Time 25m Yield 10 Number Of Ingredients 7 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.
Time 1h Yield 6 serving(s) Number Of Ingredients 9 Steps:
Place mustard seeds and caraway seeds in a small resealable plastic bag and crush with a meat mallet or rolling pin. Melt butter in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When the foaming subsides, add 6 of the bratwursts and cook, turning, until browned on all sides, about 10 minutes. Remove to a plate and repeat with remaining bratwursts. Reduce heat to low, add crushed seed mixture and onions, and season generously with salt and freshly ground black pepper. Cook, stirring occasionally, until onions have softened and are beginning to brown, about 30 minutes. Add reserved bratwursts and any accumulated juices, nestling the brats in the onions. Pour in beer and braise bratwursts, turning once, until they are completely cooked through, about 30 minutes. Season with salt and pepper to taste. Toast hoagie rolls and spread about 1 1/2 tablespoons mustard on each. Place a bratwurst in each bun and cover with onions.
Time 50m Yield 6 servings Number Of Ingredients 14 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.
Time 17m Yield 6 to 8 servings Number Of Ingredients 5 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.
Time 1h Yield 10 serving(s) Number Of Ingredients 15 Steps:
Cut peppers and onions (long way). Combine peppers, onions and all marinade ingredients (without beer and sausage) in large bowl. Mix ingredients together. Put in large plastic bag and place in refrigerator overnight. Poke holes in brats with fork and put in separate plastic bag with beer in refrigerator overnight (make sure beer covers all brats). Place beer and brats in foil pan (cover with aluminum foil) and place on grill. Cook until the beer has been boiling for 10-15 min and remove from grill. Place all peppers and onions in foil pan and place cooked brats on top (do not add the beer to this pan). Cover with foil and allow veggies to reduce stirring occasionally. Once veggies are reduced (caramelized), place brats directly on grill and char them to your preference. Once charred, place brats back in foil pan with peppers and onions. Spread butter on Hoagie rolls and placed open face on grill for 30 seconds. Serve and enjoy.
Time 25m Yield 8 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the first six ingredients. Pour 1-3/4 cups into a large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Add onion to remaining marinade; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. Drain and discard marinade from bratwurst., Grill bratwurst and onion, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until meat is no longer pink and onion is tender, turning frequently. Open foil carefully to allow steam to escape. Serve brats in buns with onion mixture.
More about “bratwurst and onions in beer recipes”
Time 45m Yield 4 Number Of Ingredients 6 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).
