Sheboygan Beer And Brat Stew Recipes

Steps:

• 1. In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
• 2. Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
• 3. Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.

Steps:

• Slice brats into bite-size pieces and place in a kettle.
• Pour beer over brats and place in refrigerator to marinate for at least 3 hours.
• Cut potatoes into bite-size pieces and place inside slow cooker.
• Add just enough water to cover potatoes.
• Stir in beef seasoning packet.
• Stir in Cream of Onion soup.
• Cook until potatoes are tender. (This will take around 3 hours at the low setting.) Be sure to stir occasionally.
• When potatoes are tender, heat brats in beer to a rolling boil.
• Boil for 3 minutes while stirring.
• Pour about 3/4 cup of boiled beer into potato mixture. (This doesn't need to be measured nor exact. Add to gain the consistency that you desire.).
• Drain remaining beer from kettle and brown bratwurst pieces.
• Add cheese to potato mixture.
• Add browned brats to potato mixture.
• Add pepper to taste.
• Stir well and serve.

Steps:

• In a large deep heavy skillet stir together beer, mustard, and ketchup.
• Cut 1 onion into thick slices and add to beer mixture.
• Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
• Prepare gill.
• Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.
• Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.
• Put a pair of "brats," cut in half lengthwise and stacked, on each roll.
• Top brats with grilled onion, pickles, and mustard.

Steps:

• Pierce each bratwurst 4 times with a fork and put the sausages in a pan large enough to hold them in one layer.
• Add beer and bring to a boil over medium heat.
• Let simmer for 15-20 minutes.
• Drain bratwurst; place on a prepared grill over medium-high heat.
• Grill for about 10 minutes or until well browned.
• Lightly butter the rolls; you can either toast them under the broiler or grill them until they are golden brown.
• Put brats in rolls; serve with mustard, onion, and pickles or sauerkraut.
• Sheboygan natives have been known to douse their bratwurst sandwiches with lots of hot melted butter.

Steps:

• In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
• Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
• Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.

Steps:

• Prepare grill.
• Grill bratwursts on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until cooked through and dark golden brown, about 20 minutes. (You will need to mist the coals with water to keep "brats" from being scorched when fat drips down and flames erupt.)
• Put a pair of brats, cut in half lengthwise and stacked, on each roll.
• Smother brats with accompaniments.

Steps:

• Prepare grill.
• Grill bratwursts on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until cooked through and dark golden brown, about 20 minutes.
• While bratwursts are cooking, in a 3-quart saucepan heat beer, butter, and onions, stirring occasionally, until warm. Keep marinade warm over low heat.
• Transfer grilled bratwursts to pan and let stand in marinade until ready to serve 15 to 20 minutes.
• Remove bratwursts from marinade with tongs. Put a pair of "brats," cut in half lengthwise and stacked on each roll.
• With a slotted spoon put onions from marinade on brats.
• Apply your chosen accompaniments to brats.

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
• Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.