BEER BRATWURSTS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine 6 cups water, the beer, onion, garlic, ginger, caraway seeds, bay leaves and cloves in a large pot over medium-high heat; bring to a gentle simmer and cook 10 minutes. Add the bratwursts, return to a simmer and cook until almost done (the meat should still be slightly pink in the center), about 15 minutes. Remove from the heat and let the bratwursts cool completely in the cooking liquid, about 1 hour.
- Preheat a grill to medium high. Transfer 2 cups of the cooking liquid to a small saucepan over medium heat. Add the butter and bring to a boil; cook until the butter melts, about 1 minute.
- Grill the bratwursts, occasionally turning and basting with the butter mixture, until marked and cooked through, 10 to 12 minutes. Serve on rolls with mustard and other toppings.
- Sweet-and-Sour Onions
- Cook 2 chopped red onions in a skillet with 2 tablespoons olive oil over medium-high heat, stirring, until golden, about 8 minutes. Add 1/2 teaspoon caraway seeds; cook, stirring, 30 seconds. Add 1/4 cup red wine vinegar, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt; cook, stirring until the onions are glazed, 1 minute. Let cool completely.
- Bell Pepper Relish
- Pulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped. Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, 1/2 teaspoon each celery salt and kosher salt, and pepper to taste in a large bowl. Add the vegetable mixture; toss to coat.
- Smoky Beer Cheese
- Combine 1/4 pound each shredded sharp cheddar and smoked gouda, 1 minced garlic clove, 1/2 cup lager beer, 2 teaspoons hot sauce, 1/2 teaspoon kosher salt, and pepper to taste in a food processor; pulse until smooth.
- These toppings also taste great on burgers or hot dogs.
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Kelvin Joselyn
[email protected]I'm not sure what I did wrong, but my brats turned out dry and tough. I think I might have overcooked them.
pak live sports
[email protected]This recipe is a great way to use up leftover beer. I always have a few cans of beer in the fridge, so it's nice to have a recipe that uses them up.
Maddi Mallette
[email protected]I had a hard time finding bratwurst at my local grocery store. I ended up using Italian sausage instead, and it turned out great.
Bikash Gamal
[email protected]These brats were a little too salty for my taste. I think I'll use less salt next time.
Meharie Turk
[email protected]I'm not a big fan of beer, but I really enjoyed these brats. The flavor was amazing!
norma solis
[email protected]These brats are so juicy and tender. I cooked them on the grill, and they turned out perfectly.
Abed A
[email protected]I love the combination of flavors in this recipe. The beer and onions really give the brats a delicious taste.
lanireia Taylor
[email protected]These brats are the perfect party food. They're easy to make ahead of time, and they can be served hot or cold.
Aman Ali
[email protected]I love that this recipe is so easy to follow. Even if you're a beginner in the kitchen, you can make these brats without any problems.
Jowiria Mohamed
[email protected]I've made this recipe several times now, and it never disappoints. The brats are always cooked to perfection, and the flavor is amazing.
suzie zermeno
[email protected]These beer brats were a hit at my last barbecue! The flavor was incredible, and they were so juicy and tender. I will definitely be making these again.