Bratwurst Brandenburg Art Bratwurst Brandenburg Style Recipes

OKTOBERFEST BRATS WITH MUSTARD SAUCE

I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. -Deborah Pennington, Decatur, Alabama

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Oktoberfest Brats with Mustard Sauce image

Steps:

For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.

Nutrition Facts : Calories 341 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1539mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

Ingredients

1/3 cup half-and-half cream
2 tablespoons stone-ground mustard
1/2 teaspoon dried minced onion
1/4 teaspoon pepper
Dash paprika
4 fully cooked bratwurst links (about 12 ounces)
1 can (14 ounces) sauerkraut, rinsed and drained, warmed

BRATWURST BRANDENBURG ART (BRATWURST BRANDENBURG STYLE)

Make and share this Bratwurst Brandenburg Art (Bratwurst Brandenburg Style) recipe from Food.com.

Provided by Member 610488

Categories Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Bratwurst Brandenburg Art (Bratwurst Brandenburg Style) image

Steps:

Place bratwurst in a saucepan and cover with boiling water. Cook 3 mins; drain.
Melt butter in a skillet; add bratwurst to brown. Remove to a warm plate.
Pour off all except 2 Tbsp fat. Add onions; saute until tender. Return sausages to skillet. Add bay leaves, beer, salt and pepper.
Cook slowly for 15 minutes Add more beer during cooking, if needed.
Remove bratwurst to a warm platter. Mix flour with a little cold water; stir into hot liquid.
Cook, stirring, until liquid is a thick sauce; remove bay leaves. Add parsley; pour over sausage. Serve with mashed potatoes and red cabbage.

Nutrition Facts : Calories 962.2, Fat 80.3, SaturatedFat 29.2, Cholesterol 204, Sodium 2214.8, Carbohydrate 16.7, Fiber 1.1, Sugar 2.4, Protein 36.3

Ingredients

12 bratwursts
2 tablespoons butter
1 1/4 cups beer
salt and pepper, to taste
1 tablespoon flour
2 medium onions, peeled and sliced
2 bay leaves
3 tablespoons parsley, chopped

OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY

A nod to both my German heritage and classic diner fare, this bratwurst sandwich recipe comes together in a snap and can be made all in one skillet! I serve it with a green vegetable and french fries or mashed potatoes on the side. Cook sausages in lager or stout beer for a deeper flavor profile. —Allison Ochoa, Hays, Kansas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

Open-Faced Bratwurst Sandwiches with Beer Gravy image

Steps:

In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

Nutrition Facts : Calories 567 calories, Fat 43g fat (17g saturated fat), Cholesterol 108mg cholesterol, Sodium 1176mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

Ingredients

1/4 cup butter, divided
1 package uncooked bratwurst links (20 ounces)
1 medium onion, thinly sliced
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons all-purpose flour
1/8 teaspoon dill weed
1/8 teaspoon pepper
5 slices thick bread

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HOMEMADE GERMAN BRATWURST - THE DARING GOURMET

Web Jul 11, 2019 German Bratwurst Recipe Then let’s get started! Dice the pork and fat and freeze them for about 45 minutes to get them to a …
From daringgourmet.com
5/5 (41)
Total Time 2 hrs
Category Main Course
Calories 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.

Bratwurst Brandenburg Art Bratwurst Brandenburg Style Recipes

OKTOBERFEST BRATS WITH MUSTARD SAUCE

I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. -Deborah Pennington, Decatur, Alabama

BRATWURST BRANDENBURG ART (BRATWURST BRANDENBURG STYLE)

Make and share this Bratwurst Brandenburg Art (Bratwurst Brandenburg Style) recipe from Food.com.

OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY

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