Brat N Brau Sliders Recipes

Steps:

• In a medium saucepan, bring the beer to simmer over medium-high heat. Reduce the heat to low and add the onions.
• Preheat a grill to medium.
• Over medium coals, grill the brat patties on both sides until cooked through. Add the brat patties to the beer and onions, and cook on low heat, just below simmer, (about 140 degrees F). Hold until ready to serve.
• While the brats are grilling, add the sauerkraut to a saucepan over medium heat. Stir in the butter and water, and cook for about 30 minutes. Set aside. At assembly time, put a brat patty on each roll bottom and top with a few braised onions. Cover the onions with the top of the roll. Put a Swiss cheese triangle on top of each roll and secure with a frill pick. Arrange the rolls on serving plates.
• Put a dollop of mustard on each plate and smear it with the back of a spoon. Fill 1-ounce shot glasses with sauerkraut and serve next to sliders on the plate. Serve with beer chasers.

Steps:

• Place the doughnut halves cut-side down in a dry nonstick skillet set over medium heat; toast to golden brown.
• Place the flat toasted sides of the doughnut on a cutting board. Place the sausage patty on the rounded glazed side and top with the cream cheese. Top with the other half of the doughnut, rounded glazed-side down.

Steps:

• Preheat the oven to 200°F. Turn the electric griddle to medium-low and heat the oil. Add the onions and sprinkle with some salt and pepper. Add the bratwurst around the onions and cook until the onions are slightly charred on the bottom, 3 to 4 minutes. Turn the onions (don't worry if the rings come apart), sprinkle with some salt and pepper and cook until the second side is charred and the onions are crisp-tender, 4 minutes. Transfer the onions to a medium bowl and set aside.
• Keep an eye on the brats while the onions are cooking; turn them frequently until they are deep brown all over and an instant-read thermometer inserted in the center registers 165°F, about 20 minutes total. Transfer the brats to a small rimmed baking sheet and keep warm in the oven. While they are browning, butter the insides of the buns.
• Put the kale on the griddle and turn once or twice with tongs to coat with the brat drippings. Season lightly with salt and keep turning until the kale is tender, about 2 minutes. Transfer to the bowl with the onions.
• Wipe the griddle clean with a paper towel. Add the buns butter-side down and cook until golden and toasted, about 2 minutes. To serve, spread mustard on the buns, add the brats and top with the kale and onions.

Steps:

• In a large skillet over med high heat, add olive oil and onions and cook for 3-4 min. Add red wine veinegar, sugar, salt and pepper and cook an additional 4-6 min, until onions are browned. REmove onions and add beer to pan. Poke several holes in sausage links to vent steam and add to simmering beer mixture. Turn heat to low and simmer 8-10 min, turning frequently. Remove the brats and slice them each in 1/2 lengthwise. Grill brats on grill for 2-9 min per side until dark grill marks appear. Next, grill the rolls for 2-3 min. Meanwhile, bring beer mixture to a boil, then reduce heat to simmer and stir in mustard and hot sauce. Simmer until mixture is thick enough to coat the back of a spoon. To assemble the hot brats, top each bun bottom with mayo/ketchup, 2 split sausage halves, flat side down, caramelized onions and hefto dose of the beer sauce. Add a touch of may to top buns and then top sandwiches and serve