Beer Braised Sausages And Sauerkraut Recipe 55

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BEER-BRAISED SAUSAGES AND SAUERKRAUT RECIPE - (5/5)



Beer-Braised Sausages and Sauerkraut Recipe - (5/5) image

Provided by Dr_Mom

Number Of Ingredients 12

9 cups drained sauerkraut (from 5 to 6 pounds packaged, not canned, sauerkraut)
1/4 pound smoked bacon* (preferably slab), cut crosswise into 1/4-inch pieces
2 medium-large onions, sliced thin
4 medium carrots, cut crosswise into 1/4-inch -thick slices
5 1/2 cups Oktoberfest lager (44 ounces) such as Paulaner
1 cup chicken broth
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 tablespoon vegetable oil if desired
1 3/4 pounds assorted smoked and precooked fresh sausages* (such as smoked kielbasa cut into thick slices, frankfurters, and baernwurst, and precooked fresh bratwurst, weisswurst , and chipolata)
a 1-pound piece smoked boneless pork loin (Canadian bacon), cut into 4 slices

Steps:

  • Preheat oven to 325°F. In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking. While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened. Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding. If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)

BEER-BRAISED SAUSAGES AND SAUERKRAUT



Beer-Braised Sausages and Sauerkraut image

Make and share this Beer-Braised Sausages and Sauerkraut recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 12

9 cups sauerkraut (not canned)
1/4 lb smoked bacon (preferably slab, cut crosswise into 1/4-inch pieces)
2 medium onions, thinly sliced
4 medium carrots, cut crosswise into 1/4-inch -thick slices
5 1/2 cups beer, such as paulaner (Oktoberfest lager (44 ounces)
1 cup chicken broth
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorn
1 tablespoon vegetable oil
1 3/4 lbs smoked sausage (assorted smoked and precooked fresh sausages such as smoked kielbasa cut into thick slices, frankfur)
1 lb smoked boneless pork loin (Canadian bacon, cut into 4 slices)

Steps:

  • Preheat oven to 325°F.
  • In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
  • While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden.
  • Pour off all but about 2 tablespoons drippings and add onions to bacon.
  • Cook mixture, stirring, until onions are softened.
  • Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns.
  • Bring sauerkraut mixture to a boil on top of stove and boil 1 minute.
  • Cover pan tightly with foil and braise in middle of oven 4 hours.
  • Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
  • If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages.
  • Add sausages and pork loin to sauerkraut, partially submerging them.
  • Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.).

Nutrition Facts : Calories 851.5, Fat 57.8, SaturatedFat 18.7, Cholesterol 149.4, Sodium 3530.2, Carbohydrate 24.9, Fiber 8, Sugar 8.6, Protein 42.4

BEER-BRAISED SAUSAGE AND PEPPERS



Beer-Braised Sausage and Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

6 andouille sausages (about 3 ounces each), cut into 1-inch pieces
1 1/2 pounds baby bell peppers, halved lengthwise and seeded
4 stalks celery, halved lengthwise and cut crosswise into thirds
1 small red onion, sliced
8 cloves garlic, smashed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 sprigs fresh thyme
1/2 cup amber beer or low-sodium chicken broth
Chopped fresh parsley, for topping

Steps:

  • Preheat a grill to medium high. Tear off 4 large sheets of heavy-duty foil. Divide the sausage among the foil sheets and evenly top with the bell peppers, celery, red onion and garlic. Drizzle with the olive oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with the beer. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
  • Grill the foil packets, rotating halfway through, until the sausages are charred and the peppers are crisp-tender, about 20 minutes. Carefully open the packets and sprinkle with parsley.

BEER-BRAISED SAUSAGES AND SAUERKRAUT



Beer-Braised Sausages and Sauerkraut image

Categories     Beer     Onion     Pork     Braise     New Year's Day     Bacon     Sausage     Carrot     Winter     Oktoberfest     Gourmet

Yield Serves 6

Number Of Ingredients 14

9 cups drained sauerkraut (from 5 to 6 pounds packaged, not canned, sauerkraut)
1/4 pound smoked bacon* (preferably slab), cut crosswise into 1/4-inch pieces
2 medium-large onions, sliced thin
4 medium carrots, cut crosswise into 1/4-inch -thick slices
5 1/2 cups Oktoberfest lager (44 ounces) such as Paulaner
1 cup chicken broth
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 tablespoon vegetable oil if desired
1 3/4 pounds assorted smoked and precooked fresh sausages* (we used smoked kielbasa cut into thick slices, frankfurters, and baernwurst, and precooked fresh bratwurst, weisswurst , and chipolata)
a 1-pound piece smoked boneless pork loin (Canadian bacon)*, cut into 4 slices
*available at some specialty butcher shops and some supermarkets and by mail order form Schaller and Weber, tel.(800)847-4115
Accompaniment: coarse-grained mustard

Steps:

  • Preheat oven to 325°F.
  • In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
  • While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
  • Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
  • If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)

BEER SAUSAGE



Beer Sausage image

A dish of either German or possibly Polish origin, made special by my mother, grandmother, her mother before her, etc. The men will love this one, too, and the beer broth is nothing short of amazing. I like to use whatever is in the fridge. Ales, lagers, and wheat brews work best. Did I mention this is an incredibly easy, one-pot dish that kids love? Hope you like it!

Provided by Vanessa Lenore

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 (12 fluid ounce) can or bottle beer
4 red potatoes, quartered
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 (8 ounce) package baby carrots
½ yellow onion, chopped
1 pound smoked kielbasa sausage, cut into 1-inch slices
1 small head cabbage, quartered

Steps:

  • Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 30.2 g, Cholesterol 74.9 mg, Fat 31.3 g, Fiber 7.4 g, Protein 18 g, SaturatedFat 10.6 g, Sodium 1108.9 mg, Sugar 11.8 g

BEER GLAZED BRATS AND SAUERKRAUT



Beer Glazed Brats and Sauerkraut image

I came up with this recipe, because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. A very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and ice cold beer on the side.

Provided by JTk364

Categories     World Cuisine Recipes     European     German

Time 50m

Yield 6

Number Of Ingredients 10

⅛ teaspoon celery seeds
⅛ teaspoon caraway seeds
1 pound fresh bratwurst sausages
1 (12 fluid ounce) can or bottle lager beer
1 tablespoon light brown sugar
2 teaspoons dry mustard powder
1 teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon dried dill weed
1 pound sauerkraut (preferably barrel-aged), drained

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.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 11.6 g, Cholesterol 45.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 1225.8 mg, Sugar 3.6 g

BEER-BRAISED HOT DOGS WITH BRAISED SAUERKRAUT



Beer-Braised Hot Dogs with Braised Sauerkraut image

Provided by Andrew Schloss

Categories     Beer     Beef     Braise     Low Cal     High Fiber     Backyard BBQ     Dinner     Lunch     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 10

Sauerkraut:
3 cups refrigerated sauerkraut, rinsed, drained
1/2 cup dark beer (such as porter)
1 tablespoon dark brown sugar
hot dogs:
1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer
2 tablespoons sugar
6 all-beef hot dogs
6 grilled hot dog buns
Mustard

Steps:

  • For sauerkraut:
  • Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.
  • For hot dogs:
  • Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.

BEER BRAISED SMOKED SAUSAGE (KIELBASA) AND KRAUT



Beer Braised Smoked Sausage (Kielbasa) and Kraut image

This is an easy way to make this delicious dish. We love it on a cold winter evening or anytime really! We eat this on hot dog buns with spicy mustard, jalapenos, onions and spicy pickles. YUMMY! I also serve these with buttered garlicy potatoes on the side.

Provided by Sooz Cooks

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs kielbasa, about 12 sausages
6 ounces beer (Belgium style ale, or dark beer)
2 lbs fresh sauerkraut
1 teaspoon fresh pepper (or more to your taste)

Steps:

  • Sauté kielbasa in a large frying pan or dutch oven until slightly browned (you can also grill the kielbasa for about 4 minutes on each side then add them to the pan and proceed with directions for even better flavor).
  • Add beer, cover and simmer for about 30 minutes. Remove lid and place kraut over kielbasa. Sprinkle pepper over the kraut and just give the kraut a toss leaving it on top of the kielbasa. Cover and simmer for about 15 minutes. Remove lid and stir the kraut and kielbasa together well. Cover and simmer for another 15 minutes.

Nutrition Facts : Calories 509.1, Fat 41.4, SaturatedFat 14, Cholesterol 99.7, Sodium 2367.5, Carbohydrate 12, Fiber 4.5, Sugar 5.1, Protein 20

BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD



Beer-Braised Sausages with Warm Potato Salad image

Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet Italian pork sausages
1 medium yellow onion, halved and thinly sliced
12 ounces pale ale beer
1 1/2 pounds small red potatoes, halved
Coarse salt and ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley

Steps:

  • In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
  • Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
  • Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

Nutrition Facts : Calories 484 g, Fat 22 g, Fiber 3 g, Protein 31 g

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