Brat Sauce Food

BRAT SAUCE

Steps:

• In a small saucepan, combine mustard, honey, apple cider vinegar, chili powder smoked paprika, onion powder, black pepper and cayenne pepper. Cook over medium low heat for 25 minutes.
• Add coconut aminos, coconut oil and liquid smoke. Cook for another 15 minutes.
• Remove from stove. Chill until ready to serve.

BRATS IN SAUCE

Steps:

• Simmer brats in water to cook.
• Be careful not to boil or the casings may crack.
• Brown the brats on a grill and put them into the sauce to add flavor and keep warm without overcooking until ready to serve.
• To make the sauce put all of the sauce ingredients together in a small loaf type pan and warm on the grill and after the brats are grilled, place the brats in the sauce on the grill.
• To serve: Use a good brat bun, spoon in a bit of sauce into the bun with some of the onion.
• Add the brat and top with your favorite condiments; mustard, ketsup, chopped onion and/or relish.
• The smell will attract hundreds of people.

BEER BRATWURSTS

Steps:

• Combine 6 cups water, the beer, onion, garlic, ginger, caraway seeds, bay leaves and cloves in a large pot over medium-high heat; bring to a gentle simmer and cook 10 minutes. Add the bratwursts, return to a simmer and cook until almost done (the meat should still be slightly pink in the center), about 15 minutes. Remove from the heat and let the bratwursts cool completely in the cooking liquid, about 1 hour.
• Preheat a grill to medium high. Transfer 2 cups of the cooking liquid to a small saucepan over medium heat. Add the butter and bring to a boil; cook until the butter melts, about 1 minute.
• Grill the bratwursts, occasionally turning and basting with the butter mixture, until marked and cooked through, 10 to 12 minutes. Serve on rolls with mustard and other toppings.
• Sweet-and-Sour Onions
• Cook 2 chopped red onions in a skillet with 2 tablespoons olive oil over medium-high heat, stirring, until golden, about 8 minutes. Add 1/2 teaspoon caraway seeds; cook, stirring, 30 seconds. Add 1/4 cup red wine vinegar, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt; cook, stirring until the onions are glazed, 1 minute. Let cool completely.
• Bell Pepper Relish
• Pulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped. Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, 1/2 teaspoon each celery salt and kosher salt, and pepper to taste in a large bowl. Add the vegetable mixture; toss to coat.
• Smoky Beer Cheese
• Combine 1/4 pound each shredded sharp cheddar and smoked gouda, 1 minced garlic clove, 1/2 cup lager beer, 2 teaspoons hot sauce, 1/2 teaspoon kosher salt, and pepper to taste in a food processor; pulse until smooth.
• These toppings also taste great on burgers or hot dogs.

BEARS BRAT

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Add the apples, onions, beer salt and pepper in a medium pot or Dutch oven. Simmer until the apples and onions soften, a few minutes. Add in the brats and simmer until cooked through, about 10 minutes, turning once. Remove the brats from the liquid and reserve the beer braising liquid.
• Brown the brats on the grill, covering with a metal bowl if using a grill pan, until you get nice grill marks on all sides, 5 to 6 minutes.
• Place the brats on the buns and drizzle with some of the Beer Cheese Sauce. Top with the sauerkraut, some mustard and the jalapenos.
• Add the cheese and mustard to a medium saucepan over medium heat. Stir until melted and smooth. Add the beer braising liquid and stir to combine. Add more braising liquid if the sauce is too thick; the sauce should be velvety.

BRATWURST BAKE

Steps:

• Rub the defrosted brats with the garlic and leave it stuck to the brats.
• Lay the brats in the bottom of a foil lined pan, leave enough foil on the sides to tent it over the brats later.
• Quarter the onion and apple and spread the pieces out over the brats.
• Sprinkle the pepper over the whole thing and seal the foil over the top.
• Bake in a 350 oven for an hour.

BEER AND BRATS NACHOS

Steps:

• In a large skillet, saute bratwurst for 1 minute. Add stir-fry blend; cook 3-5 minutes longer or until vegetables are tender. Set aside and keep warm., In a large bowl, combine cheese and flour. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in beer; heat over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese, 1 handful at a time, allowing cheese to almost completely melt between additions., Arrange tortilla chips on a large serving platter. Spoon cheese mixture over chips. Top with bratwurst mixture. Serve immediately.