leaves. In a separate bowl, mix together HALF of the honey mustard sauce, liquid smoke and beer. Pour into the slow cooker. Add more beer if necessary to cover everything in the pot. Cover, and cook on Low for 4 to 5 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate. Remove bratwurst from the slow cooker, but leave onions and peppers inside. Place bratwurst on the grill and baste with some of the remaining honey mustard sauce. Turn occasionally until slightly charred.
• Place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage. The onions and peppers are very tasty so don't forget this part!

HONEY MUSTARD BEER BRATS

Steps:

• Place half of the bratwurst in the bottom of a 5 quart slow cooker. Arrange half of the green pepper, red pepper, and onion over them. Layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. Throw in the garlic and bay leaves. In a separate bowl, mix together HALF of the honey mustard sauce, liquid smoke and beer. Pour into the slow cooker. Add more beer if necessary to cover everything in the pot. Cover, and cook on Low for 4 to 5 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate. Remove bratwurst from the slow cooker, but leave onions and peppers inside. Place bratwurst on the grill and baste with some of the remaining honey mustard sauce. Turn occasionally until slightly charred.
• Place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage. The onions and peppers are very tasty so don't forget this part!

BRATS IN A BLANKET WITH BEER MUSTARD

Steps:

• Preheat the oven to 350 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
• Carefully unroll and separate 8 of the perforated triangles of crescent dough. Starting with the smaller end of each dough triangle, wrap it around a brat and pinch the seams together to totally seal. Place the wrapped brats on the prepared baking sheet.
• Beat the egg in a small bowl. Brush the brats with the egg and sprinkle the poppy and sesame seeds on top. Bake until the dough is golden brown, 20 to 25 minutes.
• To make the beer mustard, add the beer to a small saucepan. Bring to a simmer; simmer over medium heat until reduced by half, about 10 minutes. Add the brown sugar and stir until dissolved, about 1 minute. Add the yellow mustard and Dijon mustard to a small heatproof bowl. Pour in the reduced beer and stir to combine.
• Serve the brats in a blanket with the beer mustard on the side for dipping.

BEER BRATS

Steps:

• Light a charcoal grill or heat a gas grill to high.
• In a medium pot over high heat, bring beer and half the onions to a simmer (save remaining onions for serving). Add bratwurst to the pot, reduce heat to low, and simmer until they are just cooked through, about 10 minutes.
• Transfer sausages to the grill, and grill until they're well browned on all sides, 2 to 5 minutes, turning often.
• If you like, while the brats are grilling, let the beer and onions boil over high heat until the onions are very soft, 5 to 10 minutes. Drain and reserve onions for serving.
• Grill the rolls, cut-side down, until golden, about 1 minute. Serve the brats sandwiched in the rolls and topped with onions (either raw or beer-braised, or both), along with any condiments you like.

GRILLED BRATS WITH SRIRACHA MAYO

Steps:

• Mix first four ingredients. Grill bratwursts, covered, over medium-low heat until browned and heated through, 7-10 minutes, turning occasionally. Serve in buns with mayonnaise mixture, relish, onion and, if desired, ketchup.