Brats With Beer Gravy Recipes

Steps:

• In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

Steps:

• 1. In a large skillet, saute garlic in butter for 1 minute.Pierce casings all over with knife or use a fork. Add brats and brown, when browned add 4 ounces bear and saute until cooked through. Remove from pan and set aside.
• 2. To make gravy add rest of ingredients except for corn starch and 2 ounces beer and bring to a boil. Mic cornstach and 2 ounces of beer and make a slurry. Lower gravy to simmer and stir in cornstarch mixture.
• 3. If gravy is too thick add more meer or too thin add more beer mixed with cornstarch. Do not add dry cornstarch directly to hot gravy it will make your gravy lumpy.
• 4. Serve with mashed potatoes and veggies.

Steps:

• Preheat air fryer to 400°. Place bratwurst in a single layer in a greased air fryer. Cook until no longer pink, 8-10 minutes., Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until onions start to brown and soften. Add flour, dill weed and pepper; stir until smooth. Stir in beer. Bring to a boil. Reduce heat; simmer, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onion mixture.

Steps:

• Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
• Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
• Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.

Steps:

• Put all ingredients in a tall pot, bring to a rolling boil.
• Turn heat down to med-low to a simmer.
• Simmer slowly for about 4 hours until beer is thick
• Serve with mashed potatoes.

Steps:

• Cook Brats over medium heat. Pierce casings all over with pointed end of knife or use fork. This will allow the fat to drip out into pan and prevent sausages from bursting. Brown on all sides until no pink shows on inside. Remove from pan and set aside.
• To make gravy: Take a container with a sealable lid (like tupperware) and pour the beer into it. Add Italian seasoning, beef boullion, pepper and cornstarch. Place lid on tight and shake to blend ingredients. Open lid between shakes to relieve the gas pressure from the beer or you'll have a big mess to clean up.
• Pour beer mixture into pan drippings. Turn up heat to medium high. Stir using a wire whisk, loosening bits from bottom of pan. Gravy is done when you see it bubbling.
• Too thick? Add more beer. Too thin? Add more beer mixed with a little cornstarch. Do not add dry cornstarch directly to hot gravy. You will get lumps.
• Serve with mashed potatoes and a green veggie.