Brat Kraut Strudel Recipes

Steps:

• 1. Preheat oven to 450°F.
• 2. Prepare the links according to package instructions. Cool slightly, and then cut into half-moon slices.
• 3. In a large sauté pan, melt butter over medium heat. Add the onion and sauté until caramelized, 8 to 10 minutes. Add the sausage and sauerkraut heat through.
• 4. In a small bowl, combine the sour cream, garlic, dill and caraway. Season to taste with salt and pepper. Spray two baking sheets with non-stick spray. Unfold one sheet of puff pastry on each baking sheet.
• 5. Spread the sour-cream mixture over each pastry sheet to within 1/2 inch of the edge. Spoon the sausage mixture down the center of each pastry sheet.
• 6. Top with cheese. Lightly brush the edges with water. Fold the long pastry side of each sheet over the filling and pinch the ends together to seal.
• 7. With a sharp knife, pierce the strudels to create steam vents. Brush the tops of the strudels with water. Sprinkle with the poppy and sesame seeds. Bake for 30 to 35 minutes, until golden brown. Let stand 10 minutes before slicing.

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.

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.

Steps:

• Place the bratwurst in a 5-qt. slow cooker. In a large bowl, combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst. , Cover and cook on low until a thermometer inserted in the sausage reads 160°, 6-8 hours. , Place brats in buns; using a slotted spoon, top with sauerkraut mixture.