Bratwurst And Onions In Beer Recipes

ONE-SKILLET BRATWURST AND ONIONS

Steps:

• Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke.
• With a fork, poke a few holes on each side of the bratwurst sausage to keep them from bursting while they cook.
• Place the brats in the hot skillet, then place the onions around them.
• Stir the onions to spread them around and to coat with oil.
• Cook the brats for about 4 minutes per side, or until they are nicely browned.
• Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low.
• Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees.
• Remove the lid and the brats from the skillet.
• Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid.
• Serve the sausages topped with the onions and your favorite mustard.

BEER BRATS

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.

BEER BRATS

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.

BRATWURST AND ONIONS

Steps:

• In a skillet over medium heat Saute the garlic and butter for approx one minute.
• Add in the onions, salt, pepper, and enough beer to cover the bottom of the pan.
• Cook the onions over medium heat until tender and caremelized.
• Remove the onions from the pan and place the bratwurst in the pan. Brown the bratwurst and cook.
• Once the bratwurst are cooked add the onions and remaining beer to the pan. Cook over medium heat until the beer has reduced to a thicker sauce with the onions.

EASY BEER BRATWURST

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
• Cover and cook for 4 hours on high or for 8 hours on low.
• Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.

HOW TO COOK BRATWURST IN BEER

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!

BRATWURST AND ONIONS IN BEER

Steps:

• Prepare a charcoal grill.
• Combine the onions, beer, vinegar, salt, mustard seeds, celery seed, bay leaf, and black pepper in a 4-quart saucepan, bring to a simmer, and simmer gently over medium-low heat for 20 minutes.
• Add the bratwurst and simmer gently until cooked through, 8 to 10 minutes.
• Remove the bratwurst and set aside. Strain the poaching liquid reserving the onions. Let cool. Remove the bay leaf, add crushed red pepper, olive oil, and chopped fresh parsley. Set aside to use as a relish.
• Place the bratwurst on the grill and cook over medium-high until charred. Butter the rolls and toast on the grill just before serving.

BEER-BRAISED BRATWURST & ONIONS

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.