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    You are in: Home / Recipes / Great Brats, when You Can't Grill Recipe
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    Great Brats, when You Can't Grill

    Average Rating:

    4 Total Reviews

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    • on August 18, 2008

      Simple. Delicious. Awesome! I went so far as to mix in a few spoonfuls of coarse ground spicy dijon into the beer and onion mixture. I let it dissolve before adding the brats. Sooo good! Thanks for posting.

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    • on July 15, 2012

      Decadent, yes decadent brats! We used Samuel Adams Octoberfest beer and Johnsonville brats. I dumped the entire bottle of beer into the skillet (I got carried away with the lack of measurements), so after a while I had to remove the brats from the skillet to a warm oven while I reduced the remaining liquid in the skillet. Couldn't tell if the onions were golden because they were carmelised. Then I returned the brats to the skillet for final browning. Served with spicy brown mustard. By the way, I skinned my brats first because I don't like tough surprises later. The only downside to this method: all of the fat released by the brats was reabsorbed in the carmelized liquid. As long as we don't eat these every night, I think we'll live. Very fine. Made for I Recommend tag game based on linguinelisa's review.

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    • on May 01, 2012

      We liked this recipe. Had never cooked brats in beer before. Definitely recommended. Reviewed for Cookbook Zaar cooking tag game.

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    • on April 22, 2010

      This was a fabulous way to cook Brats! I cooked 5 turkey brats in a Yuengling Light beer. Very tasty!

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    Nutritional Facts for Great Brats, when You Can't Grill

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 534.1
     
    Calories from Fat 314
    58%
    Total Fat 34.9 g
    53%
    Saturated Fat 11.8 g
    59%
    Cholesterol 83.9 mg
    27%
    Sodium 1168.7 mg
    48%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.8 g
    15%
    Protein 20.2 g
    40%

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