Braut Kraut Recipes

Steps:

• Prepare a grill for medium-high heat on one side and low heat on the other side.
• Prepare the brat hot tub: In a 12-by-10-inch aluminum roasting pan, combine the hard cider, butter and onions. Place on the hot side of the grill.
• Grill the brats on the cool side of the grill with the lid closed until the internal temperature of the brats reaches 160 degrees F, 12 to 15 minutes per side. Transfer the brats to the brat hot tub, close the grill and simmer for 10 to 15 more minutes.
• Put the sauerkraut and caraway seeds in a small flameproof skillet and place directly on the grill until just warmed through, about 5 minutes. Remove from the heat, add 1 cup of the 18,000 Island Dressing and toss to combine.
• For assembly: Nestle a bratwurst and a couple slices of the braised onions into each bun. Smother in warm Swiss Cheese Sauce, then top with some of the kraut mixture. Garnish with sliced chives and thin slices of Fresno pepper if using.
• In a food processor, add the mayonnaise, ketchup, jalapenos, Dijon, garlic and some salt. Puree, taste and adjust the seasoning if necessary.
• Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper.

Steps:

• Pour beer into a pot and heat over medium heat. Place brats and kraut in beer and simmer for approximately 10 minutes. With tongs, remove brats from beer and place 1 in each bun. Using a slotted spoon, cover brat in sauerkraut. Drizzle mustard on top of kraut.

Steps:

• Saute onions in butter.
• When the onions are caramelized add garlic, saute for 1 minute.
• Add undrained sauerkraut, sugar, celery seed and bay leaf.
• Cover and simmer 1/2 hour.
• Add meat and simmer for 45 minutes.
• Serve on bun and top with sauerkraut.

Steps:

• Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.
• Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside.
• While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut. Shred the cabbage very thinly with your knife and reserve. Place the shredder blade in your food processor. Peel the carrots and trim the root end. Trim the celery, and peel and quarter the red onion lengthwise. Peel the apple and quarter lengthwise then cut away the core as you did the cabbage. Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary.
• In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add cabbage and vegetable mixture and toss to combine. Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds. Saute 7 to 8 minutes, tossing frequently.
• While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.
• Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf.
• When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors.
• Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside.
• Serve with hard cider or white Belgian ale with orange wedge.

Steps:

• Dice peppers and onion, slice brautwurst leaving skin, drain saurkraut. Melt butter in a heavy stock pot over medium heat. Add peppers, onion, garlic, Italian seasoning, salt and pepper stirring often and cook until tender. Add bratwurst and cook until outside changes color. Add sauerkraut and reduce heat to low. Cover and cook 30 minutes, stirring every few minutes. Remove cover and cook another 15 minutes to allow liquid to reduce.

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:

• Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
• Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
• Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

Steps:

• In a large skillet, brown bratwurst in batches; drain. In a 5-qt. slow cooker, combine beer, sliced onion and sauerkraut; add bratwurst. Cook, covered, on low 7-9 hours or until sausages are cooked through., Preheat oven to 350°. In a small bowl, mix mayonnaise, chili sauce, ketchup, chopped onion, relish, garlic and pepper until blended. Spread over cut sides of buns; top with cheese, bratwurst and sauerkraut mixture. Place on an ungreased baking sheet. Bake 8-10 minutes or until cheese is melted.