Beer Wisconsin Bratwurst Food

BEER BRATWURST

Steps:

• Pour 2 (12 ounce) bottle of beer in a 3 qt pot.
• Add butter to melt.
• Let it get hot first and add the bratwurst and sliced onions inches Cook, simmering the beer and turning the brats every 10 minutes for about 30 to 45 minutes (use your own judgment).
• Let the beer evaporate and reduce it until it is syrupy and to where it looks like it is coating the bratwurst well.
• Prepare the hot dog buns on a warm plate.
• When beer syrup is thick and reduced then make sure to coat bratwurst with the syrup well by turning and stirring and then with tongs, take them out and place them in the bun.
• Add some sauerkraut and eat!

BEER WISCONSIN BRATWURST

Steps:

• Melt butter in a Dutch oven saute onions till tender 5 minutes.
• Add sugar, caraway seeds, and pepper stir in and place brats on top, cover the brats with beer drink the remaining. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and add kraut and stir.
• Place brats on medium high grill and cook brats until golden brown and return to beer/kraut mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut & onions, fresh grated horseradish, ketchup, and/or mustard.

WISCONSIN BRATWURST

Steps:

• Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
• Preheat grill for medium-high heat.
• Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.

WISCONSIN BRATWURST

Steps:

• In a large stock pot add onions, butter, beer, and pepper. Prick bratwurst with a fork to keep them from exploding while they cook. Simmer over medium heat for 15 to 20 minutes.
• Preheat grill for medium-high heat and lightly oil grates. When grill is hot, add bratwurst and grill for 10-14 minutes turning often for even browning.
• Place in hoagie rolls, add additional onion and serve immediately.

BEER-SIMMERED BRATWURST

Steps:

• Preheat the grill for direct grilling, high heat.
• Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids.
• Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

WISCONSIN BEER BRATS

Steps:

• Heat 1 tablespoon oil in a large, grill-safe straight-sided skillet (preferably cast iron) over medium. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden in places, about 20 minutes. Stir in caraway seeds, bay leaf, mustard, and brown sugar; cook 30 seconds. Add bratwursts and beer. Bring to a boil, then reduce heat to medium-low and simmer, turning bratwursts occasionally, 20 minutes.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Transfer bratwursts to a plate. Drain onion mixture in a fine-mesh sieve; discard liquid. Return mixture to skillet with remaining 1 tablespoon oil. Place on one side of grill and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in sauerkraut; cook 1 minute more.
• Meanwhile, place bratwursts on grill and cook, turning a few times, until blistered in places, about 5 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.
• Serve bratwursts in rolls, topped with sauerkraut mixture and more mustard.

BRATWURST AND ONIONS IN BEER

Steps:

• Prepare a charcoal grill.
• Combine the onions, beer, vinegar, salt, mustard seeds, celery seed, bay leaf, and black pepper in a 4-quart saucepan, bring to a simmer, and simmer gently over medium-low heat for 20 minutes.
• Add the bratwurst and simmer gently until cooked through, 8 to 10 minutes.
• Remove the bratwurst and set aside. Strain the poaching liquid reserving the onions. Let cool. Remove the bay leaf, add crushed red pepper, olive oil, and chopped fresh parsley. Set aside to use as a relish.
• Place the bratwurst on the grill and cook over medium-high until charred. Butter the rolls and toast on the grill just before serving.

MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE

Steps:

• Place brats in large saucepan and cover with 4 cans of beer.
• Bring to boil.
• Lower temperature and simmer for 10 minutes.
• Meanwhile saute sliced onions in olive oil or margarine.
• Cover and cook slow, turning onions often till tender.
• Do not caramelize.
• Drain bratwurst and place on hot grill.
• Gas or charcoal.
• Brown evenly on all sides.
• Watch closely.
• The sausage fat can cause flare-ups.
• Remove from grill, when browned.
• Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
• Refrigerate, until one hour before eating.
• Reheat slowly for an hour.
• If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.

WISCONSIN BRATWURST

Steps:

• Pick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onion, butter and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
• Preheat grill for medium-high heat.
• Lightly oil grate. Cook bratwurst on preheat grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.