Beer-Braised Brats
Recipe from Midwest Living

Grill the bratwurst, then simmer them in a sweet and tangy beer sauce. When you're ready for dinner, put the brats in a bun and top with the pickles and cranberry relish.



by 4  people


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Servings: 10
Serving size: 1  sandwich
Prep Time: 30 mins
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Ingredients
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    10   
    uncooked bratwurst links (2 1/2 pounds total)
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    1/4  cup 
    butter
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    1   
    large onion, halved and cut into thin slices
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    2  12  ounce bottle 
    or cans dark German beer
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    2   tablespoons 
    packed brown sugar
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    2   tablespoons 
    vinegar
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    1   teaspoon 
    caraway seeds
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    1   teaspoon 
    dried thyme, crushed
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    1   teaspoon 
    Worcestershire sauce
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    10   
    hoagie buns, bratwurst buns, or other crusty rolls, split and toasted
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    Easy Cranberry-Pickle Relish (recipe follows)
Easy Cranberry-Pickle Relish
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    1   cup 
    canned whole cranberry sauce
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    1/2  cup 
    sweet pickle relish


Directions
1.
Pierce bratwursts with fork. For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place bratwursts on grill rack over drip pan. Cover; grill 20 to 30 minutes or until an instant-read thermometer inserted into bratwursts registers 160 degrees F, turning once halfway through grilling time. (For a gas grill: Preheat the grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.)
2.
Meanwhile, in a 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; keep warm until serving time.
3.
To serve, place grilled bratwurst in a bun or roll. Using a slotted spoon, top with some cooked onion slices and Easy Cranberry-Pickle Relish. Makes 10 sandwiches.
Easy Cranberry-Pickle Relish
1.
In a small bowl, combine cranberry sauce and sweet pickle relish.

Note
  • Can tote cooked brats and the beer cooking liquid to your tailgating site in an insulated container. Serve within 1 to 2 hours.
Nutrition information
Per Serving: cal. (kcal) 682, Fat, total (g) 33, chol. (mg) 76, sat. fat (g) 12, carb. (g) 70, Monosaturated fat (g) 15, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 23, pro. (g) 20, vit. A (IU) 194.36, vit. C (mg) 1.77, Thiamin (mg) 0.92, Riboflavin (mg) 0.52, Niacin (mg) 7.3, Pyridoxine (Vit. B6) (mg) 0.43, Folate (g) 92.73, Cobalamin (Vit. B12) (g) 0.73, sodium (mg) 1341, Potassium (mg) 286, calcium (mg) 121.16, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet
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