Bratwurst Casserole Recipes

Steps:

• Cook Brats and drain and cut into chunks.
• Mix together with the remaining ingredients.
• Place in buttered casserole.
• Cover and bake at 350 for 45 minutes.

Steps:

• Boil your carrots and potatoes until they are almost tender; drain well.
• Put your brats in a skillet lightly prick them, pour in the beer, cover and simmer turning them once until the beer has evaporated.
• Finish browning the brats, remove and place them in an oven proof baking dish 8x8x2-inch or something similar.
• Return the skillet to medium heat add 1 tbs veggie oil and saute the onions until golden, add kraut, chili flakes, brown sugar, paprika, salt and pepper. Mix well scrapping all the bits of brown from the bottom of the pan.
• Your kraut mixture should now be a golden color. Add carrots and potatoes to the Brats; cover with the sauerkraut mixture, seal with foil.
• Bake in a 350°F over for 30- 45 minutes.
• Serve with Sweet Bavarian Mustard on the side.

Steps:

• Place a large cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering.
• Carefully place the brats in the skillet and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Add apple juice and reduce heat to medium-low. Cover the skillet and cook until the sausages are cooked through, about 10 minutes more. Remove the sausages and set aside, leaving any cooking liquids in the skillet.
• Add the onions and cook, stirring occasionally, until they have softened and browned slightly, about 5 minutes. Add the coleslaw mix, apple cider vinegar, caraway seeds and red pepper flakes, then season with salt and pepper and stir to combine. Cook, stirring occasionally, until the coleslaw is wilted, about 5 minutes more. Stir in the sliced apples and let cook until warmed through, another 2 minutes.
• Return the cooked sausages to the skillet and serve.

Steps:

• In a large nonstick skillet, cook bratwurst and green pepper over medium heat just until sausage is no longer pink, breaking up sausage into large crumbles, 4-6 minutes., Stir in potatoes, corn, red pepper and salt; spread evenly onto bottom of skillet. Cook 10 minutes without stirring. Turn mixture over; cook until potatoes are tender, 7-8 minutes longer. Sprinkle with cheese.

Steps:

• Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

Steps:

• Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. , Transfer to a greased 13x9-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.

Steps:

• In greased 9x13 casserole, layer half of potatoes, onions, and bratwurst.
• Spread half the can of soup of this.
• Repeat.
• Cover with foil.
• Bake at 350F for 30-45 minutes.
• Remove foil and bake another 15 minutes or more until top is brown and vegetable are done.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
• Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
• Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

Steps:

• Sauté celery and onion in small amount of olive oil or vegetable oil until partially done, about 5-8 minutes. Set aside.
• Using the same pan you used for the celery, cook the brat pieces over medium high heat until no pink remains and they are cooked through. Drain off any grease.
• In a well buttered 2-quart casserole dish, layer potatoes, then brats, then celery and onions, then green beans.
• Mix the milk with the soup, stir well to combine, and pour over layered ingredients in the casserole dish.
• Bake at 375° for 1 hour 30 minutes, uncovered.
• If desired, increase the amount of brats for a meatier meal.

Steps:

• Preheat oven to 350°. I put mine in the crockpot.
• Drain and rinse sauerkraut in a colander.
• Mix with all the ingredients in a bowl and pour into large casserole dish (or put in crockpot) Cover and bake for 1 1/4 to 1 1/2 hours.
• Or let cook in crockpot on low for several hours until potatoes are tender. I usually add 1 can of water and mix well. Add more water accordingly throughout the day.
• I let mine cook all day on low.
• You can also try substituting the brown sugar with applesauce and apple chunks (1/2 cup each) for color and texture.
• I also use the Bavarian kraut--this gives this dish a sweeter flavor--even my kids like it.