GRILLED SEASONED BEER BRATWURST
For a savory take on a summer classic, our Test Kitchen came up with a brat that's sure to please. Great summer eating can't get much easier.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place bratwurst in a large saucepan; add the beer, onion and fennel. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink. Drain and discard beer mixture., Grill bratwurst, covered, over indirect medium heat for 7-8 minutes or until browned, turning occasionally. Serve on buns with toppings of your choice.
Nutrition Facts : Calories 440 calories, Fat 21g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1052mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein.
ULTIMATE GRILLED BEER BRATS, PEPPERS, ONIONS, RELISH AND KRAUT
These are so easy, no clean up with the best flavor ever. The brats, peppers and onions are simmered in the beer on the grill in a pan and then the brats finished on the grill. Good grilled rolls, sauerkraut, pepper relish and dijon mustard to finish it off.
Provided by SarasotaCook
Categories Pork
Time 55m
Yield 8 Bratwursts, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 493.4, Fat 27, SaturatedFat 9.1, Cholesterol 62.9, Sodium 1639.9, Carbohydrate 39.9, Fiber 3.6, Sugar 7.9, Protein 17.5
BRAT BURGERS WITH STOUT AIOLI AND CORN RELISH
Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the stout aioli: Combine the stout, honey, brown sugar, ancho chile and dried cherries in a small saucepan and bring to a boil. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup, about 15 minutes. Strain into a bowl, reserving the cherries. Let cool, then combine 1/4 cup of the liquid with the mayonnaise and refrigerate until ready to use. (Save the remaining liquid; it's a great glaze for grilled meat.)
- Make the pickled red onion: Combine the malt vinegar, brown sugar and 1 teaspoon salt in a small saucepan; bring to a boil, then let cool 10 minutes. Place the red onion in a small bowl and pour the vinegar mixture on top; cover and refrigerate at least 30 minutes and up to 2 hours.
- Meanwhile, make the corn relish: Preheat a grill to medium high. Brush the corn and poblano with olive oil; grill, turning occasionally, until charred. Slice off the corn kernels; seed and chop the poblano. Combine the corn, poblano, tomato and cilantro in a bowl; season with salt and pepper.
- Make the burgers: Toast the coriander seeds and mustard seeds in a dry skillet over medium heat, about 3 minutes. Crush the seeds in a spice grinder or with a mortar and pestle and combine with the ground chile, 1 teaspoon salt and 1/2 teaspoon pepper. Chop the reserved cherries from the stout aioli. Combine the ground beef, bratwurst, 1 tablespoon of the seasoning mixture and the cherries in a large bowl with your hands. Form the mixture into four 3/4-inch-thick patties. Brush the burgers with vegetable oil. Sprinkle both sides with the remaining seasoning mixture.
- Grill the burgers until slightly charred on the bottom, 3 to 4 minutes. Flip and grill about 4 more minutes for medium. Top with the cheese; cover and cook until melted, about 1 minute. Spread the stout aioli on the top and bottom buns. Sandwich with the burgers, corn relish and pickled red onion.
BEER BRAT RELISH
Knock off attempt of Bald Eagle relish from Fab Hot Dogs, which was featured on Guy Fieri's "Diners, Drive-Ins and Dives". I watched the show and had to try to make it, even though I didn't actually taste the real deal. I knew it would go perfectly with the beer brats that my husband just loves. Next time we are in Southern Cali,...
Provided by Kathleen Curtis-Ames
Categories Sandwiches
Time 20m
Number Of Ingredients 11
Steps:
- 1. Prepare vegetables. Add ingredients together in a mixing bowl and mix well. Serve with hot dogs or brats.
More about "beer brat relish food"
DELICIOUS BEER BRATS WITH RED PEPPER RELISH
From blackberrybabe.com
Servings 5Total Time 40 minsCategory Main Course RecipesCalories 570 per serving
- In a stock pot, add beer, Worchestershire sauce, hot sauce and garlic powder and bring to a boil.
- Add bratwursts. For a fast cook, bring to a boil, and cook for 12 minutes. For a slower cook, allow to simmer for about 20 minutes.
- To add flavor and caramelize the outside of the bratwurst, carefully remove from the pot with tongs. Add to a greased baking sheet and carefully prick with a fork to keep the bratwurst from exploding in the oven.
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