Beer-Braised Brats Recipe
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Cooking brats in beer before grilling adds flavor and keeps them from burning on the outside before they're cooked on the inside. They're great for a backyard barbecue.
Ingredients
- 2 tablespoons butter
- 1/2 cup thinly sliced onion
- 1 12-ounce bottle or can dark German beer
- 1 tablespoon packed brown sugar
- 1 tablespoon vinegar
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon Worcestershire sauce
- 5 uncooked bratwurst links (1-1/4 pounds)
- 5 hoagie buns, bratwursts buns, or other crusty rolls, split and toasted
- 1 recipe Easy Cranberry-Pickle Relish
- In a 4-quart Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwursts in beer mixture. Cover and simmer for 10 minutes.
- Using tongs, remove bratwursts from cooking liquid. If desired, reserve cooking liquid. In a grill pan or a 10-inch skillet cook bratwursts over medium heat about 10 minutes or until brown and an instant-read thermometer inserted into bratwursts registers 160F, turning occasionally. If desired, return bratwursts to cooking liquid to keep warm until serving time.
- To serve, place grilled bratwursts in buns. Using a slotted spoon, top with onion slices and Easy Cranberry-Pickle Relish. Makes 5 sandwiches.
- Easy Cranberry-Pickle Relish: In a small bowl, combine 1/2 cup canned whole cranberry sauce and 1/4 cup sweet pickle relish. Makes about 3/4 cup.
- Calories 955, Total Fat 45 g, Saturated Fat 20 g, Cholesterol 89 mg, Sodium 1840 mg, Carbohydrate 99 g, Fiber 5 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 13%, Iron 32%.
- Percent Daily Values are based on a 2,000 calorie diet
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