Time 25m Number Of Ingredients 7 Steps:
Put your brats in a pot that comfortably holds them and add equal parts beer and cold water until the liquid covers the brats completely. Slice your onions into large sections and toss them in, turning the heat on your stove to high to bring the pot to a boil. Don’t let them boil very long, as our goal is to gently simmer your brats in beer. After it begins to boil turn the heat down to a very low boil and let it simmer for about 20 minutes. After they’ve simmered, you’ll have several options as far as how to finish off your brats. You can choose to grill the brats or serve them with sides. You can also finish off your brats in a pan or even put them in a cast iron bratwurst cooker and cook over a fireplace or camp fire!
Time 25m Yield 10 Number Of Ingredients 7 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.
Time 25m Yield 8 servings. Number Of Ingredients 9 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.
Time 17m Yield 6 to 8 servings Number Of Ingredients 5 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.
Time 46m Yield 6 servings Number Of Ingredients 4 Steps:
Cook brats on grill until brown and split. Place brats in a mixture of 1/4 of the beer, 3/4 cup water and the sliced onion. Simmer the brats in the brine mixture for 30 minutes. Before serving, place brats back onto grill for 1 minute.;
Time 20m Yield 6 servings Number Of Ingredients 6 Steps:
Light a charcoal grill or heat a gas grill to high. In a medium pot over high heat, bring beer and half the onions to a simmer (save remaining onions for serving). Add bratwurst to the pot, reduce heat to low, and simmer until they are just cooked through, about 10 minutes. Transfer sausages to the grill, and grill until they’re well browned on all sides, 2 to 5 minutes, turning often. If you like, while the brats are grilling, let the beer and onions boil over high heat until the onions are very soft, 5 to 10 minutes. Drain and reserve onions for serving. Grill the rolls, cut-side down, until golden, about 1 minute. Serve the brats sandwiched in the rolls and topped with onions (either raw or beer-braised, or both), along with any condiments you like.
Time 1h Yield 10 serving(s) Number Of Ingredients 15 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.
Time 2h30m Yield 5 brats, 5 serving(s) Number Of Ingredients 10 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.
Time 6h15m Yield 10 servings. Number Of Ingredients 9 Steps:
Whisk first 4 ingredients until blended. In a large nonstick skillet, brown bratwursts over medium-high heat. Transfer to a 4- or 5-qt. slow cooker. Add onion, chili sauce and root beer mixture., Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°. Serve in buns. If desired, top with onion and mustard.
Yield 5 servings Number Of Ingredients 5 Steps:
Add beer and brats to sauce pan. Cook on medium high heat for 10-15 minutes. Place brats on grill and cook until done (probably another 10-15 min). With 1 cup (235 ml) of beer in the pot, add cream cheese and cheddar. Stir until cheese is mixed. Add the cheese mixture on top of the beer brats. Enjoy!
