Best 7 Best Brat Bath Evah Marinade Recipes
Are you ready to tantalize your taste buds with the most extraordinary brat bath marinade experience? Prepare to embark on a culinary journey that will transform your ordinary brats into the ultimate flavor sensation. From zesty and tangy to sweet and smoky, this article will guide you through a collection of the most delectable marinade recipes that will elevate your brats to legendary status. Whether you're a grilling enthusiast or a kitchen novice, these marinades will provide an explosion of flavor that will leave you craving more. So, gather your ingredients, fire up the grill, and get ready to experience the best brat bath evah!
Let's cook with our recipes!
BEER BRATS
Steps:
- Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
BEST BRAT BATH EVAH! MARINADE
Had this at a 4th of July picnic and it was fabulous. The cook injected the marinade into the brats, then grilled over an open fire. It was recommended to baste the brats in the marinade while cooking to get a wonderful, caramalized glaze. This is a definite keeper.
Provided by AnneWynne
Categories Pork
Time 25m
Yield 12 brats, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients (except brats) together until well blended.
- You can marinate the brats in the marinade or you can inject them with a flavor injector syringe. Let marinating brats sit, refrigerated, several hours before grilling over a medium-hot fire, approximately 20 minutes, turning once.
- Baste with leftover marinade the second half of cooking.
Nutrition Facts : Calories 409.9, Fat 25, SaturatedFat 8.6, Cholesterol 62.9, Sodium 873.3, Carbohydrate 16.6, Fiber 0.2, Sugar 4.1, Protein 13.1
BRATWURST HASH
Steps:
- In a large nonstick skillet, cook bratwurst and green pepper over medium heat just until sausage is no longer pink, breaking up sausage into large crumbles, 4-6 minutes., Stir in potatoes, corn, red pepper and salt; spread evenly onto bottom of skillet. Cook 10 minutes without stirring. Turn mixture over; cook until potatoes are tender, 7-8 minutes longer. Sprinkle with cheese.
Nutrition Facts : Calories 506 calories, Fat 31g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 1458mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
BBQ BRATS 'N BEER
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.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 6 sausages, 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the brats, onions, peppercorns, cloves, garlic in a saucepan, pour in the beer.
- Bring to a boil and simmer the brats 15 minutes.
- Drain (you can do this early in the day and then just have the BBQ step to do before serving).
- BBQ the brats about 10 minutes.
- Spray with water while BBQing to form a crisp skin.
- Serve on the roll with mustard and hot peppers or other relish or serve them as your meat for dinner.
BRAT 'N' TOT BAKE
"Our town is dubbed the bratwurst capital of America," writes Jodi Gobrecht of Bucyrus, Ohio. "As a volunteer at our annual Bratwurst Festival, I could not have someone in my family who disliked bratwurst, so I developed this cheesy casserole for our son. It's the only way he will eat them."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. , Transfer to a greased 13x9-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 832 calories, Fat 60g fat (28g saturated fat), Cholesterol 141mg cholesterol, Sodium 1657mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein.
BRATS--OUR STYLE
My husband and I used to boil brats in beer in the house before grilling, but have discovered that this method keeps them juicier and keeps the house from smelling like a brewery! Living in Wisconsin, we make these often during the summer and also a few times during the winter, when it's much less convenient to grill! We've been making all our brats this way for the past two or three years. We normally buy the large three pound packages of Johnsonville brats early in the summer and stock the freezer when the price is right, but this will certainly work for any other brat as well! Our children, ages 4 and 5, prefer these to hot dogs hands-down, and will sometimes each devour two of them in one meal! We like to serve these with corn on the cob, foil potato packets, grilled zucchini, or any other vegetable we can grill while the brats simmer! This is listed as 12 servings because there are 12 brats, but most people enjoy at least two brats!
Provided by SrtaMaestra
Categories Meat
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Grill the brats on your BBQ grill over medium heat, turning occasionally and monitoring carefully so that you don't split the skins. We like ours a little on the darker side, but grill to your own preference. This typically takes us about 15 minutes.
- Pour two of the bottles of beer into a 9 x 13 cake pan, and place on the grill (We use an old one that we're not worried about staining or anything, but the disposable foil ones would work as well if you don't want to ruin a good pan).
- Add onions, garlic, and brats to the cake pan.
- Add as much of the third bottle of beer as possible, leaving a little room at the top so it won't boil over.
- Simmer on the grill while cooking the veggies or anything else for your meal on the other side of the grill. Start out at medium heat, and adjust down as necessary to avoid cooking too hard and splitting the brats open. They should just simmer lightly for 30-45 minutes for great flavor. Add additional beer as necessary. We usually boil until the beer is almost gone, but do not allow to boil completely dry!
- Remove the brats from liquid to serve as needed, allowing remaining brats to 'hang out' and stay hot in the liquid until needed. Serve on buns with desired toppings and garnishes. My favorite is with ketchup and mustard and cold sauerkraut, but my husband likes pickles or relish on his, and the kids are content with just ketchup, sometimes with a bun, sometimes without.
- Leftover brats reheat well if you do so slowly in the microwave. 100% power will blow them up, so procede with caution and use appropriate settings for your microwave.
- Enjoy!
Nutrition Facts : Calories 540.6, Fat 35, SaturatedFat 11.8, Cholesterol 83.9, Sodium 1169.4, Carbohydrate 28.7, Fiber 1.1, Sugar 3.1, Protein 20.2
SHEBOYGAN GRILLED BRATS
Growing up on a lake in the Sheboygan area, this was a standard way that the German folks would grill their brats. We always served them on the old-fashioned hard rolls. By finishing them in the beer sauce they just get better and better. Though it's expensive, on special occasions I use a dark beer which is not German at all: Guinness Irish Stout. Around our house, we eat them with ketchup and mustard, and the cooked onions from the brat sauce.
Provided by PBFITZ
Categories Meat and Poultry Recipes Pork Sausage
Time 52m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 31.3 g, Cholesterol 79.4 mg, Fat 33 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 12.5 g, Sodium 1013.6 mg, Sugar 3.6 g
Tips:
- Choose high-quality brats: Look for brats that are made with fresh, high-quality meat and spices. Avoid brats that are made with fillers or preservatives.
- Use a flavorful marinade: The marinade is what will give your brats their delicious flavor. Be sure to use a marinade that is packed with flavor, such as the one in this recipe.
- Marinate the brats for at least 4 hours: The longer you marinate the brats, the more time the flavors will have to penetrate the meat. If you are short on time, you can marinate the brats for as little as 30 minutes, but the longer you marinate them, the better they will taste.
- Cook the brats over medium heat: Cooking the brats over medium heat will help to prevent them from drying out. If you cook them over high heat, they will brown too quickly and the inside will not have time to cook through.
- Serve the brats with your favorite toppings: There are many different ways to serve brats. Some popular toppings include sauerkraut, mustard, onions, and relish.
Conclusion:
Bratwurst is a delicious and versatile type of sausage that can be enjoyed in many different ways. Whether you are grilling them, pan-frying them, or baking them, be sure to follow these tips to ensure that your brats are cooked to perfection. With a little planning and effort, you can easily make bratwurst that is sure to impress your family and friends.
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