BEER BRATS
These awesome beer brats are boiled and then put on the grill!
Provided by Zach
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 9.7 g, Cholesterol 69.2 mg, Fat 27.4 g, Fiber 0.5 g, Protein 13.8 g, SaturatedFat 9.4 g, Sodium 1030.6 mg, Sugar 0.8 g
GRILLED BEER BRATS WITH PEPPERS AND ONIONS
Steps:
- Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
- Preheat a grill or cast-iron griddle to medium-high heat.
- Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
- When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
- To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.
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
BEER BRATS
This is our family's way of making beer brats! We love them this way and they are even better re-grilled the next day! Depending on how much you drink while you are prepping you may need more or less beer!
Provided by SarahBeth
Categories Pork
Time 2h30m
Yield 5 brats, 5 serving(s)
Number Of Ingredients 10
Steps:
- Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
- Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc.
- Stir until the onions and brats are evenly coated.
- Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer.
- Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
- Pre heat your grill to medium high heat.
- Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
- Turn the grill down to medium heat (or however you like your brats grilled).
- Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
- Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
- Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.
Nutrition Facts : Calories 535.4, Fat 27.3, SaturatedFat 9, Cholesterol 62.9, Sodium 1111.2, Carbohydrate 39.3, Fiber 2.4, Sugar 8.1, Protein 17.8
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.
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The Amazing World of Beer Brats with Peppers and Onions
Beer Brats with Peppers and Onions are a popular dish that has been enjoyed by many for years. This culinary masterpiece is known for its smoky flavors, juicy meat, and crisp spicy vegetables, bringing you a taste of the Midwest. Combining traditional German bratwurst with the American-style of onions and peppers, this recipe is easy to make and perfect for any occasion. In this article, we will dive into the amazing world of Beer Brats with Peppers and Onions and see what makes it a favorite for many.
The History of Beer Brats with Peppers and Onions
Beer Brats with Peppers and Onions originated in Wisconsin, USA. German immigrants brought their love for sausages to America in the late 1800s. The bratwurst became a popular food in Wisconsin and soon became a part of their food culture. In the mid-1950s, the first Beer Brat recipe was created. This recipe quickly became famous and spread throughout Wisconsin and into surrounding states. Today, Beer Brats with Peppers and Onions have become a beloved Midwestern tradition, eaten at festivals and backyard barbecues alike.
The Perfect Bratwurst
When it comes to making Beer Brats with Peppers and Onions, the quality of the ingredients matters. It's essential to use high-quality, fresh bratwurst. A Wisconsin-style brat has a coarser texture than other sausages and is known for being double-smoked. If you can't find a good quality brat where you live, don't worry. Many popular grocery stores offer fresh bratwurst in the meat section. It's important to choose the right kind of beer for the recipe. Light beer works well as it won't overpower the flavor of the vegetables and sausage. Use a flavorful beer that's not too heavy, like a Pilsner or Lager, to increase the flavor.
The Preparation
The first step in making Beer Brats with Peppers and Onions is to prepare the vegetables. Cut the onions and peppers into thin slices and set them aside. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the vegetables to the skillet and stir occasionally until the onions are translucent and the peppers have softened. Be sure to season the vegetables with salt and pepper to taste. Remove the vegetables from the skillet and set them aside while you cook the bratwurst.
Cooking the Brats
The next step is to cook the bratwurst. To do this, heat two tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add in the bratwurst links. Sear them on each side until golden brown, which should take about 3-4 minutes. At this point, add in 1.5 cups of light beer to the skillet, ensuring the bratwursts are fully submerged. Let the beer come to a boil, then reduce the heat to medium-low and to let the bratwursts simmer for 10-12 minutes until fully cooked.
Merging the Brats, Peppers, and Onions
Once the bratwursts are cooked, transfer them to a cutting board and slice them diagonally into 2-3 pieces. To plate, place the sliced brats onto a warm hoagie bun, and top with your sautéed peppers and onions on top. Mustard, ketchup, or any other condiment can be used to add extra flavor. This dish pairs perfectly with a cold beer and some crispy fries.
Fresh Salads as a Complement
Beer Brats with Peppers and Onions are a fantastic, satisfying meal on their own, but they can also be paired with a fresh salad to add a touch of crispness to the dish. The perfect salad pairing depends on your preference, but the classic Caesar Salad, Greek Salad, or Coleslaw are always good choices. The crisp vegetables with crunchy lettuces offer a perfect balance to the rich flavors of the bratwurst and onions.
Serving up the Masterpiece
Beer Brats with Peppers and Onions is a quick and easy meal that can be prepared in under 40 minutes. It's perfect for backyard barbecues or as a tasty dinner after a long day. Whether you are a fan of bratwurst or simply love juicy, flavorful meat, Beer Brats with Peppers and Onions will not disappoint. You can make this classic Midwestern recipe your own by adjusting the ingredients, but no matter how you make it, this mouth-watering dish is sure to impress.
Conclusion
Beer Brats with Peppers and Onions are a true classic. This dish offers a taste of the Midwest and is enjoyed by many across the United States. As we've seen, the right ingredients and preparation are the key to creating the perfect Beer Brats with Peppers and Onions. The rich flavors of the bratwurst, paired with the smoky, sweet, and savory peppers and onions provide the perfect balance. It is a great meal to share with friends and family in any setting, be it a tailgate, picnic, or just a simple dinner at home. So, next time you're craving something juicy, smoky, and delicious, whip up some Beer Brats with Peppers and Onions and embrace the tasty experience.