GRILLED BEER BRAISED BRATWURST
Grilled beer braised bratwurst, also known as beer brats, are made by braising authentic bratwurst in beer and then finishing them on the grill until charred and imbued with smoke.
Provided by Ben Ford and Carolynn Carreno
Categories Mains
Time 45m
Number Of Ingredients 11
Steps:
- Fire up your charcoal or gas grill to high heat with the lid closed to ensure it gets nice and hot.
- Place a Dutch oven or largish pot on a corner of the grill or on the stovetop over medium heat. Toss in the butter, garlic, and cayenne and cook for about a minute, stirring constantly so the garlic doesn't brown.
- Add the brown sugar, caraway seeds, and some pepper and then add the brats and enough beer so that everything is swimming. Bring to a gentle simmer and cook for 10 minutes.
- Add the sauerkraut and its liquid and gently simmer until the brats are cooked through, about 10 minutes more. (You can tell when the brats are done because they'll expand and the meat will seem tight in its casing.) Remove from the heat. Let the brats remain in the cooking liquid until you're ready to grill them.
- Brush the cut sides of each bun with butter. (If you have time to melt the butter first, all the better!) Put the buns, cut side down, on the grill until crisp at the edges, magnificently golden brown, and toasted through and through. Transfer the toasted buns to a roasting pan or disposable aluminum pan and tent with foil to keep warm.
- Use tongs to retrieve the brats from the liquid. Carefully grill the brats, being careful for any hot liquid they may exude and turning as necessary, until slightly charred on the outside, about 10 minutes.
- Immediately serve the brats, straight from the grill, on the toasted buns with mustard and a heap of sauerkraut drained through a slotted spoon. Include ample napkins.
Nutrition Facts : ServingSize 1 portion, Calories 566 kcal, Carbohydrate 46 g, Protein 19 g, Fat 34 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 79 mg, Sodium 1195 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 19 g
BEER-BRAISED BRATWURST
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. Tear off a 20-inch-long piece of heavy-duty foil. Put the onion, garlic and bay leaf on the foil, piling them on one side; season with 1/4 teaspoon salt and a few grinds of pepper. Dot with the butter and place the bratwurst on top. Fold the foil over the onions and bratwurst, then fold in the edges on two sides to seal, leaving one side open. Carefully pour the beer into the open side, then fold in the edge to seal.
- Place the foil packet on the grill onion-side down; cook 10 minutes, then carefully flip and continue grilling until the onion is softened and the bratwurst is warmed through, 10 more minutes. Meanwhile, grill the rolls until toasted.
- Carefully open the packet. Remove the bratwurst and grill, turning, until lightly charred all over, 3 to 5 minutes. Return to the packet to toss with the onion. Serve with the rolls, sauerkraut and mustard.
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.
GRILLED SEASONED BEER BRATWURST
For a savory take on a summer classic, our Test Kitchen came up with a brat that's sure to please. Great summer eating can't get much easier.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place bratwurst in a large saucepan; add the beer, onion and fennel. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink. Drain and discard beer mixture., Grill bratwurst, covered, over indirect medium heat for 7-8 minutes or until browned, turning occasionally. Serve on buns with toppings of your choice.
Nutrition Facts : Calories 440 calories, Fat 21g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1052mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein.
GRILLED BEER BRAISED BRATWURSTS WITH CRANBERRY/PICKLE CHUTNEY
Don't let this combination scare you - it is SO tasty! You can make the brats ahead of time and let them simmer in the delicious sauce. PERFECT for tailgating at football games!
Provided by Viclynn
Categories < 60 Mins
Time 1h
Yield 10-12 sandwiches, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Grill the brats until fully cooked. Set aside.
- In a Dutch oven, melt the butter, then cook the onion until tender (about 7 minutes). Add the beer, brown sugar, vinegar and next three ingredients. Bring to boil, then reduce heat.
- Add brats and keep warm until serving time (can be a few hours).
- Cranberry Chutney:.
- Mix cranberries and pickle relish together in a small bowl. That's it!
- To serve:.
- Slice buns (toast if desired), add a bratwurst and top with chutney.
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