BEER BRATS
This is our family's way of making beer brats! We love them this way and they are even better re-grilled the next day! Depending on how much you drink while you are prepping you may need more or less beer!
Provided by SarahBeth
Categories Pork
Time 2h30m
Yield 5 brats, 5 serving(s)
Number Of Ingredients 10
Steps:
- Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
- Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc.
- Stir until the onions and brats are evenly coated.
- Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer.
- Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
- Pre heat your grill to medium high heat.
- Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
- Turn the grill down to medium heat (or however you like your brats grilled).
- Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
- Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
- Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.
Nutrition Facts : Calories 535.4, Fat 27.3, SaturatedFat 9, Cholesterol 62.9, Sodium 1111.2, Carbohydrate 39.3, Fiber 2.4, Sugar 8.1, Protein 17.8
BEER-SIMMERED BRATWURST
Provided by Bobby Flay | Bio & Top Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 9
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.
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
WISCONSIN BEER BRATS
It's not summer or tailgate season without beer brats. If you like the flavor of caramelized onions, then you'll love this easy 4-ingredient grilled brat recipe.
Provided by Meggan Hill
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat grill over medium-high heat. Clean and oil grate. In a large pot over medium-high heat, add brats, onion, and beer.
- Bring to a boil, reduce heat, and simmer until brats are cooked through, about 10 to 12 minutes. Remove brats to a bowl or platter. Continue cooking onions in beer while grilling the brats (use as a topping if desired).
- Increase heat to medium and cook brats, turning frequently, until browned, about 5 minutes. Serve in buns with your favorite toppings.
Nutrition Facts : Calories 423 kcal, ServingSize 1 brat on a bun, Carbohydrate 39 g, Protein 16 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 914 mg, Fiber 2 g, Sugar 5 g
THE SINGLE BEST GRILLED BRATWURST RECIPE
Enjoy tasty skillet-sizzled onions, grilled bratwurst and pretzel sandwich rolls. They all help make this The Single Best Grilled Bratwurst Recipe-ever!
Provided by My Food and Family
Categories Sausage
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Cook and stir onions in hot oil in large skillet on medium-high heat 5 min. or until onions are golden brown; cover. Simmer on low heat 10 min., stirring occasionally.
- Meanwhile, bring beer to boil in medium saucepan. Add bratwurst; cook 5 min. Drain. Grill 4 to 5 min. or until done (160ºF), turning occasionally.
- Spread cut sides of rolls with mustard; fill with bratwurst, Singles and onions.
Nutrition Facts : Calories 760, Fat 37 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
BEST BRATS EVER!
The most juicy and succulent brats ever. Everyone will rave about the juices. Have a lot of napkins on hand!
Provided by Chef Gonzalez
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Add brats, beer, 3/4 stick of butter, garlic, 1/2 onion, and salt to pot.
- Bring to a boil and simmer for 30 minutes.
- Remove from heat.
- Place on medium hot grill and grill until golden brown (15 to 20 minutes).
- Use remaining butter to sauté onions until they become opaque.
- Place on buns top with a spicy mustard and onions.
- Enjoy!
Nutrition Facts : Calories 640.8, Fat 42.1, SaturatedFat 18.8, Cholesterol 103.6, Sodium 1430.8, Carbohydrate 36.1, Fiber 1.7, Sugar 4.9, Protein 17.4
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.
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- Place bratwurst, beer and onions in a saucepan and place over medium-high heat. Bring to a boil, cover and remove from heat. Allow to stand at least 30 minutes.
- Remove bratwurst from beer, strain onions and discard beer. heat a saucepan over moderate heat (this can be done on the grill) add butter and onions and cook until just browned. season with salt and pepper as desired
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- At least 12 hours before grilling your beer brats, marinate the brats. Add the bratwurst sausages, sliced onion, and beer to a large airtight container or resealable bag. Shake to combine. Marinate in the refrigerator for at least 12 hours, or for up to 24 hours.
- , creating a zone of direct high heat & a zone of direct low heat. If using a gas grill, begin preheating at least 15 minutes prior to grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
- Transfer the brats (& onions, & beer) to a medium cast-iron skillet or a heat-safe Dutch oven. Transfer the cast iron/Dutch oven directly to the grill grates over the low heat zone. Close the grill. Bring the brats up to a boil, then boil for 10-12 minutes or until they reach about 145 degrees F. Between the time it takes to bring the brats to a boil & boiling the brats, this should take about 20-25 minutes total. Be patient & keep the grill lid closed as much as possible so you don’t release unnecessary heat from the grill – it’ll only make things take longer!
- Once boiled, use grill tongs to carefully transfer the beer boiled brats directly to the grill grates. Grill 2-3 minutes per side, until charred as desired & the internal temperature reaches 160 degrees F. Transfer to a plate to rest & cool slightly before serving.
HOW TO COOK BEER BRATS: 15 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
80% (1)Estimated Reading Time 6 minsCategory Hot Dogs
- Find the right beer. There are many different types of beer and they all impart different flavors to your sausage. Wheats, IPAs, lagers, ales, and otherwise are all good choices for this application. The rule of thumb is to not use a beer you wouldn't drink. This guide recommends the use of a lager or another beer you prefer. There is no need to use a beer that is overly expensive or dark for cooking the bratwurst.
- Find the right sausage. The cornerstone of a good beer brat is using a good tasting sausage, and there are a lot of variations even within bratwurst. With sausage, there can be a lot of difference between national and local product. If you want something tried and true, pick up something from your favorite brand, but if you're willing to try something new, try to get freshly made local sausage and you might be in for a surprise. Plain bratwurst is what will give the most reliable results and the plain, meaty taste is hard to beat. Beef or pork is up to your personal preference. Beer bratwurst will allow you to double down on flavor and is what this guide recommends. As long as you're not using an exotic beer or other alcohol, the simmering beer should create a depth of flavor with the beer infused in the bratwurst itself. Spicy bratwurst is good for those who love some heat in their sausage, but the other spices can often overtake the beery flavor you're trying to build. A definite opt
- Find the ingredients for your relish. It's often a good idea to create a relish when cooking your beer brats. The relish will impart flavor to the brats as they cook and after when they caramelize in the beer into a topping. This guide utilizes onion, but you can feel free to include thinly sliced bell pepper or other vegetables you're comfortable simmering in beer.
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- Using a big tin pan (use something that is safe for the grill), combine the onions and butter and place the bratwursts in the pan. Pour the beer over the brats and make sure the brats are submerged.
- Combine everything together in a medium sized bowl. Taste and adjust any ingredients as needed.
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- First, place uncooked brats on the bottom of a large pot. Then, pour in around 3 cans of of beer. You want to make sure that the brats are fully covered to ensure even cooking.
- Turn heat to medium high heat and bring the beer to a rolling boil. Then, reduce the heat to low/medium and let simmer, uncovered, for around 10-15 minutes. If you are cooking thicker brats, cook them closer to 15 minutes.
- As the brats simmer, the beer will begin to foam, this is good! Just make sure you watch your pot so that the beer does not boil over. About halfway through cooking, poke each of the brats to make sure they don’t explode (you’ll understand). You know your brats are done cooking when they have firmed up and are no longer pink inside.
- Preheat grill to 450ºF. Grill brats for around 5-10 minutes, rotating every few minutes. Since the brats are already fully cooked from the beer boil, this is really just to add char so make sure not to overcook! Cook brats until they’ve reached 145ºF internally.
9 NATIONAL BRATWURST DAY BEER AND SAUSAGE PAIRINGS - BUSTLE
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Author Dacy KnightPublished 2015-08-17Estimated Reading Time 6 mins
- Summer Sausage And Kolsch. Summer sausage is a general classification of easy go-to, no-cook sausages. They're typically semi-dry, and mildly seasoned.
- Andouille And Märzen. This spicy smoked sausage, featured in Cajun dishes like Jambalaya, works well with the medium to full body and malty flavor of a Bavarian Märzen that balances the seasonings.
- Salami And Stout. Pair this cured creation, native to Italy, with a dark stout. Its roasted malt flavors cut back the saltiness of the marbled sausage.
- Frankfurter And Cream Ales. Just as you paired your hot dog with your favorite cream soda when you were a child, the Frankfurter is best paired with a creamy American beer.
- Sweet Italian Sausage And Saison. The fruity and spicy notes of a Saison play perfectly with the fennel flavor that seasons sweet Italian sausage. Easy To Find: Ommegang Hennepin.
- Kielbasa And Pilsner. This classic Polish beef sausage, most often served with sauerkraut and caramelized onion, is best balanced with a golden Czech-style pilsner known for its high foaminess and lighter flavor.
- Chorizo And Lager. This spicy punch of paprika, pork, and red peppers finds harmony with a medium bodied amber lager whose slight malt sweetness and toasted character balances the savory sausage.
- Blood Sausage And Scotch Ale. For the brave of heart, the strong and peppery blood sausage is best balanced by the smooth caramel sweetness of a Scotch ale.
- Bratwurst And Weizenbock. Last but not least, we have the bratwurst. Pay tribute, and order up a plate of the best "wurst" of the week. While bratwurst pairs nicely with a wide array of beers, it comes as no surprise that the ideal match is a German brew.
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- Prepare the beer bath. how to make beer brats, step 1: slice onions and combine in pan with beer. Slice the onion and combine with the beer in a saucepan.
- Bring beer to a simmer. How to make beer brats step 2: beer and onions simmer in a pot. Place the saucepan of beer and onions over medium-high heat on the stove.
- Cook brats in beer. How to make beer brats step 3: add brats to the hot beer in the pot. Just after the beer is simmering, carefully add the brats to the saucepan.
- Brown brats in a frying pan (or on the grill) How to make beer brats step 4: brats browned in a frying pan. Pan frying brats is how we typically enjoyed them at home, and it makes them easy to enjoy year-round.
- Assemble and enjoy. How to make beer brats step 5: put the brats in a brat bun with sauerkraut. Wisconsin beer brat accoutrements are kept simple, but it's worth going over them for an authentic Sconnie brat experience
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