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 BRAT STEW
Steps:
- 1. In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
- 2. Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
- 3. Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.
SHEBOYGAN BEER AND BRAT STEW
Since I'm a native of Sheboygan, WI, where beer, brats and cheese are the traditional fare, I felt that I needed to create a dish that reminds me of home.
Provided by Annie Michelle
Categories Stew
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice brats into bite-size pieces and place in a kettle.
- Pour beer over brats and place in refrigerator to marinate for at least 3 hours.
- Cut potatoes into bite-size pieces and place inside slow cooker.
- Add just enough water to cover potatoes.
- Stir in beef seasoning packet.
- Stir in Cream of Onion soup.
- Cook until potatoes are tender. (This will take around 3 hours at the low setting.) Be sure to stir occasionally.
- When potatoes are tender, heat brats in beer to a rolling boil.
- Boil for 3 minutes while stirring.
- Pour about 3/4 cup of boiled beer into potato mixture. (This doesn't need to be measured nor exact. Add to gain the consistency that you desire.).
- Drain remaining beer from kettle and brown bratwurst pieces.
- Add cheese to potato mixture.
- Add browned brats to potato mixture.
- Add pepper to taste.
- Stir well and serve.
Nutrition Facts : Calories 689.1, Fat 39.7, SaturatedFat 17.2, Cholesterol 108.6, Sodium 1449.8, Carbohydrate 50.6, Fiber 5.2, Sugar 3.9, Protein 27.2
BEER BRAT CHILI
Make and share this Beer Brat Chili recipe from Food.com.
Provided by Pinay0618
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Remove the brats from the casings and crumble into 2" pieces.
- Heat a 2-quart stockpot over medium heat, Sauté brat crumbles until brown and cooked. Drain fat.
- Add remaining ingredients except green onions and bring to a boil. Turn down to simmer and cook for 1 hour. Fold in green onions and enjoy!
Nutrition Facts : Calories 561.5, Fat 23.9, SaturatedFat 7.9, Cholesterol 55.9, Sodium 1572.2, Carbohydrate 61.3, Fiber 14.4, Sugar 7.4, Protein 26.4
EMERIL'S BRATWURST AND BEER STEW
Watched Emeril make this last night on Emeril Live. It looks absolutely delicious and I can't wait to try it.
Provided by lilypad722
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Pour 2 bottles of the beer into a medium (oven-proof) Dutch oven and bring to a boil.
- Using a small knife or fork, pierce each sausage link several times.
- Add bratwurst links to the beer, turn down the heat and simmer for 10 minutes.
- Remove the sausages from the pan and set aside to cool slightly. Reserve the sausage-cooking liquid.
- Slice the sausage links into 1-inch pieces and set aside.
- Add the bacon to a separate dutch oven and cook over medium heat until crispy, about 8 to 10 minutes.
- Remove the bacon with a slotted spoon and drain on paper towels.
- Add the sliced bratwurst to the bacon drippings and cook until lightly browned, about 2 minutes.
- Add the onions to the pan and cook, stirring often, until lightly brown and wilted, about 5 minutes.
- Add the garlic and cook an additional 30 seconds.
- Stir in the reserved sausage-cooking liquid, the remaining bottle of beer, chicken stock, potatoes, carrots, thyme, salt, pepper, and bay leaf to the pot. Bring mixture to a boil, reduce heat to a medium-low and cover.
- Place the Dutch oven in the oven and bake for 30 minutes, or until the vegetables are tender.
- Remove the bay leaf and thyme sprig. Stir the crispy bacon into the stew and serve hot with crusty bread.
Nutrition Facts : Calories 1785.8, Fat 139.8, SaturatedFat 48.3, Cholesterol 346.9, Sodium 4348.5, Carbohydrate 48.3, Fiber 4.2, Sugar 7.4, Protein 68.7
BEER BRAT STEW
Make and share this Beer Brat Stew recipe from Food.com.
Provided by TARGETreg Recipes
Categories Stew
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
- Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
- Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.
Nutrition Facts : Calories 433.3, Fat 14.4, SaturatedFat 1.9, Cholesterol 4.5, Sodium 275.9, Carbohydrate 61.6, Fiber 5.5, Sugar 1.3, Protein 9.3
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