Beer-Braised Brats

Beer-Braised Brats

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.

Recipe from Midwest Living
SERVINGS
10
SERVING SIZE
1  sandwich
PREP TIME
30 mins

Beer-Braised Brats

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.

Recipe from Midwest Living
Recipe from Midwest Living
Beer-Braised Brats
SERVINGS
10
SERVING SIZE
1  sandwich
PREP TIME
30 mins
Ingredients
  • 10   uncooked bratwurst links (2 1/2 pounds total)
  • 1/4  cup butter
  • 1   large onion, halved and cut into thin slices
  • 2  12  ounce bottle or cans dark German beer
  • 2   tablespoons packed brown sugar
  • 2   tablespoons vinegar
  • 1   teaspoon caraway seeds
  • 1   teaspoon dried thyme, crushed
  • 1   teaspoon Worcestershire sauce
  • 10   hoagie buns, bratwurst buns, or other crusty rolls, split and toasted
  •  Easy Cranberry-Pickle Relish (recipe follows)
Easy Cranberry-Pickle Relish
  • 1   cup canned whole cranberry sauce
  • 1/2  cup sweet pickle relish

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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. 
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.

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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