Best 8 Beer Braised Brats With Onions Recipes

BEER-BRAISED BRATWURST

Steps:

• Preheat a grill to medium high. Tear off a 20-inch-long piece of heavy-duty foil. Put the onion, garlic and bay leaf on the foil, piling them on one side; season with 1/4 teaspoon salt and a few grinds of pepper. Dot with the butter and place the bratwurst on top. Fold the foil over the onions and bratwurst, then fold in the edges on two sides to seal, leaving one side open. Carefully pour the beer into the open side, then fold in the edge to seal.
• Place the foil packet on the grill onion-side down; cook 10 minutes, then carefully flip and continue grilling until the onion is softened and the bratwurst is warmed through, 10 more minutes. Meanwhile, grill the rolls until toasted.
• Carefully open the packet. Remove the bratwurst and grill, turning, until lightly charred all over, 3 to 5 minutes. Return to the packet to toss with the onion. Serve with the rolls, sauerkraut and 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.

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.

WISCONSIN BEEF AND CHEDDAR BRATS WITH BEER-BRAISED ONIONS

Steps:

• Set up grill for direct cooking over high heat. Oil grill grate when ready to start cooking.
• Place a large skillet on a grill or side burner and add butter. When butter has melted, add onions. Cook until softened, about 10 minutes. Add beer and cover; cook an additional 10 minutes.
• Remove cover from skillet and let simmer until most of the liquid has evaporated, about 5 minutes.
• Turn the heat on the grill down to medium. Place brats on oiled grill grates and cook 4 to 5 minutes per side
• Serve brats hot on toasted rolls smothered with onions and topped with mustard.
• INDOOR: In a large skillet over medium heat melt butter add brats and brown 10 minutes, turning them occasionally as they brown. Remove the brats and set aside. Add the onions and cook for 10 minutes, stirring frequently until softened. Pour in the beer and scrape up any brown bits in the bottom of the pan. Return the brats to the pan and cook over medium heat for 15 minutes or until beer has all but evaporated.

GRILLED BEER BRATS WITH PEPPERS AND ONIONS

Steps:

• Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
• Preheat a grill or cast-iron griddle to medium-high heat.
• Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
• When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
• To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

AMAZING BEER BRATS WITH PEPPERS AND ONIONS

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.

BEER-BRAISED BRATWURSTS WITH ONION

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.