Beerbraisedbratwurstwithsauerkraut Recipes

Steps:

• In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.

Steps:

• Preheat a grill to medium high. Tear off a 20-inch-long piece of heavy-duty foil. Put the onion, garlic and bay leaf on the foil, piling them on one side; season with 1/4 teaspoon salt and a few grinds of pepper. Dot with the butter and place the bratwurst on top. Fold the foil over the onions and bratwurst, then fold in the edges on two sides to seal, leaving one side open. Carefully pour the beer into the open side, then fold in the edge to seal.
• Place the foil packet on the grill onion-side down; cook 10 minutes, then carefully flip and continue grilling until the onion is softened and the bratwurst is warmed through, 10 more minutes. Meanwhile, grill the rolls until toasted.
• Carefully open the packet. Remove the bratwurst and grill, turning, until lightly charred all over, 3 to 5 minutes. Return to the packet to toss with the onion. Serve with the rolls, sauerkraut and mustard.

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.

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.

Steps:

• Heat oil in a large high-sided skillet over medium-high heat. Add bratwurst and cook, turning, until browned on all sides. Add onion and cook, stirring, until softened. Add beer, cabbage, and tomatoes; season with salt and pepper. Cover and cook until cabbage is tender, 10 to 15 minutes. Garnish with parsley and serve with cornbread.

Steps:

• In a saucepan, simmer bratwurst in beer and chicken broth for about 10 minutes; reserve both liquid and sausages, separately.
• Meanwhile, in a large skillet, cook bacon over medium heat for 6 minutes; transfer bacon pieces to a plate.
• Add onions to bacon drippings and cook until softened, about 5 minutes.
• Add reserved liquid from bratwurst and cook, over medium high heat, until mostly evaporated, about 8 minutes.
• Add the sauerkraut, carrots, bacon, and bratwurst, cover and heat through; stir in apples and serve.

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.

Steps:

• Cook bratwursts according to package instructions. Place bratwursts in buns; top with sauerkraut and, if desired, mustard.

Steps:

• With a sharp knife or kitchen fork, prick each sausage several times.
• In a saucepan, combine the red onions and beer and bring to a simmer over medium heat.
• Add the sausages and poach until almost cooked through, about 5 minutes.
• Remove the sausages from the liquid and set aside, reserving the liquid.
• In a large pot, cook the bacon over medium heat until crisp, about 5 minutes.
• Remove with a slotted spoon and drain on paper towels.
• Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes.
• Add garlic and cook, stirring, for 30 seconds.
• Add the apples and cook, stirring, until starting to soften, about 2 minutes. Add the caraway seeds, mustard, vinegar and cook, stirring, for 30 seconds.
• Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil.
• Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 hour.
• Preheat the grill.
• Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides.
• Remove and place on a platter.
• Remove the sauerkraut from the heat and stir in the cooked bacon and adjust the seasoning, to taste.
• Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard or Rye Bread. Serve with cold beer.