Bobby Flays Beer Simmered Bratwurst Recipe 465

Steps:

• Preheat a grill to high. Combine the beer, caraway seeds, coriander seeds, mustard seeds, onions, garlic and ginger in a large stockpot. Add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages, about 5 minutes.
• Remove the pot from the grill and let the bratwurst sit in the liquid for about 30 minutes. Transfer the brats to a platter or cutting board.
• Brush the bratwurst with the canola oil and grill until the casings are crisp and golden brown and the brats are warmed through, 4 to 6 minutes per side. Keep warm until serving.

Steps:

• Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
• Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
• Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.

Steps:

• Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
• Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
• Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
• Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
• Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
• Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
• Preheat the grill for direct grilling, high heat.
• Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
• Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

Steps:

• Arrange onion slices and garlic along the bottom of a medium stockpot. Place bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds and ginger. Fire up the grill. Bring to a simmer over the grill grates or on a stove burner. We do it on the stove top, but you still need the grill to finish cooking the brats. Simmer the sausage in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes. Remove the sausages with tongs onto the grill. Grill until cooked through and have grill marks. Serve on buns with garnishes of your choice.

Steps:

• Arrange onion slices and garlic along the bottom of a medium stockpot.
• Place bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds and ginger.
• Fire up the grill.
• Bring to a simmer over the grill grates or on a burner.
• We do it on the stove top, but you still need the grill to finish cooking the brats.
• Simmer the sausage in the mixture for about 10 minutes.
• Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes.
• Remove the sausages with tongs onto a platter.
• Place the bratwursts on the grill and grill until cooked through (about 10-15 minutes).

Steps:

• Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

Steps:

• Prepare grill for direct grilling and preheat to medium.
• Place beer,seasoning,onion and brats in medium pot and bring to gentle boil over medium heat.
• Let brats simmer gently until partially cooked, 6 to 8 minutes.
• Do not let brats boil, or they will burst.
• Drain brats well.
• After removing Brats drain and reserve onions also.
• Place brats on grill parallel to grates (to hold brats in place) and grill 5 to 7 minutes per side.
• Internal temperature of brats should be about 170 degrees when serving.
• Serve on buns with reserved onions and mustard.