Beer Braised Grilled Faux Meatball Brats - Grilling Time Appetizers

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This recipe has a huge payoff in looks and taste.  The look is of meatballs, but in fact they are simply sliced Sausage Brats.  By slicing the brats and then simmering them in a pot of beer you infuse all that flavor throughout for a much more intense flavor fix.

The casing stays on around the center of each slice.  Since the ends are open, as the brats cook they expand around the edges creating more of a meatball look.

Once you have simmered the faux meatballs, the meat is done cooking.  Transferring these to a grill pan lets you get the look, texture and taste of charred edges.

These were a big part of my Labor Day menu and success.  A dozen guests, 10 dishes and a very successful end of summer celebration!  Be sure to keep coming back over the next few days as I will be posting all of this menu.

These were a terrific appetizer... add a bunch of toothpicks and your guests can munch while you work on the last minute details of getting the main dishes and sides ready!

Of course with a menu this big I was after something simple to fix.  And that is this dish,  A little slicing, an hour simmer and 5 minutes on the grill and done.

2 Bottles Top Quality Beer
10 Sausage Brat Links
2 Medium Red Onions sliced into rings and divided Half during simmering, half during grilling
Sliced green Onions for garnish

All of the prep work is done in advance.  Brats are raw sausage (as opposed to hot dogs which are precooked).  But they also come with a casing on the outside to hold the meat n shape. Just slice about an inch long pieces,

I make a bed of Onions in a crock pot (single layer to prevent the brats from touching the HOTTER bottom).  Set the crock pot on the lowest setting, Add 2 bottles of beer and another layer of onion rings.

As in all cooking, the quality of the beer does matter.  It's better to drink less than to drink watered down light beer.  I prefer to shop local, drink local.  Here in Kansas City there is a wonderful local brewer, Boulevard Beer.  I selected their Bully Porter, an English style heavy Porter style Beer that is about as full of flavor as you can get,.  You need to add enough beer to just cover the brats.

Slow heat the beer (not even a simmer, low heat) for about an hour,  and you are ready to grill!

The brats will cook fast, so a high heat just to char the outside is all you need!  I am sorry I do not have a picture, but I used a Grill Pan.  One of those pans that have a whole bunch of holes in them.  Any store with lots of grilling supplies will have them.  they are very handy for getting all of the benefits of grilling for small items, sliced vegetables, and these brat slices.

Make another bed of Onions in the pan, drizzle some olive oil to coat, add the meatballs, and grill over direct high heat until the meatballs begin to char on the outside.  Stir to get all sides charred, serve immediately as an appetizer dish to feed your guests while you work on the last minute details for the meal...

Serve HOT and ENJOY!

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So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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