CREAMY BRATWURST STEW
A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. -Susan Holmes, Germantown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 544 calories, Fat 39g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 1367mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
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.
BRATWURST STEW
Using leftover brats hurries along the preparation of this satisfying stew from Deborah Elliott of Ridge Springs, South Carolina. "When time is short, this flavorful combination is so good and so easy, I usually have all the ingredients handy," she adds.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.
Nutrition Facts : Calories 229 calories, Fat 12g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 917mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 6g fiber), Protein 12g protein.
BRATWURST STEW
This is one of our family favorites, especially in the Autumn months around October. Super easy and so yummy it just hits the spot!
Provided by Jess Weible
Categories Other Soups
Number Of Ingredients 13
Steps:
- 1. In a slow-cooker, combine the potatoes, carrots, celery, onion and green pepper. Top with the bratwurst slices. Combine the broth, salt, basil, and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.
- 2. Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on HIGH for 30 minutes or until gravy has thickened.
BLACK-EYED PEA BRATWURST STEW
You can make this dish in the slow cooker or simmer on stove. Hearty, inexpensive and easy! Serve with rice or have plenty of bread on hand to soak up the juices!
Provided by kimberly
Categories Soups, Stews and Chili Recipes Stews
Time 3h15m
Yield 8
Number Of Ingredients 14
Steps:
- Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
- Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
- For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 37.9 g, Cholesterol 69.2 mg, Fat 32.1 g, Fiber 6.5 g, Protein 21.5 g, SaturatedFat 12.3 g, Sodium 1908.6 mg, Sugar 4.1 g
CHEESY BRAT STEW FOR THE SLOW COOKER
This is a delicious stew! Easy to make and wonderful to eat. Great for those chilly days watching football games.
Provided by SGUSE
Categories Soups, Stews and Chili Recipes Stews
Time 3h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 603.5 calories, Carbohydrate 35.1 g, Cholesterol 102.4 mg, Fat 40.4 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 17.2 g, Sodium 1487 mg, Sugar 3.7 g
BRATWURST STEW
Make and share this Bratwurst Stew recipe from Food.com.
Provided by zoe85
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Assembly Directions:.
- 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.
- Freezing Directions:.
- Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.
- Serving Directions:.
- Thaw and reheat.
- Comments:.
- Two recipes will fit into a large slow cooker.
- Nutritional Info:.
Nutrition Facts : Calories 704.8, Fat 41.8, SaturatedFat 17.6, Cholesterol 102.5, Sodium 1611.3, Carbohydrate 55.3, Fiber 7.1, Sugar 4.7, Protein 28.2
LENTIL AND BRATWURST STEW
Steps:
- In 3-quart saucepan, cook bratwurst over medium heat until browned on all sides.
- Carefully pour in 1 cup of the water. Heat to boiling. Reduce heat; cover and simmer 6 to 8 minutes, turning bratwurst occasionally, until no longer pink in center. Remove bratwurst from saucepan; cover and refrigerate. Discard cooking liquid.
- Into same saucepan, pour remaining 2 cups water. Stir in all remaining ingredients except bratwurst and spinach. Heat to boiling. Reduce heat; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until lentils are tender.
- Cut bratwurst into 1/2-inch slices; stir into stew. Cook about 3 minutes or until bratwurst is hot. Stir in spinach. Cook uncovered 1 to 2 minutes longer or just until spinach is wilted.
Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 7 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g
EMERIL'S BRATWURST AND BEER STEW
Watched Emeril make this last night on Emeril Live. It looks absolutely delicious and I can't wait to try it.
Provided by lilypad722
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Pour 2 bottles of the beer into a medium (oven-proof) Dutch oven and bring to a boil.
- Using a small knife or fork, pierce each sausage link several times.
- Add bratwurst links to the beer, turn down the heat and simmer for 10 minutes.
- Remove the sausages from the pan and set aside to cool slightly. Reserve the sausage-cooking liquid.
- Slice the sausage links into 1-inch pieces and set aside.
- Add the bacon to a separate dutch oven and cook over medium heat until crispy, about 8 to 10 minutes.
- Remove the bacon with a slotted spoon and drain on paper towels.
- Add the sliced bratwurst to the bacon drippings and cook until lightly browned, about 2 minutes.
- Add the onions to the pan and cook, stirring often, until lightly brown and wilted, about 5 minutes.
- Add the garlic and cook an additional 30 seconds.
- Stir in the reserved sausage-cooking liquid, the remaining bottle of beer, chicken stock, potatoes, carrots, thyme, salt, pepper, and bay leaf to the pot. Bring mixture to a boil, reduce heat to a medium-low and cover.
- Place the Dutch oven in the oven and bake for 30 minutes, or until the vegetables are tender.
- Remove the bay leaf and thyme sprig. Stir the crispy bacon into the stew and serve hot with crusty bread.
Nutrition Facts : Calories 1785.8, Fat 139.8, SaturatedFat 48.3, Cholesterol 346.9, Sodium 4348.5, Carbohydrate 48.3, Fiber 4.2, Sugar 7.4, Protein 68.7
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- Heat 1 tablespoon vegetable oil in a large dutch oven or stock pot on medium heat. Brown the brats on each side for 3 minutes. Set aside and add diced onions to sweat for 3 minutes. Stir in the red potatoes, salt, pepper, and 1/2 cup of water. Cover and simmer on medium-low for 7 minutes.
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