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 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.
SLOW-COOKER BEER BRATS
Make your next backyard barbecue easier than ever by serving up delicious, slow-cooker bratwurst.
Provided by By Corey Valley
Categories Entree
Time 4h15m
Yield 10
Number Of Ingredients 8
Steps:
- In 10-inch nonstick skillet, cook bratwurst over medium-high heat, turning frequently, just until outsides are brown. Place in 5- to 6-quart slow cooker.
- Top with onion slices, garlic, butter, salt and pepper. Pour in beer.
- Cover and cook on High heat setting 4 hours or Low heat setting 7 to 8 hours.
- Serve with sauerkraut and mustard.
Nutrition Facts : Calories 320, Carbohydrate 6 g, Cholesterol 65 mg, Fat 3, Fiber 0 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 4 g, TransFat 1 g
ROOT BEER BRATS
Here's an easy recipe that's versatile, too. Serve the saucy brats over rice for one meal and have them on buns the next. For extra punch, add a splash of root beer concentrate to the sauce. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients until blended. In a large nonstick skillet, brown bratwursts over medium-high heat. Transfer to a 4- or 5-qt. slow cooker. Add onion, chili sauce and root beer mixture., Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°. Serve in buns. If desired, top with onion and mustard.
Nutrition Facts : Calories 563 calories, Fat 30g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1575mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 2g fiber), Protein 20g protein.
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.;
AMAZING BEER BRATS WITH PEPPERS AND ONIONS
Ingredients (10 servings) • 10 Brats • 2 red peppers • 1 yellow pepper • 1 orange pepper • 2 sweet onions • Olive oil (1/2 cup) • Worcestershire Sauce (1/4 cup) • Balsamic vinegar (1/4 cup) • Crushed red pepper flakes (1-2 tbsp to preference) • Minced garlic (1/4 cup) • Pepper (to taste) • Salt (to taste) • 2 bottles Yuengling (or any lager beer) • 10 fresh baked hoagie rolls • Butter 1. Cut peppers and onions (long way) 2. Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl 3. Mix ingredients together 4. Put in large plastic bag overnight 5. Poke holes in brats with fork and put in separate plastic bag with beer over night 6. Place beer and brats in foil pan on grill 7. Cook until the beer has been boiling for 10-15 min and remove from grill 8. Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan) 9. Cover with foil and allow veggies to reduce stirring occasionally 10. Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference 11. Once charred, place brats back in foil pan with peppers and onions 12. Spread butter on Hoagie rolls and placed open face on grill for 30 seconds 13. Serve and enjoy
Provided by Joel P.
Categories Meat
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Cut peppers and onions (long way).
- Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl.
- Mix ingredients together.
- Put in large plastic bag and place in refrigerator overnight.
- Poke holes in brats with fork and put in separate plastic bag with beer in refrigerator overnight (make sure beer covers all brats).
- Place beer and brats in foil pan (cover with aluminum foil) and place on grill.
- Cook until the beer has been boiling for 10-15 min and remove from grill.
- Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan).
- Cover with foil and allow veggies to reduce stirring occasionally.
- Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference.
- Once charred, place brats back in foil pan with peppers and onions.
- Spread butter on Hoagie rolls and placed open face on grill for 30 seconds.
- Serve and enjoy.
Nutrition Facts : Calories 701.7, Fat 47.5, SaturatedFat 16.2, Cholesterol 87.3, Sodium 1883.6, Carbohydrate 44.7, Fiber 3, Sugar 5.3, Protein 18.9
BEER BRATS
Fans of Midwestern-style beer brats have strong opinions about the best way to prepare them. Some like to simmer the bratwurst in beer before browning them on the grill (as is the case here); some prefer grilling first, soaking in beer after. But everyone agrees that the brats should start out fresh and uncooked (rather than precooked, like hot dogs), then be served on a split, toasted roll with onions and plenty of mustard. Purists may shun adding the likes of ketchup, pickles and sauerkraut to the sandwich, but when you're the cook, you get to choose which condiments to put out - or set aside.
Provided by Melissa Clark
Categories sausages, main course
Time 20m
Yield 6 servings
Number Of Ingredients 6
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.
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- In a medium skillet, sauté the onions in butter until softened, about 5 minutes. Remove onions from pan and place into the crockpot.
- In the same pan you softened the onions in, brown brats over medium heat for 3 minutes on each side (brats will not be fully cooked). I used my indoor grilling pan to get pretty grill marks, but that is not necessary.
- To the slow cooker, add the cooked brats, root beer, cornstarch, mustard, ketchup, apple cider vinegar, brown sugar, garlic powder, salt, pepper, and hot sauce. Stir to combine.
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