Sweet N Hot Beer Bratwurst Skillet Recipes

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BEER BRATWURST



Beer Bratwurst image

These are simmered until the beer is reduced turning into a thick yummy syrup, coating the bratwursts. These are tender and juicy and very delicious.

Provided by Chef Cathy

Categories     Meat

Time 50m

Yield 2 serving(s)

Number Of Ingredients 4

1 (12 ounce) bottle miller beer
4 bratwursts
1/4 small sweet onion (sliced)
1 tablespoon butter

Steps:

  • Pour 2 (12 ounce) bottle of beer in a 3 qt pot.
  • Add butter to melt.
  • Let it get hot first and add the bratwurst and sliced onions inches Cook, simmering the beer and turning the brats every 10 minutes for about 30 to 45 minutes (use your own judgment).
  • Let the beer evaporate and reduce it until it is syrupy and to where it looks like it is coating the bratwurst well.
  • Prepare the hot dog buns on a warm plate.
  • When beer syrup is thick and reduced then make sure to coat bratwurst with the syrup well by turning and stirring and then with tongs, take them out and place them in the bun.
  • Add some sauerkraut and eat!

SKILLET BRATS WITH BEER CARAMELIZED PEPPERS AND ONIONS



Skillet Brats with Beer Caramelized Peppers and Onions image

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

2 tablespoons olive oil
2 large Vidalia onions, sliced thin
4 medium bell peppers, sliced thin
4 cloves garlic, minced
Kosher salt
2 pounds bratwurst, uncooked
12 ounces beer, stout or porter preferred
Hot Pepper Mustard, for serving, recipe follows
Pretzel rolls, for serving
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup honey
1 1/2 teaspoons sugar
2 banana peppers, stems and seeds removed and chopped
1 yellow bell pepper, seeded and chopped
1 small yellow onion, roughly chopped
2 cloves garlic, chopped
3 tablespoons stone-ground mustard
Kosher salt

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.

BRATWURST WITH SWEET-AND-SOUR KRAUT AND DARK BREAD



Bratwurst with Sweet-and-Sour Kraut and Dark Bread image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 8 servings, 3 brat-bites each

Number Of Ingredients 5

4 bratwurst sausages, 1 package, found in packaged meats case
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound sauerkraut, rinsed and drained
1 cup sweet red pepper relish
1 loaf pumpernickel cocktail bread, 2-inch square loaves of bread, recommended: Pepperidge Farm brand or quarter several slices of any sliced, store bought dark or whole grain bread, as substitute

Steps:

  • In a medium skillet, bring 1 inch of water to a boil, reduce heat to simmer, pierce the casings of 4 pieces of bratwurst and set into a medium skillet. Simmer sausages 10 minutes, then remove to a cutting board, pour water out of pan and return pan to stovetop, adjusting heat to medium high heat. Slice sausages on an angle, 6 cuts per wurst. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and set slices into hot skillet. Brown 1 to 2 minutes on each side.
  • Place sauerkraut into a colander. Rinse and squeeze dry. Add to the browned bratwurst slices. Stir in sweet red pepper relish and warm through another 1 to 2 minutes. Transfer to a serving dish and place along side cocktail or quartered sliced dark bread. To serve, spoon sliced wurst and sauerkraut onto bread.

BRATWURST SKILLET



Bratwurst Skillet image

Make and share this Bratwurst Skillet recipe from Food.com.

Provided by RecipeNut

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb bratwurst, cut into 1/2 inch slices
1 1/2 cups green bell peppers, cut into strips
1 1/2 cups red bell peppers, cut into strips
1 1/2 cups onions, sliced
1 teaspoon paprika
1 teaspoon caraway seed

Steps:

  • Heat large skillet over medium heat until hot.
  • Add bratwurst; cover and cook about 5 minutes or until browned and no longer pink in center.
  • Transfer bratwurst to plate.
  • Cover and keep warm.
  • Drain all but 1 tablespoon drippings from skillet.
  • Add bell pepper, onions, paprika and caraway seeds.
  • Cook and stir about 5 minutes or until vegetables are tender.
  • Combine bratwurst and vegetables.
  • Serve immediately.

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