Best Packer Brats Recipes

BRATS IN A BLANKET WITH BEER MUSTARD

Brats in a Blanket with Beer Mustard image

Brats in a blanket take the classic pigs in a blanket appetizer to the next level for dinner! I used fully cooked brats to make this super easy, but fresh brats are delicious if you have time to cook them ahead. Go crazy with your favorite flavors--I used jalapeño-Cheddar brats here!

Provided by Gabriela Rodiles

Categories main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Nonstick cooking spray, for the baking sheet
One 8-ounce tube refrigerated crescent rolls
8 fully cooked brats, such as jalapeño-Cheddar-flavored
1 large egg
1/2 teaspoon poppy seeds
1/4 teaspoon sesame seeds
1/2 cup IPA beer
2 tablespoons brown sugar
1/2 cup yellow mustard
2 tablespoons coarse-ground Dijon mustard

Steps:

Preheat the oven to 350 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
Carefully unroll and separate 8 of the perforated triangles of crescent dough. Starting with the smaller end of each dough triangle, wrap it around a brat and pinch the seams together to totally seal. Place the wrapped brats on the prepared baking sheet.
Beat the egg in a small bowl. Brush the brats with the egg and sprinkle the poppy and sesame seeds on top. Bake until the dough is golden brown, 20 to 25 minutes.
To make the beer mustard, add the beer to a small saucepan. Bring to a simmer; simmer over medium heat until reduced by half, about 10 minutes. Add the brown sugar and stir until dissolved, about 1 minute. Add the yellow mustard and Dijon mustard to a small heatproof bowl. Pour in the reduced beer and stir to combine.
Serve the brats in a blanket with the beer mustard on the side for dipping.

BRATWURST SUPPER

Bratwurst Supper image

After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. -Janice Meyer, Medford, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3 pounds uncooked bratwurst links
3 pounds small red potatoes, cut into wedges
1 pound baby carrots
1 large red onion, sliced and separated into rings
2 jars (4-1/2 ounces each) whole mushrooms, drained
1/4 cup butter, cubed
1 envelope onion soup mix
2 tablespoons soy sauce
1/2 teaspoon pepper

Steps:

For each of 2 foil packets, arrange a double thickness of heavy-duty foil (about 17x15 in.) on a flat surface. , Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the 2 double-layer foil rectangles. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming 2 large packets. Seal tightly; turn to coat., Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 524 calories, Fat 37g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1445mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

BRATWURST-WISCONSIN STYLE

Bratwurst-Wisconsin Style image

It seems that everyone has their own ideas of how to cook Bratwurst. I'm a "Sausageholic" & this has always worked for me. Everyone loves it & it is SOOOOOOO simple!!!

Provided by Ackman

Categories Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

8 -10 bratwursts (NOT pre-cooked ones)
1/4 lb butter (NOT margarine...remember, this IS Wisconsin)
1 medium Spanish onion, sliced thick
3 (12 ounce) cans beer
1 (12 ounce) can water

Steps:

Place Brats, Butter & sliced onion in a decent size kettle.
Pour in the Beer & the Water. (You can use only Beer -- just be sure the Brats are covered, completely).
Bring to a boil.
Reduce heat & cover.
Simmer for 30 minutes.
Remove from heat, but DO NOT remove cover until ready to grill!
Get your grill ready & when it is ready, drain the Brats (reserving liquid) & put on the grill & cook until golden brown. (Place them back into the warm Beer & cover to keep them warm, if needed).
Serve with or w/o a bun, with Kraut, chopped Onion &/or some Silver Springs Horseradish-style Brat mustard (NOT that bright yellow Stuff -- YUK) Be sure to have some extra ice cold brewski's to enjoy the Brats!
This recipe can be adjusted either way, to fit your needs!
You can also broil these if the weather won't permit grilling.
These go VERY good with Recipe #305705 .