Best Grilled Bratwurst With Rosemary Lemon Cannellini Beans And Grilled Bread Recipes

SHEBOYGAN GRILLED BRATS

Sheboygan Grilled Brats image

Growing up on a lake in the Sheboygan area, this was a standard way that the German folks would grill their brats. We always served them on the old-fashioned hard rolls. By finishing them in the beer sauce they just get better and better. Though it's expensive, on special occasions I use a dark beer which is not German at all: Guinness Irish Stout. Around our house, we eat them with ketchup and mustard, and the cooked onions from the brat sauce.

Provided by PBFITZ

Categories Meat and Poultry Recipes Pork Sausage

Time 52m

Yield 10

Number Of Ingredients 6

Ingredients

¼ cup butter
2 medium onions, thinly sliced
3 cloves garlic, chopped
4 (12 ounce) bottles dark beer
2 pounds fresh bratwurst
10 hot dog buns

Steps:

Preheat an outdoor grill for high heat and lightly oil grate.
Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.

Nutrition Facts : Calories 534.4 calories, Carbohydrate 31.3 g, Cholesterol 79.4 mg, Fat 33 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 12.5 g, Sodium 1013.6 mg, Sugar 3.6 g

GRILLED SEASONED BRATWURST

Grilled Seasoned Bratwurst image

Whether you're hosting a picnic at home or at a park, cook these bratwurst on the stovetop first. Then you can quickly brown them on the grill. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

8 uncooked bratwurst links
3 cans (12 ounces each) beer or nonalcoholic beer
1 large onion, halved and sliced
2 tablespoons fennel seed
8 bratwurst sandwich buns, split

Steps:

Place bratwurst in a Dutch oven; add the beer, onion and fennel. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink. Drain and discard beer mixture., Grill bratwurst, covered, over indirect medium heat for 7-8 minutes or until browned, turning occasionally. Serve on buns.

Nutrition Facts : Fat 27 g fat (10 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 825 mg sodium, Carbohydrate 44 g carbohydrate, Fiber 3 g fiber, Protein 20 g protein.

GRILLED BRATWURST WITH ROSEMARY-LEMON CANNELLINI BEANS AND GRILLED BREAD

Grilled Bratwurst with Rosemary-Lemon Cannellini Beans and Grilled Bread image

Beans and sausage are a classic combination that I typically have during the winter months. But I wanted to find a way to serve up a lighter version that can be made on a grill during the summer. The grilled bratwurst pairs perfectly with cannellini beans cooked with red onion, rosemary and fresh lemon juice and zest. I serve this dish simply with some grilled bread rubbed with garlic for the perfect summertime meal.

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 red onion, thinly sliced (about 1 cup sliced)
Kosher salt
2 cloves garlic, 1 minced and 1 whole, skin removed
2 teaspoons finely chopped rosemary
1/4 teaspoon Calabrian chile paste or crushed red pepper flakes
One 15 1/2-ounce can cannellini beans, rinsed and drained
3/4 cup chicken broth
2 tablespoons lemon juice (from about 1 lemon)
4 bratwurst sausages (about 1 to 1 1/4 pounds total)
Four 1/2-inch-thick slices bread (ciabatta, sourdough or French)
Zest of 1 lemon (about 1 packed teaspoon)
2 tablespoons roughly chopped flat-leaf parsley

Steps:

Preheat one side of a charcoal or gas grill over medium heat and leave the other side off.
Set a small (1 1/2-quart) saucepan on the direct heat (hot) side of the grill. Add 2 tablespoons oil and heat about 1 minute. Add the onion and season with a pinch of salt. Cook the onion until they softened and begin to brown, about 5 minutes. Stir in the minced garlic, rosemary and chile paste and cook until very fragrant, about 1 minute.
Stir in the beans, season with salt, and pour in the broth and lemon juice. Allow the mixture to come to a bare simmer, then move it to the indirect heat (cool) side of the grill. Cook the beans over indirect heat, stirring occasionally, until the broth is reduced to 1/4 to 1/3 cup, about 20 minutes.
Lightly grease the bratwurst with 1 tablespoon olive oil. Place the sausages on the direct heat side of the grill and cook until deep grill marks appear on both sides, 2 to 3 minutes per side. Move the sausages over to the indirect heat side of the grill. (It's okay if the beans need to move closer to the direct heat side, just stir more often and remove once the broth is reduced.) Continue grilling the sausages over indirect heat until cooked through, 12 to 14 minutes. Remove the sausages from the grill and let rest about 5 minutes.
Lightly brush both sides of the bread with the remaining 2 tablespoons olive oil. Grill the bread over direct heat until crispy and charred in spots, 1 to 2 minutes per side. Remove and immediately rub with the whole garlic clove and season with salt.
When the beans have finished cooking, stir in the lemon zest, parsley and salt to taste. Transfer to a serving bowl and garnish with a drizzle of olive oil and Parmesan. Top the beans with the grilled sausage and grilled bread. Serve immediately.