Wisconsin Beer Brats Potato Skins Recipes

Steps:

• Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
• Brush the potato skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, about 15 minutes. Flip the potato skins and top with the ham, cheese and shallot. Bake until the cheese is melted, about 5 more minutes. Top with cornichons and chives.

Steps:

• Preheat a grill to medium high. Combine the beer, apples, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper in a saucepan and bring to a simmer over medium heat. Add the brats and simmer, stirring occasionally, until cooked through, 10 to 15 minutes. Strain the brats, reserving 1 cup of the poaching liquid. Brown the poached brats on the grill, turning, 5 to 6 minutes.
• Make the beer-cheese sauce: Combine the Velveeta, 3/4 cup of the reserved poaching liquid, the pickled jalapenos and mustard in a small saucepan over low heat. Cook, stirring constantly, until melted and combined. Add more poaching liquid if you want to thin the sauce. Keep warm.
• Sandwich build: Split the baguette in half lengthwise and lightly toast on the grill. Halve the brats lengthwise and layer them on the baguette bottom. Top with the sauerkraut, a drizzle of the beer-cheese sauce and the baguette top. Cut into individual sandwiches and serve with the remaining beer-cheese sauce.

Steps:

• Heat the oil in a medium saute pan over medium-high heat. Cook the bacon until slightly crisped, then remove to a plate lined with a paper towel. Add the bratwurst to the pan and cook until deep brown all over and an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes total. Keep the bratwurst in the pan over low heat.
• Heat a nonstick pan over medium heat. Slice the bun along the top and open like a book. Brush the inside with the butter and sprinkle with the Parmesan. Cook the bun in the pan face-down until golden brown, about 1 1/2 minutes. Set aside. Add the bacon to the same nonstick pan, top with the Cheddar and cover with a lid until melted, about 1 minute.
• Microwave the peanut butter in a small heatproof bowl until warm enough to pour. Microwave the mango salsa in a small heatproof bowl until just warmed through.
• To serve: Place the bratwurst inside the toasted bun, followed by half of the mango salsa and half of the peanut butter. Top with the melted cheddar and bacon and the remaining mango salsa and peanut butter.

Steps:

• Melt butter in a Dutch oven saute onions till tender 5 minutes.
• Add sugar, caraway seeds, and pepper stir in and place brats on top, cover the brats with beer drink the remaining. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and add kraut and stir.
• Place brats on medium high grill and cook brats until golden brown and return to beer/kraut mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut & onions, fresh grated horseradish, ketchup, and/or mustard.

Steps:

• In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour.
• Serve bratwurst on buns with onions and top with your favorite condiments.

Steps:

• Heat 1 tablespoon oil in a large, grill-safe straight-sided skillet (preferably cast iron) over medium. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden in places, about 20 minutes. Stir in caraway seeds, bay leaf, mustard, and brown sugar; cook 30 seconds. Add bratwursts and beer. Bring to a boil, then reduce heat to medium-low and simmer, turning bratwursts occasionally, 20 minutes.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Transfer bratwursts to a plate. Drain onion mixture in a fine-mesh sieve; discard liquid. Return mixture to skillet with remaining 1 tablespoon oil. Place on one side of grill and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in sauerkraut; cook 1 minute more.
• Meanwhile, place bratwursts on grill and cook, turning a few times, until blistered in places, about 5 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.
• Serve bratwursts in rolls, topped with sauerkraut mixture and more mustard.