Bratwurst In Sour Cream Sauce Recipes

SAUCY BRATWURST SUPPER

Steps:

• In a large skillet, brown bratwurst; remove and set aside. In the same skillet, saute onion and garlic in oil until tender. Add mushrooms, tomatoes, vinegar, bay leaf, caraway, salt and pepper. Cook and stir for 2-3 minutes. , Return bratwurst to skillet. Add apple juice; bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until a thermometer reads 160°., Discard bay leaf. Remove bratwurst; keep warm. Combine cornstarch and water until smooth. Gradually add to sauce mixture; bring to a boil. Boil and stir for 2 minutes. Serve with the bratwurst.

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 SAUERKRAUT AND POTATOES

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.

GERMAN BRATWURST WITH CABBAGE IN A CREAMY SAUCE RECIPE - (4/5)

Steps:

• Heat the olive oil in a large frying pan. Fry the sausage slices until they're cooked from both sides. Take them out of the frying pan. Add the onion and caraway seeds to the pan. Cook them until the onion becomes translucent. Add the cabbage to the pan and cook it with the onions for about 5 minutes. In a bowl, combine the mustard, cream, and the meat stock. Add it with the sausage slices to the pan and bring it to a boil. Cover the frying pan. Then reduce the heat and let everything simmer for 6 to 8 minutes. The cabbage should remain crisp. Season the cabbage to taste with salt and pepper. Add the parsley. Serve with mashed potatoes. Guten Appetit!!

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.