BEER CHEESE BEER BRATS RECIPE BY TASTY
Here's what you need: beer, bratwursts, hot dog buns, cream cheese, shredded cheese
Provided by Tasty
Categories Dinner
Yield 5 servings
Number Of Ingredients 5
Steps:
- Add beer and brats to sauce pan.
- Cook on medium high heat for 10-15 minutes.
- Place brats on grill and cook until done (probably another 10-15 min).
- With 1 cup (235 ml) of beer in the pot, add cream cheese and cheddar.
- Stir until cheese is mixed.
- Add the cheese mixture on top of the beer brats.
- Enjoy!
Nutrition Facts : Calories 737 calories, Carbohydrate 33 grams, Fat 50 grams, Fiber 0 grams, Protein 26 grams, Sugar 4 grams
BEER BRATS WITH BEER CHEESE SAUCE
Everyone loves Beer Brats... and this recipe takes them to the next level! Fresh Johnsonville Brats flavored with beer, then topped with caramelized onions, homemade Beer Cheese Sauce, crumbled bacon, and minced chives... all on a delicious pretzel bun. Just when you thought brats couldn't get any better... this recipe is here to prove you wrong!
Provided by Cathy Trochelman
Categories Sandwiches
Time 35m
Number Of Ingredients 17
Steps:
- Melt 1 Tablespoon butter in a large skillet over medium heat. Add sliced onion and brats; cook approximately 10 minutes, turning occasionally to brown all sides.
- Add beer to pan, reserving 1/4 cup for the sauce. Reduce heat to medium-low and simmer for about 15 minutes, until beer has reduced and brats are no longer pink inside.
- Prepare beer cheese sauce by melting 1 Tablespoon butter in a small saucepan. Stir in flour and seasonings and cook, stirring, 1-2 minutes. Add milk and beer all at once. Remove from heat and stir in shredded cheese and horseradish.
- Place brats in buns, then top with beer cheese sauce, crumbled bacon, and minced chives.
Nutrition Facts : Calories 344 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 694 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
BRATS IN A BLANKET WITH BEER MUSTARD CHEESE SAUCE RECIPE BY TASTY
These brats are simmered in a pale ale beer and onion broth for extra flavor, then wrapped with sauerkraut in cozy pretzel blankets that are crunchy on the outside and chewy and tender on the inside. Serve them with a super easy-to-make beer mustard cheese sauce for dipping!
Provided by Tikeyah Whittle
Categories Lunch
Time 1h14m
Yield 6 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 598 calories, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 22 grams, Sugar 6 grams
BEARS BRAT
Provided by Jeff Mauro, host of Sandwich King
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill or grill pan to medium-high heat.
- Add the apples, onions, beer salt and pepper in a medium pot or Dutch oven. Simmer until the apples and onions soften, a few minutes. Add in the brats and simmer until cooked through, about 10 minutes, turning once. Remove the brats from the liquid and reserve the beer braising liquid.
- Brown the brats on the grill, covering with a metal bowl if using a grill pan, until you get nice grill marks on all sides, 5 to 6 minutes.
- Place the brats on the buns and drizzle with some of the Beer Cheese Sauce. Top with the sauerkraut, some mustard and the jalapenos.
- Add the cheese and mustard to a medium saucepan over medium heat. Stir until melted and smooth. Add the beer braising liquid and stir to combine. Add more braising liquid if the sauce is too thick; the sauce should be velvety.
BRAT, BEER AND CHEESE SOUP
Make and share this Brat, Beer and Cheese Soup recipe from Food.com.
Provided by PanNan
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in soup pot over medium heat.
- Add onion, celery and carrots.
- Cook about 15 minutes or until tender, stirring every so often to keep from sticking.
- Stir in flour, cook about 1 minute.
- Add potatoes, stock and beer.
- Bring to a boil and cook 10- 15 minutes or until potatoes are tender.
- Add mustard powder, granulated garlic, salt and peppers.
- Combine milk and Worcestershire sauce in a small bowl.
- Stir into soup.
- Remove soup from heat.
- Add cheese, stirring until cheese is melted and smooth.
- Remove 2 cups of vegetables with some liquid and add to a blender or food processor.
- Puree.
- Stir back into the soup to give it nice body.
- Return to low heat and add sliced, cooked bratwurst.
- Cook until bratwurst is warm- about 5 minutes.
Nutrition Facts : Calories 444.4, Fat 27.9, SaturatedFat 11.6, Cholesterol 64.2, Sodium 883.2, Carbohydrate 26.8, Fiber 2.4, Sugar 5.3, Protein 18.7
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BEER BRATS WITH CHEESE SAUCE - GIFT OF HOSPITALITY
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5/5 (3)Total Time 1 hr 10 minsCategory EntreeCalories 723 per serving
- For a charcoal grill, build a two-zone fire by situating heated coals on only one side of the grill, and leaving the other side empty.
- For a gas grill, heat one side of the grill but not the other. You’ll need both sides of the grill and both levels of heat to properly cook your brats.
- In a medium saucepan, melt the butter over the void side of the grill. Whisk in the flour and cook for 1 minute. Add in the half and half and cook until thickened a bit, whisking constantly, 1 to 2 minutes.
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