Updated: 09/23/2016 4:51 PM
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Brat Tub and Brat Bundles
Our Cooking Mom Amy Hanten stopped by with a recipe for a "brat tub" that'll feed an army of football fans. Plus, some bite-sized brat snacks perfect for your next party.
One Aluminum Foil Baking Pan
3 to 4 bottles (12 ounces) beer
1 stick butter
2 medium yellow onions, sliced
1 pound bag or jar sauerkraut, drained
12 to 16 brats
12 to 16 brat buns or hard rolls
Ketchup and mustard
Place the foil pan on the grill over indirect heat. Add beer, kraut, butter and onions. Cook until the onions start to get nice and soft. Grill the brats over low to medium direct heat and when they are done put them in the foil pan (Brat Tub) to keep warm. You can also place the foil pan in an oven heated to 250 degrees to keep brats warm or place brats and kraut mixture in a slow cooker on warm setting. Serve brats on buns with kraut, onions and ketchup and/or mustard on top.
1 tube (8 ounce) refrigerated crescent rolls
4-5 smoked cheddar bratwurst or smoked regular brats or polish sausages
1 egg, beaten
Separate the dough into four pieces, keeping triangles together, so that you have 4 big squares. Cut each square into one inch strips with a pizza cutter for a total of 32 pieces. Cut the brats into one inch pieces for a total of 32 pieces.
Roll the dough around each piece of bratwurst. Brush with egg wash. Place the bundles upright on a cookie sheet and bake in a preheated 425 degree oven for 12-15 minutes until golden. Great with spicy mustard for dipping.