Best Beer Simmered Bratwurst Recipes

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BEER-SIMMERED BRATWURST WITH ONIONS AND RED CABBAGE SAUERKRAUT



Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut image

Provided by Bobby Flay

Categories     main-dish

Time 1h3m

Yield 8 servings

Number Of Ingredients 24

3 large onions, peeled and thinly sliced
2 cloves garlic, smashed
3 pounds precooked bratwurst, pricked with a fork
6 bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 (1-inch) piece of fresh ginger, peeled and chopped
Hot dog buns, brown bread, or hoagie buns
Sweet and hot German mustard, optional, for garnish
Spicy brown mustard, optional, for garnish
Red Cabbage Sauerkraut, recipe follows
Pickles, optional, for garnish
Pickled beets, optional, for garnish
Pickled eggs, optional, for garnish
1/4 cup olive oil
2 cups red wine vinegar
1 cup water
1/4 cup granulated sugar
1 teaspoon whole mustard seeds
2 cloves garlic, peeled and thinly sliced
1 large head red cabbage, thinly shredded
Salt and freshly ground pepper

Steps:

  • Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
  • Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
  • Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.

SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD



Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread image

Provided by Bobby Flay

Time 1h35m

Yield 6 servings

Number Of Ingredients 25

10 ounces sharp white Cheddar, shredded (about 2 1/2 cups)
6 ounces Gruyere, shredded (about 2 cups)
2 ounces smoked Gruyere or Swiss, shredded
Scant tablespoon cornstarch
1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows
2 tablespoons spicy brown mustard, plus more for serving
A few drops hot sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound slab bacon, rind removed, sliced about 1-inch thick
1 pound cremini mushrooms, caps only
1/3 tablespoon canola oil
Six to eight 2-inch-thick slices high-quality German rye bread
Beer-Simmered Bratwurst, recipe follows
Sweet and hot German mustards, for serving
Sweet and hot German mustards, for serving
6 cups German light ale
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 large onions, unpeeled, roughly chopped
2 whole cloves garlic, smashed
One 3-inch piece fresh ginger, peeled and chopped
3 pounds precooked bratwurst, pricked with a fork
2 tablespoons canola oil

Steps:

  • Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
  • Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
  • Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
  • Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
  • Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
  • Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
  • Preheat the grill for direct grilling, high heat.
  • Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
  • Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

BEER-SIMMERED BRATWURST



Beer-Simmered Bratwurst image

"Steaming the bratwurst allows the beer and spices to permeate the meat. You get the crusty exterior from finishing them on the grill," says Bobby.

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

6 cups German light ale (about four 12-ounce beers)
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 large onions, unpeeled, roughly chopped
2 whole cloves garlic, smashed
1 3-inch piece fresh ginger, peeled and chopped
3 pounds precooked bratwurst, pricked with a fork (about 15 links)
2 tablespoons canola oil

Steps:

  • Preheat a grill to high. Combine the beer, caraway seeds, coriander seeds, mustard seeds, onions, garlic and ginger in a large stockpot. Add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages, about 5 minutes.
  • Remove the pot from the grill and let the bratwurst sit in the liquid for about 30 minutes. Transfer the brats to a platter or cutting board.
  • Brush the bratwurst with the canola oil and grill until the casings are crisp and golden brown and the brats are warmed through, 4 to 6 minutes per side. Keep warm until serving.

BOBBY FLAY'S BEER-SIMMERED BRATWURST



Bobby Flay's Beer-Simmered Bratwurst image

These are wonderful bratwursts! They are always a big hit with our guests. I always make these with Recipe #113133. Great for a summer party.

Provided by HeidiSue

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

3 large onions, peeled & thinly sliced
2 garlic cloves, crushed
3 lbs bratwursts, pricked with a fork (Bobby uses pre-cooked brats, but we get more flavor out of using uncooked, Johnsonville is our favor)
6 (12 ounce) bottles dark beer (we always use Sierra Nevada Pale Ale)
2 cups water
1 teaspoon coriander seed
1 teaspoon caraway seed
1 teaspoon mustard seeds
1 piece fresh ginger, peeled & chopped (1-inch)
bun, of your choice (or not)
German mustard, of your choice (we prefer Honey Spice mustard)
pickled beets, chopped (optional) or sauteed onion (optional)

Steps:

  • Arrange onion slices and garlic along the bottom of a medium stockpot.
  • Place bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds and ginger.
  • Fire up the grill.
  • Bring to a simmer over the grill grates or on a burner.
  • We do it on the stove top, but you still need the grill to finish cooking the brats.
  • Simmer the sausage in the mixture for about 10 minutes.
  • Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes.
  • Remove the sausages with tongs onto a platter.
  • Place the bratwursts on the grill and grill until cooked through (about 10-15 minutes).

BOBBY FLAY'S BEER-SIMMERED BRATWURST RECIPE - (4.6/5)



Bobby Flay's Beer-Simmered Bratwurst Recipe - (4.6/5) image

Provided by Venzie

Number Of Ingredients 17

3 large onions, peeled and thinly sliced
2 garlic cloves, crushed
3 pounds uncooked bratwursts, pricked with a fork
6 (12-ounce) bottles beer, such as Sierra Nevada Pale Ale
2 cups water
1 teaspoon coriander seed
1 teaspoon caraway seed
1 teaspoon mustard seeds
1 (1-inch) piece fresh ginger, peeled and chopped
Bun of your choice
German mustard of your choice
OPTIONAL GARNISHES
Sauerkraut
Pickles
Pickled eggs
Pickled beets
Onion, chopped or sautéed

Steps:

  • Arrange onion slices and garlic along the bottom of a medium stockpot. Place bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds and ginger. Fire up the grill. Bring to a simmer over the grill grates or on a stove burner. We do it on the stove top, but you still need the grill to finish cooking the brats. Simmer the sausage in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes. Remove the sausages with tongs onto the grill. Grill until cooked through and have grill marks. Serve on buns with garnishes of your choice.

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