Brewed Brat Sandwiches With Caraway Kraut Recipes

BEER BRATS AND KRAUT

Steps:

• Pour beer into a pot and heat over medium heat. Place brats and kraut in beer and simmer for approximately 10 minutes. With tongs, remove brats from beer and place 1 in each bun. Using a slotted spoon, cover brat in sauerkraut. Drizzle mustard on top of kraut.

BEER BRAISED BRATS SANDWICH

Steps:

• In a Dutch oven over medium heat, add the oil, onions, peppercorns and bay leaf. Add the sausage. Saute until the sausages begin to brown and the onions soften, about 5 minutes. Add the ale. Be sure to turn the sausages over and continue cooking, another 2 minutes. Cook on low for 20 minutes. Serve the bratwurst with the braised onions on crusty rolls with spicy mustard.

GRILLED BEER BRATS WITH KRAUT

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Cook and stir onion in bacon drippings until softened. Reduce heat to medium-low; cook 15-20 minutes or until deep golden brown, stirring occasionally. Add apple and garlic; cook 2 minutes longer. Stir in sauerkraut, mustard, brown sugar and cooked bacon., Transfer to a 13x9-in. disposable foil pan. Arrange bratwurst over top. Pour beer over bratwurst. Place pan on grill rack over medium heat; cook, covered, 30-35 minutes or until sausages are no longer pink. Remove pan from heat., Remove bratwurst and return to grill. Grill, covered, 2-3 minutes on each side or until browned. Serve on buns with sauerkraut mixture.

BEER GLAZED BRATS AND SAUERKRAUT

Steps:

• Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
• Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
• Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

MIDWESTERN GRILLED BRATWURST SANDWICHES WITH CARAWAY SAUERKRAUT

Steps:

• Heat grill to medium-low; lightly oil grates. In a medium saucepan, heat butter over medium. Add onion, and cook, stirring occasionally, until soft, 4 to 5 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water; season with salt and pepper. Simmer until sauerkraut is heated through, 3 to 5 minutes; set aside.
• Grill sausages, turning frequently, until golden brown and warmed through, 10 to 12 minutes.
• Grill rolls, cut side down, until warm, 1 to 2 minutes. Spread lightly with butter, if using, and mustard. Halve sausages lengthwise; fill each roll with 2 halves and pickles. Serve with sauerkraut and potato chips.

OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY

Steps:

• In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

BREWED BRAT SANDWICHES WITH CARAWAY KRAUT

Steps:

• To prepare marinade:
• Combine beer, onion, mustard, caraway seeds and coriander in large saucepan.
• Bring to a boil; reduce heat and simmer 5 minutes.
• Add bratwursts; simmer, covered, 15 minutes.
• Remove from heat.
• Leave brats in marinade.
• Heat grill to high.
• To prepare kraut:
• Melt butter in medium saucepan over medium heat.
• Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes.
• Stir in mustard, sauerkraut and pepper to taste.
• Reduce heat to low; cover, keep warm.
• To prepare sandwiches:
• Drain brats; discard marinade.
• Halve brats lengthwise; cut halves in half crosswise.
• Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
• Toast rolls, cut-side down, on edge of grill, about 30 seconds.
• To assemble each sandwich, coat both sides of toasted roll with mustard.
• On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top.
• Close with top roll; push roll down to mingle juices and ingredients.