GRILLED BEER BRAISED BRATWURST
Grilled beer braised bratwurst, also known as beer brats, are made by braising authentic bratwurst in beer and then finishing them on the grill until charred and imbued with smoke.
Provided by Ben Ford and Carolynn Carreno
Categories Mains
Time 45m
Number Of Ingredients 11
Steps:
- Fire up your charcoal or gas grill to high heat with the lid closed to ensure it gets nice and hot.
- Place a Dutch oven or largish pot on a corner of the grill or on the stovetop over medium heat. Toss in the butter, garlic, and cayenne and cook for about a minute, stirring constantly so the garlic doesn't brown.
- Add the brown sugar, caraway seeds, and some pepper and then add the brats and enough beer so that everything is swimming. Bring to a gentle simmer and cook for 10 minutes.
- Add the sauerkraut and its liquid and gently simmer until the brats are cooked through, about 10 minutes more. (You can tell when the brats are done because they'll expand and the meat will seem tight in its casing.) Remove from the heat. Let the brats remain in the cooking liquid until you're ready to grill them.
- Brush the cut sides of each bun with butter. (If you have time to melt the butter first, all the better!) Put the buns, cut side down, on the grill until crisp at the edges, magnificently golden brown, and toasted through and through. Transfer the toasted buns to a roasting pan or disposable aluminum pan and tent with foil to keep warm.
- Use tongs to retrieve the brats from the liquid. Carefully grill the brats, being careful for any hot liquid they may exude and turning as necessary, until slightly charred on the outside, about 10 minutes.
- Immediately serve the brats, straight from the grill, on the toasted buns with mustard and a heap of sauerkraut drained through a slotted spoon. Include ample napkins.
Nutrition Facts : ServingSize 1 portion, Calories 566 kcal, Carbohydrate 46 g, Protein 19 g, Fat 34 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 79 mg, Sodium 1195 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 19 g
ONE-PAN BRATS AND CABBAGE
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Place a large cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering.
- Carefully place the brats in the skillet and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Add apple juice and reduce heat to medium-low. Cover the skillet and cook until the sausages are cooked through, about 10 minutes more. Remove the sausages and set aside, leaving any cooking liquids in the skillet.
- Add the onions and cook, stirring occasionally, until they have softened and browned slightly, about 5 minutes. Add the coleslaw mix, apple cider vinegar, caraway seeds and red pepper flakes, then season with salt and pepper and stir to combine. Cook, stirring occasionally, until the coleslaw is wilted, about 5 minutes more. Stir in the sliced apples and let cook until warmed through, another 2 minutes.
- Return the cooked sausages to the skillet and serve.
BEER-SIMMERED BRATWURST WITH ONIONS AND RED CABBAGE SAUERKRAUT
Steps:
- Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
- Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
- Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.
CABBAGE BRAISED IN BEER
Mine is a variation of Emeril Lagasse's recipe and ever since I tried it, I've never made regular cabbage again. Don't just save it for St. Patrick's day, it's also great for New Year's Day parties or any time of year. Of course, you can omit the bacon and heavy cream and use olive oil and low fat milk instead for a healthier...
Provided by Donna Graffagnino
Categories Vegetables
Number Of Ingredients 14
Steps:
- 1. Remove bruised and dirty outside leaves from the cabbage, and the stem then rinse well. Quarter, chop or shred the cabbage based on your preference. I like it coarsely chopped or quartered.
- 2. In a large soup pot, over medium heat, fry the bacon pieces until crisp. Remove bacon to a paper towel lined plate and set aside.
- 3. To the bacon drippings stir in the onions, celery, bell pepper and cook until the onions start to get soft, about 4 minutes. Stir to keep onions from getting brown. Add the garlic and cook another minute.
- 4. Reduce the heat to low, add the ham, cabbage, carrots and potatoes, salt & pepper, stir it all together, then pour syrup or honey over everything. Cover and cook for 3 minutes. Add the beer and cover, continue to cook on low for 20 minutes, stirring occasionally. (If you like your cabbage shredded, it will cook quickly, so add it about 5-10 after adding the beer.)
- 5. Taste for seasoning and adjust as needed. Add the heavy cream, stir well, cover and cook for another 10 minutes. Crumble bacon and stir into cabbage. Taste again and adjust salt and pepper as needed. *Tip: If you like your cabbage very crisp, or very wilted, adjust your cooking time. For crisp cabbage add your potatoes and carrots with the sauteed vegetables to get them started. Enjoy!
BEER-BRAISED BRATWURST WITH CABBAGE
A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a large high-sided skillet over medium-high heat. Add bratwurst and cook, turning, until browned on all sides. Add onion and cook, stirring, until softened. Add beer, cabbage, and tomatoes; season with salt and pepper. Cover and cook until cabbage is tender, 10 to 15 minutes. Garnish with parsley and serve with cornbread.
BRATWURST - BRAISED WITH APPLES, CABBAGE AND CARROTS
This is a great recipe for bratwurst lovers. I found this recipe off of " Recipes From a German Grandma" web site.
Provided by STK FD WIFE
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown the sausages- Start with 2 c. water and simmer the sausages in a skillet until water evaporates and sausage is browned on both sides.
- Add the onions and cook until tender and browned.
- Add apples and cook until soft.
- Add carrots and cabbage, and beer.
- Add the beef bouillon or some salt and pepper.
- Cover and simmer for 1 hour or until the cabbage is tender.
- Serve with a nice crusty bread, so that you can soak up the juice.
Nutrition Facts : Calories 109.8, Fat 0.3, SaturatedFat 0.1, Sodium 44.5, Carbohydrate 20.5, Fiber 4.7, Sugar 10.3, Protein 2.8
BRAISED RED CABBAGE, APPLES, AND BRATS
I found this off of Recipegoldmine.com and couldn't find it on here. This is a staple in our kitchen!
Provided by Smilyn
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until sugar browns (about 4 minutes).
- Reduce the heat to medium low, add the onion, and saute it until golden.
- Add cabbage, apples, vinegar and caraway seeds. Stir to blend.
- Place sausage links and potatoes on top of cabbage mixture.
- Season with salt and pepper, then pour beer all over.
- Bring to a boil over medium high heat, then reduce to a simmer. Cover and simmer for 45 minutes.
- Taste to adjust seasonings.
Nutrition Facts : Calories 593.4, Fat 33.5, SaturatedFat 11.4, Cholesterol 83.9, Sodium 989.5, Carbohydrate 51, Fiber 6.5, Sugar 20.1, Protein 19.6
BEER BRATWURST AND CABBAGE
Make and share this Beer Bratwurst and Cabbage recipe from Food.com.
Provided by Chef Kiddle
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Poke holes in the beer bratwurst and pre-cook the package in the microwave for about 4 minutes. (This gets alot of the grease out.) After pre-cooking, cut the bratwurst into 1/2 inch slices and set aside.
- Put onions, bell peppers, and cabbage in a pot with oil. Cover and cook on medium for about 30 minutes. Check it often and stir.
- Add bratwurst, tomatoes, salt, and pepper. Cook for another 20 minutes. Serve.
- (**Use the Del Monte tomatoes with basil, garlic, and oregano.).
BEER BRAISED BRATWURST WITH SAUERKRAUT
Make and share this Beer Braised Bratwurst With Sauerkraut recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, simmer bratwurst in beer and chicken broth for about 10 minutes; reserve both liquid and sausages, separately.
- Meanwhile, in a large skillet, cook bacon over medium heat for 6 minutes; transfer bacon pieces to a plate.
- Add onions to bacon drippings and cook until softened, about 5 minutes.
- Add reserved liquid from bratwurst and cook, over medium high heat, until mostly evaporated, about 8 minutes.
- Add the sauerkraut, carrots, bacon, and bratwurst, cover and heat through; stir in apples and serve.
Nutrition Facts : Calories 763.4, Fat 54.9, SaturatedFat 18.7, Cholesterol 132.6, Sodium 2486.1, Carbohydrate 33.8, Fiber 7.3, Sugar 15.4, Protein 28.3
CABBAGE AND SAUSAGES BRAISED IN BEER
This is an easy weeknight recipe that we make often. I use fully cooked sausages - either Brats or Kielbasa.
Provided by Sandyg61
Categories One Dish Meal
Time 29m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the sausages and brown on all sides, about 5 minutes.
- Add the beer and mustard and simmer until slightly reduced, about 3 minutes.
- Add the cabbage, stir to combine, cover and simmer for 5 minutes.
- Stir again and cook for an additional 2-4 minutes until the cabbage is wilted but still green.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 444.6, Fat 36.9, SaturatedFat 14.2, Cholesterol 90, Sodium 1138.7, Carbohydrate 11, Fiber 3, Sugar 5.5, Protein 15.7
RED CABBAGE BRAISED IN CIDER AND BEER
Provided by Food Network
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.
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.
BRATWURST AND RED CABBAGE
Provided by Claire Saffitz
Categories Beer Kid-Friendly Dinner Lunch Sausage Cabbage Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12-15 minutes.
- Increase heat to medium-high; cook until liquid is evaporated, 5-10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5-8 minutes. Transfer sausages to a plate.
- Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20-25 minutes. Serve sausages with cabbage mixture, topped with horseradish.
GRILLED BRATWURST WITH BRAISED CABBAGE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
- Preheat a grill on medium-high.
- In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes
- In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste.
- Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.
- Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
- To assemble:
- Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.
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4.5/5 (55)Total Time 1 hrCategory Main CourseCalories 441 per serving
- In a cast iron or heavy bottomed skillet, melt the butter over medium high heat. Add the onion and caraway seeds and cook for 5 minutes or until the onions begin to soften. Season with kosher salt. Nestle the bratwurst in the onions, add the bottle of ale and bring to a low boil. Reduce the heat to a simmer and cook for 30-40 minutes, turning the brats occasionally.
- To finish the bratwurst on the stove, transfer the onions and beer broth to a bowl and set aside. Add the brats back to the skillet and increase the heat to medium high. Brown the sausages evenly on all sides, adding a little more butter or oil if needed. Add the onions and beer broth back to the skillet and keep warm.
- To finish the bratwurst on the grill, preheat the grill to medium-high heat. Cook the bratwurst sausages on the grill for 2-4 minutes per side or until browned on all sides. Add back to skillet with the onions and beer and keep warm.
BUTTERED CABBAGE WITH SAUSAGE: THE ULTIMATE COMFORT FOOD
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4.7/5 (6)Total Time 27 minsCategory Main CourseCalories 325 per serving
- Get a good, sturdy pan with a tight fitting lid. When trying to figure out the size, take a look a the amount of cabbage you have and go from there.
- Cook for 8 minutes. Most of the liquid should have cooked off, leaving some browning on the pan.
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- Season with salt and pepper. Sprinkle the caraway seeds and garlic powder over everything and shimmy the baking sheet to cover everything with oil.
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4.8/5 (6)Total Time 35 minsCategory Breakfast, DinnerCalories 542 per serving
- Heat a large saute pan over medium high heat and melt a thin layer of clarified butter. Add the potatoes and 3/4 teaspoon of salt and cook, stirring occasionally, until the potatoes begin to soften, 8 to 10 minutes.
- Meanwhile, start cooking the sausage either in a separate medium saute pan over medium heat (with a tablespoon of clarified butter or olive oil) or on the outdoor grill. Cook until the sausage is brown all the way through, about 5 or 6 minutes on each side.
- Add the sliced cabbage to the pan with the potatoes and cook for 1 more minute. Pour in the broth, cover with a lid, and cook while stirring occasionally until the cabbage has softened, about 5 minutes.
- Meanwhile, if topping this dish with fried eggs, start another medium saute pan over low heat and melt a tablespoon of butter. Carefully crack the eggs into the pan without overlapping them, season with a little salt and pepper, and let them cook undisturbed for a couple minutes until the white part of the egg is almost completely opaque. Carefully flip over the egg and cook for another minute or two (still on low) or until the yolk is the desired doneness.
BEER BRAISED CABBAGE AND SAUSAGE RECIPE - IAN KNAUER ...
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Servings 4Total Time 40 minsCategory Sausage
- In a large heavy pot, heat the butter over medium high heat until hot, then brown the sausages, turning once, about 5 minutes. Transfer the sausages to a platter.
- Stir in the onion, apple, garlic and 1/2 teaspoon each salt and pepper, then cook, stirring occasionally, until golden, about 6 minutes.
- Place the sausage back in the pot along with the cabbage, beer, Worcestershire, mustard, and caraway and bring to a boil. Reduce heat to a simmer, then cook, covered, until cabbage is tender, about 20 minutes. Uncover pot and simmer until liquid is almost evaporated, about 5 minutes, then season with salt and pepper to taste, sprinkle with the dill and serve.
BRAISED BRATWURST AND CABBAGE | PAULA DEEN - SOUTHERN FOOD
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- In a bowl, combine the shallots and vinegar and let stand for 5 minutes; stir in both mustards. Whisk in 3/4 cup of the oil and season the vinaigrette with salt and pepper.
- In a pot of salted boiling water, cook the potatoes until tender, 30 minutes. Drain and let cool slightly, then slip off the skins. Break the potatoes into 1 1/2-inch chunks.
- Light a grill or preheat a grill pan. Grill the bratwursts over moderate heat, turning, until heated through, 10 to 15 minutes.
- In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Add the potatoes and thyme and season with salt and pepper. Cook over moderately high heat, turning, until golden and crisp, 6 to 7 minutes. Remove the pan from the heat and add 1/2 cup of the vinaigrette and the parsley. Season with salt and pepper and toss to evenly coat.
BRATWURST AND RED CABBAGE RECIPE - BON APPéTIT
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3.4/5 (42)Total Time 1 hr 15 minsServings 4
- Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes.
- Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5–8 minutes. Transfer sausages to a plate.
- Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20–25 minutes. Serve sausages with cabbage mixture, topped with horseradish.
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Category Cooking With BeerCalories 401 per serving
- Heat a skillet over medium-high, add the cooking oil and brown the bratwurst. If using pre-cooked do so just until the skin is blistered, if using raw brown nicely on all sides until semi-cooked (6-7 mins). Set brats aside.
- Lower the heat to medium and sauté the onion until soft and just beginning to caramelize. Stir in the drained sauerkraut.
- Add the brown sugar, caraway seeds and bay leaf. Add the beer and stir everything well. Bring to simmer. Season with salt and pepper.
- Simmer uncovered for 15-20 minutes until most of the braising liquid evaporates. Nestle the browned bratwursts within the simmering sauerkraut and braise together to cook them through. If using pre-cooked do so at the very end, if using raw braise add them to the skillet in the beginning.
BEER BRATS WITH BRAISED RED CABBAGE - HEY GRILL, HEY
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Reviews 2Total Time 30 minsCategory Main DishCalories 402 per serving
- In a medium pot, combine the beer, onions, ginger, and whole seeds. Bring to a simmer over medium heat.
- Pierce the bratwursts all over with a fork and then gently slide them into the beer. Cover the pot, turn off the heat, and let the bratwursts cook for 15 minutes.
- While your grill preheats, prepare your braised cabbage. Heat the olive oil in a large saute pan over medium heat. Dump in the shredded cabbage and toss to coat in the oil. Season with the salt and pepper.
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