MIDWESTERN GRILLED BRATWURST SANDWICHES WITH CARAWAY SAUERKRAUT
Ask a Wisconsin purist -- tradition demands that these sausages be served on a toasted hard roll (not a hot dog bun), with butter, spicy mustard (not ketchup), sweet pickles (not lettuce), and sauerkraut.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Heat grill to medium-low; lightly oil grates. In a medium saucepan, heat butter over medium. Add onion, and cook, stirring occasionally, until soft, 4 to 5 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water; season with salt and pepper. Simmer until sauerkraut is heated through, 3 to 5 minutes; set aside.
- Grill sausages, turning frequently, until golden brown and warmed through, 10 to 12 minutes.
- Grill rolls, cut side down, until warm, 1 to 2 minutes. Spread lightly with butter, if using, and mustard. Halve sausages lengthwise; fill each roll with 2 halves and pickles. Serve with sauerkraut and potato chips.
BRATWURST AND SAUERKRAUT SANDWICHES
Make and share this Bratwurst and Sauerkraut Sandwiches recipe from Food.com.
Provided by Sackville
Categories Lunch/Snacks
Time 50m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Heat a large sauté pan over medium-high heat.
- Add the butter, then the brats.
- Brown on all sides, then remove and set aside.
- Reduce heat to medium.
- Add the onions and sauté until lightly browned, about 10 minutes, stirring often.
- Add the apples and toss until lightly golden.
- Add the sauerkraut, brats and beer.
- Stir in the caraway, thyme and pepper along with the water.
- Cover and simmer over medium-low heat until the brats are cooked through and the sauerkraut is tender, about 30 minutes.
- If necessary, remove the lid and cook further to remove excess moisture.
- To serve, spread mustard in each roll.
- Add a brat and top with some sauerkraut.
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.
BREWED BRAT SANDWICHES WITH CARAWAY KRAUT
Make and share this Brewed Brat Sandwiches With Caraway Kraut recipe from Food.com.
Provided by lazyme
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To prepare marinade:
- Combine beer, onion, mustard, caraway seeds and coriander in large saucepan.
- Bring to a boil; reduce heat and simmer 5 minutes.
- Add bratwursts; simmer, covered, 15 minutes.
- Remove from heat.
- Leave brats in marinade.
- Heat grill to high.
- To prepare kraut:
- Melt butter in medium saucepan over medium heat.
- Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes.
- Stir in mustard, sauerkraut and pepper to taste.
- Reduce heat to low; cover, keep warm.
- To prepare sandwiches:
- Drain brats; discard marinade.
- Halve brats lengthwise; cut halves in half crosswise.
- Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
- Toast rolls, cut-side down, on edge of grill, about 30 seconds.
- To assemble each sandwich, coat both sides of toasted roll with mustard.
- On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top.
- Close with top roll; push roll down to mingle juices and ingredients.
Nutrition Facts : Calories 678.5, Fat 42.8, SaturatedFat 14.9, Cholesterol 102, Sodium 1810, Carbohydrate 41.9, Fiber 3.4, Sugar 3, Protein 24.5
BEER BRAISED BRATS SANDWICH
Provided by Aaron McCargo Jr.
Time 37m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a Dutch oven over medium heat, add the oil, onions, peppercorns and bay leaf. Add the sausage. Saute until the sausages begin to brown and the onions soften, about 5 minutes. Add the ale. Be sure to turn the sausages over and continue cooking, another 2 minutes. Cook on low for 20 minutes. Serve the bratwurst with the braised onions on crusty rolls with spicy mustard.
BREWED BRAT SANDWICHES WITH CARAWAY KRAUT
Great sandwiches to make for your barbecue party.
Provided by Vicki Butts (lazyme)
Categories Sandwiches
Time 35m
Number Of Ingredients 19
Steps:
- 1. Make marinade: Combine beer, onion, mustard, caraway seeds and coriander in large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Add bratwursts; simmer, covered, 15 minutes. Remove from heat. Leave brats in marinade.
- 2. Heat grill to high.
- 3. Make kraut: Melt butter in medium saucepan over medium heat. Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes. Stir in mustard, sauerkraut and pepper to taste. Reduce heat to low; cover, keep warm.
- 4. Make sandwiches: Drain brats; discard marinade. Halve brats lengthwise; cut halves in half crosswise.
- 5. Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
- 6. Toast rolls, cut-side down, on edge of grill, about 30 seconds.
- 7. Assemble sandwiches: Spread both sides of toasted roll with mustard. On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top. Close with top roll; push roll down to mingle juices and ingredients.
WISCONSIN BEER BRATS
For these brawny dogs, bratwursts are simmered in a mixture of beer with sweet onions, caraway seeds, and a spoonful of sugar, then charred on the grill. If you're going full-on, the onions are strained and sauteed in a skillet on the grill until golden, then mixed with sauerkraut. You'll be booed out of Wisconsin if you bring soft potato buns to the party -- for a true cheesehead, only a sturdy hoagie roll will do.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large, grill-safe straight-sided skillet (preferably cast iron) over medium. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden in places, about 20 minutes. Stir in caraway seeds, bay leaf, mustard, and brown sugar; cook 30 seconds. Add bratwursts and beer. Bring to a boil, then reduce heat to medium-low and simmer, turning bratwursts occasionally, 20 minutes.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). Transfer bratwursts to a plate. Drain onion mixture in a fine-mesh sieve; discard liquid. Return mixture to skillet with remaining 1 tablespoon oil. Place on one side of grill and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in sauerkraut; cook 1 minute more.
- Meanwhile, place bratwursts on grill and cook, turning a few times, until blistered in places, about 5 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.
- Serve bratwursts in rolls, topped with sauerkraut mixture and more mustard.
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
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