Grilled Beer Marinated Sausages Food

BEER-SIMMERED BRATWURST

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.

MARINATED SAUSAGES

Steps:

• Place the sausages in a large pan. Pour the red wine over the sausages. Add the garlic, onions, and parsley. Drizzle the olive oil over the mixture, making sure everything is evenly coated. Marinate for 24 hours in the refrigerator.
• Preheat the grill to medium heat.
• When the grill is hot, add the sausages and cook, turning occasionally, until cooked through, about 10 to 12 minutes.

GRILLED BEER-MARINATED SAUSAGES RECIPE

Steps:

• 1 Prepare charcoal fire for direct-heat cooking, pierce sausages in several places with a fork. Set aside. Pour beer into a Dutch oven or deep skillet: heat to a boil over high heat. Add bratwurst: reduce heat to low. Cover: cook 5 min. Add kielbasa: cook 10 min. Drain. 2 Place sausages on oiled grill rack. about 6 inches from coals. Cook, turning often, until sausages are will browned on all sides, about 7-10 min. Serve in split rolls with assorted garnishs.

BEER BRATS

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.

BEER-SIMMERED GRILLED SAUSAGES

Steps:

• Prick each sausage a half-dozen times with a needle or pin stuck in a cork.
• Arrange the onion slices on the bottom of a saute pan just large enough to hold all the sausages.
• Place the sausages on top and add beer and water to cover (the ratio should be 3 parts beer to 1 part water).
• Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil.
• Poach the sausages until half-cooked, 4 to 5 minutes.
• Transfer the sausages to a rack on baking sheet to drain, or drain in a colander.
• Separate the sausages into links.
• Set up grill for direct grilling and preheat to medium-high.
• When ready to cook, brush and oil the grill grate.
• Lightly brush the sausages on all sides with oil and place on the hot grate.
• Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side.
• You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks.
• Should flare-ups arise, move the sausages to a different section of the grill.
• Use a slender metal skewer to test for doneness.
• Insert it into the center of one of the sausages: It should come out hot to the touch.
• Transfer the sausages to plates or a platter and let rest for 3 minutes.
• Serve with plenty of mustard.

GRILLED SAUSAGES WITH SUMMER VEGETABLES

Steps:

• Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.