If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]
Tag: bbq ideas
Move over boring side dishes! Grilled Brussels Sprouts are here to steal the show this summer. Brussels sprouts can sometimes get a bad rap but it’s only because most people don’t know how to cook them properly. Grilling or roasting them caramelizes their natural sugars yielding […]
Move over beer brats there’s a new kid in town! Root Beer Brats are not only delicious but they are so easy to prepare. And since they’re made with root beer rather than beer, they’re family friendly too. Slow-cooking in a sweet root beer marinade helps this tasty sausage really soak up tons of flavor. You can adjust the heat to your taste by adding a spicier chili sauce to the mix. And let’s not forget the best part, this summertime meal is made in the crockpot so you can get dinner on the table and still keep the house cool. Amazing, right?!?
Here’s all you’ll need : root beer, corn starch, ground mustard, caraway seeds, bratwurst links, onion, chili sauce, hoagie rolls, red onion and mustard for serving (optional).
Let’s get started on that sweet and tasty marinade. In a large bowl, mix together one 12 oz can of root beer, corn starch, ground mustard, and caraway seeds. Whisk until the corn starch is fully combined into the soda pop mixture.
Next brown the brats in batches in a large skillet over medium heat. Keep in mind that you don’t want to cook them all the way through. We’re just searing the outsides to help keep in all of that juicy and delicious flavor! Now just what exactly is bratwurst you might ask? Bratwurst is a specific type of sausage link that originated in Germany. Typically it’s made with pork, beef, or sometimes even veal. If you don’t have bratwurst available you can use a typical run of the mill sausage as a substitute.
Add the Root Beer Brats to a 4-5 quart crockpot. Cover with chopped white or yellow onion, chili sauce and the root beer mixture. Cook covered, on low for 6-8 hours or until a meat thermometer reads at least 160 degrees. My crockpots always seem to cook on the hot side so 6 hours was plenty for me. I would recommend checking about 4 hours in so you can adjust the temperature as needed.
Grab a bun and a brat and you’re ready to eat! Spoon with chili sauce just before serving. Then add the toppings of your choice, like thinly sliced red onions or go the traditional route by adding a little mustard. You really can’t go wrong on this one! Dinner doesn’t get much easier than Root Beer Brats. Serve with our Slow-Cooked German Potato Salad or our Sweet and Tangy Macaroni Salad and you’ve got yourself a meal!
Slow-Cooker Root Beer Brats
- 1 can (12 ounces) root beer
- 3 tablespoons cornstarch
- 3 teaspoons ground mustard
- 3 teaspoons caraway seeds
- 10 uncooked bratwurst links
- 1 large onion, coarsely chopped
- 1 bottle (12 ounces) chili sauce
- 10 hoagie buns
- Thinly sliced red onion, for serving
- Prepared mustard, for serving
- Step 1 In a large bowl, mix together one 12 oz can of root beer, corn starch, ground mustard, and caraway seeds. Whisk until the corn starch is fully combined into the soda pop mixture.
- Step 2 Brown the brats in batches in a large skillet over medium heat. Do not cook all the way through.
- Step 3 Add the bratwurst to a 4-5 quart crockpot. Cover with chopped white or yellow onion, chili sauce and the root beer mixture. Cook covered, on low for 6-8 hours or until a meat thermometer reads at least 160 degrees.
- Step 4 Spoon with chili sauce just before serving. Add the toppings of your choice, like thinly sliced red onions or mustard. Enjoy!
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Have you ever tried making your own barbecue sauce? Well it’s easier than you think! Rhubarb-b-q Chicken Drumsticks are the perfect place to start. Fresh rhubarb and apricot preserves pair perfectly to create this surprising and unique flavor profile. It’s tangy and sweet, with just […]
When I think of the Fourth of July, I think of hot dogs and hamburgers cooking on the grill, lots of yummy corn on the cob and tasty pasta salads, and of course, a big ole juicy watermelon. Well now you can add Watermelon Cookies […]
Grilled Lemonade?!? Yep! You read that right. I’ve been preaching all summer about how we grill anything and everything at our house and this next recipe is proof positive. This unexpected, yet simple twist of classic lemonade will make you a believer. Everything really IS better when it’s grilled!! The addition of fresh thyme gives this thirst quenching drink a delightful herb flavor to suit even the fanciest taste buds. Add a splash of vodka to give it a grown up kick! Grilled Lemon and Thyme Lemonade is the perfect drink those summer days (and nights!).
Here’s all you’ll need: lemons, water, fresh thyme, sugar, honey (if you’re local we LOVE Bee Country!), and almond extract.
First add a cup of water to a small bowl. Submerge the thyme sprigs in water and let them soak while we prepare the lemons. The thyme’s getting grilled too so It has to be wet so it won’t catch fire on the grill.
Next slice the lemons in half. Spread out 1/4 cup of sugar on a plate or shallow bowl. Now dip the cut side of each lemon half into the sugar. Reminds me of those little candied lemon slices! The sugar will caramelize on the grill and balance the tart lemony flavor.
Heat your grill to medium-high heat. Place the lemons on the grill (cut side down) and grill, covered, for about 2 minutes or until the lemons begin to brown. If you haven’t grilled lemons before, it really is a lot of fun! Set aside and allow them to cool slightly. Basically cool enough so we can handle them. Did you know…heating the lemons will yield more juice!
Turn the grill down to medium heat and let’s get going on that thyme. Grill the thyme for 1-2 minutes, turning once, until slightly browned. Keep an eye on it! Even though we soaked it, fresh herbs can catch fire mighty quick!
Now in a small sauce pan combine one cup of water, 3/4 cup of sugar and honey. Bring the mixture to a boil and stir continuously to dissolve the sugar. This should only take a few minutes.
Then remove the mixture from the heat. Stir in the almond extract and grilled thyme. Allow the mixture to sit and steep for one hour and then discard the thyme. There you have it! Your very own homemade grilled thyme simple syrup.
Meanwhile, squeeze the lemons to obtain about 1-1/2 cups of lemon juice. Run it through a strainer in case you get a little sloppy like me and drop a few seeds in there. This is a great time to bust out your juicer or if you’re a fan of less mess (right here!) then go ahead and use that good old fashioned elbow grease! Add the juice to a large pitcher.
Next pour in the grilled thyme simple syrup and add 5 cups of cold water as well. Refrigerate until ready to serve.
Serve chilled over ice! Garnish with some lemon slices and a thyme sprig or two. There’s something about drinking grilled lemonade from a mason jar that just feels so right! One sip of Grilled Lemon and Thyme Lemonade and you won’t want to go back to the original version. You’ll also wanna check out our Sweet Strawberry Basil Sangria!
Grilled Lemon and Thyme Lemonade
- 15 fresh thyme sprigs
- 2 cups water, divided
- 1 cup sugar, divided
- 9 medium lemons, halved
- 1/4 cup honey
- 1/4 teaspoon almond extract
- 5 cups cold water
- Step 1 Add a cup of water to a small bowl. Submerge the thyme sprigs in water and let them soak.
- Step 2 Slice the lemons in half. Spread out 1/4 cup of sugar on a plate or shallow bowl. Dip the cut side of each lemon half into the sugar.
- Step 3 Grill the lemons, cut side down, over medium-high, covered, for 2 minutes or until browned. Set aside and allow them to cool slightly.
- Step 4 Grill the thyme over medium heat for 1-2 minutes, turning once, until slightly browned.
- Step 5 In a small sauce pan combine one cup of water, 3/4 cup of sugar and honey. Bring the mixture to a boil and stir continuously to dissolve the sugar.
- Step 6 Remove the mixture from the heat. Stir in the almond extract and grilled thyme. Allow the mixture to sit and steep for one hour and then discard the thyme.
- Step 7 Meanwhile, squeeze the lemons to obtain about 1-1/2 cups of lemon juice. Strain.
- Step 8 Add the lemon juice, grilled thyme syrup, and 5 cups cold water to a large pitcher. Stir. Serve chilled over ice. Garnish with lemon slices and a thyme sprig and enjoy!
We’d love to hear from you! Leave us your comments and love down below.
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This is my all time favorite steak marinade for grilled steaks! I’ve shared this recipe with literally EVERYONE I know and now it’s time to share it with you! Now I must confess, I was never really a big steak eater. I was a total […]
I’ll admit it! We jumped on the trend train when it comes to cauliflower. We’ve tried the cauliflower pizza crust, and the breadsticks, and the cauliflower rice. But Smoky Roasted Cauliflower is hands down our favorite way to prepare it! The secret ingredient is smoked […]