Best Make Ahead Grilled Brats And Beer Wisconsin Style Recipes

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BEER WISCONSIN BRATWURST



Beer Wisconsin Bratwurst image

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

2 tablespoons butter
1 large sweet onion, sliced
2 tablespoons brown sugar
1 pinch caraway seed
pepper
6 whole bratwursts (Prick with a fork or slice in a couple spots to keep them from exploding)
2 (16 ounce) cans beer
6 ounces sauerkraut, rinsed

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

MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE



Make Ahead Grilled Brats and Beer Wisconsin Style image

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

8 -10 fresh bratwursts, in natural casings (approx 4 oz. each)
3 large onions
2 tablespoons olive oil or 2 tablespoons margarine
6 (12 ounce) cans beer (any style)

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.

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