Bratwurst
A beloved staple in German cuisine, bratwurst has also gained popularity around the world, perfect for hearty meals and outdoor festivities. Often served in a sturdy roll, it’s typically topped with ingredients like sauerkraut, caramelized onions, mustard and sometimes even cheese.
INGREDIENTS
4-6 bratwurst sausages
1 can or bottle of beer, lager or ale works best
1 medium onion, sliced
2 Tbsp. butter or oil
INSTRUCTIONS
- In a large pot, add the bratwurst and cover them with beer. Bring to a simmer over medium heat.
- Once simmering, reduce the heat to low and let the bratwurst cook for about 10- 15 minutes until heated through.
- In a skillet, heat the butter or oil over medium heat. Remove the bratwurst from the beer and transfer them to the skillet.
- Sear the bratwurst for 5-7 minutes, turning occasionally until they are nicely browned and crispy on the outside.
- Serve on roll with various toppings, such as sauerkraut,caramelized onions, mustard and sometimes even cheese.
Browse More Recipes!
Serves: 18 Prep: 10 Minutes INGREDIENTS 1 1/4 cups kosher salt 1 cup dark brown sugar 3 bottles (12 ounces each) Blue Moon® Belgian White 4 cinnamon sticks 4 oranges, 3 zested (about 3 tablespoons) and juiced (about 3/4 cup), 1 thinly sliced crosswise 3 star anise pods 2 tablespoons coriander seeds 1 tablespoon cardamom pods 1/2 tablespoon fennel seeds 1/2 tablespoon whole allspice 2 teaspoons ground nutmeg 1 teaspoon ground cloves INSTRUCTIONS 1. In large saucepot, heat salt, sugar and 4 cups water to a boil over high heat, stirring occasionally; remove from heat. 2. Add beer, cinnamon sticks, orange juice, orange zest, orange slices, star anise, coriander, cardamom, fennel, allspice, nutmeg, cloves and 12 cups cold water to salt mixture; use immediately or refrigerate until ready to use. CHEF TIP(S): To brine a 12 to 14 pound turkey, remove neck, giblets and liver from turkey. Place turkey in 3-gallon saucepot or bucket. Pour cooled brine over turkey; place heavy plate or bricks on top of turkey to completely submerge turkey in the brine. Refrigerate turkey in brine at least 12 or up to 18 hours. Approximate nutritional values per serving (1 serving (based on 18 (6-ounce) servings of turkey)): 319 Calories, 12g Fat, 4g Saturated Fat, 183mg Cholesterol, 303mg Sodium, 0g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 48g Protein
Labor Day marks the perfect moment to celebrate the end of summer with a laid-back cookout or a festive picnic.
There’s something undeniably special about enjoying a meal outdoors. Grab your favorite people, head outside and savor the season before it comes to a close!
