Tuesday, April 24, 2012

Grilled Beer Braised Brats from Midwest Living

Beer-Braised Brats This recipe was in Midwest Living - from Wisconsin

Makes: 10 servings Prep: 30 mins Grill: 20 mins to 30 mins Cook: 10 mins
  • 10 uncooked bratwurst links (2 1/2 pounds total)
  • 1/4 cup butter
  • 1 large onion, halved and cut into thin slices
  • 2 12 ounce bottle or cans dark German beer
  • 2 tablespoons packed brown sugar
  • 2 tablespoons vinegar
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon Worcestershire sauce
  • 10 hoagie buns, bratwurst buns, or other crusty rolls, split and toasted
  • Easy Cranberry-Pickle Relish


1. Pierce bratwurst with fork. For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place bratwurst on grill rack over drip pan. Cover; grill 20 to 30 minutes or until instant-read thermometer inserted into bratwurst registers 160 degree F, turning once halfway through grilling time. (For a gas grill: Preheat the grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.)
2. Meanwhile, in a 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 bratwurst in beer mixture; keep warm until serving time.
3. To serve, place grilled bratwurst in a bun or roll. Using a slotted spoon, top with some cooked onion slices and Easy Cranberry-Pickle Relish. Makes 10 sandwiches.
  • Can tote cooked brats and the beer cooking liquid to your tailgating site in an insulated container. Serve within 1 to 2 hours.
Easy Cranberry-Pickle Relish
 1 cup canned whole cranberry sauce 
1/2 cup sweet pickle relish

In a small bowl, combine cranberry sauce and sweet pickle relish.