Brats N Beer Soup Recipes

BRATWURST SOUP

Steps:

• In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

BEER BRATS

Steps:

• Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
• Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
• Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.

CHEESY BRATWURST AND BEER SOUP

Steps:

• Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
• Sprinkle the flour over the veggies and let cook for a minute.
• Add the potatoes, stock, and beer and bring to a boil.
• Cook 15 minutes or so, until potatoes become tender.
• Add the spices and seasonings, milk and Worcestershire sauce.
• Remove from heat and stir in the cheese until it is melted.
• Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
• Turn the heat back on to low.
• Stir in the bratwurst and allow it to warm through.

BRATWURST AND BEER SOUP RECIPE

Steps:

• Heat the oil in a 6-quart pot over medium-high heat for 1 minute
• Add the bratwurst and sauté until lightly browned
• Transfer to a bowl
• Combine the stock, leeks, potato, and pepper in the same 6-quart pot
• Cover and bring to a boil
• Reduce the heat and simmer until the potatoes are tender, about 15 minutes
• Transfer half the mixture to a bowl
• Using a potato masher, mash the vegetables remaining in the pot
• Stir in the bratwurst and reserved vegetables
• Stir in the bell pepper and beer and simmer 5 minutes
• Taste and season with salt if needed
• Top each serving with the chives
• Top each serving with the chives

BRATS AND BEANS SOUP

Steps:

• Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
• Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
• Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.

BEER 'N' BRAT BISCUITS

Steps:

• Cut bratwurst into bite-size pieces. In a large bowl, combine the biscuit mix, caraway seeds and bratwurst; stir in beer just until moistened. Fill greased muffin cups two-thirds full. , Bake at 400° for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

BRATS 'N BEER SOUP

Steps:

• In a large saucepan melt butter; add carrots, celery, and onion cooking until tender.
• Stir in flour and pepper; blend well.
• Slowly stir in beer and milk; add bratwurst.
• Cook, stirring frequently, until thick and bubbly.
• Stir in cheese; cook stirring constantly, until melted.
• Serve.