Grill the brats on your BBQ grill over
ell peppers (if using) and brats in the bottom.
Mix
he beer, peppers, onions and brats. Also add the red peppers
Prepare brats on a gas or charcoal grill according to package directions. When brats are cooked, remove from grill and place in foil baking pan.
Place pan on grill, add beer, butter and onions. Over medium heat, on a covered grill, allow brats to simmer in beer and onions. Serve each brat with onions on a bun. Enjoy!
In a large dish or platter, mix the oil, vinegar, thyme, salt, and pepper.
Cut the onions crosswise into 1/3-inch slices.
Gently turn the slices over in the oil mixture, being careful to keep the slices from falling apart.
Set aside at room temperature for 2 to 4 hours to marinate.
Grill the onions and brats over Direct Medium heat until the onions are tender and the brats are browned, 10 to 12 minutes, turning occasionally.
Serve the brats inside the rolls and arrange the onions on top.
Pass the mustard.
Serve warm.
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.
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!)
n a large skillet, place brats and add water and beer
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.
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.
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.
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.
Slice brats into bite-size pieces and
Place brats and beer in saucepan, making
The Brats -- I only use 3, but
drain well.
Put your brats in a skillet lightly prick
nd black pepper over the brats.
Place the remaining 5