Directions: |
Directions:Beer brats are more of a ratio recipe in the household where I grew up. That way if it was just a couple of us, we could do a little batch on the stove, but for a party we would do a big kettle on the grill and use the foamy beer off the top of a barrel :).
Place raw brats into a deep pot. Quarter up the onion and put in with the brats. Cover with the beer. Bring up to a boil, then reduce to a gentle simmer for 30 minutes to an hour.
After beer poaching the brats, you can grill them off right away, or later.
If you like cooked onions with your brats, you can use the cooking onions straight, or drained and sautéed a bit to caramelize them, or reduced in the beer, though that takes a bit.
If you plan on grilling them right away: Pull the brats out of the cooking liquid and allow them to stand for 10 min or so. This allows the skins to air dry a bit so they can stand up to the grilling. Then grill them as light or blackened as you like, they are already fully cooked by the cooking in beer.
If you plan on chilling them overnight: Remove brats into the storage container. Add one fresh beer, then fill with the cooking liquid to completely cover the brats. Leave headroom for the cover to seal :) When ready to cook, take out of liquid, air dry, and grill. This works great in heavy-duty ziplock bags for camping.
If you want to freeze them: Allow to air dry, and freeze them separately on a cookie sheet. Once frozen, they can be bagged all together. Allow to thaw in the fridge, and grill.
What ingredients to use?
ALWAYS use beer that you would drink. NEVER use the crapiest, cheapest beer thinking it doesn't make a taste difference.
Miller and Bud are good with yellow and white onions. Red onions go better with Mexican beers. Valdalia onions are good with Guinness, but use more onion. One of my faves is Sam Adams winter lager and yellow onions. Stella Artois and Cipollini onions with a couple bay leaves is good. |
This recipe for Beer Brats is from