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.
eans are done start cooking beer brats.
Heat a large saute
if using) and brats in the bottom.
Vegetables and Brats -- In a aluminum pan add the beer, peppers, onions and
nd all marinade ingredients (without beer and sausage) in large bowl
Pour beer in large pot and bring to strong simmer. Pierce brats multiple times. Place in simmering beer. Simmer uncovered for 15 minutes.
Meanwhile heat olive oil in skillet and saute onions until done. Stir in peppers.
Remove brats from simmering pot and add to skillet with onions. Brown slightly, about 2-3 minutes. Can add some beer if needed for moisture.
Serve brats, onions, peppers on rolls with mustard.
Fire up the grill and pour yourself a beer!
In a deep pot, cover brats in beer, bring to a boil and simmer for 20-30 minutes. Set aside.
Slice onions, pickles.
Cut tomatoes in half, put sliced side down, slice through to make thin half moon slices.
Place brats on the grill continuing to turn until browned. Remember they are already cooked through from simmering in beer.
Toast buns or rolls if desired.
Add your favorite toppings but NEVER ketchup!
Put brats and 1/2 to 1 whole sliced onion in large kettle, cover with beer, 2 to 3 cans.
Boil 30 to 40 minutes until brats turn a sort of white.
Let sit in kettle for a minute or two.
Take kettle to hot charcoal grill and put brats on grill.
As they brown, take them off and put them back in the beer and onion sauce. Serve from kettle on hot dog buns with horseradish mustard and the works and the rest of the beer.
Great for summertime cookout.
Begin by pricking the brats all over with a fork.
oasting vegetables, remove casing from brats, crumble and brown in a
Heat oil and garlic in a large skillet; add bratwurst and brown on each side.
With a fork, poke holes in each bratwurst and cook for 5 more minutes.
Transfer brats to crock pot; pour beer to cover.
Cook on low for 6-7 hours.
Preheat oven to 400\u00b0F Place bratwursts on a lightly greased baking sheet and bake for 30-40 minutes or until cooked thru.
Meanwhile, In a large pot, on medium heat, add 2 cups water, the cabbage, vinegar, fennel and mustard seed, bay leaf, and salt. Simmer about 45 minutes till cabbage is soft.
Add the cooked brats, potatoes, and beer. Season with more salt if desired. Simmer 10-15 minutes.
Serve with dijon mustard, a hearty loaf of rye bread and butter, and cold beer.
Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
ustard sauce, liquid smoke and beer. Pour into the slow cooker
op of onions.
Whisk beer, mustard, and caraway seeds together
In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour.
Serve bratwurst on buns with onions and top with your favorite condiments.
ixing bowl. Slowly stir in beer and mix just until combined
bit from broth (water / beer).
3. Add the remaining
Grill the brats on your BBQ grill
Slice brats into bite-size pieces and