Mike's German Brats Sourkraut & Carmelized Onions

Name: Mike's German Brats Sourkraut & Carmelized Onions
Total time: 900 s
Yield: 5 servings
Cuisine: American
Ingredients: ● For The German Brats; 5 LG German Spicy Bratwursts [they only come in 5's]; 2 Dark Worsteiners German Beers; 1/2 tbsp Granulated Garlic Powder; 1/2 tbsp Granulated Onion Powder; ● For The Carmelized Onions; 2 EX LG Evenly Sliced Vidalia Onions [no substitutes]; 1 LG Ladle Brat Beer Broth; 1/2 tsp Granulated Onion Powder; 1/2 tsp Granulated Garlic Powder; 1/2 tsp Fresh Ground Black Pepper; 1 tsp Dried Parsley; ● For The Breads; 5 LG Sturdy German Pretzel Hot Dog Buns [see photo]; as needed Garlic Butter [to grill pretzel buns]; ● For The Brat Sides [as needed]; Authentic German Sourkraut [usually found in bags - not jars]; Inglehoffers Stone Ground Mustard [no substitutes - see photo]; ● For The Corn On The Cob; 5 LG Ears Corn On the Cob [de-husked]; 1 Cup Whole Milk [to sweeten corn]; as needed Water [enough to cover corn]; 1/4 Cup Salted Butter; 1 tbsp Sea Salt; as needed Additional Butter For Service

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Here's an easy, authentic, spicy German Bratwurst we used to eat in the streets of Frankfurt all the time as kids. It'll be a great treat for the men in your life too!

This is such an easy delectable recipe - why not make it for them this 4th of July? I can almost promise you, they won't turn them down!

Serve brats on toasted garlic pretzel buns. Or, let them stand alone with sourkraut, grilled onions alongside a stout German mustard.

Here's an easy, authentic, spicy German Bratwurst we used to eat in the streets of Frankfurt all the time as kids. It'll be a great treat for the men in your life too!

This is such an easy delectable recipe - why not make it for them this 4th of July? I can almost promise you, they won't turn them down!

Serve brats on toasted garlic pretzel buns. Or, let them stand alone with sourkraut, grilled onions alongside a stout German mustard.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Here's an easy, authentic, spicy German Bratwurst we used to eat in the streets of Frankfurt all the time as kids. It'll be a great treat for the men in your life too!

This is such an easy delectable recipe - why not make it for them this 4th of July? I can almost promise you, they won't turn them down!

Serve brats on toasted garlic pretzel buns. Or, let them stand alone with sourkraut, grilled onions alongside a stout German mustard.

Here's an easy, authentic, spicy German Bratwurst we used to eat in the streets of Frankfurt all the time as kids. It'll be a great treat for the men in your life too!

This is such an easy delectable recipe - why not make it for them this 4th of July? I can almost promise you, they won't turn them down!

Serve brats on toasted garlic pretzel buns. Or, let them stand alone with sourkraut, grilled onions alongside a stout German mustard.

Saved

Ingredients

15 Minutes

5 servings

● For The German Brats
5LG German Spicy Bratwursts [they only come in 5's]
2Dark Worsteiners German Beers
1/2 tbspGranulated Garlic Powder
1/2 tbspGranulated Onion Powder
● For The Carmelized Onions
2EX LG Evenly Sliced Vidalia Onions [no substitutes]
1LG Ladle Brat Beer Broth
1/2 tspGranulated Onion Powder
1/2 tspGranulated Garlic Powder
1/2 tspFresh Ground Black Pepper
1 tspDried Parsley
● For The Breads
5LG Sturdy German Pretzel Hot Dog Buns [see photo]
as neededGarlic Butter [to grill pretzel buns]
● For The Brat Sides [as needed]
Authentic German Sourkraut [usually found in bags - not jars]
Inglehoffers Stone Ground Mustard [no substitutes - see photo]
● For The Corn On The Cob
5LG Ears Corn On the Cob [de-husked]
1 CupWhole Milk [to sweeten corn]
as neededWater [enough to cover corn]
1/4 CupSalted Butter
1 tbspSea Salt
as neededAdditional Butter For Service

Saved

Steps

15 Minutes

1

Shuck your fresh corn clean of all fibers.
2

Add water, whole milk, butter and salt to a large pot for corn.
3

At the same time, score your brats on the bias. [see photos #6 and #9 below for a description of bias]
4

Boil brats in two bottles quality stout German beers, granulated garlic powder & granulated onion powder on high for 8 minutes. Then, pull out brats but, reserve it's stout broth.
5

Add one large ladle of seasoned beer broth, garlic powder, onion powder and black pepper to a pan with your sliced Vidalia Onions. Cover and steam until veggies are translucent. Uncover and allow onions to carmelize slightly.
6

Grill brats until a char has developed on them.
7

Fully sautéed and carmelized Vidalia onions hit with a dash of dried chives pictured.
8

Place grilled brats in grilled onion mixture and cover until ready for service. Coat them in onion juices.
9

Pretzel buns required pictured. Slice 3/4 of the way open, coat with garlic butter and grill open faced until slightly charred.
10

German Beer pictured.
11

German Stone Ground Mustard pictured.
12

Authentic German Sourkraut pictured.
13

German Sourkraut pictured.
14

Stack your brats on thick grilled pretzel buns with German mustard, sourkraut and sautéd onions. Serve with buttery corn on the cob to the side. Enjoy!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on July 01, 2017 16:25

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Onion Vidalia Onion Mustard Corn Hot Dog Pepper Butter Beer Garlic

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Mike's German Brats Sourkraut & Carmelized Onions

Mike's German Brats Sourkraut & Carmelized Onions

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