Beer Brats Food

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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 BRATS



Beer Brats image

This is our family's way of making beer brats! We love them this way and they are even better re-grilled the next day! Depending on how much you drink while you are prepping you may need more or less beer!

Provided by SarahBeth

Categories     Pork

Time 2h30m

Yield 5 brats, 5 serving(s)

Number Of Ingredients 10

3 (12 ounce) cans beer
5 uncooked bratwursts (we like Johnsonville best)
1/8 cup yellow mustard
1/8 cup stone ground mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 medium onion, cut into rings about 1/3 of an inch thick
sauerkraut (optional)
1 large red bell pepper (cut in rings the same size as the onions)
5 hot dog buns or 5 hoagie rolls

Steps:

  • Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
  • Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc.
  • Stir until the onions and brats are evenly coated.
  • Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer.
  • Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
  • Pre heat your grill to medium high heat.
  • Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
  • Turn the grill down to medium heat (or however you like your brats grilled).
  • Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
  • Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
  • Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.

Nutrition Facts : Calories 535.4, Fat 27.3, SaturatedFat 9, Cholesterol 62.9, Sodium 1111.2, Carbohydrate 39.3, Fiber 2.4, Sugar 8.1, Protein 17.8

GRILLED CHICAGO STYLE BEER BRATS



Grilled Chicago Style Beer Brats image

Make and share this Grilled Chicago Style Beer Brats recipe from Food.com.

Provided by Chicagoland Chef du

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

6 bratwursts, uncooked
3 (12 ounce) bottles beer, anything but lite
2 sweet onions, peeled and sliced
2 tomatoes
6 tablespoons yellow mustard
3 large dill pickles, ie. Claussen brand
6 hotdog buns or 6 sausage rolls, toasted

Steps:

  • Fire up the grill and pour yourself a beer!
  • In a deep pot, cover brats in beer, bring to a boil and simmer for 20-30 minutes. Set aside.
  • Slice onions, pickles.
  • Cut tomatoes in half, put sliced side down, slice through to make thin half moon slices.
  • Place brats on the grill continuing to turn until browned. Remember they are already cooked through from simmering in beer.
  • Toast buns or rolls if desired.
  • Add your favorite toppings but NEVER ketchup!

Nutrition Facts : Calories 517.9, Fat 27.1, SaturatedFat 9.1, Cholesterol 62.9, Sodium 1856.4, Carbohydrate 38.5, Fiber 2.9, Sugar 7.8, Protein 17.9

BEER-BRAISED BRATWURST



Beer-Braised Bratwurst image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 onion, sliced
1 clove garlic, smashed
1 bay leaf
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter, cut into pieces
4 links fully cooked bratwurst (about 1 pound)
1/4 cup lager
Sub rolls, sauerkraut and mustard, for serving

Steps:

  • Preheat a grill to medium high. Tear off a 20-inch-long piece of heavy-duty foil. Put the onion, garlic and bay leaf on the foil, piling them on one side; season with 1/4 teaspoon salt and a few grinds of pepper. Dot with the butter and place the bratwurst on top. Fold the foil over the onions and bratwurst, then fold in the edges on two sides to seal, leaving one side open. Carefully pour the beer into the open side, then fold in the edge to seal.
  • Place the foil packet on the grill onion-side down; cook 10 minutes, then carefully flip and continue grilling until the onion is softened and the bratwurst is warmed through, 10 more minutes. Meanwhile, grill the rolls until toasted.
  • Carefully open the packet. Remove the bratwurst and grill, turning, until lightly charred all over, 3 to 5 minutes. Return to the packet to toss with the onion. Serve with the rolls, sauerkraut and mustard.

GRILLED BEER BRATS WITH PEPPERS AND ONIONS



Grilled Beer Brats with Peppers and Onions image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons canola oil, plus more for oiling the grill
6 strips applewood-smoked bacon, diced
1 sweet onion, sliced
1 large green pepper, seeded, sliced
1 large red pepper, seeded, sliced
2 cloves garlic, minced
Two 12-ounce cans lager beer
1 cup low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 pounds fresh bratwurst sausages (about 12 links)
1/2 cup whole-grain mustard
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 to 3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
  • Preheat a grill or cast-iron griddle to medium-high heat.
  • Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
  • When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
  • To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

BEER BRATS



Beer Brats image

Provided by Bobby Flay

Categories     main-dish

Time 17m

Yield 6 to 8 servings

Number Of Ingredients 5

1 dozen brats
Beer, to cover
1 medium large sweet onion
2 ounces (1/2 stick) butter
Serving suggestions: fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard

Steps:

  • Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

AMAZING BEER BRATS WITH PEPPERS AND ONIONS



Amazing Beer Brats With Peppers and Onions image

Ingredients (10 servings) • 10 Brats • 2 red peppers • 1 yellow pepper • 1 orange pepper • 2 sweet onions • Olive oil (1/2 cup) • Worcestershire Sauce (1/4 cup) • Balsamic vinegar (1/4 cup) • Crushed red pepper flakes (1-2 tbsp to preference) • Minced garlic (1/4 cup) • Pepper (to taste) • Salt (to taste) • 2 bottles Yuengling (or any lager beer) • 10 fresh baked hoagie rolls • Butter 1. Cut peppers and onions (long way) 2. Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl 3. Mix ingredients together 4. Put in large plastic bag overnight 5. Poke holes in brats with fork and put in separate plastic bag with beer over night 6. Place beer and brats in foil pan on grill 7. Cook until the beer has been boiling for 10-15 min and remove from grill 8. Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan) 9. Cover with foil and allow veggies to reduce stirring occasionally 10. Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference 11. Once charred, place brats back in foil pan with peppers and onions 12. Spread butter on Hoagie rolls and placed open face on grill for 30 seconds 13. Serve and enjoy

Provided by Joel P.

Categories     Meat

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

10 bratwursts
2 red peppers
1 yellow pepper
1 orange bell pepper
2 sweet onions
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons crushed red pepper flakes
1/4 cup garlic (minced)
1 tablespoon pepper
1 tablespoon salt
24 ounces beer (lager preferred)
10 hoagie rolls (from bakery)
1/2 cup butter

Steps:

  • Cut peppers and onions (long way).
  • Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl.
  • Mix ingredients together.
  • Put in large plastic bag and place in refrigerator overnight.
  • Poke holes in brats with fork and put in separate plastic bag with beer in refrigerator overnight (make sure beer covers all brats).
  • Place beer and brats in foil pan (cover with aluminum foil) and place on grill.
  • Cook until the beer has been boiling for 10-15 min and remove from grill.
  • Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan).
  • Cover with foil and allow veggies to reduce stirring occasionally.
  • Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference.
  • Once charred, place brats back in foil pan with peppers and onions.
  • Spread butter on Hoagie rolls and placed open face on grill for 30 seconds.
  • Serve and enjoy.

Nutrition Facts : Calories 701.7, Fat 47.5, SaturatedFat 16.2, Cholesterol 87.3, Sodium 1883.6, Carbohydrate 44.7, Fiber 3, Sugar 5.3, Protein 18.9

ULTIMATE GRILLED BEER BRATS, PEPPERS, ONIONS, RELISH AND KRAUT



Ultimate Grilled Beer Brats, Peppers, Onions, Relish and Kraut image

These are so easy, no clean up with the best flavor ever. The brats, peppers and onions are simmered in the beer on the grill in a pan and then the brats finished on the grill. Good grilled rolls, sauerkraut, pepper relish and dijon mustard to finish it off.

Provided by SarasotaCook

Categories     Pork

Time 55m

Yield 8 Bratwursts, 8 serving(s)

Number Of Ingredients 15

8 bratwursts (I like Johnsonville, but any brand will work)
8 hot dog buns (I like to get bakery style if possible)
1 green pepper, thin sliced in strips
1 red pepper, thin sliced in strips
1 yellow pepper, thin sliced in strips
1 large onion, cut in half and thin sliced
24 ounces dark beer, I prefer amber bock but use your favorite (2 bottles, 18 oz for the brats and vegetables and 6 oz for the sauerkraut)
3 garlic cloves, just smashed and skins removed no reason to cut
1/2 teaspoon red pepper flakes
1 (15 ounce) can quality sauerkraut, drained well (you can also use a fresh bagged brand too)
8 tablespoons pepper relish (many quality store brands, I love it on burgers, dogs, brats, just about anything)
Dijon mustard
1 teaspoon kosher salt, to taste
1 teaspoon fresh ground black pepper, to taste
aluminum foil and tins for cooking the brats and sauerkraut

Steps:

  • Vegetables and Brats -- In a aluminum pan add the beer, peppers, onions and brats. Also add the red peppers, garlic and cover with foil and let simmer on medium/low heat on the grill for about 20 minutes. Remove the cover and cook 10 more minutes, then transfer the brats to the grill as you finish cooking the peppers. Without the foil on season with salt and pepper and let some of the liquid reduce. The brats lightly brown on the grill.
  • Sauerkraut -- Also when you put the vegetables and brats in the aluminum tin also add the sauerkraut to a smaller aluminum pan along with the remaining 6 oz of beer, cover with foil and set on the grill on indirect heat. You just want to heat it up is all. About 15 minutes. Right at the end of cooking, uncover and let some of the liquid evaporate.
  • Buns -- Remove the cooked brats and put back on top of the vegetables and recover also remove the sauerkraut. and keep covered. Now grill the buns lightly.
  • Dinner -- Now add a little dijon mustard to the bun, 1 tablespoon of the pepper relish, the brat, some of the peppers and onions and top with the kraut. Now that is a classic bratwurst.

Nutrition Facts : Calories 493.4, Fat 27, SaturatedFat 9.1, Cholesterol 62.9, Sodium 1639.9, Carbohydrate 39.9, Fiber 3.6, Sugar 7.9, Protein 17.5

BEER BRATWURSTS



Beer Bratwursts image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

2 12-ounce bottles lager beer
1 large onion, cut into wedges
4 cloves garlic, smashed
1 2-inch piece ginger, thinly sliced
1 teaspoon caraway seeds
2 bay leaves
2 whole cloves
6 to 8 links fresh bratwurst (about 2 1/2 pounds)
4 tablespoons unsalted butter
6 to 8 sub rolls or Italian-bread segments
Whole-grain mustard, for serving
Assorted toppings, for serving (below)

Steps:

  • Combine 6 cups water, the beer, onion, garlic, ginger, caraway seeds, bay leaves and cloves in a large pot over medium-high heat; bring to a gentle simmer and cook 10 minutes. Add the bratwursts, return to a simmer and cook until almost done (the meat should still be slightly pink in the center), about 15 minutes. Remove from the heat and let the bratwursts cool completely in the cooking liquid, about 1 hour.
  • Preheat a grill to medium high. Transfer 2 cups of the cooking liquid to a small saucepan over medium heat. Add the butter and bring to a boil; cook until the butter melts, about 1 minute.
  • Grill the bratwursts, occasionally turning and basting with the butter mixture, until marked and cooked through, 10 to 12 minutes. Serve on rolls with mustard and other toppings.
  • Sweet-and-Sour Onions
  • Cook 2 chopped red onions in a skillet with 2 tablespoons olive oil over medium-high heat, stirring, until golden, about 8 minutes. Add 1/2 teaspoon caraway seeds; cook, stirring, 30 seconds. Add 1/4 cup red wine vinegar, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt; cook, stirring until the onions are glazed, 1 minute. Let cool completely.
  • Bell Pepper Relish
  • Pulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped. Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, 1/2 teaspoon each celery salt and kosher salt, and pepper to taste in a large bowl. Add the vegetable mixture; toss to coat.
  • Smoky Beer Cheese
  • Combine 1/4 pound each shredded sharp cheddar and smoked gouda, 1 minced garlic clove, 1/2 cup lager beer, 2 teaspoons hot sauce, 1/2 teaspoon kosher salt, and pepper to taste in a food processor; pulse until smooth.
  • These toppings also taste great on burgers or hot dogs.

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