TOUCHDOWN BRAT SLIDERS
It's game time when these mini sausage sliders make an appearance. Two things my husband loves-beer and brats-get stepped up a notch with crunchy flavored chips. -Kirsten Shabaz, Lakeville, Minnesota
Provided by Taste of Home
Categories Appetizers Lunch
Time 50m
Yield 16 sliders.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain well., Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops.
Nutrition Facts : Calories 354 calories, Fat 24g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 617mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
SKILLET BRATS WITH BEER CARAMELIZED PEPPERS AND ONIONS
This recipe alludes to my time at culinary school. Right around the fall, it was standard to head to the Hudson River with my fellow comrades, drinking beer and cooking the brats on an open fire. By caramelizing the brats in the beer sauce, they just get better and better.
Provided by JJ Johnson
Categories main-dish
Time 50m
Yield 10 servings
Number Of Ingredients 19
Steps:
- Preheat a large cast-iron skillet over medium heat. Add the oil, then the onions, peppers and garlic. Season with salt. Cook, stirring occasionally, until they just begin to soften and the onions turn translucent, 5 to 10 minutes. Move the onions and peppers to the side of the skillet and add the bratwurst. Score the bratwurst with a knife on both sides. Add to the pan and sear, about 3 minutes per side. Add the beer to the skillet. Bring to a simmer and cook, turning the bratwurst and stirring the vegetables occasionally, until the beer reduces by half and the brats are cooked through to an internal temperature of 160 degrees F, 15 to 20 minutes.
- Serve with hot pepper mustard and pretzel rolls.
- Whisk together the vinegar, water, honey, sugar, banana peppers, bell peppers, onions and garlic in a medium saucepan and bring to a boil over medium heat. Once boiling, reduce the heat to low/medium low and simmer until the peppers and onions are soft, about 5 minutes.
- Transfer to a small food processor or blender and puree until very smooth. Add the mustard and puree until just incorporated. Season with salt. Transfer to a bowl and let cool completely, then refrigerate until well chilled, about 30 minutes.
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