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 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.
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.
BEARS BRAT
Provided by Jeff Mauro, host of Sandwich King
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
BEER BRATWURSTS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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
BRATS IN BEER
This marinated bratwurst recipe comes from Jill Hazelton of Hamlet, Indiana. The flavor of the marinade really comes through in the grilled onions.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Pour 1-3/4 cups into a large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Add onion to remaining marinade; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. Drain and discard marinade from bratwurst., Grill bratwurst and onion, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until meat is no longer pink and onion is tender, turning frequently. Open foil carefully to allow steam to escape. Serve brats in buns with onion mixture.
Nutrition Facts :
HOW TO COOK BRATWURST IN BEER
Delicious meaty brats soaked and cooked in beer and finished off in grill is perfect sight. The meaty, rich flavor infused with beer and onions is a treat for your taste buds.
Provided by BratsNBeerGuy
Categories Appetizer Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Put your brats in a pot that comfortably holds them and add equal parts beer and cold water until the liquid covers the brats completely.
- Slice your onions into large sections and toss them in, turning the heat on your stove to high to bring the pot to a boil.
- Don't let them boil very long, as our goal is to gently simmer your brats in beer. After it begins to boil turn the heat down to a very low boil and let it simmer for about 20 minutes.
- After they've simmered, you'll have several options as far as how to finish off your brats. You can choose to grill the brats or serve them with sides.
- You can also finish off your brats in a pan or even put them in a cast iron bratwurst cooker and cook over a fireplace or camp fire!
Nutrition Facts : Calories 382 kcal, ServingSize 1 serving
BEER SOAKED BRATS
Steps:
- Cook brats on grill until brown and split. Place brats in a mixture of 1/4 of the beer, 3/4 cup water and the sliced onion. Simmer the brats in the brine mixture for 30 minutes. Before serving, place brats back onto grill for 1 minute.;
BEER SIMMERED BRATS
When I saw these on the commercial I had to get the recipe and make them! They are fantastic! Serve them at your next cookout with plenty of COLD beer to go along! Everyone will love them!
Provided by Little Bee
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare grill for direct grilling and preheat to medium.
- Place beer,seasoning,onion and brats in medium pot and bring to gentle boil over medium heat.
- Let brats simmer gently until partially cooked, 6 to 8 minutes.
- Do not let brats boil, or they will burst.
- Drain brats well.
- After removing Brats drain and reserve onions also.
- Place brats on grill parallel to grates (to hold brats in place) and grill 5 to 7 minutes per side.
- Internal temperature of brats should be about 170 degrees when serving.
- Serve on buns with reserved onions and mustard.
Nutrition Facts : Calories 253.6, Fat 2.5, SaturatedFat 0.4, Sodium 318.2, Carbohydrate 38.7, Fiber 1.7, Sugar 2.1, Protein 6.7
BRATS WITH BEER GRAVY -- MAN FUEL
A simple, yet delicious meal that you cannot get enough of. Ladies, if your man doesn't inhale this, then next time make him quiche. The beer gravy in the pictures is made with Guiness Extra Stout. That is why it looks so dark. You can make this with any style beer, its all good.
Provided by Chef Booshman
Categories Pork
Time 25m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Cook Brats over medium heat. Pierce casings all over with pointed end of knife or use fork. This will allow the fat to drip out into pan and prevent sausages from bursting. Brown on all sides until no pink shows on inside. Remove from pan and set aside.
- To make gravy: Take a container with a sealable lid (like tupperware) and pour the beer into it. Add Italian seasoning, beef boullion, pepper and cornstarch. Place lid on tight and shake to blend ingredients. Open lid between shakes to relieve the gas pressure from the beer or you'll have a big mess to clean up.
- Pour beer mixture into pan drippings. Turn up heat to medium high. Stir using a wire whisk, loosening bits from bottom of pan. Gravy is done when you see it bubbling.
- Too thick? Add more beer. Too thin? Add more beer mixed with a little cornstarch. Do not add dry cornstarch directly to hot gravy. You will get lumps.
- Serve with mashed potatoes and a green veggie.
Nutrition Facts : Calories 949.3, Fat 79.5, SaturatedFat 27.6, Cholesterol 201.4, Sodium 2548.7, Carbohydrate 12.9, Fiber 0.1, Sugar 0.2, Protein 37.9
BEER BRATS
Fans of Midwestern-style beer brats have strong opinions about the best way to prepare them. Some like to simmer the bratwurst in beer before browning them on the grill (as is the case here); some prefer grilling first, soaking in beer after. But everyone agrees that the brats should start out fresh and uncooked (rather than precooked, like hot dogs), then be served on a split, toasted roll with onions and plenty of mustard. Purists may shun adding the likes of ketchup, pickles and sauerkraut to the sandwich, but when you're the cook, you get to choose which condiments to put out - or set aside.
Provided by Melissa Clark
Categories sausages, main course
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Light a charcoal grill or heat a gas grill to high.
- In a medium pot over high heat, bring beer and half the onions to a simmer (save remaining onions for serving). Add bratwurst to the pot, reduce heat to low, and simmer until they are just cooked through, about 10 minutes.
- Transfer sausages to the grill, and grill until they're well browned on all sides, 2 to 5 minutes, turning often.
- If you like, while the brats are grilling, let the beer and onions boil over high heat until the onions are very soft, 5 to 10 minutes. Drain and reserve onions for serving.
- Grill the rolls, cut-side down, until golden, about 1 minute. Serve the brats sandwiched in the rolls and topped with onions (either raw or beer-braised, or both), along with any condiments you like.
BBQ BRATS 'N BEER
I made this recipe last night for the first time and they are good! This is great if you are having a gang in and want a "do it yourself" style dinner (whatever) have baked beans on the side.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 6 sausages, 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the brats, onions, peppercorns, cloves, garlic in a saucepan, pour in the beer.
- Bring to a boil and simmer the brats 15 minutes.
- Drain (you can do this early in the day and then just have the BBQ step to do before serving).
- BBQ the brats about 10 minutes.
- Spray with water while BBQing to form a crisp skin.
- Serve on the roll with mustard and hot peppers or other relish or serve them as your meat for dinner.
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