Hot Brat Sliders Food
TOUCHDOWN BRAT SLIDERS
It's game time when these mini sausage sliders make an appearance. Two things my husband loves-beer and brats-get stepped up a notch with crunchy flavored chips. -Kirsten Shabaz, Lakeville, Minnesota
Provided by Taste of Home
Categories Appetizers Lunch
Time 50m
Yield 16 sliders.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain well., Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops.
Nutrition Facts : Calories 354 calories, Fat 24g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 617mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
"BRAT N BRAU" SLIDERS
Provided by Food Network
Categories main-dish
Time 1h
Yield 2 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring the beer to simmer over medium-high heat. Reduce the heat to low and add the onions.
- Preheat a grill to medium.
- Over medium coals, grill the brat patties on both sides until cooked through. Add the brat patties to the beer and onions, and cook on low heat, just below simmer, (about 140 degrees F). Hold until ready to serve.
- While the brats are grilling, add the sauerkraut to a saucepan over medium heat. Stir in the butter and water, and cook for about 30 minutes. Set aside. At assembly time, put a brat patty on each roll bottom and top with a few braised onions. Cover the onions with the top of the roll. Put a Swiss cheese triangle on top of each roll and secure with a frill pick. Arrange the rolls on serving plates.
- Put a dollop of mustard on each plate and smear it with the back of a spoon. Fill 1-ounce shot glasses with sauerkraut and serve next to sliders on the plate. Serve with beer chasers.
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- 1. Stir together the onion, thyme, beer, mustard, vinegar, honey and salt in a cast-iron skillet; submerge the bratwurst links in the mixture.
- 2. Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 350 to 400 F. (If using a gas grill, preheat to medium, 350 to 400 F.)
- 3. Place the skillet with the bratwurst mixture on unoiled grates in the center of the grill. Grill, covered, until the bratwursts are cooked through, about 30 minutes.
- 4. Remove the bratwursts from the skillet; set aside. Move the skillet to the perimeter of the grill and cook the onion mixture, uncovered and stirring occasionally, until the mixture thickens, about 20 minutes. Remove from the heat; remove and discard the thyme.
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