Grilling brats is a summertime staple, but why settle for ordinary when you can elevate your brat game with Johnsonville New Shandy Beer Brats? These flavorful sausages are infused with the refreshing taste of Leinenkugel’s Summer Shandy, creating a unique and delicious grilling experience. This guide provides you with several delectable recipes using Johnsonville New Shandy Beer Brats, offering step-by-step instructions to achieve grilling perfection. Whether you’re a seasoned grill master or a beginner, these recipes are easy to follow and guaranteed to impress your family and friends.
**Understanding Johnsonville New Shandy Beer Brats**
Before diving into the recipes, let’s understand what makes Johnsonville New Shandy Beer Brats so special. These brats combine the classic Johnsonville sausage taste with the bright, citrusy notes of Leinenkugel’s Summer Shandy. The beer infusion adds a subtle sweetness and tanginess, enhancing the overall flavor profile. These brats are typically made with pork and spices, delivering a juicy and savory experience that pairs perfectly with summer gatherings.
**Recipe 1: Classic Grilled Johnsonville New Shandy Beer Brats**
This is the quintessential way to enjoy these brats. Simple, straightforward, and incredibly satisfying.
**Ingredients:**
* 1 package (5 links) Johnsonville New Shandy Beer Brats
* Brat buns
* Your favorite brat toppings (sauerkraut, mustard, onions, relish, etc.)
**Instructions:**
1. **Prepare the Grill:** Preheat your grill to medium heat (around 350-400°F or 175-205°C). Make sure the grates are clean and lightly oiled to prevent sticking. You can use a gas grill or a charcoal grill, but a charcoal grill will impart a smoky flavor that complements the brats beautifully.
2. **Pre-Cook (Optional):** While not strictly necessary, pre-cooking the brats can ensure they are cooked through evenly, especially if you’re using a charcoal grill where the temperature can fluctuate. To pre-cook, you can either simmer the brats in beer (see the Beer Brat Bath recipe below) or boil them in water for about 10-15 minutes. Drain the brats thoroughly after pre-cooking.
3. **Grill the Brats:** Place the brats on the preheated grill. Cook for about 15-20 minutes, turning frequently to ensure even cooking and prevent burning. The brats are done when they reach an internal temperature of 160°F (71°C). Use a meat thermometer to check the temperature in the thickest part of the brat.
4. **Rest the Brats:** Once the brats are cooked through, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and juicy brat.
5. **Assemble and Serve:** Place the grilled brats in brat buns and top with your favorite toppings. Sauerkraut, mustard (stone-ground, Dijon, or yellow), and grilled onions are classic choices. Relish, ketchup, and spicy peppers also work well.
**Tips for Perfect Grilled Brats:**
* **Don’t pierce the brats:** Piercing the brats will release the juices, resulting in a drier sausage. Instead, turn them frequently to ensure even cooking.
* **Use a meat thermometer:** A meat thermometer is the best way to ensure the brats are cooked to a safe internal temperature.
* **Control the heat:** Avoid grilling the brats over high heat, as this can cause them to burn on the outside before they are cooked through on the inside.
* **Rest the brats:** Resting the brats after grilling allows the juices to redistribute, resulting in a more flavorful and juicy sausage.
**Recipe 2: Johnsonville New Shandy Beer Brat Bath**
This recipe involves simmering the brats in a beer bath before grilling, infusing them with even more flavor.
**Ingredients:**
* 1 package (5 links) Johnsonville New Shandy Beer Brats
* 1 bottle (12 oz) Leinenkugel’s Summer Shandy (or similar lemon shandy beer)
* 1 onion, sliced
* 1 green bell pepper, sliced (optional)
* 2 cloves garlic, minced
* 1 tablespoon butter or olive oil
* Brat buns
* Your favorite brat toppings
**Instructions:**
1. **Sauté Vegetables:** In a large skillet or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the sliced onion and green bell pepper (if using) and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Add Beer and Brats:** Pour the Leinenkugel’s Summer Shandy into the skillet. Bring to a simmer. Gently place the Johnsonville New Shandy Beer Brats into the beer mixture.
3. **Simmer the Brats:** Reduce the heat to low and simmer the brats in the beer bath for 15-20 minutes, turning occasionally to ensure even cooking. The brats should be cooked through but not burst.
4. **Grill the Brats:** Remove the brats from the beer bath and pat them dry with paper towels. Preheat your grill to medium heat.
5. **Grill the Brats (Again):** Grill the brats for 5-10 minutes, turning frequently until they are nicely browned and slightly charred. This step adds a smoky flavor and crispy texture.
6. **Assemble and Serve:** Place the grilled brats in brat buns and top with the sautéed onions and peppers from the beer bath. Add your favorite toppings, such as mustard, sauerkraut, or relish.
**Tips for the Beer Brat Bath:**
* **Don’t boil the brats:** Simmering is key. Boiling can cause the brats to burst and lose their flavor.
* **Use a flavorful beer:** Leinenkugel’s Summer Shandy is ideal, but you can also use other light lagers or wheat beers with citrus notes.
* **Reserve the beer bath:** Don’t discard the beer bath! You can use it to simmer other sausages or even to cook vegetables.
* **Add more vegetables:** Feel free to add other vegetables to the beer bath, such as carrots, celery, or mushrooms.
**Recipe 3: Johnsonville New Shandy Beer Brat Skewers with Grilled Vegetables**
This recipe is a fun and colorful way to enjoy Johnsonville New Shandy Beer Brats. The skewers are perfect for parties and barbecues.
**Ingredients:**
* 1 package (5 links) Johnsonville New Shandy Beer Brats, cut into 1-inch pieces
* 1 red bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces
* 1 zucchini, cut into 1-inch pieces
* 1 red onion, cut into 1-inch pieces
* 1 pint cherry tomatoes
* 2 tablespoons olive oil
* 1 tablespoon balsamic vinegar
* 1 teaspoon dried oregano
* Salt and pepper to taste
* Wooden or metal skewers
**Instructions:**
1. **Prepare the Vegetables and Brats:** Wash and chop all the vegetables into 1-inch pieces. Cut the Johnsonville New Shandy Beer Brats into 1-inch pieces as well.
2. **Marinate the Skewers:** In a large bowl, whisk together the olive oil, balsamic vinegar, oregano, salt, and pepper. Add the chopped vegetables and brat pieces to the bowl and toss to coat evenly. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. **Assemble the Skewers:** Thread the marinated vegetables and brat pieces onto the skewers, alternating colors and textures. Be sure not to overcrowd the skewers, as this can prevent even cooking.
4. **Preheat the Grill:** Preheat your grill to medium heat.
5. **Grill the Skewers:** Place the skewers on the preheated grill and cook for 10-15 minutes, turning frequently, until the vegetables are tender and the brats are cooked through. The brats should reach an internal temperature of 160°F (71°C).
6. **Serve:** Remove the skewers from the grill and serve immediately. You can serve them as is or with a side of rice, couscous, or a salad.
**Tips for Brat Skewers:**
* **Soak wooden skewers:** If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
* **Use metal skewers:** Metal skewers are reusable and conduct heat well, helping the vegetables and brats cook evenly.
* **Cut vegetables and brats evenly:** Cutting the vegetables and brats into uniform sizes ensures they cook at the same rate.
* **Don’t overcrowd the skewers:** Overcrowding the skewers can prevent even cooking and make it difficult to turn them.
**Recipe 4: Johnsonville New Shandy Beer Brat and Sauerkraut Sandwiches with Spicy Mustard**
This recipe elevates the classic brat and sauerkraut sandwich with a spicy mustard kick.
**Ingredients:**
* 1 package (5 links) Johnsonville New Shandy Beer Brats
* 1 jar (16 oz) sauerkraut, drained
* Brat buns
* Spicy mustard (such as Dijon or horseradish mustard)
* 1 tablespoon butter
* 1 onion, thinly sliced
* 1 apple, peeled, cored, and thinly sliced (optional, but highly recommended!)
**Instructions:**
1. **Prepare the Brats:** Grill the Johnsonville New Shandy Beer Brats according to the instructions in Recipe 1 or Recipe 2.
2. **Caramelize Onions and Apples (Optional):** Melt the butter in a large skillet over medium heat. Add the thinly sliced onion and apple (if using). Cook, stirring occasionally, until the onions are caramelized and the apples are softened, about 15-20 minutes. This step adds a wonderful sweetness and depth of flavor.
3. **Heat the Sauerkraut:** In a separate saucepan, heat the drained sauerkraut over low heat until warmed through.
4. **Assemble the Sandwiches:** Spread spicy mustard on the brat buns. Place a grilled brat in each bun. Top with heated sauerkraut and caramelized onions and apples (if using).
5. **Serve:** Serve the sandwiches immediately.
**Tips for Brat and Sauerkraut Sandwiches:**
* **Use good-quality sauerkraut:** Look for sauerkraut that is naturally fermented and has a tangy flavor.
* **Experiment with different mustards:** Try different types of spicy mustard, such as Dijon, horseradish mustard, or brown mustard.
* **Add cheese:** A slice of Swiss or Gruyere cheese adds a creamy and savory element to the sandwich.
* **Toast the buns:** Toasting the buns will prevent them from getting soggy.
**Recipe 5: Johnsonville New Shandy Beer Brat Chili**
This recipe transforms Johnsonville New Shandy Beer Brats into a hearty and flavorful chili.
**Ingredients:**
* 1 package (5 links) Johnsonville New Shandy Beer Brats, casings removed
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 jalapeño pepper, seeded and minced (optional)
* 1 can (28 oz) crushed tomatoes
* 1 can (15 oz) kidney beans, rinsed and drained
* 1 can (15 oz) black beans, rinsed and drained
* 1 cup beef broth
* 2 tablespoons chili powder
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* Salt and pepper to taste
* Toppings: shredded cheese, sour cream, chopped green onions, cilantro
**Instructions:**
1. **Brown the Brats:** Remove the casings from the Johnsonville New Shandy Beer Brats. Crumble the sausage and brown it in a large pot or Dutch oven over medium heat. Drain off any excess grease.
2. **Sauté Vegetables:** Add the olive oil, chopped onion, minced garlic, green bell pepper, red bell pepper, and jalapeño pepper (if using) to the pot. Cook until the vegetables are softened, about 5-7 minutes.
3. **Add Remaining Ingredients:** Stir in the crushed tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
4. **Simmer the Chili:** Reduce the heat to low, cover the pot, and simmer the chili for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
5. **Serve:** Serve the chili hot, topped with shredded cheese, sour cream, chopped green onions, and cilantro.
**Tips for Brat Chili:**
* **Adjust the spice level:** Add more or less jalapeño pepper to adjust the spice level to your liking.
* **Use different beans:** You can use other types of beans, such as pinto beans or cannellini beans.
* **Add corn:** A can of drained corn adds sweetness and texture to the chili.
* **Make it vegetarian:** Omit the brats and add more vegetables, such as mushrooms or zucchini, for a vegetarian version.
**Recipe 6: Sheet Pan Johnsonville New Shandy Beer Brats with Roasted Vegetables**
This is a simple and easy weeknight meal that requires minimal cleanup.
**Ingredients:**
* 1 package (5 links) Johnsonville New Shandy Beer Brats
* 1 red onion, cut into wedges
* 1 red bell pepper, cut into chunks
* 1 yellow bell pepper, cut into chunks
* 1 zucchini, cut into chunks
* 1 yellow squash, cut into chunks
* 1 pint cherry tomatoes
* 2 tablespoons olive oil
* 1 teaspoon dried Italian herbs
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Vegetables:** Preheat your oven to 400°F (200°C). Wash and chop all the vegetables into uniform chunks.
2. **Toss with Oil and Seasonings:** In a large bowl, toss the chopped vegetables with olive oil, Italian herbs, salt, and pepper. Make sure the vegetables are evenly coated.
3. **Arrange on Sheet Pan:** Spread the vegetables in a single layer on a large baking sheet. Place the Johnsonville New Shandy Beer Brats among the vegetables.
4. **Roast:** Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and the brats are cooked through. The brats should reach an internal temperature of 160°F (71°C).
5. **Serve:** Serve immediately. You can serve it as is or over rice or quinoa.
**Tips for Sheet Pan Brats and Vegetables:**
* **Use a variety of vegetables:** Choose a variety of colorful vegetables for a visually appealing and nutritious meal.
* **Cut vegetables into uniform sizes:** Cutting the vegetables into uniform sizes ensures they cook at the same rate.
* **Don’t overcrowd the sheet pan:** Overcrowding the sheet pan can prevent the vegetables from roasting properly.
* **Use parchment paper:** Line the sheet pan with parchment paper for easy cleanup.
**Serving Suggestions for Johnsonville New Shandy Beer Brats**
Johnsonville New Shandy Beer Brats are incredibly versatile and can be served in a variety of ways. Here are some serving suggestions:
* **Classic Brat and Buns:** The most straightforward and satisfying way to enjoy them. Offer a variety of toppings, such as sauerkraut, mustard, onions, and relish.
* **Bratwurst Bowls:** Serve sliced brats over a bed of rice, quinoa, or mashed potatoes, topped with your favorite vegetables and sauces.
* **Bratwurst Salad:** Add sliced brats to a mixed green salad with a vinaigrette dressing.
* **Bratwurst Pizza:** Top a pizza with sliced brats, onions, peppers, and cheese.
* **Bratwurst Tacos:** Use sliced brats as a filling for tacos, topped with salsa, sour cream, and guacamole.
**Beverage Pairings**
To complement the flavor of Johnsonville New Shandy Beer Brats, consider these beverage pairings:
* **Leinenkugel’s Summer Shandy:** The obvious choice! It complements the beer flavor already in the brat.
* **Light Lagers:** Other light lagers, such as Pilsner or Mexican Lager, also pair well.
* **Wheat Beers:** Wheat beers, such as Hefeweizen or Witbier, offer a refreshing contrast.
* **IPAs:** A hoppy IPA can cut through the richness of the brats.
* **Lemonade or Iced Tea:** Non-alcoholic options like lemonade or iced tea are refreshing choices for a summer barbecue.
**Conclusion**
Johnsonville New Shandy Beer Brats are a delicious and easy way to elevate your grilling game. With these recipes and tips, you’ll be able to create memorable meals that your family and friends will love. So fire up the grill, grab a package of Johnsonville New Shandy Beer Brats, and get ready to experience a taste of summer!