BRATWURST STEWED WITH SAUERKRAUT
Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual "Brat Fest") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
BEER-BRAISED BRATWURST
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
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.
SKILLET-BRAISED BRATWURST AND SAUERKRAUT
This is my kind of meal, in keeping with my German heritage--yum! Recipe: Simple Weeknight Favorites (Taste of Home) Photo: Tasteofhome.com 08-11-15
Provided by Ellen Bales
Categories Other Main Dishes
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a large bowl, combine sauerkraut, broth, bacon, juniper berries and bay leaves. Cover and microwave until kraut is softened, about 10 minutes.
- 2. Meanwhile, melt butter in a 12-inch skillet over medium-high heat. Add bratwurst and cook until lightly browned on all sides, about 3 minutes. Transfer to a plate.
- 3. Add onion and 1/2 tsp. salt to the empty skillet and cook until softened, about 5 minutes. Stir in sauerkraut mixture, apple and brown sugar and bring to a simmer. Nestle the bratwurst into the kraut, cover and reduce heat to medium-low. Cook until sausages are no longer pink in center, 10 to 12 minutes. Discard bay leaves and bacon, season with salt and pepper to taste, and serve.
BRAISED CHOPS WITH BRATWURST AND SAUERKRAUT
This is a tasty recipe I got out of a cookbook from Iowa favorite recipes. Use plain sauerkraut. It is a great recipe as it does not involve the oven in the hot summertime. I snarf this one.
Provided by Chopsy
Categories Pork
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Season chops w/ seasoning salt and brown chops in butter-get them golden brown. Do not worry about them being undercooked.
- Brown brats-you can brown them with chops if you are a multi-task person.
- Using a large skillet with a lid, place bacon slices in bottom, top with 1/2 of sauerkraut and 1 Tbs. caraway seed.
- Put the brats around the outside edge of pan and chops in the middle. Top with sliced onion.
- Top with remaining kraut and caraway seed.
- Pour beer over all and cover.
- Simmer for one hour.
- Eat.
Nutrition Facts : Calories 776.3, Fat 55.5, SaturatedFat 20.7, Cholesterol 168.6, Sodium 3271.1, Carbohydrate 23.1, Fiber 8.9, Sugar 7.2, Protein 40.6
BRAISED SAUERKRAUT WITH LOTS OF PORK
Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts. The beauty of a choucroute is that it lets you use whatever pork products you like or have on hand. A couple of hours later, the meat is cooked through while the sauerkraut has absorbed all the porky, smoky flavors, utterly transforming from pickled and puckery into something brawny in flavor and meltingly soft, especially if you add a couple of apples to bring out the cabbage's sweeter nature. Pigs' feet are not necessarily traditional in choucroute, but they add excellent flavor and body to the mix. If you are like my husband and prefer to eat your meat with a knife and fork (and I know that he is not alone in that department), you can always leave them out.
Provided by Melissa Clark
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Set a medium saucepan on high heat and add the pigs' feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
- Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
- Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
- Add the wine and pigs' feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, 3/4 cup water, carrots, coriander seeds, remaining teaspoon salt and 1/2 teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
- Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 43 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1625 milligrams, Sugar 12 grams, TransFat 0 grams
BRAISED PORK CHOPS
This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
- Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
- Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.
BRATWURST AND SAUERKRAUT SKILLET
My mother used to make this all the time. It's a recipe that's been passed down the German side of my family for many generations, and we've all put our own spin on it over time. Feel free to add your own, too. Use a beer you like to drink, or leave out the sugar and use apple cider, if you prefer.
Provided by EmmyDuckie
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausages and onion slices in oil in a wide skillet. The sausages do not need to be cooked through at this stage, you just want to get some color on them.
- Add sauerkraut, sugar, and beer. Stir as best you can around the sausages.
- Bring to a slow boil, reduce heat, and simmer until sausages are cooked through.
- Spread buns or rolls with mustard, and add a sausage and a bit of the sauerkraut and onion to each.
- This is great accompanied by the same beer you cooked with.
OLD FASHIONED BRAISED CHUMP CHOPS
This is a cheap, old recipe that uses ingredients that you probably already have on hand. It isn't low on fat, but so tasty!
Provided by djmastermum
Categories Lamb/Sheep
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C.
- Add uncooked potatoes to a large casserole dish.
- Pour melted butter over potatoes, and stir until all potatoes are coated.
- Dust chops with seasoned flour, and brown in oil.
- Place chops on the top of the potatoes.
- Take rosemary springs and put them on the top of the chops.
- Fry onion and mushroom until soft but not brown.
- Place onion and mushroom on the top.
- Pour chicken stock into the casserole.
- Cover and cook in oven at 180°C.
- Serve with whatever you want to serve it with!
Nutrition Facts : Calories 838.5, Fat 62, SaturatedFat 30.4, Cholesterol 169.1, Sodium 283.5, Carbohydrate 36.9, Fiber 4.7, Sugar 3.6, Protein 33.6
BRATWURST WITH SAUERKRAUT AND POTATOES
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 9 grams, Carbohydrate 123 grams, Fat 17 grams, Fiber 17 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 2027 milligrams, Sugar 11 grams, TransFat 0 grams
BEER GLAZED BRATS AND SAUERKRAUT
I came up with this recipe, because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. A very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and ice cold beer on the side.
Provided by JTk364
Categories World Cuisine Recipes European German
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 11.6 g, Cholesterol 45.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 1225.8 mg, Sugar 3.6 g
BEER BRAISED BRATWURST WITH SAUERKRAUT
Make and share this Beer Braised Bratwurst With Sauerkraut recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 763.4, Fat 54.9, SaturatedFat 18.7, Cholesterol 132.6, Sodium 2486.1, Carbohydrate 33.8, Fiber 7.3, Sugar 15.4, Protein 28.3
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