White Bean Chili with Brats

$1.65 per serving

Makes: 4 servings

1 pkg. (14 oz.) Johnsonville® Stadium Style Brats, sliced

2 can (15 oz.) white beans

1 medium tomato, chopped 

I medium onion chopped 

1/4 cup water

1 1/2 tsp chili powder

3/4 tsp.cumin

shredded cheddar cheese, chopped avocado, chopped chile peppers, tortilla chips (optional toppings)

In large saucepan, combine brats, white beans, tomato, water, chili powder and cumin.

Bring to a boil, lower heat and simmer 10-15 minutes and  serve with your choice of toppings.

Easy Beer Brats

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Source: Better Homes and Gardens


Prep time:       15 minutes
Cook time:      20 minutes, plus grill 7 minutes
Total time:       42 minutes

Ingredients:
4 fresh bratwursts (about 12 ounces total)
1 12-ounce can beer
10 whole black peppercorns
1 large onion, sliced and separated into rings
1 tablespoon margarine or butter
1-1/2 teaspoons caraway seed
2 tablespoons white wine vinegar
1 teaspoon Worcestershire sauce
4 frankfurter buns, split and toasted
Coarse-grain brown mustard

Directions:
1. Use a fork to prick several holes in the skin of each bratwurst. In a saucepan combine bratwursts, beer, and peppercorns. Bring to boiling; reduce heat. Cover; simmer about 20 minutes or until bratwursts are no longer pink. Drain.

2. Meanwhile, in a small skillet cook onion in hot margarine until tender but not brown. Add caraway seed and cook 5 minutes more. Stir in the vinegar and the Worcestershire sauce.

3. Grill bratwursts on an uncovered grill directly over medium-hot coals for 7 to 8 minutes or until skins are golden, turning frequently (170 degrees F). Serve bratwursts on buns with mustard. Spoon onion mixture over bratwursts. Makes 4 servings.

Wisconsin Bratwurst

 Pre-cook your brats in a large pot with beer, heaps of butter, and sliced onions. Then put them on the grill until brown and irresistible. Makes four servings."

2 pounds fresh bratwurst sausages 2 onions, thinly sliced 1 cup butter

6 (12 fluid ounce) cans or bottles beer 1 1/2 teaspoons ground black pepper 10 hoagie rolls

1.	DO NOT prick bratwurst with fork. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
2.	Preheat grill for medium-high heat.
3.	Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie roll - return sausages to the pot to keep warm.

Brats Cooked in Beer ( also good for sausage or dogs)

* 2 teaspoons olive oil or butter, divided use

* 1 large sweet onion, sliced into 1/4-inch rings

* 6 bratwurst sausages

* 6 ounces (half a can or bottle) beer

Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown. Remove to a platter.

To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil.

Cook, stirring often, until onions are limp and golden but not brown.

Return the bratwurst to the onions and add the beer. Cook over medium heat until beer has cooked down to a syrup, about 12 to 15 minutes.Bratwurst may be served on buns with the onions or as an entree.The bratwurst sausage recipe is ready to serve 6 persons....enjoy the meal !

 Dark beer gives a richer flavor, but a standard commercial lager will work just fine.

Bacon SAUERKRAUT BRATS

My favorite tailgating recipe is sauerkraut brats wrapped in bacon.

Can of Beer
Water
Onions
Brats
Sauerkraut
Brown Sugar
Bacon

What you do is get a whole can of beer and place it in a pot. Add a little bit of water to it and wait till it starts to boil. Add onions in pot also. Then put your brats in it and let them boil for about 5 minutes. While you are doing this get some sauerkraut and put it in a pan. Throw onions in the pan and also some brown sugar. Make sure there is sauerkraut juice in the pan, if not add a little bit of water. Then wait till the water or juice boils down and then sugar caramelizes.

Now take your brats, slice them down the middle and stuff your sauerkraut right inside of them. Then take one piece of bacon and wrap it around the brat. This helps the sauerkraut stay in and also adds flavor. Now put toothpicks through the bacon. Throw the brats on the grill and expect to have the best brats ever created.

Grillmaster's Brats

The GrillMaster's Brats

This is a tip shared with me via The GrillMaster, circa 1997 Champaign Illinois.

Put raw brats on the grill for about 5 minutes per side. They won't be done, so put an aluminum bowl, filled with Old Style Beer (Chicago Touch). Boil your half cooked brats for 10 minutes.

DE-LICSH! I know it that sounds backwards, but TRY IT!

Beer Brats

1 pkg Brats (prefer Johnsonville or Usinger's brand)
6-8 cans of the cheapest beer you can find but still stomach to drink (so you can drink the rest of the 12 pack) I prefer Blatz
1 chopped white Onions
3-4 Tablespoons of butter
inced Garlic or Garlic Powder

On the stove in a pot, add the cans of beer, 3/4 chopped onion, minced garlic (add to your liking), and the butter. Turn on low/medium heat. Add the brats and make sure that they are fully covered by the liquid. If they are not covered, add more beer.

Simmer on low to medium heat for 1 hour minimum. (do not boil).

Heat the charcoal grill.

Take the brats from the beer mixture and cook them on the grill turning them frequently until they are golden brown .. In the mean time continue to have the beer mixture on low heat.

Once the brats are done cooking, place them back in the beer mixture until you are ready to serve.

Serve them on a hard roll or hot dog bun. Top with mustard, ketchup, and raw onion (left over from what you cut)

Grilled Brats

How can these be anything but wonderful when they are cooked in wine or beer?

A new twist on a summer favorite!

Brats
Onions, sliced
variety of peppers, sliced
Round Barn Riesling or Kölsh Style Beer

Sear brats on grill until marked on all sides. Place brats in a grill friendly pan with 1 Cup of either Round Barn Riesling or Kölsh Style Beer. Add onions and peppers and cook until wine or beer is reduced, glazing the brats and veggies and the brats are cooked through. Serve with remaining beer or wine.