Bratwurst And Sour Cream Recipes

BRATWURST WITH SWEET-AND-SOUR KRAUT AND DARK BREAD

Steps:

• In a medium skillet, bring 1 inch of water to a boil, reduce heat to simmer, pierce the casings of 4 pieces of bratwurst and set into a medium skillet. Simmer sausages 10 minutes, then remove to a cutting board, pour water out of pan and return pan to stovetop, adjusting heat to medium high heat. Slice sausages on an angle, 6 cuts per wurst. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and set slices into hot skillet. Brown 1 to 2 minutes on each side.
• Place sauerkraut into a colander. Rinse and squeeze dry. Add to the browned bratwurst slices. Stir in sweet red pepper relish and warm through another 1 to 2 minutes. Transfer to a serving dish and place along side cocktail or quartered sliced dark bread. To serve, spoon sliced wurst and sauerkraut onto bread.

BRATWURST SOUP

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
• Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
• Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
• Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
• Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

BRATWURST AND SOUR CREAM

Steps:

• Heat oil and garlic in a large saucepan. Add onion, black pepper, and red pepper to pan. Saute until soft and golden.
• Add bratwurst to pan and brown. Remove bratwurst from pan.
• Add flour to pan & stir to absorb oil.
• Slowly add beer to pan & stir well. Return bratwurst to pan. Cover and simmer 30 min, stirring occasionally.
• Slowy stir in sour cream. Make sure to gradually add sour cream so that it does not curdle.
• Heat through.
• Serve over hot buttered noodles.

BRATWURST IN SOUR CREAM SAUCE

Steps:

• Put the sausage into boiling water, remove from the heat and let soak for 5 minutes.
• Drain and pat dry with paper towels.
• Melt the butter over moderate heat in a large frying pan, add the bratwurst and cooking, turning often until they are brown on all sides.
• Add the water, lower the heat and simmer uncovered for 15-20 minutes.
• Add more water if needed.
• Put the sausages on a plate and cover.
• Beat the flour and salt into the sour cream.
• Add into the liquid remaining in the skillet.
• Cook over a low heat, stirring, for 5-8 minutes until the sauce is slightly thickened and smooth.
• Do not boil.
• Serve over the bratwurst, either whole or sliced.

BRATWURST WITH SWEET AND SOUR CABBAGE

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the bratwursts and brown on all sides, about 5 minutes total. Transfer to a plate.
• Lower the heat slightly (between medium-high and medium), add the onions and fennel seeds and sprinkle with salt and pepper. Cook until the onions are softened and lightly browned on the edges, about 5 minutes. Stir in the garlic and cook just until softened, 1 to 2 minutes. Add the red cabbage and cook just until starting to wilt, 2 to 4 minutes, stirring occasionally. Stir in the acai berry juice and vinegar. Nestle the bratwursts into the cabbage, partially cover the pot with a lid and cook at a low simmer until the cabbage is tender and the bratwursts are cooked through, 10 to 15 minutes, stirring occasionally. Season with salt and pepper.
• To serve, divide the cabbage and bratwursts among 4 to 6 plates. Alternatively, this dish could be served family-style on a large platter.

PITAWURST

Steps:

• In a large skillet, cook bratwurst, onion and pepper over medium heat 8-10 minutes or until bratwurst is no longer pink and vegetables are tender, breaking up bratwurst into crumbles; drain. Stir in sauerkraut; heat through., For sauce, in a small bowl, mix sour cream and mustard. Fill pita halves with bratwurst mixture; serve with sauce.