Ultimate Grilled Beer Brats Peppers Onions Relish And Kraut Recipes

GRILLED BEER BRATS WITH PEPPERS AND ONIONS

Steps:

• Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
• Preheat a grill or cast-iron griddle to medium-high heat.
• Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
• When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
• To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

BEER BRATS

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.

BEER GLAZED BRATS AND SAUERKRAUT

Steps:

• Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
• Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
• Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

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.

ULTIMATE GRILLED BEER BRATS, PEPPERS, ONIONS, RELISH AND KRAUT

Steps:

• Vegetables and Brats -- In a aluminum pan add the beer, peppers, onions and brats. Also add the red peppers, garlic and cover with foil and let simmer on medium/low heat on the grill for about 20 minutes. Remove the cover and cook 10 more minutes, then transfer the brats to the grill as you finish cooking the peppers. Without the foil on season with salt and pepper and let some of the liquid reduce. The brats lightly brown on the grill.
• Sauerkraut -- Also when you put the vegetables and brats in the aluminum tin also add the sauerkraut to a smaller aluminum pan along with the remaining 6 oz of beer, cover with foil and set on the grill on indirect heat. You just want to heat it up is all. About 15 minutes. Right at the end of cooking, uncover and let some of the liquid evaporate.
• Buns -- Remove the cooked brats and put back on top of the vegetables and recover also remove the sauerkraut. and keep covered. Now grill the buns lightly.
• Dinner -- Now add a little dijon mustard to the bun, 1 tablespoon of the pepper relish, the brat, some of the peppers and onions and top with the kraut. Now that is a classic bratwurst.

AMAZING BEER BRATS WITH PEPPERS AND ONIONS

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.