Baked Brats In Caramelized Sauerkraut Recipes

BEER BRATWURST WITH CARAMELIZED SAUERKRAUT

Steps:

• Heat a dutch oven over medium high heat. Add in the brats, beer, and onions. Simmer the sausages and onions, turning the sausages occasionally and gently stirring the onions, about 10 minutes or until the beer's reduced to syrup and the onions are caramelized.
• Push the sausages to the edges of the pot. Stir in the beef broth, de-galzing the pan, and scraping up all the crispy bits. Push the meat back to teh center of the pot, and continue simmering for 10 minutes, or until the sausages are cooked through.
• Bring the mixture to a boil, and boil-stirring occasionally- just until the sauce has reduced and once again turned syrupy.
• Reduce the heat to medium low. Add the butter. Stir it getting up any crispy bits stuck to the bottom.
• Push the brats back into the middle of the pot. Add the sauerkraut in around the brats. Continue cooking, turning the sausages and stirring the sauerkraut often, until the sauerkraut's heated through and a little bit crisp.
• Stir the peas into the sauerkraut, again heating just until they're heated through. Remember to stir/turn so nothing burns!
• Salt & pepper the sauerkraut to taste, serve, and enjoy!

BRATS AND SAUERKRAUT

Steps:

• Saute onions in butter.
• When the onions are caramelized add garlic, saute for 1 minute.
• Add undrained sauerkraut, sugar, celery seed and bay leaf.
• Cover and simmer 1/2 hour.
• Add meat and simmer for 45 minutes.
• Serve on bun and top with sauerkraut.

BAKED BRATS & SAUERKRAUT

Steps:

• Preheat oven to 350* and spray a 13x9 baking dish with non-stick cooking spray.
• Stir the sauerkraut and tomatoes (both undrained) together and spread in the bottom of the baking dish.
• Press the brats about halfway down into the sauerkraut mixture.
• Bake about 30 - 35 minutes (turn sausages over at the 15 minute mark) until brats are warmed through.
• Serve brats in toasted bakery buns and top with sauerkraut mixture.

BAKED BRATS IN CARAMELIZED SAUERKRAUT

Steps:

• Preheat oven to 350F
• Brush the brats lightly with olive oil.
• Brown them in a hot pan for a few minutes on each side, until they take on some nice color. Note: I do this right in the same pan I'm going to bake in, so make sure it can accommodate everything, and is oven safe. A 9 or 10 inch cast iron skillet or grill pan works perfectly, I use this one.
• Remove the brats to a plate and set aside. Add the onions and apples to the same pan and saute over medium heat for a couple of minutes. Stir in the brown sugar.
• Add the spices and continue to cook, stirring often, for 2 more minutes.
• Add the sauerkraut and cider to the pan and mix well. Make sure to get all the browned bits from the bottom of the pan, that's great flavor!
• Bring the pan up to a boil, then add the brats to the pan and nestle them deep down into the kraut so they will braise in the oven.
• Bake, uncovered, for about 40-45 minutes, just until the brats are cooked through (internal temperature should be 160F) and the sauerkraut is nice and caramelized. Note: Give the sauerkrat a stir once or twice during cooking to redistribute the juices.
• Serve immediately, with plenty of grainy Dijon mustard.

BRATWURST STEWED WITH SAUERKRAUT

Steps:

• In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.

UN-LAYERED BRATWURST & SAUERKRAUT BACON-BAKE

Steps:

• Begin by greasing the bottom of a cake pan.
• Slice the bratwurst into thin coins, and layer the coins on the bottom of the pan.
• Next, slice the onion in to thin slices, and scatter on top.
• Slice the apple into very thin slices, and layer upon the onion. Sprinkle salt and sugar on this lightly.
• Cover the ingredients with the sauerkraut as evenly as possible. Grind pepper over all.
• Lay the strips of bacon down, blanketing the entirety. Grind over more pepper, and lightly sprinkle with sugar.
• Preheat the oven to 400 degrees.
• Bake for about 50 minutes; the bacon should be ultra-crispy. Break up bacon with knife and jumble entire mixture thoroughly.
• Return to oven for a 30 minutes, top of mixture should brown interestingly.
• Remove from oven, and jumble one last time before serving.
• Serve with a slotted serving spoon to drain excess juices.
• Garnish with chopped walnuts. Serve with grainy mustard.
• Questions? Comments? E-Mail Jesse @ [email protected].

BEER GLAZED BRATS AND SAUERKRAUT

Steps:

• Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
• Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
• Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

BRATS WITH SAUERKRAUT

Steps:

• Place the bratwurst in a 5-qt. slow cooker. In a large bowl, combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst. , Cover and cook on low until a thermometer inserted in the sausage reads 160°, 6-8 hours. , Place brats in buns; using a slotted spoon, top with sauerkraut mixture.

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.