BRATWURST AND SAUERKRAUT SKILLET
My mother used to make this all the time. It's a recipe that's been passed down the German side of my family for many generations, and we've all put our own spin on it over time. Feel free to add your own, too. Use a beer you like to drink, or leave out the sugar and use apple cider, if you prefer.
Provided by EmmyDuckie
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausages and onion slices in oil in a wide skillet. The sausages do not need to be cooked through at this stage, you just want to get some color on them.
- Add sauerkraut, sugar, and beer. Stir as best you can around the sausages.
- Bring to a slow boil, reduce heat, and simmer until sausages are cooked through.
- Spread buns or rolls with mustard, and add a sausage and a bit of the sauerkraut and onion to each.
- This is great accompanied by the same beer you cooked with.
BRATWURST AND SAUERKRAUT
Note: If using a light tasting beer like the Blue Moon we used in this recipe, the sugar listed below in the ingredients list may not be necessary. However if you are using a dark or more bitter beer, sugar should be used to avoid a bitter aftertaste.
Provided by Martha
Time 45m
Number Of Ingredients 13
Steps:
- If you plan to serve this dish as an entrée with boiled potatoes instead of as a sandwich, begin preparing the potatoes now.
- In a large skillet or sauté pan, heat oil over medium heat and add bratwurst. Brown each side for two minutes turning a quarter turn each time so all four sides get browned. If they are curled, I found that stacking them against each other while cooking will keep them from flipping on their side. Once browned, remove to a platter and set aside.
- In the same pan, raise the heat to medium high and add onions. Cook for four minutes stirring with a wooden spoon.
- Add garlic, celery salt, caraway seeds and dry mustard. Stir and cook one minute.
- Add cabbage and cook for five minutes.
- Add drained sauerkraut, optional sugar, beer and browned bratwurst. Nestle the bratwurst into the mixture so they are totally covered. Bring to a boil, cover and lower to a simmer. Cook five minutes then remove cover and turn bratwurst. Raise heat to a medium simmer and with cover off cook 5-7 more minutes to cook off some of the liquid and to finish cooking the bratwurst. It is OK to still have some liquid in pan.
- Serve on rolls with spicy, yellow mustard or serve with boiled potatoes as a complete meal.
BRATWURST AND SAUERKRAUT SUPPER
Make and share this Bratwurst and Sauerkraut Supper recipe from Food.com.
Provided by Mimi Bobeck
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, sauté onions in margarine until tender.
- Add the potatoes, sauerkraut, wine, broth, brown sugar, vinegar, mustard, caraway seeds, bay leaf and pepper.
- Cover and simmer for 35-40 minutes or until potatoes are tender.
- Stir in the bratwurst; heat through.
- Discard bay leaf.
BRATWURST STEWED WITH SAUERKRAUT
Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual "Brat Fest") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
BRATWURST SUPPER
After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. -Janice Meyer, Medford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- For each of 2 foil packets, arrange a double thickness of heavy-duty foil (about 17x15 in.) on a flat surface. , Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the 2 double-layer foil rectangles. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming 2 large packets. Seal tightly; turn to coat., Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 524 calories, Fat 37g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1445mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
BRATWURST WITH SAUERKRAUT AND POTATOES
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
- Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
- Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
- Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
- While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
- To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 9 grams, Carbohydrate 123 grams, Fat 17 grams, Fiber 17 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 2027 milligrams, Sugar 11 grams, TransFat 0 grams
BRAT SAUERKRAUT SUPPER
Ann Christensen of Mesa, Arizona shares this stick-to-your-ribs German dish that's sure to satisfy even the biggest appetite at your house. Sliced apple and apple juice lend mellowing sweetness to the tangy sauerkraut, flavorful bratwurst, red potatoes and bacon. Serve it alongside rye bread.
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients. Top with bratwurst. Cover and cook on high for 4-5 hours or until potatoes are tender. Discard bay leaf. Sprinkle with bacon.
Nutrition Facts :
BRATWURSTS WITH SAUERKRAUT
Top this traditional German sausage -- usually made of veal, beef, or pork -- with our Quick Sauerkraut.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Cook bratwursts according to package instructions. Place bratwursts in buns; top with sauerkraut and, if desired, mustard.
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