Cheesy Bratwurst And Beer Soup Recipes

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CHEESY BRAT STEW FOR THE SLOW COOKER



Cheesy Brat Stew for the Slow Cooker image

This is a delicious stew! Easy to make and wonderful to eat. Great for those chilly days watching football games.

Provided by SGUSE

Categories     Soups, Stews and Chili Recipes     Stews

Time 3h15m

Yield 6

Number Of Ingredients 8

6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
1 tablespoon dried minced onion
1 (15 ounce) can green beans, drained
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
⅔ cup water

Steps:

  • Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

Nutrition Facts : Calories 603.5 calories, Carbohydrate 35.1 g, Cholesterol 102.4 mg, Fat 40.4 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 17.2 g, Sodium 1487 mg, Sugar 3.7 g

CHEESY BRATWURST AND BEER SOUP



Cheesy Bratwurst and Beer Soup image

Make and share this Cheesy Bratwurst and Beer Soup recipe from Food.com.

Provided by belkathy

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1 cup finely chopped onion
1 cup celery, finely chopped
1 cup carrot, sliced
1/4 cup flour
1 lb potato, peeled and diced
6 cups chicken stock
1 (12 ounce) bottle beer
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 salt
1/4 teaspoon fresh ground black pepper
1 dash cayenne pepper
1/2 cup milk or 1/2 cup half-and-half
1 teaspoon Worcestershire sauce
2 cups cheddar cheese, grated
3 bratwursts, cooked and sliced

Steps:

  • Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
  • Sprinkle the flour over the veggies and let cook for a minute.
  • Add the potatoes, stock, and beer and bring to a boil.
  • Cook 15 minutes or so, until potatoes become tender.
  • Add the spices and seasonings, milk and Worcestershire sauce.
  • Remove from heat and stir in the cheese until it is melted.
  • Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
  • Turn the heat back on to low.
  • Stir in the bratwurst and allow it to warm through.

BRATS AND BEANS SOUP



Brats and Beans Soup image

Browned and crumbled bratwurst and navy beans come together in a cheesy, cream-based soup that's perfect for cold fall and winter days. Carrots and spinach add color and additional nutritional value. Pair it with corn muffins and a beer or cider!

Provided by Heather Savage

Time 35m

Yield 7

Number Of Ingredients 11

1 (19.8 ounce) package bratwurst sausages
2 medium carrots, chopped
1 medium onion, chopped
3 cups cooked navy beans
2 cups chicken broth
¼ cup pickled jalapeno pepper slices, chopped
1 ½ cups milk, divided
¼ cup all-purpose flour
1 (8 ounce) package shredded Cheddar cheese
2 cups torn fresh spinach
salt and ground black pepper to taste

Steps:

  • Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
  • Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
  • Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.5 g, Cholesterol 87.5 mg, Fat 34 g, Fiber 9.3 g, Protein 27.2 g, SaturatedFat 15.9 g, Sodium 1548.7 mg, Sugar 5.2 g

CHEESY BEER BRAT SOUP



Cheesy Beer Brat Soup image

A cheesy, Wisconsin winter soup utilizing local beer. As with any recipe there are hundreds or thousands of variations on this basic recipe. We set this cheese/beer/brat soup apart from others with a couple primary distinctions. Being a beer nerd, when I add beer to a recipe I consider the style of beer seriously. To me beer is not just whatever you happen to have in the cooler/fridge etc. Here we've slected a locally available pale ale from Ale Asylum in Madison, WI. It lends some great color to the soup and the prominent hop presence in this ale adds a great flavor without being overwhelming. To replicate this recipe without Ale Asylum's Hopalicious you can substitute any quality pale ale or IPA. Ask your local specialty retailer for tips or look for anything with "pale ale" or "IPA" on the bottle. Sierra Nevada Pale Ale is probably the most widely available and is a suitable substitute. If you've any other questions, feel free to ask! Secondly, the brats. Brats should be cooked ahead of time in 12 ounces of the same beer that is being used in the soup. We typically cook our brats in a pan with beer and most of a whole onion until they're just cooked through then I throw them on my Big Green Egg and, using only natural lump charcoal WITHOUT lighter fluid, brown them gently. Then slice and quarter as per the recipe. Fianlly, I can't recommend enough that fresh ingredients be used whenever possible, especially the fresh-pressed garlic and fresh ground black peppers. Cheers!

Provided by Zook and Lola

Categories     Winter

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1/2 large yellow onion, chopped
1 cup celery, sliced
1 cup carrot, sliced
1/4 cup flour
6 medium yukon gold potatoes, Cubed
6 cups chicken stock
1 (12 ounce) bottle beer (Hopalicious by Ale Asylum, or equivalent pale ale or IPA, see recipe description)
1/2 teaspoon mustard powder
3 -4 garlic cloves, freshly pressed (or equivalent powder)
fresh ground black pepper (we use lots)
1/4 teaspoon cayenne pepper
1/2 cup half-and-half (or milk)
1/4 teaspoon Worcestershire sauce
2 cups grated sharp cheddar cheese
3 cooked bratwursts, sliced and quartered (cooked in beer and grilled, see recipe description)

Steps:

  • I know the "Recipe Desription" is long, but please read my notes on the beer and brats. It makes a tremendous difference in the finished product.
  • Heat olive oil in soup pot over medium heat.
  • add onion, clerey and carrots and cook about 15 minutes or until tender, stirring occasionaly.
  • stir in flour and cook for a minute.
  • Add potatoes, stock and beer and boil 10-15 minutes or until potatoes are tender.
  • Add mustard powder, garlic and black and cayenne peppers.
  • Combine milk and worcestershire in small bowl and stir into soup.
  • Remove soup from heat and add cheese, stirring until melted and smooth.
  • Remove two cups of mixutre, puree in blender or food processor, and return to soup.
  • Return soup to low heat and add bratwurst, cooking until heated through, approximately 5-7 minutes.
  • Serve with warm, crusty bread, maybe with some softened garlic butter, and, of course, a glass of the beer you used in preparation.
  • Send me a note and let me know what you thought!

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