BEER WISCONSIN BRATWURST
Wisconsin loves them and Brats are great for any type of grilling or get togethers. And what better then cooked in a beer from MILWAUKEE. Known as the beer Capitol of the world!
Provided by Rita1652
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a Dutch oven saute onions till tender 5 minutes.
- Add sugar, caraway seeds, and pepper stir in and place brats on top, cover the brats with beer drink the remaining. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and add kraut and stir.
- Place brats on medium high grill and cook brats until golden brown and return to beer/kraut mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut & onions, fresh grated horseradish, ketchup, and/or mustard.
Nutrition Facts : Calories 418.3, Fat 28.7, SaturatedFat 10.9, Cholesterol 73.1, Sodium 958.6, Carbohydrate 16.2, Fiber 1.3, Sugar 6.1, Protein 13
WISCONSIN BEER BRATS POTATO SKINS
Steps:
- Toppings: Beer cheese spread, sliced grilled bratwurst and brown mustard
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
WISCONSIN BEER BRATS
It's not summer or tailgate season without beer brats. If you like the flavor of caramelized onions, then you'll love this easy 4-ingredient grilled brat recipe.
Provided by Meggan Hill
Categories Main Course
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 423 kcal, ServingSize 1 brat on a bun, Carbohydrate 39 g, Protein 16 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 914 mg, Fiber 2 g, Sugar 5 g
MAPLE-BACON POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- sToppings: Apple butter, crisp bacon and maple syrup on cheesy skins
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
- See all 32 Team Potato Skins
ON WISCONSIN BEER BRATS
Having company over to watch the big game? This is a delicious, macho, and easy recipe for all sporting fans and tailgaters alike. These juicy bratwursts melt in your mouth and are even better when washed down with an ice-cold beer. Prepare in the morning and they will be ready for any afternoon game time.
Provided by Dgoodcookr
Categories Meat and Poultry Recipes Pork Sausage
Time 5h20m
Yield 10
Number Of Ingredients 10
Steps:
- In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour.
- Serve bratwurst on buns with onions and top with your favorite condiments.
Nutrition Facts : Calories 730.5 calories, Carbohydrate 50.9 g, Cholesterol 106.5 mg, Fat 45.5 g, Fiber 3.3 g, Protein 22.7 g, SaturatedFat 17.8 g, Sodium 1524.4 mg, Sugar 7.8 g
WISCONSIN BRATWURST
This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!
Provided by Bob Cody
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 557.8 calories, Carbohydrate 10.4 g, Cholesterol 116 mg, Fat 44.9 g, Fiber 0.1 g, Protein 13.7 g, SaturatedFat 20.7 g, Sodium 907.6 mg, Sugar 0 g
WISCONSIN BEER BRATS
For these brawny dogs, bratwursts are simmered in a mixture of beer with sweet onions, caraway seeds, and a spoonful of sugar, then charred on the grill. If you're going full-on, the onions are strained and sauteed in a skillet on the grill until golden, then mixed with sauerkraut. You'll be booed out of Wisconsin if you bring soft potato buns to the party -- for a true cheesehead, only a sturdy hoagie roll will do.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large, grill-safe straight-sided skillet (preferably cast iron) over medium. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden in places, about 20 minutes. Stir in caraway seeds, bay leaf, mustard, and brown sugar; cook 30 seconds. Add bratwursts and beer. Bring to a boil, then reduce heat to medium-low and simmer, turning bratwursts occasionally, 20 minutes.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). Transfer bratwursts to a plate. Drain onion mixture in a fine-mesh sieve; discard liquid. Return mixture to skillet with remaining 1 tablespoon oil. Place on one side of grill and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in sauerkraut; cook 1 minute more.
- Meanwhile, place bratwursts on grill and cook, turning a few times, until blistered in places, about 5 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.
- Serve bratwursts in rolls, topped with sauerkraut mixture and more mustard.
WISCONSIN BEEF AND CHEDDAR BRATS WITH BEER-BRAISED ONIONS
Steps:
- Set up grill for direct cooking over high heat. Oil grill grate when ready to start cooking.
- Place a large skillet on a grill or side burner and add butter. When butter has melted, add onions. Cook until softened, about 10 minutes. Add beer and cover; cook an additional 10 minutes.
- Remove cover from skillet and let simmer until most of the liquid has evaporated, about 5 minutes.
- Turn the heat on the grill down to medium. Place brats on oiled grill grates and cook 4 to 5 minutes per side
- Serve brats hot on toasted rolls smothered with onions and topped with mustard.
- INDOOR: In a large skillet over medium heat melt butter add brats and brown 10 minutes, turning them occasionally as they brown. Remove the brats and set aside. Add the onions and cook for 10 minutes, stirring frequently until softened. Pour in the beer and scrape up any brown bits in the bottom of the pan. Return the brats to the pan and cook over medium heat for 15 minutes or until beer has all but evaporated.
MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE
These are great to make ahead for cookouts or tailgating. Especially if you need the grill for other foods. They can be reheated in a foil pan on the grill, in the oven or in a crock pot. They can be made a day ahead, the morning of, or served right away. You need fresh bratwurst for this, not the smoked or white colored sausage. We've already made 100 of these ahead for large groups.
Provided by Always in the kitch
Categories Pork
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 4
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.
AUTHENTIC WISCONSIN BRATWURST!
Every summer "Johnsonville" trucks roll up at local Super-Markets. Set up huge grills in the parking lot and cook their famous Bratwurst. This is their recipe!
Provided by Koechin Chef
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring the beer, onions and brown sugar to a boil. Place the Brats in the liquid and turn down to lowest heat, so they just simmer. Now get your grill fired up and when it's ready take your brats out of the beer and grill them. Since they are pretty well done, they need very little time on the grill. Turn the heat up to high under the beer. Dump in all or part of your drained sauerkraut. Let it cook on high until the brats come in from the grill (if you are not a lover of sauerkraut leave this off).
- Condiments: Mustard, catsup, sweet pickle relish, raw onions as well as the sauerkraut onion mixture from the pot your brats where inches In Milwaukee we could buy a Brat Bun which is firmer more like French bread. But hot dog or hoagie buns will work too. :-).
- When they cook them on the parking lots, they put the grilled brats right back into the beer and hold them there until people buy them. They have large pans sitting at the back of the grills. Since it's a promotion, they sell for $1.00. Yummmm!
Nutrition Facts : Calories 388.4, Fat 24.9, SaturatedFat 8.6, Cholesterol 62.9, Sodium 1227.9, Carbohydrate 20.5, Fiber 2.1, Sugar 10.9, Protein 13
BRATS--OUR STYLE
My husband and I used to boil brats in beer in the house before grilling, but have discovered that this method keeps them juicier and keeps the house from smelling like a brewery! Living in Wisconsin, we make these often during the summer and also a few times during the winter, when it's much less convenient to grill! We've been making all our brats this way for the past two or three years. We normally buy the large three pound packages of Johnsonville brats early in the summer and stock the freezer when the price is right, but this will certainly work for any other brat as well! Our children, ages 4 and 5, prefer these to hot dogs hands-down, and will sometimes each devour two of them in one meal! We like to serve these with corn on the cob, foil potato packets, grilled zucchini, or any other vegetable we can grill while the brats simmer! This is listed as 12 servings because there are 12 brats, but most people enjoy at least two brats!
Provided by SrtaMaestra
Categories Meat
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Grill the brats on your BBQ grill over medium heat, turning occasionally and monitoring carefully so that you don't split the skins. We like ours a little on the darker side, but grill to your own preference. This typically takes us about 15 minutes.
- Pour two of the bottles of beer into a 9 x 13 cake pan, and place on the grill (We use an old one that we're not worried about staining or anything, but the disposable foil ones would work as well if you don't want to ruin a good pan).
- Add onions, garlic, and brats to the cake pan.
- Add as much of the third bottle of beer as possible, leaving a little room at the top so it won't boil over.
- Simmer on the grill while cooking the veggies or anything else for your meal on the other side of the grill. Start out at medium heat, and adjust down as necessary to avoid cooking too hard and splitting the brats open. They should just simmer lightly for 30-45 minutes for great flavor. Add additional beer as necessary. We usually boil until the beer is almost gone, but do not allow to boil completely dry!
- Remove the brats from liquid to serve as needed, allowing remaining brats to 'hang out' and stay hot in the liquid until needed. Serve on buns with desired toppings and garnishes. My favorite is with ketchup and mustard and cold sauerkraut, but my husband likes pickles or relish on his, and the kids are content with just ketchup, sometimes with a bun, sometimes without.
- Leftover brats reheat well if you do so slowly in the microwave. 100% power will blow them up, so procede with caution and use appropriate settings for your microwave.
- Enjoy!
Nutrition Facts : Calories 540.6, Fat 35, SaturatedFat 11.8, Cholesterol 83.9, Sodium 1169.4, Carbohydrate 28.7, Fiber 1.1, Sugar 3.1, Protein 20.2
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HOW TO MAKE WISCONSIN BEER BRATS | ALLRECIPES
From allrecipes.com
- Prepare the beer bath. how to make beer brats, step 1: slice onions and combine in pan with beer. Slice the onion and combine with the beer in a saucepan.
- Bring beer to a simmer. How to make beer brats step 2: beer and onions simmer in a pot. Place the saucepan of beer and onions over medium-high heat on the stove.
- Cook brats in beer. How to make beer brats step 3: add brats to the hot beer in the pot. Just after the beer is simmering, carefully add the brats to the saucepan.
- Brown brats in a frying pan (or on the grill) How to make beer brats step 4: brats browned in a frying pan. Pan frying brats is how we typically enjoyed them at home, and it makes them easy to enjoy year-round.
- Assemble and enjoy. How to make beer brats step 5: put the brats in a brat bun with sauerkraut. Wisconsin beer brat accoutrements are kept simple, but it's worth going over them for an authentic Sconnie brat experience
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