These are beer with our favorite Brats. Perfect brown and juicy Bratwurst sausages that are cooked with rich, fragrant beer and onion cereals, all in the oven. Great to serve buns or enjoy yourself.
If there is a single dish that is guaranteed by Adam smiling, it’s this beer brats. The method is simple, but it is improved by some of Chef Richard’s smart tricks that make the best beer brats (I am absolutely convinced for this one).
The magic of this recipe goes down into two things. The beer you choose (yes, you can choose the wrong, so check my advice 🙂 And make sure that your sausage to shine. By the way, if you love the combination of pork and onion, we also have this Pork with tender pepper and onionAuthority
The main components
- Bratwurst: This German-style sausage is usually made with pork and seasoned with mildest spices such as Marjor, Coria, nutmeg and pepper. It is known to warmly as “brats” throughout the United States, their gentle scent makes them a number of dishes. For this recipe we will be browned on the outside and then cooked beer after. Due to fat and wetting environment with sausages, they remain incredibly juicy. If you can’t find Bratwurst, instead try gentle Italian sausage.
- Beer Use malevolent lags or pale lags for the best taste. Nothing can do because it will make the onion grain bitter. Budweiser’s standard American mountain is working on a pinch, but we prefer to clean out of light beer (they will not smell enough).
- Onion and pepper. We love sweet onions (I think Walla Walla or Vidalia) and red pepper pepper, but yellow onions or other pepper are just good (or can you leave the pepper if it’s more of your style.
- Buns: Look soft and not too big (you don’t want him to be tendered in sausages). I love a simple Hoagie style roll, Brioche style baking or quality potato roll.
- Additions: Some people like grain mustard with beer bras and I will never deviate from one side of sauerkraut. Here is ours Fast fresh sauerkraut (non-fermented but delicious) as well as our Fermented sauerkrautAuthority
Use medium heat – your sausage brown (Do not pull them on high heat.) Our goal is to slowly develop a rich, gold-brown crust before lubricating their beer.
Gravity is cooked for 10 to 15 minuteswhich means it will drop by about half. That’s why we’re so special for use. If you have to use a hop or bitter beer, you will reduce and strengthen that taste when you cook, making your weight bitter.
Easy Beer Brats:
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Preparation
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Boil
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Here is our favorite beer BRATS recipe. We start with the stove brachies on the stove, then finish them with onions and pepper with beer. I really prefer this method to be a common “simmer, then grill” approach. It really maintains sausages of juices and you lose much less fat, brusk midfielders.
5 maintenance
You will need
1 pound (450 g) Bratwurst, typically 5 links
1 medium sweet onion, sliced 1/8 inch thick
1 red pepper pepper, sliced 1/8 inch thick
12 ounces of malevolent lags or pale lags, 1 piece or bottle
1 tablespoon of avocado oil
Salt and freshly ground black pepper
5 to 6 hot dogs or sausage bread rolls, split and fried
Optional, ketchup, spicy brown or yellow mustard and sauerkraut side
Directions:
1Brown Bratwurs. Heat for a few minutes for a few minutes on medium heat, then add the olive oil. Put Bratwurst links in a pan and cook slowly. You want to brag sausage but not them. Scroll them on one side, then hold the other side with a finger and brown.
2Transfer the sausages to the sausages after being browned.
BookletCook onions and peppers. Add sliced onion and pepper on the same frying pan, still on medium heat. Cook, sometimes stirring, 5 to 7 minutes until they are softened and start taking a little golden color in a pan.
ThreeElevate cook in a beer. Bestle Browned Bratwurst is back in onion and pepper. Pour into a beer and bring the mixture to a mild cooking. Continue to simmer to be simmered, warming, if necessary, about 10 to 15 minutes or until the liquid is reduced by about half, making rich, fragrant grain. If any foam evolves during Simmering, just take off the spoon.
5Check the season of the chores and adjust the salt and pepper if necessary.
6 years oldServices: Serve beer Brats on tops and onions with tops and onions and you like any extra spices. Spoon a little heaviness on the top and enjoy.
Adam and Junny tips
- Do Make this recipe as it is written, but keep the fever of your cakes. Keep the Brats with beer gravity (onions and peppers) in a fridge sealant container. Keep them up to 3 days in this way. Heat in the same veil (either on the oven or your grill), fry and serve your cakes.
- The best frying pan to use: We recommend a well-spicy cast iron pan or enamel covered, hard behavior. If your cast iron is not well spiced, it can affect the taste of beer.
- The best beer. Use a villain lagich for the best taste. Nothing can do because it will make the onion grain bitter. Budweiser is a standard American mountain, but we prefer to clear out of light beer (they won’t smell enough).
- I really need oil. You may not need the oil for the brown for sausages. It depends on how fat your sausages are. Some lean sausages need a small oil to start in a pan.
- Spice to taste. We rarely need to add a lot of salt or pepper to beer grain. I usually add a small pinch and my pepper grinder.
- The nutritional information provided is evaluated. We have not included cookies or optional components.
Nutrition by service
The amount of serving
1/5 of the compatriots (5 links and bunches are assumed)
Compound
Scintend
476
Compound
Total fat
23.8 g
Compound
Saturated fat
5.9 g
Compound
Cholesterol
89.1 mg
Compound
Sodium
739 mg
Compound
Carbohydrate
34.1 g
Compound
Dietary fiber
4.5 g
Compound
General sugar
7.6 g
Compound
Protein
26 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
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