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.
BRATWURST WITH SWEET-AND-SOUR KRAUT AND DARK BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 8 servings, 3 brat-bites each
Number Of Ingredients 5
Steps:
- In a medium skillet, bring 1 inch of water to a boil, reduce heat to simmer, pierce the casings of 4 pieces of bratwurst and set into a medium skillet. Simmer sausages 10 minutes, then remove to a cutting board, pour water out of pan and return pan to stovetop, adjusting heat to medium high heat. Slice sausages on an angle, 6 cuts per wurst. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and set slices into hot skillet. Brown 1 to 2 minutes on each side.
- Place sauerkraut into a colander. Rinse and squeeze dry. Add to the browned bratwurst slices. Stir in sweet red pepper relish and warm through another 1 to 2 minutes. Transfer to a serving dish and place along side cocktail or quartered sliced dark bread. To serve, spoon sliced wurst and sauerkraut onto bread.
SAUCY BRATWURST SUPPER
For a change-of-pace dinner menu, I pull out this sensational bratwurst recipe. The caraway and other seasonings give this meaty main dish wonderful old-world flair. My husband thinks it's terrific. -Robin Huber, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown bratwurst; remove and set aside. In the same skillet, saute onion and garlic in oil until tender. Add mushrooms, tomatoes, vinegar, bay leaf, caraway, salt and pepper. Cook and stir for 2-3 minutes. , Return bratwurst to skillet. Add apple juice; bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until a thermometer reads 160°., Discard bay leaf. Remove bratwurst; keep warm. Combine cornstarch and water until smooth. Gradually add to sauce mixture; bring to a boil. Boil and stir for 2 minutes. Serve with the bratwurst.
Nutrition Facts : Calories 251 calories, Fat 17g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 520mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
BRATWURST AND SOUR CREAM
I'm not quite sure where this recipe came from. But, it's been a longtime favorite in my family. This is an unusual recipe.
Provided by joanna.l.wilson
Categories Meat
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and garlic in a large saucepan. Add onion, black pepper, and red pepper to pan. Saute until soft and golden.
- Add bratwurst to pan and brown. Remove bratwurst from pan.
- Add flour to pan & stir to absorb oil.
- Slowly add beer to pan & stir well. Return bratwurst to pan. Cover and simmer 30 min, stirring occasionally.
- Slowy stir in sour cream. Make sure to gradually add sour cream so that it does not curdle.
- Heat through.
- Serve over hot buttered noodles.
BRATWURST IN SOUR CREAM SAUCE
Make and share this Bratwurst in Sour Cream Sauce recipe from Food.com.
Provided by Sackville
Categories Meat
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the sausage into boiling water, remove from the heat and let soak for 5 minutes.
- Drain and pat dry with paper towels.
- Melt the butter over moderate heat in a large frying pan, add the bratwurst and cooking, turning often until they are brown on all sides.
- Add the water, lower the heat and simmer uncovered for 15-20 minutes.
- Add more water if needed.
- Put the sausages on a plate and cover.
- Beat the flour and salt into the sour cream.
- Add into the liquid remaining in the skillet.
- Cook over a low heat, stirring, for 5-8 minutes until the sauce is slightly thickened and smooth.
- Do not boil.
- Serve over the bratwurst, either whole or sliced.
Nutrition Facts : Calories 747.2, Fat 67.4, SaturatedFat 28.4, Cholesterol 166.4, Sodium 1800.6, Carbohydrate 8.8, Fiber 0.1, Sugar 0.1, Protein 25.4
BRATWURST WITH SWEET AND SOUR CABBAGE
Our Chopped Dinner Challenge this week was acai juice. We wanted to highlight the earthy flavors and use the purple pigment to bring a hit of color to the dish, so we paired it with red cabbage and sausages. Chopped Basket Ingredient: acai juice
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the bratwursts and brown on all sides, about 5 minutes total. Transfer to a plate.
- Lower the heat slightly (between medium-high and medium), add the onions and fennel seeds and sprinkle with salt and pepper. Cook until the onions are softened and lightly browned on the edges, about 5 minutes. Stir in the garlic and cook just until softened, 1 to 2 minutes. Add the red cabbage and cook just until starting to wilt, 2 to 4 minutes, stirring occasionally. Stir in the acai berry juice and vinegar. Nestle the bratwursts into the cabbage, partially cover the pot with a lid and cook at a low simmer until the cabbage is tender and the bratwursts are cooked through, 10 to 15 minutes, stirring occasionally. Season with salt and pepper.
- To serve, divide the cabbage and bratwursts among 4 to 6 plates. Alternatively, this dish could be served family-style on a large platter.
SOUR CREAM SAUCE
Make and share this Sour Cream Sauce recipe from Food.com.
Provided by Salt in SF
Categories < 60 Mins
Time 35m
Yield 1 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients, stir.
- chill for 30 minutes.
Nutrition Facts : Calories 57.7, Fat 5.1, SaturatedFat 3, Cholesterol 13.3, Sodium 161, Carbohydrate 2.7, Fiber 0.4, Sugar 1.7, Protein 0.8
BRATWURST SOUP
I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Time 35m
Yield 8 servings (2 quarts)
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.
Nutrition Facts : Calories 468 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1322mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
WURZFLEISCH -- BEEF IN A SOUR CREAM SAUCE
Make and share this Wurzfleisch -- Beef in a Sour Cream Sauce recipe from Food.com.
Provided by Sackville
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, mix 3 tablespoons of the flour, salt and pepper.
- Dip the beef in the seasoned flour one at a time and shake off any extra flour.
- In a heavy frying pan, melt 2 tablespoons of the butter over a high heat and the brown the beef quickly on both sides.
- Put the meat aside on a plate and add the remaining butter to the pan.
- Drop in the onions and cook over a medium heat for 5-8 minutes.
- Add the paprika, peppercorns, allspice, bay leaf and clove.
- Pour in the water and bring it to a boil.
- Return the meat to the pan, lower the heat and cover tightly.
- Simmer for 1 1/2 to 2 hours, basting occasionally with the liquid.
- When the meat can be easily pierced with a fork, transfer to a plate and cover to keep warm.
- Strain the cooking liquid through a sieve into a small bowl, pressing down hard on the onions before discarding them. There should be 1 1/2 to 2 cups of liquid. If there is less then add beef stock to make up the difference.
- Return the liquid to the skillet, bring to a simmer, then lower the heat.
- With a whisk, beat the remaining flour into the sour cream.
- A bit at a time, beat the sour cream into the liquid and cook, whisking all the time, until it thickens slightly.
- Don't let it boil.
- Return the beef to the skillet, baste it well with the sauce and cook just long enough to heat it through.
- Stir in the Madeira and taste for seasoning.
- Serve with dumplings or boiled or mashed potatoes.
Nutrition Facts : Calories 626.6, Fat 40.5, SaturatedFat 20, Cholesterol 178.9, Sodium 769.8, Carbohydrate 11, Fiber 0.8, Sugar 1.1, Protein 51.7
FRIED MUSHROOMS IN SOUR CREAM (PAISTETUT SIENET)
Make and share this Fried Mushrooms in Sour Cream (Paistetut Sienet) recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 22m
Yield 1 pound mushrooms, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp. butter over moderate heat.
- When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
- Now add the mushroom slices and cook another 3 to 5 minutes. Shake the pan from time to time so that the mushrooms do not stick.
- When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon. Remove the pan from the heat.
- In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet. Toss lightly until the mushrooms are well coated with the cream.
- Serve as a vegetable accompaniment to meat or fish dishes.
CREAMED BRATWURST
I can't remember where I originally got this recipe. I am a big fan of bratwursts and this gives me another way to serve them up. It is a great comfort food recipe for me.
Provided by SarithaAnn
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion and mustard in margarine till tender.
- Stir in bratwurst, beer, mushrooms, beef broth, sugar and 1/4 teaspoons pepper.
- Simmer 5 minutes.
- Stir flour into sour cream.
- Stir some pan juices into sour cream mixture to thin.
- Stir into bratwurst mixture.
- Cook and stir till thickened and bubbly.
- Cook and stir 1 minute more.
- Serve over noodles.
- Sprinkle with parsley.
CREAMY BRATWURST STEW
A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. -Susan Holmes, Germantown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 544 calories, Fat 39g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 1367mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
PITAWURST
Every August, our town hosts a Bratwurst Festival. To celebrate the sausage season, we stuff brats and sauerkraut inside pita bread. -Brooke Young, Bucyrus, OH
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bratwurst, onion and pepper over medium heat 8-10 minutes or until bratwurst is no longer pink and vegetables are tender, breaking up bratwurst into crumbles; drain. Stir in sauerkraut; heat through., For sauce, in a small bowl, mix sour cream and mustard. Fill pita halves with bratwurst mixture; serve with sauce.
Nutrition Facts : Calories 706 calories, Fat 46g fat (17g saturated fat), Cholesterol 120mg cholesterol, Sodium 2260mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
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