ixture, add crumbled sausage and saute until sausage is no longer pink
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!
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!)
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.
ish.
Scramble fry the sausage meat until cooked, drain off
next, cut the smoked sausage and brats into bite size pieces toss
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.
ou prepare the rest of recipes).
Preheat oven to 350
Begin by boiling the brats in whatever liquid you're
In a nonstick skillet, cook sausage over medium high heat, breaking
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.
Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until sugar browns (about 4 minutes).
Reduce the heat to medium low, add the onion, and saute it until golden.
Add cabbage, apples, vinegar and caraway seeds. Stir to blend.
Place sausage links and potatoes on top of cabbage mixture.
Season with salt and pepper, then pour beer all over.
Bring to a boil over medium high heat, then reduce to a simmer. Cover and simmer for 45 minutes.
Taste to adjust seasonings.
form patties or package the sausage bulk. Immediately vacuum pack and
edium high. Break up the sausage into chunks and cook, working
when I used the Johnsonville Brats I didn't need to