BRATWURST AND SAUERKRAUT SUPPER
Make and share this Bratwurst and Sauerkraut Supper recipe from Food.com.
Provided by Mimi Bobeck
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, sauté onions in margarine until tender.
- Add the potatoes, sauerkraut, wine, broth, brown sugar, vinegar, mustard, caraway seeds, bay leaf and pepper.
- Cover and simmer for 35-40 minutes or until potatoes are tender.
- Stir in the bratwurst; heat through.
- Discard bay leaf.
BRATS & SAUERKRAUT
Got this recipe from my Austrian side of the family after I tried it. The aroma makes your mouth water...
Provided by Jill K
Categories Other Main Dishes
Time 4h10m
Number Of Ingredients 4
Steps:
- 1. Place raw brats in bottom of crockpot. Then layer (peeled, quartered lengthwise) russet potatoes on top of brats. Then layer bag baby carrots on top of potatoes. Then pour entire jar and liquid from jar of sauerkraut on top of carrots (the jar usually has more liquid, but you can used canned also).
- 2. Put the lid on the crockpot and cook for 4 hours. *Important, do not lift the lid during cooking, "you'll break the seal", according to my uncle :)
- 3. When ready to eat, you can slighlty mash the potato and carrots with your fork and topped with a little butter if desired, and then eat with brat and sauerkraut. My mouth was watering during the typing of this recipe...enjoy!
SAUERKRAUT & BRATS
These bratwurst sausages are wonderful served as sandwiches but equally as good when served with fried potatoes.
Provided by Baby Kato
Categories Sandwiches
Time 50m
Number Of Ingredients 11
Steps:
- 1. Heat a large pan on medium-high heat.
- 2. Add the butter and sausages; brown them on all sides.
- 3. Once browned remove and set aside until needed.
- 4. Turn the heat to medium and add the onions, stirring often fry for 10 minutes until lightly browned.
- 5. Now add the apples, when they are golden, add the sauerkraut, sausages and beer. Mix well.
- 6. Now add the caraway, thyme, salt and pepper; cover and simmer for 30 minutes, adding a little water if necessary.
- 7. Serve as a sandwich or with fried potatoes. Sandwich: Add the sausage and sauerkraut to a toasted bun and drizzle mustard over top.
CRESCENT WRAPPED BRATS AND SAUERKRAUT
What a fun way to eat "Brats and Kraut." A brat wrapped up with a honey mustard and kraut in a flaky crust and baked, served with some lightly sauteed onions and a beer cheese sauce/dip. This is really good and simple. Now if your bratwurst is not pre-cooked as mine were not, I pre-cooked mine in a deep pan by boiling slowly in a mix of beer and water. They don't take too long. If they are pre-cooked, skip that step. I prefer to get the ones NOT pre-cooked, but whatever you have will work fine. I serve this with a green salad and of course a cold beer. This is the simplest thing to make and so good. The recipe I used for the beer cheese sauce was Recipe #162043, however I used a sharp cheddar and a amber or dark beer. NOTE: I reinforced a few instructions after reading a review, but the recipe remains the same.
Provided by SarasotaCook
Categories Meat
Time 40m
Yield 4-8 Wrapped Brats, 4 serving(s)
Number Of Ingredients 12
Steps:
- Make Ahead -- This is why I like this recipe. The Onions can be made ahead; the mustard and honey sauce can be made ahead; and the brats can even be made ahead This will save lots of time if you are having this for a party.
- Brats -- Now if pre-cooked, skip this step. If not, I like to cook mine in a in deep saute pan with 1 can of beer and a couple of cups of water (you can use all water if you want), and just simmer on medium for about 15 minutes. Follow directions on the package. I prefer to simmer rather than pan saute or grill. I don't like mine to be browned for this recipe.
- Sauerkraut -- Drain well. You don't want any liquid for this. I even set the kraut after I drain it on a paper towel and squeeze to make sure it is nice and dry.
- Mustard -- Mix the mustard and the honey and set to the side. One half is used for the brats, and 1/2 for extra dipping. You can use a store bought honey mustard if you want, but I prefer to make mine fresh.
- Wraps -- On a cookie sheet either sprayed well with a non-stick spray or I prefer to use parchment paper (no clean up), lay out the crescent rolls from the can. I use a rolling pin just to flatten a little, and to make sure all the seams are pressed together. This is KEY. ;You don't want to use the pre-cut crescent roll triangles.
- Use a pizza cutter or a knife and cut from top left corner to bottom right corner and and same on the other side to make 4 large triangles. This is a must to fit around the brat.
- NOTE: If you wanted, you could use 2 triangles (needing 2 cans of the crescent rolls) if you prefer your brat enclosed more. Personally, I prefer using one triangle, but you could always add more if necessary.
- Filling -- Now on each triangle, I use a pastry brush, but a knife will work fine - add a little of the honey mustard dressing. Then 1/4 cup of the sauerkraut on each triangle, toward the long edged end, and finally the bratwurst. Roll up, just like you would a crescent roll. You can use less kraut if you want, but 1/4 cup works for me. I think it also depends on the size of the bratwurst, and each brand is a bit different.
- Bake -- On the top of each roll, make 4-5 thin slices 1/2" apart with a knife, this will allow the kraut to heat up and cook the crust more evenly. Brush with the egg (which will give it a crisp brown crust) and sprinkle with the caraway seeds if you want. I like the caraway, but it is optional.
- Pre-heat the oven to 375, and bake 15-20 minutes until golden brown.
- Onions -- As the brats cook, use the same pan you cooked the brats in (liquid thrown out), and melt the butter on medium high. Add the onion and cook until soft, tender and golden, around 10 minutes. Not too brown, just tender and golden. It will take about the same time as it takes to bake the brats. You can always make the onions ahead of time.
- Serve -- Plate your wrapped brats with the extra honey mustard as a dip and the sauteed onions.
- Beer Cheese Sauce Optional -- Recipe #162043, is a great recipe but I prefer to use a sharp cheddar and a dark or amber. This is a great sauce to go with the brats. ENJOY!
SURPRISE SAUSAGE BUNDLES
Kielbasa and sauerkraut star in a tasty filling for these scrumptious stuffed rolls, which make a great dinner with soup or salad. My family also loves leftover bundles right out of the refrigerator for a quick lunch. -Barb Ruis, Grandville, Michigan
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool. , In a large bowl, combine contents of the roll mix and its yeast packet. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes. , Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes. , Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in a freezer container, separating layers with waxed paper. To use, reheat bundles on a greased baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 671mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
SAUERKRAUT CHOCOLATE CAKE
Since it is "KRAUT" month I just had to add this recipe. Oh, by the way, this still can be "comfort" food even with sauerkraut in it.
Provided by Charlotte J
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream sugar and butter.
- Beat in eggs, vanilla, salt and cocoa.
- Add dry ingredients and water alternately.
- Blend in kraut and mix well.
- Pour into a greased and floured bundt cake pan.
- Bake at 375F for 45-50 minutes.
- Top with a powdered sugar glaze.
Nutrition Facts : Calories 307.9, Fat 12.1, SaturatedFat 6.9, Cholesterol 80, Sodium 352.9, Carbohydrate 45.6, Fiber 1.6, Sugar 25.4, Protein 4.9
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