Bratwurst Potato Soup Recipes

Steps:

• In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender., Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

Steps:

• In a heavy skillet, heat oil over medium-high heat. Add the potatoes; cover and cook for 6 minutes or until browned and crisp-tender, stirring occasionally., Add bratwurst, onion and green pepper. Cook and stir for 5 minutes or until meat is heated through and vegetables are crisp-tender., Combine the soy sauce, orange juice, basil, salt and pepper; add to the skillet. Cook and stir 1-2 minutes longer or until meat and vegetables are evenly coated.

Steps:

• In a 4- to 6-quart slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the bratwurst in the vegetables. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Sprinkle the bratwurst, potatoes, and sauerkraut with the parsley and serve with the toast, butter, and mustard.

Steps:

• Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

Steps:

• In a large heavy skillet heat the oil over medium heat.
• Cook the potatoes until they are lightly browned and crisp-tender, about 20 minutes turning occasionally.
• Add the bratwurst, onion, and red and yellow bell peppers.
• Stirring occasionally, cook until the vegetables are crisp-tender and heated through, 10-15 minutes.
• Combine the teriyaki sauce, orange juice, basil,and pepper in a small bowl.
• Stir the sauce mixture into the brats and vegetables, and heat through, about 5-10 minutes.
• We served this with Stone Ground Mustard on the side for dipping the brats.

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.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
• Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
• Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
• Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
• Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

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:

• Melt butter in Dutch oven.
• On medium low heat, sweat onion, garlic, and potatoes.
• Season with white pepper and salt.
• Potatoes will begin to form a slurry from their starch. This is normal.
• Continue to sweat until potatoes begin to soften, adding liquid if necessary (beer, white wine, broth,etc).
• When potatoes have softened, add milk,cream and nutmeg and bring to slow simmer.
• From this point on, do not allow to boil. Only allow a slow simmer.
• After returning to simmer, slowly add grated cheese and melt into mixture.
• Add bratwurst, return to simmer, and simmer 30 minutes.
• Salt and pepper to taste.
• If soup is too thin, or if soup has accidentally come to a boil and broken make a slurry made of 3 parts milk or water to 1 part flour and add a little at a time to the simmering soup allowing it to thicken before adding more.
• Stir in parsley.
• Serve with your favorite salad and/or fresh garlic toast.

Steps:

• In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
• In a large pot over high heat, combine the browned sausage, potatoes, onion, beer and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.).
• In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.).
• When the mixture in the pot thickens, add the spices and cheese and stir off and on until the cheese has melted.

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:

• Place potatoes in a large saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender; drain. Cool slightly; cut into cubes and keep warm., In a large skillet, saute sausage and onion in oil until lightly browned; drain. Stir in the wine, thyme and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove sausage; keep warm. , Stir in the sugar, mustard, 1-1/2 teaspoons parsley, 1-1/2 teaspoons chives, vinegar, salt and pepper into pan juices; heat through. , Whisk a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir until thickened and bubbly. Stir in sausage and potatoes; heat through. Sprinkle with remaining parsley and chives.

Steps:

• In a Dutch oven melt 3-tablespoons butter and add Beer Bratwursts. Brown Bratwursts; season with salt and pepper. Remove Bratwursts and place in a saucepan. Add 2 bottles of Stout, bay leaf and juniper berries. Bring to a full boil and reduce to a simmer for 15-20 minutes. Remove Beer Bratwurst and hold warm for service.
• Add remaining butter leeks, carrots, celery, bell pepper, garlic and fresh herbs. Add sea salt and white pepper. Saute 4-5 minutes or until vegetables are tender.
• Add wine and reduce by one-half.
• Add chicken stock, remaining Chocolate Stout, cream, nutmeg and potatoes. Stir soup and bring to a full boil. Reduce to simmer for 25- minutes or until potatoes are tender. Season with salt and pepper to taste.
• Remove soup from heat and discard bay leaf. Whisk in creme fraiche.
• Serve soup in warm bowls.
• Garnish soup with Fresh Parsley Sprigs and place a warm Beer Bratwurst.
• *Chef's Note: The Stout should be room temperature.

Steps:

• Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
• Sprinkle the flour over the veggies and let cook for a minute.
• Add the potatoes, stock, and beer and bring to a boil.
• Cook 15 minutes or so, until potatoes become tender.
• Add the spices and seasonings, milk and Worcestershire sauce.
• Remove from heat and stir in the cheese until it is melted.
• Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
• Turn the heat back on to low.
• Stir in the bratwurst and allow it to warm through.

Steps:

• In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat until toasted.
• Stir in remaining ingredients; increase heat to high. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.