Best Grilled Beer Marinated Sausages Recipes

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BRATS IN BEER



Brats in Beer image

This marinated bratwurst recipe comes from Jill Hazelton of Hamlet, Indiana. The flavor of the marinade really comes through in the grilled onions.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1 can (12 ounces) beer or nonalcoholic beer
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon chili powder
1 tablespoon prepared mustard
1/8 teaspoon garlic powder
8 uncooked bratwurst links
1 large onion, thinly sliced
8 brat or hot dog buns, split

Steps:

  • In a small bowl, combine the first six ingredients. Pour 1-3/4 cups into a large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Add onion to remaining marinade; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. Drain and discard marinade from bratwurst., Grill bratwurst and onion, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until meat is no longer pink and onion is tender, turning frequently. Open foil carefully to allow steam to escape. Serve brats in buns with onion mixture.

Nutrition Facts :

GRILLED BEER-MARINATED SAUSAGES RECIPE



Grilled Beer-Marinated Sausages Recipe image

Provided by cdrier

Number Of Ingredients 5

4 *Drier's* bratwurst sausages
4 *Drier's* Polish sausages
2 bottles of beer
8 frankfurter rolls, split, toasted
*Drier's* mustard,Ketchup, Sechler's relish, prepared horseradish, grated longhorn cheese, chopped onions, sauerkraut

Steps:

  • 1 Prepare charcoal fire for direct-heat cooking, pierce sausages in several places with a fork. Set aside. Pour beer into a Dutch oven or deep skillet: heat to a boil over high heat. Add bratwurst: reduce heat to low. Cover: cook 5 min. Add kielbasa: cook 10 min. Drain. 2 Place sausages on oiled grill rack. about 6 inches from coals. Cook, turning often, until sausages are will browned on all sides, about 7-10 min. Serve in split rolls with assorted garnishs.

BEER-SIMMERED GRILLED SAUSAGES



Beer-Simmered Grilled Sausages image

Make and share this Beer-Simmered Grilled Sausages recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 16m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs uncooked sausages (, such as sweet or hot Italian sausages, bratwurst, or chorizo)
1 onion, thinly sliced
3 cups beer, as needed
1 tablespoon vegetable oil
mustard (for serving)

Steps:

  • Prick each sausage a half-dozen times with a needle or pin stuck in a cork.
  • Arrange the onion slices on the bottom of a saute pan just large enough to hold all the sausages.
  • Place the sausages on top and add beer and water to cover (the ratio should be 3 parts beer to 1 part water).
  • Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil.
  • Poach the sausages until half-cooked, 4 to 5 minutes.
  • Transfer the sausages to a rack on baking sheet to drain, or drain in a colander.
  • Separate the sausages into links.
  • Set up grill for direct grilling and preheat to medium-high.
  • When ready to cook, brush and oil the grill grate.
  • Lightly brush the sausages on all sides with oil and place on the hot grate.
  • Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side.
  • You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks.
  • Should flare-ups arise, move the sausages to a different section of the grill.
  • Use a slender metal skewer to test for doneness.
  • Insert it into the center of one of the sausages: It should come out hot to the touch.
  • Transfer the sausages to plates or a platter and let rest for 3 minutes.
  • Serve with plenty of mustard.

Nutrition Facts : Calories 1459, Fat 122.7, SaturatedFat 40.2, Cholesterol 326.9, Sodium 2892.7, Carbohydrate 6.1, Fiber 0.3, Sugar 0.8, Protein 69.2

BEER BRATS



Beer Brats image

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

4 (12 ounce) cans beer
1 large onion, diced
10 bratwurst
2 teaspoons red pepper flakes
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper

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

BEER-SIMMERED GRILLED SAUSAGES



Beer-Simmered Grilled Sausages image

Beer-Simmered Grilled Sausages

Provided by Steven Raichlen

Categories     Beef     Pork     Poach     Picnic     Quick & Easy     Dinner     Sausage     Summer     Tailgating

Yield Serves 6 to 8

Number Of Ingredients 7

a needle or pin and a cork
1 cork
3 pounds uncooked sausages, such as sweet or hot Italian sausages, bratwurst, chorizo, linguica, or any other sausages you prefer
1 onion, thinly sliced
3 cups beer, as needed
About 1 tablespoon vegetable oil
Mustard, for serving

Steps:

  • 1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.
  • 2. Set up the grill for direct grilling and preheat to medium-high.
  • 3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
  • 4. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
  • Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you'll need to grill the sausages 7 to 10 minutes per side.
  • For absolutely foolproof sausage grilling, use the indirect method. The sausages will be fully cooked in about 30 minutes.

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