Recipe by Cookin' Kliebor
"This is a simple dish using fresh bratwurst, onions, and balsamic vinegar. It has a nice tangy flavor, and is excellent served in crusty bread and topped with spicy mustard. My other favorite way is to serve with a side of greens and potatoes."
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onion, cut in strips
3 1/2 cups
fresh bratwurst links
butter or margarine
These were so good! I will definatly be making it again. The vinegar gives it great flavor. I was alittle hesitant to using vinegar as I thought the flavor might be too strong but its perfect. Its very subtile and tastes delicious. Yum!
ok but not great
Very delicious. With the cold weather creeping upon us, my BBQ has been standing cold for a couple of weeks. This new recipe came in my email and I now had an excuse to use my BBQ. I did saute my onions first rather than at the end. Very tasty. We served this dish with boiled potaotes, green beans, and fresh bread. Thanks for sharing!
This recipe is so good! I made this for dinner tonight and my husband and I both loved it. Last time I made brats I used the Beer Brats recipe from this site, this recipe is 100 times better. The onions tasted great, and the brats were delicious. The only thing I changed was browning them in a frying pan instead of grilling them. Will deinitely have the hubby grill them when I make them this summer, but winters in Maine are not condusive to grilling. I will definitely be making this again!
We really liked this one. I think that honestly, good brats make this recipe. You can't just buy some cheap brats and have it taste as good. We have made this twice and enjoyed it both times.
YUM! The balsamic vinegar really gave these brats a nice tang. It was too cold out to grill these, so I put them under the broiler until they were browned and crispy and served them on hoagie rolls with spicy mustard.
Been looking for a good way to prepare brats indoors - I made just slight changes to the cooking process. Simmered the meat by itself, then removed from skillet and reserved remaining pan juice. Sauteed the onions in the same skillet (adding a little of the juice for flavor), then added back the brats. Good with or without the bun!
I was out of regular balsamic, so I used white balsamic vinegar, and apple cider vinegar. I added a little brown sugar Splenda and Worchestershire sauce to get the brown coloring. I also used turkey brats. Turned out very good. Next time will use the real balsamic.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 343
** Calories from Fat: 254
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