The Brats -- I only use 3, but
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.
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.
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!)
Preheat oven to 350F; spray a 2 quart baking dish with nonstick cooking spray.
In a large bowl, mix together all six ingredients; spread out into baking dish. Bake for 45 minutes.
Heat oil in a skillet.
Add sausage, onion, hash browns, bell pepper, black pepper and garlic.
Saute over medium heat for 9 to 11 minutes or until vegetables are tender.
Transfer to a 9 x 13-inch baking pan or cast-iron skillet.
Spread condensed soup evenly over vegetable mixture.
Bake in a preheated 350\u00b0 oven for 20 to 25 minutes.
Remove from oven and sprinkle parsley and fried onions on top.
Serves 8.
Preparation time:
15 minutes.
In a Dutch oven, over medium heat, cook sausage, onion and garlic in oil until onions are tender.
Add green pepper, mushrooms, salt and seasoning; continue to cook for 4 minutes.
Stir in tomatoes, water and basil.
Simmer, uncovered, for 20-25 minutes.
Add prepared spaghetti to sauce; toss to coat evenly.
Spoon one-half of the pasta mixture into a greased 2-1/2 quart baking dish.
Sprinkle with one-half of the cheese.
Top with remaining pasta mixture and cheese.
Bake, covered, at 375\u00b0F for 20-25 minutes.
Remove ...
Preheat oven to 375*.
Cook ravioli according to package directions in salted water. While you are waiting for your water to boil/cooking the ravioli, begin on your sauce.
In a skillet, saute onion in oil for 2-3 minute over medium high heat until they begin to become translucent. Add sausage and zucchini and continue to saute until everything is somewhat browned. Sprinkle with garlic salt and pepper. Add your jar of sauce and stir to combine.
When your ravioli are done, add them to the pan with your sauce and stir to coat evenly. ...
prepare rice according to pkg directions.
in a skillet, saute' sausage, mushrooms, green pepper, onion, garlic, and pepper flakes in oil until tender.
combine prepared rice with sausage and serve.
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.
In a non-stick skillet, cook sausage over medium heat until lightly browned.
Add prepared beans to skillet; remove from heat.
In a small bowl, combine soup and sour cream.
Pour over sausage mixture and stir gently.
In a bowl, combine stuffing mix and butter.
In a greased 2-1/2 quart baking dish, spoon one-half of stuffing mixture; cover with sausage mixture.
Top with remaining stuffing mixture.
Drizzle with chicken stock.
Bake, covered, at 350\u00b0F for 25-30 minutes or until heated through.
Serve.
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.