Cooking brats in beer before grilling adds flavor and keeps them from burning on the outside before they're cooked on the inside. They're great for a backyard barbecue.
- Makes: 5 servings
- Prep: 15 mins
- Cook: 25 mins
cup thinly sliced onion
12 ounce bottle or can dark German beer
tablespoon packed brown sugar
teaspoon caraway seeds
teaspoon dried thyme, crushed
teaspoon Worcestershire sauce
uncooked bratwurst links (1-1/4 pounds)
hoagie buns, bratwursts buns, or other crusty rolls, split and toasted
recipe Easy Cranberry-Pickle Relish
- In a 4-quart Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwursts in beer mixture. Cover and simmer for 10 minutes.
- Using tongs, remove bratwursts from cooking liquid. If desired, reserve cooking liquid. In a grill pan or a 10-inch skillet cook bratwursts over medium heat about 10 minutes or until brown and an instant-read thermometer inserted into bratwursts registers 160F, turning occasionally. If desired, return bratwursts to cooking liquid to keep warm until serving time.
- To serve, place grilled bratwursts in buns. Using a slotted spoon, top with onion slices and Easy Cranberry-Pickle Relish. Makes 5 sandwiches.
Easy Cranberry-Pickle Relish
cup canned whole cranberry sauce
cup sweet pickle relish
- In a small bowl, combine canned whole cranberry sauce and sweet pickle relish.
Nutrition Facts (Beer-Braised Brats)
- Per serving:
- 955 kcal cal.,
- 45 g fat
- (20 g sat. fat,
- 89 mg chol.,
- 1840 mg sodium,
- 99 g carb.,
- 5 g fiber,
- 36 g pro.
- Percent Daily Values are based on a 2,000 calorie diet