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Best Beer Brat Recipes

Best Beer Brat Recipes


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Top Rated Beer Brat Recipes

Simply boil your brats and beer directly on the grill in a cast iron pan and top them with sauteed peppers and onions. Recipe courtesy of Mccormick Grill Mates

4.5


Classic Venison Brat Recipe

No deer camp is complete without a meal of venison bratwursts. This recipe adopts classic German flavors like ginger and nutmeg but employs wild game instead of veal. To serve this wiener Wisconsin-style, poach it in beer and onions before searing on the grill. Be sure to top it with sauerkraut and whole-grain mustard before digging in.

For this recipe I used 70% venison and 30% pork fatback. If you’re undecided on what ratio to use, check out my article on how much fat to add to ground venison.


Bratwurst Recipes

Bratwurst isn’t just delicious but it is incredibly flexible and can be cooked in many different ways in bratwurst recipes.

Most folks are familiar with the standard approach — simmer brats in beer and grill them to perfection — but you can pan fry brats, smoke them, and cook them in the oven with great success.

Below you’ll find some of our favorite bratwurst recipes to hopefully inspire you to reach new heights of brat goodness.

The first section has recipes to prepare brats in different ways — such as cooking bratwurst in a slow cooker, bratwurst casserole, and bratwurst pasta.

The second section section focuses on brat recipes for those interested in making their own homemade bratwurst from scratch using a meat grinder and sausage stuffer.

Bratwurst Recipes

WisconsinMade.com specializes in shipping genuine Wisconsin brats to every U.S. state.

If you’re ready to expand past the basic brat — meat, hard roll, and stone ground mustard — you’ve got plenty of delicious options.

First things first, though. A well-built house needs a good foundation and any decent bratwurst recipe starts with a great brat.

Kewauskum, Klement’s, Carle’s, and Usinger’s make amazing brats but you may be out of luck if you don’t live in the Midwest as far as finding them.

WisconsinMade.com is one of the few online retailers that sells and ships genuine Wisconsin brats and not some cheap, bland bratwurst knock-off.

Once you’re armed with your brats — or have made your own from scratch — it’s time to tackle some of the tasty recipes below!

Homemade Bratwurst Recipes

Always slather your brats with a coarse stone ground mustard such as Inglehoffer.

If you’re the hands-on, DIY type that’s looking to grind your own meat for homemade brats, we’ve got you covered as well.

Buying a meat grinder and sausage stuffer may be expensive initially but you can actually save significant money in the long run by making your own brats.

Aside from saving money, you’ll also have absolute control over the ingredients and will know exactly what’s going into your brats.

Many different types of meats and sausages can be used in your bratwurst recipes, so experiment to see which one you like best or experiment to create your own.

The focus here is on brat recipes but the same principles can be applied to any sausage you’d like to make, including breakfast sausage and summer sausage.


A Few Recommended Resources

For making sausages you’ll need a meat grinder and a sausage stuffer. Years ago I tried using the Kitchenaid attachments for both of these and as any experienced sausage maker will tell you, they’re downright frustrating if you want to make any more than 2 or 3 sausages. If making sausages is something you’re interested in doing I strongly recommend getting some good equipment that won’t leave you frustrated, vowing never to make sausages again, and that won’t jeopardize the quality of your sausages.

In choosing our sausage-making equipment, my husband and I did a lot of research and chose the items that were great quality without having to pay a fortune.

Which Meat Grinder Do You Recommend?

I use the STX International Turbo Force Electric Meat Grinder. With 3000 watts, 3 speeds and a 3-year warranty, it has high reviews and comes top recommended by most review sites as the best bang for the buck.

Which Sausage Stuffer Do You Recommend?

I also use the Super Deal Heavy Duty 5L Vertical Sausage Stuffer and have been very happy with it. We carefully researched the sausage stuffers on the market and chose this one specifically because of it’s large capacity and 100% metal construction (no plastic parts = not breakable) and it’s also easy to clean.

Which Hog Casings Do You Recommend?

I only use casings from The Sausage Maker. They are sourced from North American hogs whereas other brands source them from China. I use and recommend these hog casings from The Sausage Maker.

Which Sausage-Making Books Do You Recommend?

Once you get the basics of sausage-making down you can experiment with your own flavors and combinations which is what I love to do. But having a few good books with sound instructions for technique and reliable recipes are a must. I have combed through manybooks on charcuterie and sausage-making over the past few years and these ones continue to be my favorites:

Great Sausage Recipes and Meat Curing by Kutas is a classic and one of the first comprehensive books written on the subject. It’s a no-nonsense, straight-forward book packed full of recipes. Charcuterie: The Craft of Salting, Smoking and Curing by Ruhlman has likewise been a very popular book. The current edition is revised and updated. I have the previous edition and there are inaccuracies and errors in it that the newest edition has reportedly fixed, but I still hear complaints about it. Nevertheless, it’s a great book with some great recipes. Olympia Provisions: Cured Meats and Tales from an American Charcuterie is both a fun and inspiring read. The author, Elias Cairo, is the founder of Olympia Provisions in Portland, Oregon and owns several restaurants and butcher shops there. This book features several of his most popular recipes.

The final two books are both written by Stanley & Adam Marianski: The Art of Making Fermented Sausages and Home Production of Quality Meats and Sausages. While these are a very dry read and don’t have the beautiful photography or inspirational stories the other books have, I consider these indispensable to anyone who is serious about learning the art of charcuterie and sausage-making. Consider them the most comprehensive “how-to” manuals on the market. And if you are planning on dabbling in dry-cured meats, The Art of Making Fermented Sausages is a MUST.

Ready to make some German Bratwurst?

Dice the pork and fat and freeze them for about 45 minutes to get them to a temperature of 32 degrees F (0 celsius).

Combine the pork, fat and crushed ice in a bowl and then, working quickly, grind the mixture through a 1/4 inch (6mm) die. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Grind half of the ground mixture a second time. It is imperative that the meat be at a constant cold temperature so that the fat doesn’t get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.

Chill the meat in the refrigerator while you assemble the spice mixture.

In a small bowl combine all the spices.

Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix and dry milk powder.

Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. If the meat mixture is too dry and stiff, add a little ice water. **If the meat mixture is too dry and stiff, add a little
ice water. You want a soft/smooth mixture that will easily go into the casings.

*This is also the time to taste your sausage mixture so you can adjust the
seasonings if needed. To do this, take a bit of the meat mixture, fry it
up in a pan, taste it and adjust the seasonings if needed.

Place the meat mixture back in the refrigerator while you prepare the
casings.

*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.

Place the meat mixture back in the refrigerator while you prepare the casings.

Thread the sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.

Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.

Your Bratwursts are finished. For best results chill the sausages overnight.

To prepare them, gently poach them in lightly salted water and then fry or grill them. Once poached they will keep in the fridge, tightly wrapped, for up to a week.

You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or freeze them once they’re poached.

Whether pan-fried or grilled, you’re going to love these Bratwursts!


The Best Way to Cook Bratwurst

  • These bratwursts are steamed in onions and beer, to absorb all of the yummy flavors the amber ale beer gives.
  • Firstly, the sliced onions are cooked with a bit of butter, and then braised in the beer with the bratwursts.
  • The sliced onion is are cooked with a bit of butter, and then braised in the beer with the bratwursts.
  • While they cook, the onion softens in the beer broth, making it slightly jammy.

Bratwurst can be served as a sandwich on a bun and topped with mustard, onions, and or sauerkraut, or served as a main meal with German potato salad, sweet and sour cabbage and sauerkraut on the side.

Bratwurst calls for a good German mustard. I like a combination of both yellow German mustard and grainy mustard. This is one dog that is best when deli-style yellow mustard stays in the fridge.

Get ready to gorge, it’s time to don your lederhosen, load up your steins, and get your brats on. Prost!


Venison Bratsਏrom Scratch

These are the best venison brats your family will flip when they taste them. A delicious spice blend including many variety mixtures to call your own.

This homemade venison bratwurst recipe from scratch means no chemicals or preservatives.

Light up that grill, roast them over a fire, or in the winter you may pan fry these juicy homemade brats.  

Homemade Venison Beer Brats

My mouth is watering thinking about these beer brats . I also placed a link below on how to make homemade sauerkraut.  So good.  I also like to slice up leftover brats and make fried potatoes.  Add the brats towards the end of cooking to heat them up.  Good in buttered noodles or on top of mashed potatoes.

HOMEMADE VENISON BRATWURST RECIPE FROM SCRATCH

2 lbs ground venison
2 lbs ground pork butt (fatty meat for flavor)
1 large onion, minced or grated
1/2 tsp brown sugar
1 TBS kosher salt
1/2 tsp ground sage
1/2 tsp caraway seed (or to taste)
1/4 tsp cayenne pepper (optional)
1 tsp freshly grated black pepper
2/3 cup dark beer (see note below)

casings soaked in water for 2 hours**

Mix the ingredients together and put mixture in food grinder. Turn the grinder on and hold the casing. The casing will fill with air – then squeeze the air out of the casing and tie a knot on the end.

Push the meat mixture through as the casings fill - hold the casing as it coils. Pinch the end of the casing and twist it a few times and tie that end off.

Now you can boil them in beer or water, or grill them for 20 to 30 minutes.

**After soaking, rinse thoroughly by placing the end of the casing opening over the water faucet and rinse it that way.

NOTE:
You can try variations, use wine or milk instead of the beer. Add one cup sharp cheddar cheese, and chopped jalapeno peppers and horse radish in one batch.

Or you can make a large 20 or 30 pound base recipe and divide it up to make many different varieties at once. Your friends and family will be begging you to do this. Seriously.


How to cook bratwurst?

Just like a great tasting steak, bratwurst needs to be seared first over fairly high heat, then cooked to doneness. Searing adds an immense depth of flavor to any sausage, like the homemade bockwurst or Italian sausage. I even like my favorite jalapeno cheddar sausage cooked this way when I don’t have the time for smoking. This step must not be skipped. Once the sausage is well-browned and aromatic, cook it on a lower heat until done. It’s that simple!

Step 1 – melt some butter

Butter makes food flavorful. Brats are no exception. You can use olive oil, vegetable or corn oil, but none of them will come even close to the flavor that real butter provides. This is one of the secrets to the best-tasting bratwurst.

Preheat a cast iron pan over medium high heat. Add a couple of tablespoons of butter. Let it melt and start to turn light brown. If you are using an IR thermometer, the temperature should be about 325-350F.

Step 2 – pan sear your brats

Like any raw meat and sausage, bratwurst will greatly benefit from searing. It will get a nice color and mouth-watering flavor. Sear your brats about 3 minutes per side, until deep golden brown color. If you did not overheat your cast iron pan the brats will not burst and will be perfectly fine.

Step 3 – cover and continue cooking until done

When searing on the second side is done, flip the brats one more time, turn the heat down to medium-low. Cover the pan with a lid and continue cooking for 5 minutes. Flip the brats one more time, cover and cook for another 2-3 minutes until the internal temperature reaches 160F.

Covering the brats after searing is very important. The hot steam inside the pan will keep the brats moist. That same hot steam will promote faster cooking. In an open pan the top of the sausage will lose heat, and the overall cooking time will be longer before the sausage reached 160F internal temperature. This is the same approach that I have been successfully using to fry chicken wings.

This is it folks, brats perfectly cooked on the stove in about 10-12 minutes.

You can let the brats rest for 5 minutes so the meat can reabsorb some of the lost liquid otherwise all those juices will gush right out when you slice the sausage. I never wait. These brats are super juicy, no matter when you cut or bite into them.


Wisconsin Beer Brats

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 10 brats 1 x
  • Category: Beef, Grilling Recipes

Ingredients

  • 10 Johnsonville Original Brats
  • 24 oz . of Favorite Beer
  • 1 large onion, quartered
  • 10 hotdog buns

Instructions

  1. Put Johnsonville Original Brats in a large saucepan.
  2. Pour Beer over the Brats. .
  3. Add onion cut into quarters to the pot with beer and brats.
  4. Cover and bring to a boil, turn heat back to medium and cook for 30 minutes.
  5. Heat grill to medium high heat.
  6. Remove brats from sauce pan and put on grill.
  7. Grill brats until browned on all sides, approximately 10 minutes.
  8. Serve with a toasted hotdog bun and whatever condiments you choose.

Did you make this recipe?

Do you want to participate in future Recipe Round-Up&rsquos & join in on the fun?? Email Gina at Kleinworth & Co (chichomeschoolmamaattnet) for details.


What toppings are best for beer brats?

When it comes to toppings, there are a few for you to choose from.

You can go classic, and lay out everyone&rsquos favorite condiments to have your friends and family squirt on as they please. Dad recommends brown mustard (a must) and ketchup if you want it (ketchup on brats is a great debate, but they allow it in Sheboygan, the brat capital of Wisconsin, so Dad approves).

When it comes to mustard, Dad&rsquos advice is, &ldquoMake sure it&rsquos brown mustard, not yellow mustard, these ain&rsquot hot dogs.&rdquo You can also use horseradish too, but make sure it&rsquos just a little bit (don&rsquot want to overpower the brat). Y

ou can top with raw or grilled onions (Dad prefers raw, but you can also take the onions that boiled with the beer brats, wrap them up in foil, stick them on the grill, and use those).

Sauerkraut is another brat topping debate, but according to Dad, &ldquodo not use kraut, ruins a good brat.&rdquo

Brown mustard and onions is the way Mark likes them.

If you want to take your beer brats to the next level and go all out Wisconsin, whip up a smoky, spicy beer cheese sauce and slather that on top of your sausage.

I would love to bathe in this beer cheese sauce the flavor is bold so it&rsquos perfect on it&rsquos own as a dip, but also compliments a grilled brat&rsquos flavor.

Beer cheese pairs great with caramelized onions, and throw some brown mustard on their too, because brown mustard is delicious.

Load your plate with potato salad, grilled corn and watermelon while you&rsquore at it.

Crack open a cold one, and you&rsquove got yourself a good, old fashioned, Wisconsin family barbecue.



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