Packer Brats Recipes
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
BEER SOAKED BRATS
Steps:
- Cook brats on grill until brown and split. Place brats in a mixture of 1/4 of the beer, 3/4 cup water and the sliced onion. Simmer the brats in the brine mixture for 30 minutes. Before serving, place brats back onto grill for 1 minute.;
CROCK POT BRATWURST AND PEPPERS
My brother-in-law shared this recipe with us. It is a very easy and delicious recipe. A nice variation from grilled brats, particularly during very cold weather when you don't want to get the grill out, or when you're too busy watching a Green Bay Packer game! This recipe is definitely a Midwest U.S. region favorite.
Provided by PanNan
Categories Lunch/Snacks
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly brown bratwursts in butter.
- Layer one half of the bell peppers, onion and apple in the bottom of the crock pot.
- Place 3 bratwursts on top.
- Repeat with remaining veggies and bratwurst.
- Pour beer over all.
- Cook on high for 1- 2 hours.
- Turn to low and cook at least 4 more hours.
- Serve brat and pepper mixture on rolls with mustard or favorite condiment.
- Excellent with sauerkraut and German potato salad.
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