Bratwurst Burgers With Braised Onions Food

BRATWURST BURGERS WITH BRAISED ONIONS

Steps:

• In a large skillet, heat oil over medium heat. Add onion and peppers; cook and stir 5 minutes. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender and liquid is almost evaporated, 15-20 minutes. Remove and keep warm., In a small bowl, combine beef and bratwurst, mixing lightly but thoroughly. Shape into four 3/4-in.-thick patties., In a shallow bowl, mix egg and milk. Place bread crumbs in a separate shallow bowl. Dip patties in egg mixture, then roll in crumb mixture to coat., In the same skillet over medium heat, cook burgers until a thermometer reads 160° for medium doneness and juices run clear, 3-4 minutes on each side; top with cheese during the last 1-2 minutes of cooking. Serve burgers on buns with mustard and onion mixture.

BEER-BRAISED BRATWURST & ONIONS

Steps:

• In a large (12-inch) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side. Using tongs, transfer the sausage to a plate; set aside. Add the onions and salt to the skillet and cook, stirring frequently, until the onions are softened and golden brown, about 5 minutes (do not burn; reduce the heat if necessary).
• Place the bratwurst back in the pan on top of the onions, add the beer, and bring to a boil. Reduce the heat to low, cover with the lid, and simmer for 10 minutes (at this point the sausages will be partially cooked through). Remove the cover, increase the heat to medium, and continue cooking until the bratwurst are cooked through and the beer is reduced by about three quarters, 10 to 12 minutes more. Serve the bratwurst and onions on rolls with mustard and sauerkraut, if desired.
• Note: I use Johnsonville Original Brats; avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.
• Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I use Sam Adams Oktoberfest, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
• Note: The nutritional information does not include the optional serving ingredients.

WISCONSIN BEEF AND CHEDDAR BRATS WITH BEER-BRAISED ONIONS

Steps:

• Set up grill for direct cooking over high heat. Oil grill grate when ready to start cooking.
• Place a large skillet on a grill or side burner and add butter. When butter has melted, add onions. Cook until softened, about 10 minutes. Add beer and cover; cook an additional 10 minutes.
• Remove cover from skillet and let simmer until most of the liquid has evaporated, about 5 minutes.
• Turn the heat on the grill down to medium. Place brats on oiled grill grates and cook 4 to 5 minutes per side
• Serve brats hot on toasted rolls smothered with onions and topped with mustard.
• INDOOR: In a large skillet over medium heat melt butter add brats and brown 10 minutes, turning them occasionally as they brown. Remove the brats and set aside. Add the onions and cook for 10 minutes, stirring frequently until softened. Pour in the beer and scrape up any brown bits in the bottom of the pan. Return the brats to the pan and cook over medium heat for 15 minutes or until beer has all but evaporated.

BEER-BRAISED BRATWURSTS WITH ONION

Steps:

• Place mustard seeds and caraway seeds in a small resealable plastic bag and crush with a meat mallet or rolling pin.
• Melt butter in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When the foaming subsides, add 6 of the bratwursts and cook, turning, until browned on all sides, about 10 minutes. Remove to a plate and repeat with remaining bratwursts.
• Reduce heat to low, add crushed seed mixture and onions, and season generously with salt and freshly ground black pepper. Cook, stirring occasionally, until onions have softened and are beginning to brown, about 30 minutes. Add reserved bratwursts and any accumulated juices, nestling the brats in the onions. Pour in beer and braise bratwursts, turning once, until they are completely cooked through, about 30 minutes. Season with salt and pepper to taste.
• Toast hoagie rolls and spread about 1 1/2 tablespoons mustard on each. Place a bratwurst in each bun and cover with onions.

BRATWURST AND ONIONS

Steps:

• In a skillet over medium heat Saute the garlic and butter for approx one minute.
• Add in the onions, salt, pepper, and enough beer to cover the bottom of the pan.
• Cook the onions over medium heat until tender and caremelized.
• Remove the onions from the pan and place the bratwurst in the pan. Brown the bratwurst and cook.
• Once the bratwurst are cooked add the onions and remaining beer to the pan. Cook over medium heat until the beer has reduced to a thicker sauce with the onions.