Brats With Whiskey Glazed Onions Recipes

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GRILLED BRATWURST WITH CARAMELIZED ONIONS



Grilled Bratwurst with Caramelized Onions image

Provided by Kardea Brown

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

One 12-ounce bottle hard apple cider
1 1/2 cups beef broth
6 fresh bratwurst sausages (about 1 1/2 pounds total)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large sweet onions, thinly sliced
Kosher salt and freshly ground black pepper
6 pretzel rolls, split
Spicy brown mustard

Steps:

  • Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
  • Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
  • Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
  • Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.

BEER-BRAISED BRATWURST & ONIONS



Beer-Braised Bratwurst & Onions image

Juicy bratwurst and caramelized onions piled into rolls with grainy mustard, "beer brats" make a delicious weeknight supper or game-day dish.

Provided by Jennifer Segal

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons vegetable oil
6 bratwurst (see note)
2 medium yellow onions, thinly sliced
½ teaspoon salt
1 (12 oz) bottle lager beer (see note)
6 hoagie rolls or hot dog buns
Coarse grain mustard
Warm sauerkraut

Steps:

  • In a large (12-inch) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side. Using tongs, transfer the sausage to a plate; set aside. Add the onions and salt to the skillet and cook, stirring frequently, until the onions are softened and golden brown, about 5 minutes (do not burn; reduce the heat if necessary).
  • Place the bratwurst back in the pan on top of the onions, add the beer, and bring to a boil. Reduce the heat to low, cover with the lid, and simmer for 10 minutes (at this point the sausages will be partially cooked through). Remove the cover, increase the heat to medium, and continue cooking until the bratwurst are cooked through and the beer is reduced by about three quarters, 10 to 12 minutes more. Serve the bratwurst and onions on rolls with mustard and sauerkraut, if desired.
  • Note: I use Johnsonville Original Brats; avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.
  • Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I use Sam Adams Oktoberfest, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
  • Note: The nutritional information does not include the optional serving ingredients.

Nutrition Facts : Calories 364, Fat 30 g, Carbohydrate 8 g, Protein 12 g, SaturatedFat 9 g, Sugar 2 g, Fiber 1 g, Sodium 723 mg, Cholesterol 63 mg

BRATS WITH WHISKEY GLAZED ONIONS



Brats With Whiskey Glazed Onions image

Make and share this Brats With Whiskey Glazed Onions recipe from Food.com.

Provided by tgobbi

Categories     Veal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 medium onions, thin sliced
2 tablespoons butter
6 veal bratwursts
1/3 cup Bourbon
2/3 cup water
1 teaspoon dried thyme
salt
pepper

Steps:

  • Melt butter.
  • Add onions to pan& cook on medium high flame until tender& slightly browned at edges, about 8 minutes.
  • Reserve.
  • Prick brats all over with a fork.
  • Brown in same skillet as onions.
  • Discard excess oil.
  • Return onions; cook 1 minute.
  • Add bourbon first, then water, thyme, S& P.
  • Cook partially covered until brats are done, 15- 20 minutes.

CIDER-GLAZED BRATS WITH APPLES AND ONIONS



Cider-Glazed Brats with Apples and Onions image

This sweet cider glaze, slow-simmered with apples, brown sugar and onions, is the perfect complement to smoky bratwurst links.

Provided by By Arlene Cummings

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 small onion, thinly sliced
Salt and pepper to taste
1 package (14 oz) cooked smoked bratwurst (6 links)
2 cups apple cider
1 tablespoon packed brown sugar
1 Granny Smith apple, peeled, cut into julienne strips

Steps:

  • In 12-inch skillet, melt butter over medium heat. Add onion; sprinkle with salt and pepper. Cook onions about 5 minutes, stirring occasionally.
  • Add bratwurst links; increase heat to medium-high. Cook about 8 minutes or until bratwurst are brown on all sides. Stir in apple cider and brown sugar. Heat to boiling. Reduce heat to medium; simmer about 5 minutes. Remove bratwurst from skillet; place on plate. Cover; set aside.
  • Add apple to skillet; cook 10 minutes or until apple softens and sauce thickens. Return bratwurst to skillet. Serve.

Nutrition Facts : ServingSize 1 Serving

BRATS, ONIONS, AND APPLES



Brats, Onions, and Apples image

A very hearty meal that's good in the autumn or winter. Lots of flavor and very much a comforting meal after a long day in the cold. It pairs well with coleslaw.

Provided by Meg Maples

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
4 bratwurst
2 apple, cored and sliced
1 sweet onion, sliced
2 (12 fluid ounce) cans or bottles beer
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
  • Stir apple and onion slices into the reserved drippings; cook and stir until the onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over the sausages; season with salt and pepper.
  • Bring the beer to a simmer, reduce heat to medium-low, and cook until the the bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 427.7 calories, Carbohydrate 23.2 g, Cholesterol 51.5 mg, Fat 26.7 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 9.5 g, Sodium 820.7 mg, Sugar 8.8 g

BRATS WITH GLAZED RED ONIONS



Brats With Glazed Red Onions image

Being German, fall reminds me of Oktober fest, brats and beer! BUT brats also remind me of football games and the north woods too! This is a different type of brat recipe, esp with the addition of the marinated/grilled onions. From a grilling website. Prep time is marinating time and these can be done on a tabletop grill, outside or over the campfire.

Provided by LAURIE

Categories     Lunch/Snacks

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon thyme
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 medium red onions
6 bratwursts (Johnsonville are my recommendation)
6 hot dog buns (or brat buns)
mustard

Steps:

  • In a large dish or platter, mix the oil, vinegar, thyme, salt, and pepper.
  • Cut the onions crosswise into 1/3-inch slices.
  • Gently turn the slices over in the oil mixture, being careful to keep the slices from falling apart.
  • Set aside at room temperature for 2 to 4 hours to marinate.
  • Grill the onions and brats over Direct Medium heat until the onions are tender and the brats are browned, 10 to 12 minutes, turning occasionally.
  • Serve the brats inside the rolls and arrange the onions on top.
  • Pass the mustard.
  • Serve warm.

Nutrition Facts : Calories 438.6, Fat 28.9, SaturatedFat 9.4, Cholesterol 62.9, Sodium 1071.6, Carbohydrate 27.5, Fiber 1.4, Sugar 4.3, Protein 16.1

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