Make Ahead Grilled Brats And Beer Wisconsin Style Food

WISCONSIN BRATWURST

Steps:

• Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
• Preheat grill for medium-high heat.
• Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.

WISCONSIN BEER BRATS

Steps:

• Preheat grill over medium-high heat. Clean and oil grate. In a large pot over medium-high heat, add brats, onion, and beer.
• Bring to a boil, reduce heat, and simmer until brats are cooked through, about 10 to 12 minutes. Remove brats to a bowl or platter. Continue cooking onions in beer while grilling the brats (use as a topping if desired).
• Increase heat to medium and cook brats, turning frequently, until browned, about 5 minutes. Serve in buns with your favorite toppings.

MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE

Steps:

• Place brats in large saucepan and cover with 4 cans of beer.
• Bring to boil.
• Lower temperature and simmer for 10 minutes.
• Meanwhile saute sliced onions in olive oil or margarine.
• Cover and cook slow, turning onions often till tender.
• Do not caramelize.
• Drain bratwurst and place on hot grill.
• Gas or charcoal.
• Brown evenly on all sides.
• Watch closely.
• The sausage fat can cause flare-ups.
• Remove from grill, when browned.
• Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
• Refrigerate, until one hour before eating.
• Reheat slowly for an hour.
• If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.

GRILLED BRATS

Steps:

• Grill brats over hot coals browning on all sides.
• Remove from grill and place in large kettle or dutch oven,.
• Cover with beer, onions and pepper.
• Simmer at least 1 hour not over direct heat.
• The heat removes the alcohol from the beer.
• Brats may be simmered for several hours just add more beer if it gets too low.
• Serve hot on toasted buns, with the peppers and onion or the toppings of your choice.

WISCONSIN STYLE BRATS BURGERS

Steps:

• 1. Measure out spices into a small bowl and add to meat as you grind. Cut the pork into small pieces and put through a coarse grind cutting in fat/lard as you grind.
• 2. Once the meat has been ground and all the spices have been added slowly add the beer a 1/4 cup at a time mixing well as you go. Divide into 1/4 pound patties and separate using plastic wrap or wax paper so that you can freeze and take out patties as you want to use them.
• 3. This recipe is really best allowed to age at least overnight in the refrigerator if you plan to use right away. Vacuumed sealed it will keep in your freezer up to a year. The patties can be grilled or fried.

GRILLED BRATWURST

Steps:

• Set up your grill for 2-zone cooking and indirect grilling. Fire up coals and get the indirect zone to a cooking temperature of 325°F (160°C).
• Place aluminum pan on the direct side of the grill. Pour in beer and water, and bring to a simmer.
• Put bratwurst links in the beer. Simmer for 10-15 minutes, turning the brats every few minutes.
• In a fresh aluminum pan, add the chopped onions and cook on the indirect side of the grill. Cook until brown and caramelized. Add the yellow mustard, sauerkraut, and zucchini. Combine well and leave over indirect heat while you grill the brats.
• Remove brats from beer and place on the grill grates, directly over the heat. Grill for 2 minutes on each side, until browned and the internal temperature is 160°F (70°C).
• Add brats to the mustard and onion mix. Coat each link with sauce.
• Place flatbreads or buns on the direct side of the grill, inside-down. Cook until lightly toasted.
• Serve coated brats in toasted flatbreads, one link per bread.

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.

DO-AHEAD SHEBOYGAN "BRATS"

Steps:

• Prepare grill.
• Grill bratwursts on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until cooked through and dark golden brown, about 20 minutes.
• While bratwursts are cooking, in a 3-quart saucepan heat beer, butter, and onions, stirring occasionally, until warm. Keep marinade warm over low heat.
• Transfer grilled bratwursts to pan and let stand in marinade until ready to serve 15 to 20 minutes.
• Remove bratwursts from marinade with tongs. Put a pair of "brats," cut in half lengthwise and stacked on each roll.
• With a slotted spoon put onions from marinade on brats.
• Apply your chosen accompaniments to brats.