Bavarian Bratwurst Supper Food

DUMP-AND-BAKE BRATWURST RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a large baking dish, oven-proof skillet or Dutch oven with cooking spray and set aside.
• Place diced potatoes and Bratwurst in the bottom of the prepared dish. Add sauerkraut among the potatoes and sausage.
• Pour beer over top. Cover and bake for about 1 hour, or until potatoes are tender and sausage is cooked through.

GERMAN BRATWURST

Steps:

• Place pork, veal, and fatback in a large bowl. Chill in refrigerator for at least 1 hour. Set parts of meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.
• Grind meat and fat mixture through chilled meat grinder fitted with a small cutting die, into a large bowl set in another bowl filled with ice. Add salt, white pepper, ginger, mustard, and nutmeg in with the meat. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add eggs and heavy cream and mix at medium speed until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.
• Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
• Stuff sausage into hog casings and twist into 6-inch links.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place onion slices in foil tray and pour in beer. Place tray on hot side of grill. Nestle sausage in tray and cook until beer begins to simmer, about 4 minutes. Slide tray over to cool side of grill, cover grill, and continue to cook until sausages register 140 to 145°F on an instant-read thermometer, 10-15 minutes, flipping occasionally during cooking.
• Uncover grill and remove sausages from liquid and place on hot side of grill. Cook, turning occasionally, until sausages are browned and crisp all over, about 3 minutes total. Place each sausage in a roll and top with onions and desired condiments; serve immediately.

BRATWURST-POTATO SKILLET DINNER

Steps:

• In a large heavy skillet heat the oil over medium heat.
• Cook the potatoes until they are lightly browned and crisp-tender, about 20 minutes turning occasionally.
• Add the bratwurst, onion, and red and yellow bell peppers.
• Stirring occasionally, cook until the vegetables are crisp-tender and heated through, 10-15 minutes.
• Combine the teriyaki sauce, orange juice, basil,and pepper in a small bowl.
• Stir the sauce mixture into the brats and vegetables, and heat through, about 5-10 minutes.
• We served this with Stone Ground Mustard on the side for dipping the brats.

BAVARIAN BRATWURST SUPPER

Steps:

• In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, cook and stir bratwurst for 10-12 minutes or until a thermometer reads 160°. Remove with a slotted spoon. Drain, reserving 2 tablespoons of drippings. Saute apple and onion in drippings until lightly browned. , Stir in the vinegar, brown sugar, mustard, salt, pepper and bratwurst. Cover and cook for 12 minutes. Add potatoes and sauerkraut; cook and stir 12 minutes longer or until heated through. Sprinkle with bacon.

OKTOBERFEST SHEET PAN BRATS WITH ROASTED VEGETABLES

Steps:

• Pierce the sausages with a sharp knife. Add the beer to a saucepan over medium-high heat and add the sausages and garlic. You may need to add some water to the pan (just enough to cover the sausages).
• Bring to a boil, and reduce the heat to medium-low for about 5 minutes. Drain and set aside. Line a baking sheet with foil and set aside.
• Preheat the oven to 425 degrees F.
• In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.
• Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat.
• Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper.
• Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender.
• Remove and serve warm.

BAVARIAN SAUSAGE SUPPER

Steps:

• In a large skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil. Reduce heat; cover and cook, for 8 minutes or until noodles are tender, stirring occasionally.

BAVARIAN SAUSAGE-AND-KRAUT SUPPER

Steps:

• Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.
• While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring constantly. Add apple, sauerkraut, and sausage, and cook 5 minutes. Stir in the chicken broth and sherry, and bring to a boil. Reduce heat to medium, and cook 5 minutes. Serve over the noodles.

BAVARIAN SAUSAGE SUPPER

Steps:

• 1. In a skillet, saute coleslaw mix and carrots in butter until crisp tender.
• 2. Add water; bring to a boil.
• 3. Stir in remaining ingredients.
• 4. Return to a boil; cook for 8 minutes or until noodles are tender. Stirring occasionally. Recipe yields 5 servings.