Beer Baron Kraut Sandwiches Recipes

ORIGINAL LAUER-KRAUT BURGERS

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

BEER BRATS AND KRAUT

Steps:

• Pour beer into a pot and heat over medium heat. Place brats and kraut in beer and simmer for approximately 10 minutes. With tongs, remove brats from beer and place 1 in each bun. Using a slotted spoon, cover brat in sauerkraut. Drizzle mustard on top of kraut.

GRILLED BEER BRATS WITH KRAUT

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Cook and stir onion in bacon drippings until softened. Reduce heat to medium-low; cook 15-20 minutes or until deep golden brown, stirring occasionally. Add apple and garlic; cook 2 minutes longer. Stir in sauerkraut, mustard, brown sugar and cooked bacon., Transfer to a 13x9-in. disposable foil pan. Arrange bratwurst over top. Pour beer over bratwurst. Place pan on grill rack over medium heat; cook, covered, 30-35 minutes or until sausages are no longer pink. Remove pan from heat., Remove bratwurst and return to grill. Grill, covered, 2-3 minutes on each side or until browned. Serve on buns with sauerkraut mixture.

KRAUTBURGER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
• Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
• Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.

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.

OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY

Steps:

• In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

BREWED BRAT SANDWICHES WITH CARAWAY KRAUT

Steps:

• To prepare marinade:
• Combine beer, onion, mustard, caraway seeds and coriander in large saucepan.
• Bring to a boil; reduce heat and simmer 5 minutes.
• Add bratwursts; simmer, covered, 15 minutes.
• Remove from heat.
• Leave brats in marinade.
• Heat grill to high.
• To prepare kraut:
• Melt butter in medium saucepan over medium heat.
• Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes.
• Stir in mustard, sauerkraut and pepper to taste.
• Reduce heat to low; cover, keep warm.
• To prepare sandwiches:
• Drain brats; discard marinade.
• Halve brats lengthwise; cut halves in half crosswise.
• Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
• Toast rolls, cut-side down, on edge of grill, about 30 seconds.
• To assemble each sandwich, coat both sides of toasted roll with mustard.
• On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top.
• Close with top roll; push roll down to mingle juices and ingredients.