BRATWURST CHOWDER
Make and share this Bratwurst Chowder recipe from Food.com.
Provided by Julie Leo
Categories Chowders
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan combine:
- brats cut into 1/2 inch pieces, potatoes, onions, and salt and pepper (to taste).
- Add water, bring to a boil, and then reduce the heat.
- Cover and simmer for an additional 20 minutes until the potatoes are nearly done.
- Now stir in the cabbage and carrots, and cook until they are tender. Stir in 2 1/2 cups of milk.
- Combine the remaining 1/2 cup of milk with the flour.
- Now gradually stir it into the soup to thicken it.
- When the soup has thickened and is bubbly, stir in the cheese until it is melted.
- Enjoy!
Nutrition Facts : Calories 1017.4, Fat 76.2, SaturatedFat 29.1, Cholesterol 202.2, Sodium 2059.5, Carbohydrate 38.7, Fiber 5.7, Sugar 7.1, Protein 44.4
HOMEMADE BRATWURST
The following recipe will make about 5 pounds of great bratwurst at a fraction of the cost of buying it at the grocery store-give it a try! Try serving bratwurst burgers the next time you grill. Condiments range from the traditional-Kraut and a good German Mustard, to my favorite way which is mayo, German mustard, ketchup, thick slices of tomato and leaf lettuce on a crusty, grilled bun. Delish! Cooking time is the amount of time mixture sits in the fridge.
Provided by Diana Adcock
Categories Pork
Time P1DT30m
Yield 5 pounds
Number Of Ingredients 14
Steps:
- Cut the pork and beef into 2 inch cubes.
- Grind through a 1/4 inch grinding plate.
- If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
- In a small mixing bowl beat eggs and beer together until well blended.
- Add dry ingredients.
- In a large mixing bow combine the ground meat and wet mixture until well incorporated.
- Cover with plastic wrap and refrigerate 2 hours, up to 24.
- The longer the better.
- At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.
BRATWURST SOUP
I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Time 35m
Yield 8 servings (2 quarts)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 468 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1322mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
BRATWURST SOUP
This is a hearty, filling, cold-weather soup that makes a meal served with a crusty bread and light salad. The soup is just not the same if the brats are not grilled.
Provided by Barry Heuser
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 39.6 g, Cholesterol 27.3 mg, Fat 13.9 g, Fiber 7.7 g, Protein 12.3 g, SaturatedFat 4.5 g, Sodium 1347.1 mg, Sugar 5.5 g
SAUSAGE CHOWDER
Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.
Nutrition Facts : Calories 401 calories, Fat 23g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 764mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
EASY SAUSAGE CHOWDER
"This super soup, flavored with fresh basil, makes a hearty summer lunch," says Suzanne Ververka of White Cloud, Michigan.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 254 calories, Fat 13g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 855mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein.
BRATWURST POTATO SOUP
My husband, Frank, a former Army cook, adapted this nourishing chowder from my mother's homemade potato soup. We've created recipes as a team for over 50 years. Our motto is, "The couple who cooks together, stays together."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender., Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
Nutrition Facts : Calories 288 calories, Fat 19g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 567mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
MY SAUSAGE CHOWDER
Tasty and filling on those cool October days. My children love this and it is so easy to make. I can have this on the table in less than 30 minutes.
Provided by Tosha Fields
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
- Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
- When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving
Nutrition Facts : Calories 636 calories, Carbohydrate 76.2 g, Cholesterol 73.2 mg, Fat 27.1 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 11.5 g, Sodium 1597.4 mg, Sugar 9.8 g
EASY BEER BRATWURST
These rich, savory brats are the perfect treat for your next backyard cookout or tailgate.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
- Cover and cook for 4 hours on high or for 8 hours on low.
- Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.
Nutrition Facts : Calories 814.9 calories, Carbohydrate 79.1 g, Cholesterol 81.2 mg, Fat 39.5 g, Fiber 4.2 g, Protein 29.4 g, SaturatedFat 16.6 g, Sodium 1751.1 mg, Sugar 8.2 g
BRATS AND BEER CHEDDAR CHOWDER
Make and share this Brats and Beer Cheddar Chowder recipe from Food.com.
Provided by Wildflour
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In small saucepan, boil potatoes til tender, drain, set aside.
- Meanwhile, in a large saucepan, heat the butter over medium heat.
- Add onion, carrot and shallots; reduce heat to medium-low.
- Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.
- In a large screwtop jar, mix broth and flour, shaking until smooth.
- Stir into onion mixture.
- Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.
- Gradually stir in cheese, mustard and horseradish, reduce heat to low.
- Cook and stir until cheese melts, but do not boil.
- Stir in brats, 12 oz. beer, and potatoes.
- Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
- Garnish with additional shredded cheese, if desired.
- Garnish with a sprinkling of cayenne or paprika if desired.
- Makes 4-6 main-dish servings.
- *Note: When cooking the brats: First brown in pan with just a bit of oil, then add 1 cup beer and simmer til done. Remove brats from beer and cut and slice. *Save beer broth to add to pot, as much or little as you like, for thickness.
Nutrition Facts : Calories 949.5, Fat 62.8, SaturatedFat 35.4, Cholesterol 174.2, Sodium 2929.4, Carbohydrate 49.2, Fiber 9, Sugar 5, Protein 42.3
WISCONSIN BRATWURST
This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!
Provided by Bob Cody
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
- Preheat grill for medium-high heat.
- Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
Nutrition Facts : Calories 557.8 calories, Carbohydrate 10.4 g, Cholesterol 116 mg, Fat 44.9 g, Fiber 0.1 g, Protein 13.7 g, SaturatedFat 20.7 g, Sodium 907.6 mg, Sugar 0 g
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