Grill the brats on your BBQ grill over
he beer, peppers, onions and brats. Also add the red peppers
n a large skillet, place brats and add water and beer
Put your brats in a large pot and dump in the 2 beers, onion, season all and garlic powder.
Add water until the brats are fully covered.
Cook 20 minutes on medium heat, meanwhile, heat up your grill.
Transfer your brats to the grill and cook 4-5 minutes on each side. Be careful not to pierce the brats with a fork or anything because this will let the good tasting juices out.
Discard the beer & onion mixture.
Place a slice of cheese in each hot dog bun and add your brats on top.
Add desired condiments.
Brown brats.
Add onion and beer and simmer, uncovered, for 30 minutes.
Mix margarine and onion salt and spread on buns.
Take brats; slit middles.
Place on broiler pan and fill slits with cheese.
Broil 4 inches from heat for 2 minutes.
Remove.
Place brats on buns.
Sprinkle with some of the drained onion and crumbled bacon.
Begin by boiling the brats in whatever liquid you're
Cover and bring to a boil, then simmer for 15 minutes.
Remove brats, increase heat and allow onions to caramelize in the beer.
Toss brats onto pre-heated grill and spray/mist with water to help crisp the skin.
Remove when nice grill marks have formed.
Serve on stadium buns (browned if you'd like), topped with the beer boiled onions, mustard, or your favorite condiment.
Brown brats; add onions and mangoes.
Cook until tender.
Add sauce.
Simmer until thickened.
Serve on buns.
Grill or pan-fry the brats until brown.
Bring the beer and onion to a boil in an electric skillet or crock-pot.
Put the brats into the beer-onion soup and simmer for at least 15 minutes or continue on low heat until ready to serve.
Serve with mashed potatoes and sauerkraut with brown sugar.
Serves six.
Pierce the casing on the Brats with a fork a couple of times on each side. Toss in a large pot, add all ingredients, make sure the beer covers everything and bring to a slow boil. Boil at least an hour if not longer. (I like Polish sausage too, and make lots, they are better the next day!)
Fry bacon, chopped with onions, until bacon is crisp and onions are translucent.
In a Dutch oven, transfer sautee mixture; next add sauerkraut and applesauce.
Simmer over low to medium heat for 45 minutes to 1 hour.
Brown the brats in the frying pan. (Cook thoroughly).
Cut in half and place in sauerkraut.
Simmer for 15 to 20 minutes.
Remove casings from brats and brown with onion; drain.
Add Tater Tots and brown until Tater Tots are cooked and crumbled. Serve with 1/2 pita.
Sprinkle with cheese and dab of sour cream.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
e made ahead; and the brats can even be made ahead
lace beer,seasoning,onion and brats in medium pot and bring
drain well.
Put your brats in a skillet lightly prick