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Grilled Bratwurst with Spicy Mesquite Peppers and Onions Recipe

Grilled Bratwurst with Spicy Mesquite Peppers and Onions Recipe


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Ingredients

  • 1 Cup ketchup
  • 1 Cup beer
  • 1 Tablespoon worcestershire sauce
  • 2 Tablespoons mesquite marinade
  • 20 Ounces bratwurst sausage
  • 2 Tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 2 green bell peppers, cut into strips
  • 10 hoagie rolls

Directions

Mix ketchup, beer, Worcestershire sauce, and marinade mix in small bowl. Set aside.

Grill sausages on medium-high heat for 10 to 12 minutes or until cooked through. Remove from heat; cover and keep warm.

Heat oil in large skillet on medium-high heat. Add onion; cook and stir 5 minutes. Add bell pepper; cook and stir 10 minutes. Reduce heat to medium-low. Add mesquite sauce and sausages. Simmer 3 minutes, stirring occasionally. Serve on hoagie rolls.


One-Skillet Bratwurst + Caramelized Onions

Oktoberfest might end in the middle of October, but this is one I like to keep around all year. Do you love brats as much as I do? This is one of the simpler things to make and it takes just one-skillet, 20 minutes and they come out perfect every time. It’s a fabulous weeknight meal or is perfect for your Oktoberfest or football party.

Bratwurst is a German sausage that is most commonly made with Pork. This is the low-carb version with no bun, but you can definitely use a bun if you prefer. Serve it with an Oktoberfest beer or German-style lager.


  • 1 can or bottle (12 ounces) beer
  • 1 package McCormick® Grill Mates® Mesquite Marinade
  • 1 package (19 ounces) bratwurst sausage
  • 2 tablespoons butter
  • 2 cups sliced sweet onion
  • 1 cup sliced green bell pepper, (about 1 large pepper)
  • 5 hoagie rolls

Key Products


Ingredients

Bratwurst sausages – The range of options for bratwurst can run the gamut, from small scale butchers in the midwest that sell their own brats to large commercial companies like Johnsonville that sell nationwide. Sprouts has a line of sausages that they create in-house without the ingredients you can’t pronounce. Check around until you find a sausage you feel good about.

Oil – I usually use olive oil, but you can use any cooking oil you normally use for vegetables. If you’re in a pinch, you could also use butter, margarine, or other plant-based fat.

Bell Peppers – I like to use a red and a green for this dish since the colors are pretty. The sweetness of the red balances the “green flavor” of the other. Use what you like and have.

Onion – You only need half an onion. Be sure to wrap the other half well and refrigerate it. Use it up within the next few days or slice and freeze it to use in another recipe.

Salt, Pepper, Dried Oregano – salt and pepper are givens. Feel free to use a different herb or omit the oregano altogether if you prefer.

Red Wine Vinegar – This adds a sweet tang to the peppers. You can use another vinegar if you prefer.

Hot dog buns– If you have the time, making homemade hot dog buns increases the quality and taste of this dish. While they do take a little more work, they taste amazing. If you buy store buns, remember that buns come in packages of 8 while brats come in packages of 5. Unless you’re making a 5x batch, it will never come out even. Plan ahead and freeze the leftover buns or leftover uncooked brats, whichever you have more of.

Other Toppings for Brats

Personally I think these are wonderful just as is! But here are few topping suggestions for you if you want to go whole hog on your grilled brats:

  • sauerkraut
  • fresh or pickled sliced jalapeños
  • mustard – yellow, of course, but try whole grain and Dijon as well
  • shredded cheese, such as cheddar, jack, Swiss, or mozzarella

Step-by-Step Instructions

Grilled brats are a summertime classic that carries over into football season. Knowing how to cook brats on the grill is an easy skill for you to learn.

1. Heat the outdoor grill to medium low. Place the bratwurst on the hot grill and allow to cook for five minutes. Turn and cook another five minutes. Continue cooking and turning the brats until they reach an internal temperature of 160 degrees. This should take about 20 minutes.

2. While the brats are grilling, prepare the peppers and onions. Heat the oil in a skillet until shimmering. Add the peppers and onions and sauté quickly until tender, but still slightly crisp. Season to taste with salt and pepper, then add the oregano and the vinegar. Toss the peppers with cooking tongs to distribute the ingredients.

3. Once the brats are cooked, pull them off the grill. Serve the brats in buns topped with the sautéed peppers and onions. Add any of the additional toppings if you like, for a deluxe grilled brat.

Storing Leftovers

If you aren’t planning to eat all the brats all at once it’s best to only assemble the ones you do plan to eat otherwise the buns will get soggy.

And then refrigerate all any leftovers in your fridge for up to 4 days. You can store the brats, peppers and onions together in one airtight container. Then just simply reheat in the microwave and enjoy!

Like hot dogs and Italian sausages, grilled brats are a main dish sandwich of sorts. Topped with peppers and onions, one might say they were a meal in themselves. That said, it’s nice to serve some side dishes along with brats such as cold salads, beans, chips, or corn on the cob.

There’s a lot of debate about boiling or not boiling them. Some say boiling adds flavor while others claim it leaches flavor. We’ve done both with great success. Make our Beer Brats and these Grilled Brats and let us know which you prefer!

If you’ve got lots of leftover brats and not enough folks to eat them, you can definitely freeze them to reheat at a later date. Chill them and wrap for freezing. Store in the freezer for up to a month. To serve, reheat in the microwave or in a skillet.


How to Make Oven Braised Beer Brats

Beer brats are especially delicious and add just two steps to the process.

You can always buy brats already marinated in a variety of beers and flavors. If you want to try it for yourself, here&rsquos the process:

In a smaller, shallow pan, add one can or bottle of beer and your bratwursts, and let them marinate at least 30 minutes.

After they have marinated, remove them from the beer pan, transfer to your baking sheet, and cook as directed above. So easy!


Copycat Chipotle Grilled Peppers and Onions

Yield: 4 servings

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Healthy caramelized peppers and onions with an amazing smoky char flavor – just like the pepper and onions you get on your favorite Chipotle Mexican Grill order!

Ingredients:

1 1/2 Tablespoons olive oil
2 large green pepper, stemmed, cored, and sliced
2 medium red onions, sliced
1/2 Tablespoons fresh oregano, finely chopped (1/2 teaspoons dried oregano works too.)
1/2 teaspoon salt


Brats With Onions & Peppers Packet

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Ingredients

  • 1 sheet (18x24-inches) Reynolds Wrap® Heavy Duty Aluminum Foil
  • 6 beef bratwursts
  • 1 small onion, thinly sliced 1/2 cup sweet and hot pepper strips
  • 6 hot dog buns

Grilled Beer Braised Bratwurst

Ingredients US Metric

  • 4 tablespoons unsalted butter (2 oz), plus more for the buns
  • 4 garlic cloves, minced or grated
  • 1 teaspoon cayenne pepper, or more to taste
  • 1/4 cup packed light or dark brown sugar
  • 1/2 teaspoon caraway seeds, or more to taste
  • Freshly ground black pepper
  • Eight (5-to 6-ounce) bratwursts (or other fresh sausages), preferably Wisconsin-style, pricked with a fork in several places
  • Two or three (12-ounce) bottles beer, or more as needed
  • 1 cup sauerkraut, undrained
  • 8 hoagie rolls, mini-baguettes, top-split hot dog buns, pretzel rolls, or, natch, bratwurst buns
  • Mustard, for serving

Directions

Fire up your charcoal or gas grill to high heat with the lid closed to ensure it gets nice and hot.

Place a Dutch oven or largish pot on a corner of the grill or on the stovetop over medium heat. Toss in the butter, garlic, and cayenne and cook for about a minute, stirring constantly so the garlic doesn’t brown.

Add the brown sugar, caraway seeds, and some pepper and then add the brats and enough beer so that everything is swimming. Bring to a gentle simmer and cook for 10 minutes.

Add the sauerkraut and its liquid and gently simmer until the brats are cooked through, about 10 minutes more. (You can tell when the brats are done because they’ll expand and the meat will seem tight in its casing.) Remove from the heat. Let the brats remain in the cooking liquid until you’re ready to grill them.

Brush the cut sides of each bun with butter. (If you have time to melt the butter first, all the better!) Put the buns, cut side down, on the grill until crisp at the edges, magnificently golden brown, and toasted through and through. Transfer the toasted buns to a roasting pan or disposable aluminum pan and tent with foil to keep warm.

Use tongs to retrieve the brats from the liquid. Carefully grill the brats, being careful for any hot liquid they may exude and turning as necessary, until slightly charred on the outside, about 10 minutes.

Immediately serve the brats, straight from the grill, on the toasted buns with mustard and a heap of sauerkraut drained through a slotted spoon. Include ample napkins. Originally published September 26, 2014.

Recipe Testers' Reviews

Denise Grace

Wow! These grilled beer braised bratwurt were by far the BEST brats I've ever made. Same goes for the sauerkraut that's cooked in the braising liquid. The flavor and juiciness were simply amazing. Everyone raved about these. My husband even said they were better than the best brats we'd previously had, which was in the "German" town of Leavenworth, WA. I thought the kraut was equally amazing. I'm saving this recipe. It will be forevermore my go-to when I'm in the mood for beer brats.

We used a mix of 2 different kinds of microbrew beer—porter and IPA—and the flavor was great. I used sourdough buns from our local bakery. I really like caraway so I added an extra teaspoon of that. And an extra cup sauerkraut, too, since that was the amount in the bag I bought.

My only warning is that when you put the brats on the hot grill, stand back, as a few of them literally squirted out liquid (it reminded me of the way clams squirt water out of the sand on the beach unexpectedly).

Natalie Reebel

This grilled beer braised bratwurst recipe is now one of my favorite sausage recipes! These brats are so good I could eat them every night—and I'm really not a huge sausage fan. The aroma fills the house as the sausage simmers and has everyone waiting in anticipation. It's worth the braising for that amazing scent alone.

I used a Hefeweizen for the beer. The cooked brats grill up with perfect grill marks and are fantastic with all sorts of mustards. We used yellow mustard, Dijon mustard, and a spicy Syrah mustard. There was no need for any other toppings. I used a stick of melted butter for the rolls, which looks a little scary, but it produced some delicious and toasty sandwich rolls off the grill. I used larger hoagie-style rolls instead of hot dog buns. They were perfect—not too much bread and easy to hold and eat. Some of the sauerkraut stuck to the brats and frilled up crispy on the sausage. It was a lovely touch. I might grill a bit more of the sauerkraut on the edges of the sausage next time.

There was a lot of liquid left over after preparing and braising the brats. I placed mine in the refrigerator overnight and made a second batch of brats with it the next day. They were super.

The hands-on time is about 25 minutes with a total time of about 45 minutes, which makes this a great recipe for a busy weeknight or a lazy afternoon.

Larry Noak

Where I come from—a German family in the bowels of a VERY German city—bratwurst and sauerkraut are as common as the grass beneath our feet. EVERYONE has their favorite bratwurst, and EVERYONE has their favorite sauerkraut. I've been putting writing this review on the back burner, not because I didn't like the grilled beer braised bratwurst recipe, but because I REALLY LOVE it, and I was afraid that I'd somehow shortchange the recipe in my review.

My choice for the beer was a high-quality black and tan. From my perspective, no point in using a weak, pale beer. I opted for a crusty baguette instead of an all-too-ordinary hot dog bun. I prepared the brats and sauerkraut on the stovetop as I didn't want to use more propane than was necessary. I also find it much easier to cook using a pot on the stovetop than on a grill.

I GUARANTEE whatever your favorite sausage may be— including a simple hot dog—this recipe will leave you wanting more. I would also like to suggest that simply preparing the sauerkraut simmered in beer, sans sausage, would be a good bet. This sauerkraut is a fabulous mix of sweet and hot that can stand up to ANY side dish you can conjure. I can picture a heaping mound of this sauerkraut atop my favorite Reuben sandwich.

I can also attest to the fact that it is quite good eaten at 1 AM by the light of the refrigerator. My choice of the black and tan and the crusty baguette (generously brushed with melted butter) were WONDERFUL choices. I can't wait to make this again. I hope my review does it justice!

Pat Francis

These grilled beer-braised bratwursts tasted great. The spices, the beer, the sauerkraut, the smokiness from the grill—all these things were wonderful enhancements to the bratwursts.

I drained and washed off the sauerkraut to rid it of excess sodium before adding it to the pan. Since the brats were simmering and not outright boiling, not that much beer cooked off during the time they were on the stove.

These were tasty enough that I would make them again.

Dawn English

This was the best sausage sandwich I've ever had. Comfort food at it's best. What a satisfying quick and easy dinner which received all thumbs up! Dinner does not get much easier or tastier than this!

I skipped the grilling part and made this recipe in just 20 minutes. I still wanted to achieve a slightly brown exterior to the sausages so I heated a cast iron skillet, got it screaming hot, and quickly browned them in the hot pan after their initial 20 minutes of cooking in the liquid. For the beer I used a nonalcoholic Becks beer and one bottle was plenty. Just to be sure I had enough liquid, I added about 1/2 cup more water but I didn't really need it. I only used 2 tablespoons of butter and thought it was plenty for the garlic to quickly cook. I also added 2 cups more sauerkraut with liquid, but next time I will add 3 cups more since we all love sauerkraut.

I served the sausages on a freshly baked baguette cut into sausage lengths to create the roll or bun. I substituted a spicy Austrian Kasekrainer-style sausage from my local butcher for the bratwurst. I really think any sausage would work well with this recipe, but I will look for the brats next time. I didn't grill the bread with butter due to time constraints but the meal was still satisfying as ever.

I served the sausages with a side of roasted broccoli and called it a meal.

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Comments

I keep the Brats swimming in the crockpot and everyone grills their own. And of course, REAL Sauerkraut. Fermented!

That works, too, Andi! Although those brats are swimming in beer or ale, yes?


Pita Bread

Reviews

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Reviews (2 reviews)

it would be helpful to have the recipe for sofrito for those of us who can"t buy it ready made.

My family loved this-- the kabobs were juicy and very flavorful. Here in Chicago, we can get sofrito made fresh, right next to the pico de gallo and guacamole in the refrigerated case-- and I had to choose between red and green (no idea, but I chose red). The only problem I had was keeping the kabob on the skewer-- I was using metal skewers, maybe wood would work better. Next time I plan to just grill these as patties. Also the grilled veg made a tasty salad the next day. This recipe is a keeper!



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