PRETZEL BRATWURST BITES
Put bratwurst slices in the middle of pretzel bites to create a new and delicious snack made easy with pizza dough. Serve with mustard.
Provided by Juliana Hale
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet or line with foil.
- Stir together water and baking soda in a large saucepan. Bring to a boil.
- Meanwhile, turn dough out onto a lightly floured surface. Roll into a 10x12-inch rectangle. Cut dough into twelve 1-inch strips. Wrap each strip tightly around a bratwurst in a spiral, pinching edges to seal and leaving about 1/2 inch of bratwurst peeking out of each end.
- Add 3 wrapped bratwurst at a time to the boiling water. Boil for about 30 seconds. Transfer bratwurst to the prepared baking sheet. Sprinkle with salt. Repeat with remaining wrapped bratwurst.
- Bake bratwursts until golden brown, about 12 minutes. Cut each bratwurst crosswise into thirds. Serve with mustard.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 6 g, Cholesterol 21 mg, Fat 8.6 g, Fiber 0.1 g, Protein 4.8 g, SaturatedFat 2.8 g, Sodium 877.3 mg, Sugar 0.6 g
BRAT AND SAUERKRAUT-FILLED PRETZELS
Enjoy these tasty pretzels made using Pillsbury™ pizza crust. These bread options are filled with bratwurst and sauerkraut.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- In small bowl, mix bratwurst and sauerkraut; set aside. Unroll dough onto lightly floured surface; roll into 14x12-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
- Spoon about 1/4 cup of the bratwurst mixture onto long edge of each dough strip. Stretch dough over bratwurst filling; brush edges with water, and pinch to seal. Pick up ends of filled dough and stretch to make 24-inch rope.
- To make pretzel shape, form each rope into U shape. Twist ends twice. Press down where dough overlaps in an "X" to hold shape. Pick up ends and fold over so they rest over bottom of U shape.
- In medium microwavable bowl, microwave 2 cups water uncovered on High about 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, 1 at a time, into water mixture. Immediately remove from water with large pancake turner; let stand about 5 minutes. In small bowl, beat egg and 1 tablespoon water with whisk; brush pretzels with egg mixture.
- Place pretzels on cookie sheet; sprinkle with caraway seed. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown. Serve with mustard.
Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 70 mg, Fiber 2 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Pretzel, Sodium 1940 mg, Sugar 7 g, TransFat 0 g
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.
BEER GLAZED BRATS AND SAUERKRAUT
I came up with this recipe, because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. A very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and ice cold beer on the side.
Provided by JTk364
Categories World Cuisine Recipes European German
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 11.6 g, Cholesterol 45.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 1225.8 mg, Sugar 3.6 g
BRATWURSTS WITH SAUERKRAUT
Top this traditional German sausage -- usually made of veal, beef, or pork -- with our Quick Sauerkraut.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Cook bratwursts according to package instructions. Place bratwursts in buns; top with sauerkraut and, if desired, mustard.
BRATS WITH SAUERKRAUT
I've made many variations of this excellent main dish. The bratwurst can be plain, smoked or cheese-flavored, served whole or cut in slices, with a bun or without. It would be popular at a party or potluck.
Provided by Taste of Home
Time 6h10m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 534 calories, Fat 28g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1188mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 4g fiber), Protein 21g protein.
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