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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (461g) Recipe makes 6 servings The following items or measurements are not included below: 10 whole black peppercorns 4 whole cloves |
||
| Calories 1128 | ||
| Calories from Fat 317 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.3g | 54% | |
| Saturated Fat 11.2g | 55% | |
| Monounsaturated Fat 14.9g | ||
| Polyunsaturated Fat 6.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 62mg | 20% | |
| Sodium 2473mg | 103% | |
| Potassium 591mg | 16% | |
| Total Carbohydrate 156.3g | 52% | |
| Dietary Fiber 8.4g | 33% | |
| Sugars 3.3g | ||
| Protein 38.5g | 76% | |
BBQ Brats 'n Beer
By: Bergy
Sep 8, 2001
I made this recipe last night for the first time and they are good! This is great if you are having a gang in and want a "do it yourself" style dinner (whatever) have baked beans on the side.
SERVES 6 , 6 sausages
Ingredients
- 6 bratwursts
- 1 (12 ounce) can lager beer
- 1 medium onion, chopped
- 10 whole black peppercorns
- 4 whole cloves
- 3 garlic cloves (optional)
- 6 Italian bread
- sweet dark mustard (or your choice)
- pickled hot peppers (or other relish or chutney)
Directions
1
Put the brats, onions, peppercorns, cloves, garlic in a saucepan, pour in the beer.2
Bring to a boil and simmer the brats 15 minutes.3
Drain (you can do this early in the day and then just have the BBQ step to do before serving).4
BBQ the brats about 10 minutes.5
Spray with water while BBQing to form a crisp skin.6
Serve on the roll with mustard and hot peppers or other relish or serve them as your meat for dinner.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Main Ingredient > Meat > Pork
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: mommyoffour
On Jun 22, 2009
Very good. I made these for supper one night last week. So good. I loved the flavor the brats took on from boiling in beer with the cloves and peppercorns. Great idea. I will make these again, I'm thinking of bringing these to our family reunion, just not sure if I can afford to bring as many as I'll need, cuz I know everyone will want one when they smell them cooking. We toopped ours with a spicy brown mustard and banana peppers....yummy. Thank you for sharing your recipe.
From: UTVolsFan
On Sep 29, 2008
FANTASTIC!!! I made these brats on Friday afternoon for our tailgate Saturday afternoon. I prepared them just like the recipe says, then they sat in the mixture for almost 24 hours before we actually grilled them on Saturday. They were SO good, and I can't wait to make them again!
From: Dad's a chef!
On Jan 27, 2007
Brats turned out great - juicy and flavorful. Only watch-out is to make sure after boiling in beer to keep the simmer low - otherwise the brats split, losing much of their juice (similarly, need to BBQ on low-to-medium to avoid splitting).
From: Ginny Sue
On Aug 26, 2006
Perfectly cooked and great flavor using this method. I sliced the onions instead of dicing, then drained the onion and served them with the brats.
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