BRATWURST BURGERS WITH BRAISED ONIONS
This burger is a fun mashup of a bratwurst with onion and peppers, chicken-fried steak and a beef burger. The best of three dishes, bratwurst burgers are guaranteed to be family-pleasing. -Priscilla Yee, Concord, California
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium heat. Add onion and peppers; cook and stir 5 minutes. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender and liquid is almost evaporated, 15-20 minutes. Remove and keep warm., In a small bowl, combine beef and bratwurst, mixing lightly but thoroughly. Shape into four 3/4-in.-thick patties., In a shallow bowl, mix egg and milk. Place bread crumbs in a separate shallow bowl. Dip patties in egg mixture, then roll in crumb mixture to coat., In the same skillet over medium heat, cook burgers until a thermometer reads 160° for medium doneness and juices run clear, 3-4 minutes on each side; top with cheese during the last 1-2 minutes of cooking. Serve burgers on buns with mustard and onion mixture.
Nutrition Facts : Calories 659 calories, Fat 36g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1409mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
HOMEMADE BREAKFAST SAUSAGE PATTIES
Steps:
- In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties., In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain. Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. May be frozen for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.
Nutrition Facts : Calories 126 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 251mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
BREAKFAST SAUSAGE PATTIES
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the pork, brown sugar, sage, thyme, ginger, cayenne, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 2 tablespoons water in a large bowl. Form into 2-inch patties; transfer to a baking sheet, cover and refrigerate at least 1 hour or overnight.
- Preheat the oven to 300 degrees F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties and cook, flipping once, until browned, about 5 minutes. Transfer to a baking sheet. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3 to 5 minutes.
HOMEMADE SAUSAGE PATTIES
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small saute pan, cook the bacon over medium heat until rendered but not crispy, about 3 minutes. Add 1 tablespoon vegetable oil and onions, and cook until the onions are soft and begin to turn golden in color, about 3 more minutes. Add the minced garlic and cook an additional 1 minute, or until fragrant. Remove the pan from the heat, and set aside.
- In a medium bowl, use a fork to mix together the bread crumbs, brown sugar, thyme, cayenne pepper, and salt, and pepper. Add the ground pork, egg yolk, and bacon and onion mixture to the bread crumbs, and gently mix with your hands until just combined. Do not over mix. Divide the mixture into 8 even portions and form into patties, pressing a small thumb indentation in the middle of each so they stay flat when they cook. In a large saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add the sausage patties and brown on both sides, about 2 minutes per side. Add a tablespoon of water and cover the pan for 3 minutes, or until the sausage is fully cooked. Serve hot.
TURKEY BRATWURST PATTIES
From Cooking Light. Nice substitute for a full-fat brat. Except for the salt and pepper, I use the full amount of spice for one pound of turkey. I tried with ground chicken (not ground chicken breast) the other day and that was great too.
Provided by kitchenslave03
Categories Poultry
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except spray and mix well.
- Divide the mixture into 8 equal portions, shaping each into a 1/2 inch thick patty.
- Heat a large nonstick skillet over med high.
- Coat with spray.
- Add 4 patties; cook 4 minutes on each side or until done.
- Repeat procedure with spray and remaining patties.
- Serve with rye bread and spicy mustard.
Nutrition Facts : Calories 171.3, Fat 8.8, SaturatedFat 2.3, Cholesterol 78.3, Sodium 285, Carbohydrate 0.7, Fiber 0.2, Sugar 0.3, Protein 22.4
HOMEMADE BRATWURST PATTIES RECIPE
Provided by á-34851
Number Of Ingredients 4
Steps:
- Place the pork, BRATWURST SAUSAGE SEASONING, and onion in a bowl. Add ¾ cup water. Mash with a hand potato masher or stir vigorously with a large fork for at least a minute. This will help hold the patties together during cooking. To make a consistent 4-5 oz. patty, place about 18" of plastic wrap on the counter and use a 1/2-cup ice cream scoop or measuring cup to scoop up some sausage. Pat gently into shape. To help prevent sticking on the grill, place the patties in a single layer on a cookie sheet and put them in the freezer for 20 or 30 minutes. You can also store them in the freezer individually wrapped. Pan-fry or grill the patties over medium heat until browned and cooked through, about ten minutes, 15 if they are more than a little frozen. Prep. time: 10 minutes Cooking time: 10 minutes Yield: 9 brat patties Nutritional Information: Servings 9; Serving Size 1 patty (176g); Calories 400; Calories from fat 290; Total fat 32g; Cholesterol 110mg; Sodium 1040mg; Carbohydrate 1g; Dietary Fiber 0g; Sugars 1g; Protein 26g.
SIMPLE HOMEMADE SAUSAGE PATTIES
Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8 small patties
Number Of Ingredients 10
Steps:
- Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
- To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
- Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.
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HOMEMADE GERMAN BRATWURST - THE DARING GOURMET
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5/5 (43)Total Time 2 hrsCategory Main CourseCalories 421 per serving
- Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Grind half of the ground mixture a second time. Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.Chill the meat in the refrigerator while you assemble the spice mixture.
- In a small bowl combine all the spices.Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix and dry milk powder.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. *If the meat mixture is too dry and stiff, add a little ice water. You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator while you prepare the casings.
- Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight.
- To prepare the bratwursts, gently poach them in lightly salted water and then fry or grill them. Once poached they will keep in the fridge, tightly wrapped, for up to a week.You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or freeze them once they're poached.
HOMEMADE BREAKFAST SAUSAGE PATTIES - EASY RECIPE | THE …
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4.1/5 (53)Total Time 40 minsCategory Breakfast, Brunch, MeatsCalories 227 per serving
- In a large bowl, mix everything together. The best way is to use your hands and really mix it all together. You can also use your stand mixer with the paddle attachment.
- There are a few different ways you can do this. I like to use a large cookie scoop / ice cream scoop. I lightly pack the meat into the scoop, release the scoop, then flatten it with my palm. Alternatively, you can just divide the meat into 12 rough balls, and shape each ball into a sausage patty. Lastly, you can also roll out the meat between parchment paper, then cut the sausages with a round cookie cutter / lip of a cup.
- Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.The most reliable way to to check if a sausage patty is cooked through is to use an instant read thermometer. The internal temperature of each sausage patty should be 160°F / 71°C.
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5/5 (2)Servings 4Install 39Estimated Reading Time 4 mins
- Heat extra virgin olive oil in a large skillet over medium-high heat. Add onions then saute until evenly caramelized, 10 minutes. Add beer, worcestershire sauce, and a little salt then bring to a boil. Turn heat down to medium then simmer until onions are tender and beer has nearly been absorbed, 10-15 minutes. Taste then add salt if necessary and set aside.
- While the onions are simmering, preheat grill on high heat for at least 10 minutes (I like to let my grill get to 400-450 degrees.) Combine pork and spices - sage through nutmeg - then form mixture into 4 patties - patties will be soft, but that's ok. Turn grill down to medium heat then spray tops of patties with nonstick spray. Place patties sprayed-side down on the grill then cook for 4-5 minutes per side, or until cooked through. Place brat burgers onto buns then top with beer-braised caramelized onions and serve.
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