BEER BRATWURST
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
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
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.
BRATWURST WITH SWEET-AND-SOUR KRAUT AND DARK BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 8 servings, 3 brat-bites each
Number Of Ingredients 5
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
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
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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