SKILLET BRATS WITH BEER CARAMELIZED PEPPERS AND ONIONS
This recipe alludes to my time at culinary school. Right around the fall, it was standard to head to the Hudson River with my fellow comrades, drinking beer and cooking the brats on an open fire. By caramelizing the brats in the beer sauce, they just get better and better.
Provided by JJ Johnson
Categories main-dish
Time 50m
Yield 10 servings
Number Of Ingredients 19
Steps:
- Preheat a large cast-iron skillet over medium heat. Add the oil, then the onions, peppers and garlic. Season with salt. Cook, stirring occasionally, until they just begin to soften and the onions turn translucent, 5 to 10 minutes. Move the onions and peppers to the side of the skillet and add the bratwurst. Score the bratwurst with a knife on both sides. Add to the pan and sear, about 3 minutes per side. Add the beer to the skillet. Bring to a simmer and cook, turning the bratwurst and stirring the vegetables occasionally, until the beer reduces by half and the brats are cooked through to an internal temperature of 160 degrees F, 15 to 20 minutes.
- Serve with hot pepper mustard and pretzel rolls.
- Whisk together the vinegar, water, honey, sugar, banana peppers, bell peppers, onions and garlic in a medium saucepan and bring to a boil over medium heat. Once boiling, reduce the heat to low/medium low and simmer until the peppers and onions are soft, about 5 minutes.
- Transfer to a small food processor or blender and puree until very smooth. Add the mustard and puree until just incorporated. Season with salt. Transfer to a bowl and let cool completely, then refrigerate until well chilled, about 30 minutes.
AMAZING BEER BRATS WITH PEPPERS AND ONIONS
Ingredients (10 servings) • 10 Brats • 2 red peppers • 1 yellow pepper • 1 orange pepper • 2 sweet onions • Olive oil (1/2 cup) • Worcestershire Sauce (1/4 cup) • Balsamic vinegar (1/4 cup) • Crushed red pepper flakes (1-2 tbsp to preference) • Minced garlic (1/4 cup) • Pepper (to taste) • Salt (to taste) • 2 bottles Yuengling (or any lager beer) • 10 fresh baked hoagie rolls • Butter 1. Cut peppers and onions (long way) 2. Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl 3. Mix ingredients together 4. Put in large plastic bag overnight 5. Poke holes in brats with fork and put in separate plastic bag with beer over night 6. Place beer and brats in foil pan on grill 7. Cook until the beer has been boiling for 10-15 min and remove from grill 8. Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan) 9. Cover with foil and allow veggies to reduce stirring occasionally 10. Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference 11. Once charred, place brats back in foil pan with peppers and onions 12. Spread butter on Hoagie rolls and placed open face on grill for 30 seconds 13. Serve and enjoy
Provided by Joel P.
Categories Meat
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Cut peppers and onions (long way).
- Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl.
- Mix ingredients together.
- Put in large plastic bag and place in refrigerator overnight.
- Poke holes in brats with fork and put in separate plastic bag with beer in refrigerator overnight (make sure beer covers all brats).
- Place beer and brats in foil pan (cover with aluminum foil) and place on grill.
- Cook until the beer has been boiling for 10-15 min and remove from grill.
- Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan).
- Cover with foil and allow veggies to reduce stirring occasionally.
- Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference.
- Once charred, place brats back in foil pan with peppers and onions.
- Spread butter on Hoagie rolls and placed open face on grill for 30 seconds.
- Serve and enjoy.
Nutrition Facts : Calories 701.7, Fat 47.5, SaturatedFat 16.2, Cholesterol 87.3, Sodium 1883.6, Carbohydrate 44.7, Fiber 3, Sugar 5.3, Protein 18.9
ROOT BEER BRATS
Here's an easy recipe that's versatile, too. Serve the saucy brats over rice for one meal and have them on buns the next. For extra punch, add a splash of root beer concentrate to the sauce. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients until blended. In a large nonstick skillet, brown bratwursts over medium-high heat. Transfer to a 4- or 5-qt. slow cooker. Add onion, chili sauce and root beer mixture., Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°. Serve in buns. If desired, top with onion and mustard.
Nutrition Facts : Calories 563 calories, Fat 30g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1575mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 2g fiber), Protein 20g protein.
ROOTBEER BRATS AND PEPPERS
We are sausage lovers. I had these johnsonville beer brats and I really wanted to make Sandra Lees beer brats but no beer drinkers here and didnt feel like running to store. Perfect we had rootbeer. Wowwww what a flavor it brought to the sausage and peppers. I may go with the rootbeer for now on!
Provided by Lisa G. Sweet Pantry Gal
Categories Pork
Time 35m
Number Of Ingredients 4
Steps:
- 1. Drizzel a little olive oil in high heated grill pan. salt & pepper each sausage.
- 2. Grill sausage on all sides 2 min per side, making sure theres nice grill marks. Add all peppers and onions to pan, stir.
- 3. Add rootbeer over sausage and peppers,(enough to cover) bring to boil and turn heat down to simmer. Simmer covered for about 20 min til sausage cooked thru and sauce reduced half way. Enjoy on rolls.
BARBECUE BRATS & PEPPERS
We live in brat country, and this barbecue-style recipe feeds a crowd. The sauce gives it a welcome change from the same old grilled bratwurst. - Maria Zrucky, Kronenwetter, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place the first 8 ingredients in a 5-qt. slow cooker; stir to combine. In a large skillet, brown bratwurst on all sides over medium-high heat; transfer to slow cooker., Cook, covered, on low 6-8 hours or until sausages are cooked through and vegetables are tender. Using tongs, serve bratwurst and pepper mixture on buns.
Nutrition Facts : Calories 614 calories, Fat 30g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1789mg sodium, Carbohydrate 66g carbohydrate (27g sugars, Fiber 2g fiber), Protein 21g protein.
BEER BRATS WITH ONIONS AND PEPPERS
Make and share this Beer Brats With Onions and Peppers recipe from Food.com.
Provided by Vicki in CT
Categories Meat
Time 23m
Yield 6 brats, 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Pour beer in large pot and bring to strong simmer. Pierce brats multiple times. Place in simmering beer. Simmer uncovered for 15 minutes.
- Meanwhile heat olive oil in skillet and saute onions until done. Stir in peppers.
- Remove brats from simmering pot and add to skillet with onions. Brown slightly, about 2-3 minutes. Can add some beer if needed for moisture.
- Serve brats, onions, peppers on rolls with mustard.
ULTIMATE GRILLED BEER BRATS, PEPPERS, ONIONS, RELISH AND KRAUT
These are so easy, no clean up with the best flavor ever. The brats, peppers and onions are simmered in the beer on the grill in a pan and then the brats finished on the grill. Good grilled rolls, sauerkraut, pepper relish and dijon mustard to finish it off.
Provided by SarasotaCook
Categories Pork
Time 55m
Yield 8 Bratwursts, 8 serving(s)
Number Of Ingredients 15
Steps:
- Vegetables and Brats -- In a aluminum pan add the beer, peppers, onions and brats. Also add the red peppers, garlic and cover with foil and let simmer on medium/low heat on the grill for about 20 minutes. Remove the cover and cook 10 more minutes, then transfer the brats to the grill as you finish cooking the peppers. Without the foil on season with salt and pepper and let some of the liquid reduce. The brats lightly brown on the grill.
- Sauerkraut -- Also when you put the vegetables and brats in the aluminum tin also add the sauerkraut to a smaller aluminum pan along with the remaining 6 oz of beer, cover with foil and set on the grill on indirect heat. You just want to heat it up is all. About 15 minutes. Right at the end of cooking, uncover and let some of the liquid evaporate.
- Buns -- Remove the cooked brats and put back on top of the vegetables and recover also remove the sauerkraut. and keep covered. Now grill the buns lightly.
- Dinner -- Now add a little dijon mustard to the bun, 1 tablespoon of the pepper relish, the brat, some of the peppers and onions and top with the kraut. Now that is a classic bratwurst.
Nutrition Facts : Calories 493.4, Fat 27, SaturatedFat 9.1, Cholesterol 62.9, Sodium 1639.9, Carbohydrate 39.9, Fiber 3.6, Sugar 7.9, Protein 17.5
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5/5 (1)Total Time 7 hrs 15 minsCategory Dinner, Main CourseCalories 517 per serving
- In a medium skillet, sauté the onions in butter until softened, about 5 minutes. Remove onions from pan and place into the crockpot.
- In the same pan you softened the onions in, brown brats over medium heat for 3 minutes on each side (brats will not be fully cooked). I used my indoor grilling pan to get pretty grill marks, but that is not necessary.
- To the slow cooker, add the cooked brats, root beer, cornstarch, mustard, ketchup, apple cider vinegar, brown sugar, garlic powder, salt, pepper, and hot sauce. Stir to combine.
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