How to Marinate Bratwurst (with Pictures) eHow
Step 2: Grill. Grill brats, turning occasionally, until grill marks appear and an instant-read thermometer registers at least 160 degrees, about 15 minutes. If you want a deeper char, increase heat to medium-high in the last few minutes of cooking.
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Simmer the brats. Transfer the brats, onions, and beer to a large cast iron or heat-safe skillet or dutch oven. Transfer the cast iron/Dutch oven directly to the grill grates over the low heat zone. Close the grill. Bring the brats up to a boil, then boil for 10-12 minutes.
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Whisk the beer, maple syrup, mustard, and bay leaf together in a bowl, then pour into a gallon-sized zip-top bag. Add the brats and marinate overnight or up to 24 hours. Preheat a gas or charcoal grill to medium direct heat (about 350°F to 400°F). Toast the buns or rolls on the grill, if desired, then remove and set aside on a platter.
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Once the marinade is ready, place the prepared brats in a shallow dish or a resealable plastic bag. Pour the beer marinade over the brats, making sure they are fully submerged. Seal the dish or bag and place it in the refrigerator to marinate. For the best results, let the brats marinate for at least 4-6 hours, or overnight if possible.
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Preheat your grill for Medium heat (325-350 degrees F) for two-zone cooking. Place the bratwursts on the indirect side of the grill and cook for 15-18 minutes or until the internal temperature of the bratwurst reaches 150-155 degrees F. Turn occasionally to evenly cook the bratwurst.
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Preparation: Put the sausage in a large casserole. Cut the onion in quarters and than in slices. Mix the beer with the spices and add the cut onion. Bring the marinade to a boil. Cook it on low heat for about 3-5 minutes. Spread cooked marinade over the sausage. Cover the casserole and let the sausage stand in the marinade over night (or at.
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1. In a large bowl, mix together the blue cheese, mayonnaise, onion, garlic, and bacon. 2. In a small bowl, whisk together the heavy cream, vinegar, oregano, basil, and black pepper until well combined. 3. Cut the bratwursts into 1/2-inch slices and add to the bowl with the blue cheese mixture. 4.
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Combine beer and onion slices in a large pot; bring to a boil. Add bratwurst, pepper flakes, garlic powder, salt, and pepper to beer and onion mixture. Reduce heat to medium and cook for 10 to 12 minutes. Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer bratwurst to a plate.
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The oil helps to keep the meat from drying out and also adds a bit of richness. Another popular method is to use a marinade made with beer. The beer helps to tenderize the meat and also adds a bit of flavor. 5. Spicy mustard and beer are a great way to marinade your bratwurst.
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Instructions. Marinate (optional): Place brats, onions, garlic and 1 can of beer into a glass container. Place cover on top and set in the refrigerator to marinate overnight (note: this step is optional). Boil Brats: Place beer, onions, garlic and beer in large Dutch Oven or saucepan. Add additional beer, as-needed, to ensure brats are covered.
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Instructions. Marinate the brats: At least 12 hours before grilling your beer brats, marinate the brats. Add the bratwurst sausages, sliced onion, and beer to a large airtight container or resealable bag. Shake to combine. Marinate in the refrigerator for at least 12 hours, or for up to 24 hours.
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Preheat one side or zone of your grill to medium-low heat. Put the raw, fresh brats over that zone, and cook gently, turning the brats over a few times, until the interior temperature reaches 145 degrees F. Meanwhile, turn the other side of your grill to high.
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Pre-heat a heavy skillet over medium-high heat. Remove the bratwurst from marinade and reserve ½ cup of the marinade. Sear the brats in the hot skillet on all sides until browned. Transfer the browned sausages to a plate and cover with foil. Add the onions to skillet and sauté until lightly browned.
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Step 3. Set aside a one-half cup of the marinade for later use. Pour the rest over the bratwurst in the plastic bag and tightly seal the bag. Move the bag around in your hands to ensure the bratwursts get fully coated in the marinade. Place the brats in the refrigerator for at least 6 hours turning the bag occasionally.
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Grill the buns, cut side down, until lightly toasted, 1 to 2 minutes, if you like. Step. 4 Place the bratwursts in the buns and top each with about ¼ cup cooked onions from the braising liquid. Serve with mustard. Tip: The brats can be marinated in the beer mixture for up to 24 hours before braising and grilling.
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Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate. Combine beer, mustard, and sauerkraut in a 10-inch square-disposable aluminum pan.