Tortilla Wrapped Bratwurst With Mustard Sauce Recipes

HONEY-MUSTARD BRATS

Steps:

• In a small bowl, mix mustard, honey, mayonnaise and steak sauce., Grill bratwurst, covered, over medium heat 15-20 minutes or until a thermometer reads 160°, turning occasionally; brush frequently with mustard mixture during the last 5 minutes. Serve on buns.

BACON WRAPPED BRATWURST

Steps:

• Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
• Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
• Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.

OKTOBERFEST BRATS WITH MUSTARD SAUCE

Steps:

• For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.

BRATWURST WRAPS

Steps:

• Heat grill to medium heat.
• Heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until golden brown, stirring frequently. Cover; simmer on medium-low heat 10 min., stirring occasionally.
• Meanwhile, grill the bratwursts 4 to 5 min. or until lightly browned and heated through, turning occasionally.
• Add A.1. to onions; mix well.
• Top tortillas with Singles pieces, bratwursts and onions; roll up.

MY BIG BROTHER'S BRATWURST WRAPS

Steps:

• Place bratwurst and beer in medium saucepan and bring to a boil.
• Reduce heat to low; cover and simmer 10 minutes.
• Remove from heat and let bratwurst cool in beer.
• Place bratwurst in center of grill and grill 5- 6 minutes or until browned.
• Split each in half lengthwise.
• Place sauerkraut down the center of each tortilla.
• Place 2 bratwurst halves on top of filling.
• Spread 1 tbsp mustard on bratwurst and top with a slice of cheese.
• Fold two sides of tortilla over cheese and remaining bottom and top halves of tortilla to close.
• Place tortilla wraps flap side down on grill.
• Grill 3- 4 minutes or until browned and heated through, turning once halfway through grilling time.

TORTILLA WRAPPED BRATWURSTS WITH BEER MUSTARD

Steps:

• In a small saucepan, add minced onion and butter. Let cook for 6-8 minutes, stirring frequently. Onions are ready when they first begin to brown.
• Add beer and cook until mixture is reduced by half, about 6-8 minutes.
• Stir in honey and cook for another 1-2 minutes until desired consistency is reached. Pour beer mustard in a dipping bowl and cover until tortilla bratwursts are ready.
• Prepare tortillas per package instructions: warm a large skillet or pan to 400 F. Add tortilla and brown for 30 seconds (or to desired doneness). Flip tortilla and brown for another 30 seconds. Cook each tortilla, then set tortillas aside to cool.
• Before cooking brats, set up the tortillas: lay the tortilla flat and place cheese on top so that most of the edges are covered (see above photo).
• Cook bratwurst in your preferred way, such boiled, fried, or grilled. I pan fried mine for convenience.
• Immediately upon taking the bratwurst off the eat, dab it try (if needed) and place it on the cheese lined Tortillaland tortilla. Wrap the bratwurst tightly, then place the rolled bratwurst on a plate with the seam side down.
• Once all bratwursts have been wrapped, warm another skillet over high heat. Place wrapped bratwursts on the skillet, seam side down, for 30 seconds. Check seam - it should be sealed flat. While the wrapped brats are on the skillet, you can brown the outside of the tortillas a little more, if desired.
• Please wrapped & sealed bratwursts on a plate and let cool for about 10 minutes.
• Check the cheese within the wrapped bratwursts. If it's still very runny, let the bratwursts cool for a bit longer. If the cheese seems firm, use a sharp knife to cut the bratwurst into 1-inch pieces.
• Serve tortilla wrapped bratwursts with toothpicks and beer mustard dipping sauce.

TORTILLA-WRAPPED FISH

Steps:

• In large skillet heat olive oil over high heat. Saute potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes. With slotted spoon transfer to a mixing bowl. In same skillet saute onions, about 5 minutes. Add garlic and saute for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside.
• Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel. Season fish fillet with salt and pepper. On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap the fish in tin foil. Repeat the wrapping and mounding process with the remaining fillets. To grill, cook 9 minutes on each side on a moderately hot spot on the grill. To bake, place the packets directly on the oven rack and cook for 20 - 25 minutes.
• To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with lime wedges as garnish.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 23 large bowls for quesadillas. Place on a platter and cover with a damp towel. Toast or fry as desired.

BRATWURST WRAPS WITH ONION-SAUERKRAUT FILLING

Steps:

• Place bratwurst and beer in medium saucepan; bring to a boil.
• Reduce heat to low; cover and simmer 10 minutes.
• Remove from heat; let bratwurst cool in beer.
• In 10-inch frying pan cook onion in oil over medium heat until browned, 8 to 10 minutes.
• Add sauerkraut, sugar, salt, and red pepper; mix well.
• Continue cooking for 5 minutes to blend flavors.
• Place bratwurst in center of cooking grate.
• Grill 5 to 6 minutes or until browned and heated throughout, turning once halfway through grilling time.
• Split each in half lengthwise.
• Place 1/4 of sauerkraut mixture down center of each tortilla.
• Place 2 bratwurst halves on top of filling.
• Spread 1 tablespoon mustard on bratwurst and top with a slice of cheese.
• Fold two sides of tortilla over cheese; fold remaining bottom and top halves of tortilla to close.
• Place tortilla wraps flap-side down on grill; grill 3 to 4 minutes or until browned and heated through, turning once halfway through grilling time.

PRETZEL WRAPPED BRATWURST RECIPE - (4/5)

Steps:

• 1. Combine the warm and yeast in a small bowl. Lightly stir and set aside for about 5-7 minutes. 2. Combine the flour and salt in stand mixer bowl 3. Add the warm butter to the yeast mixture. 4. In a stand mixer with a dough hook, combine the wet ingredients with the dry and mix on low until thoroughly combined and the dough starts to pull away from the sides of the bowl. Knead for another 2 minutes. 5. Remove the dough from the bowl, spray with cooking spray, return the dough to the bowl and cover. 6. Allow to rise until it is doubled in size. 7. Once risen, punch down the dough and knead for 1 minute. 8. Cut dough into 10 equal pieces (12 for hotdogs). 9. Roll into long ropes about 18 inches in length. 10. Wrap each bratwurst (or hotdog) from end to end with the dough. Press seams together. 11. Allow to rest for about 15 minutes, while the oven preheats to 400 degrees and you boil a large pot of water (with salt and baking soda). 12. Bring water to a roiling boil. 13. Place 2 buns into the pot and boil for 1 minute on each side. Remove from water and score the tops with a sharp knife. 14. Sprinkle lightly with salt. 15. When all buns have been boiled, bake them on a greased cookie sheet for 25-30 minutes until golden brown. 15. Enjoy with a side of ketchup or mustard.

BRATS IN A BLANKET WITH BEER MUSTARD CHEESE SAUCE RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (220°C).
• In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the onion and sauté for 2-3 minutes, until beginning to soften. Add the bratwurst to the pot and pour in the beer. Bring to a boil, then cover and cook for 8-10 minutes, until the bratwurst are white and firm, but not completely cooked through. Transfer the sausages to a paper towel-lined plate and set aside. Reserve ½ cup of the beer and discard the rest.
• Bring a large pot of water to a boil over high heat. Once boiling, add the baking soda and stir to dissolve.
• Line a baking sheet with parchment paper.
• While the water is boiling, roll out the pizza dough on a lightly floured surface to a 10 x 6-inch (25 x 15 cm) rectangle, about ¼ inch (6 mm) thick. Cut the dough in half horizontally, then cut each half into 3 triangles.
• Set a dough in front of you with the short end at the bottom and roll out to flatten slightly. Place a sausage at the bottom of the triangle and scoop a heaping tablespoon of sauerkraut above the sausage. Pull the bottom edge of the dough over the sausage and sauerkraut, tucking snugly, then roll up and over the tip of the triangle to seal. Repeat with remaining dough, bratwurst, and sauerkraut.
• Working in batches of 2-3, carefully drop the wrapped bratwurst into the boiling water for 20-30 seconds. Use a slotted spoon to remove the bratwurst and transfer to the prepared baking sheet.
• Let the dough dry out for about 5 minutes, then brush with the egg yolks and sprinkle generously with flaky sea salt.
• Bake for 20-25 minutes, turning halfway through, until the dough is deep golden brown and the bratwurst begins to brown.
• While the bratwurst are baking, make the cheese sauce: In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden brown. Whisk in the reserved beer, milk, and cream until smooth. Add the Worcestershire sauce, garlic powder, cayenne, mustard, and kosher salt. Cook until the sauce is bubbling and thick, whisking occasionally to prevent burning, 2-4 minutes.
• Whisk in the cheddar cheese and cook for 2-3 minutes, until completely melted and smooth. Transfer the sauce to a serving bowl.
• Serve the hot bratwurst in a blanket and cheese sauce immediately, along with additional sauerkraut if desired.
• Enjoy!