Beer Brats With Cabbage Kraut Food

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ONE-PAN BRATS AND CABBAGE



One-Pan Brats and Cabbage image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
2 pounds bratwursts (about 10 links)
1/2 cup apple juice
1 large yellow onion, sliced
One 12-ounce package fresh coleslaw mix
2 tablespoons apple cider vinegar
1 teaspoon caraway seeds
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 apple, thinly sliced

Steps:

  • Place a large cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering.
  • Carefully place the brats in the skillet and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Add apple juice and reduce heat to medium-low. Cover the skillet and cook until the sausages are cooked through, about 10 minutes more. Remove the sausages and set aside, leaving any cooking liquids in the skillet.
  • Add the onions and cook, stirring occasionally, until they have softened and browned slightly, about 5 minutes. Add the coleslaw mix, apple cider vinegar, caraway seeds and red pepper flakes, then season with salt and pepper and stir to combine. Cook, stirring occasionally, until the coleslaw is wilted, about 5 minutes more. Stir in the sliced apples and let cook until warmed through, another 2 minutes.
  • Return the cooked sausages to the skillet and serve.

BEER BRATS AND KRAUT



Beer Brats and Kraut image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

3 (12-ounce) bottles dark beer
6 brats
1 large jar sauerkraut
6 sesame brat buns, or hot dog buns
Dijon mustard, or yellow mustard

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.

BEER-SIMMERED BRATWURST WITH ONIONS AND RED CABBAGE SAUERKRAUT



Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut image

Provided by Bobby Flay

Categories     main-dish

Time 1h3m

Yield 8 servings

Number Of Ingredients 24

3 large onions, peeled and thinly sliced
2 cloves garlic, smashed
3 pounds precooked bratwurst, pricked with a fork
6 bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 (1-inch) piece of fresh ginger, peeled and chopped
Hot dog buns, brown bread, or hoagie buns
Sweet and hot German mustard, optional, for garnish
Spicy brown mustard, optional, for garnish
Red Cabbage Sauerkraut, recipe follows
Pickles, optional, for garnish
Pickled beets, optional, for garnish
Pickled eggs, optional, for garnish
1/4 cup olive oil
2 cups red wine vinegar
1 cup water
1/4 cup granulated sugar
1 teaspoon whole mustard seeds
2 cloves garlic, peeled and thinly sliced
1 large head red cabbage, thinly shredded
Salt and freshly ground pepper

Steps:

  • Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
  • Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
  • Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.

BEER BRAISED BRATWURST WITH SAUERKRAUT



Beer Braised Bratwurst With Sauerkraut image

Make and share this Beer Braised Bratwurst With Sauerkraut recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces beer
1 cup chicken broth
8 bratwursts
5 bacon, slices chopped
2 onions, sliced
1 lb sauerkraut, drained
1 tablespoon caraway seed (optional)
2 carrots, shredded
2 granny smith apples, cut into matchsticks

Steps:

  • In a saucepan, simmer bratwurst in beer and chicken broth for about 10 minutes; reserve both liquid and sausages, separately.
  • Meanwhile, in a large skillet, cook bacon over medium heat for 6 minutes; transfer bacon pieces to a plate.
  • Add onions to bacon drippings and cook until softened, about 5 minutes.
  • Add reserved liquid from bratwurst and cook, over medium high heat, until mostly evaporated, about 8 minutes.
  • Add the sauerkraut, carrots, bacon, and bratwurst, cover and heat through; stir in apples and serve.

Nutrition Facts : Calories 763.4, Fat 54.9, SaturatedFat 18.7, Cholesterol 132.6, Sodium 2486.1, Carbohydrate 33.8, Fiber 7.3, Sugar 15.4, Protein 28.3

BEER BRATWURST AND CABBAGE



Beer Bratwurst and Cabbage image

Make and share this Beer Bratwurst and Cabbage recipe from Food.com.

Provided by Chef Kiddle

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb beer bratwurst
2 large onions, chopped
1 large green bell pepper, chopped
1 medium cabbage, chopped and washed
1 (14 1/2 ounce) can del monte diced tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons canola oil

Steps:

  • Poke holes in the beer bratwurst and pre-cook the package in the microwave for about 4 minutes. (This gets alot of the grease out.) After pre-cooking, cut the bratwurst into 1/2 inch slices and set aside.
  • Put onions, bell peppers, and cabbage in a pot with oil. Cover and cook on medium for about 30 minutes. Check it often and stir.
  • Add bratwurst, tomatoes, salt, and pepper. Cook for another 20 minutes. Serve.
  • (**Use the Del Monte tomatoes with basil, garlic, and oregano.).

SLOW COOKER BEER BRATS



Slow Cooker Beer Brats image

Received this in an email and want to save where I can find it later. Brats and onions slow-cooked 6-8 hours with beer; sauerkraut is stirred into onions at the end to keep it crisp.

Provided by Fuzzys Finds

Categories     Meat

Time 6h5m

Yield 10 brats on buns, 10 serving(s)

Number Of Ingredients 9

1 lb onion, sliced into 1/4-inch-thick rings
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 1/2 lbs bratwursts (10 sausages)
3 cups beer (Budweiser or other light Am. lager recommended)
1/4 cup Dijon mustard, plus extra for serving
1/2 teaspoon caraway seed
1 cup sauerkraut
10 hoagie rolls

Steps:

  • Combine onions, soy sauce, and sugar in bowl and microwave until just softened, about 5 minutes, stirring halfway through cooking. Spread onions and their liquid in bottom of slow cooker. Arrange bratwursts in single layer on top of onions.
  • Whisk beer, mustard, and caraway seeds together in bowl and add to slow cooker. Cover and cook until bratwursts are tender, 6 to 8 hours on low or 4 hours on high.
  • Transfer bratwursts to platter and tent loosely with aluminum foil. Stir sauerkraut into onion mixture in slow cooker and let sit until warmed through, about 5 minutes. Strain onion-­sauerkraut mixture through colander, discarding liquid, and transfer to serving bowl. Serve bratwursts on rolls, topped with onion-sauerkraut mixture and mustard.

Nutrition Facts : Calories 615.5, Fat 35.9, SaturatedFat 11.7, Cholesterol 83.9, Sodium 1841.6, Carbohydrate 44.1, Fiber 2.8, Sugar 6, Protein 23.2

SARASOTA'S SO-CALLED CROCKPOT BEER BRATWURST & VEGGIES



Sarasota's So-Called Crockpot Beer Bratwurst & Veggies image

This is nothing fancy and just true comfort food. A family style platter of slow cooked carrots, onions, potatoes, bratwurst and sauerkraut, all braised in a beer broth. The crock pot works great for this or you can use any oven proof pot as well. Just a little chopping, a bottle of beer, some seasoning and you are set. Before serving, I do like to take a little of the cooking liquid, cool for a few minutes and add some sour cream, horseradish, and stone ground mustard to make a great warm sauce for the brats and vegetables.

Provided by SarasotaCook

Time 6h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 19

10 bratwursts, cut in 1/3 's on a angle (brats I buy are fresh, but come in a package of 5, so I happen to use 2 pkgs but I don't mind having)
2 large sweet onions, rough chopped
24 small red potatoes, skin on
2 cups carrots, cut on an angle about 2-inch pieces
2 cups sauerkraut, rinsed and drained (you can use 1 can, 15 oz, but I prefer a fresh bagged sauerkraut from the Deli or meat aisle of your)
12 ounces a honey lager works beat but any beer will work, stay away from a heavy Guinness stout or 12 ounces stout beer
1 teaspoon stone ground mustard (you can use dijon is you don't have stone ground)
1 teaspoon minced garlic
1 bay leaf
3 sprigs fresh thyme
2 tablespoons butter
salt
pepper
1 cup cooking liquid
1/2 cup sour cream
1 teaspoon horseradish (to taste, more or less)
1 tablespoon stone ground mustard (more or less to taste)
salt
pepper

Steps:

  • Chop -- Simply cut the brats in 3 pieces each on a angle. Carrots, peel, again chop on a angle (I just like how it looks) in about 2" pieces. Onion, I use 2 large onions, rough chopped. Potatoes, small ones I leave whole, if they are large I will cut in half. Not too small or they get mushy.
  • Crockpot -- Brats on the bottom with the carrots, then onions and topped with potatoes. Top all that with the sauerkraut.
  • Sauce -- In a small bowl or measuring cup, add the butter and melt in the microwave for 10 seconds, remove and then add in the beer, mustard, bay leaf, 1 teaspoon black pepper and garlic. Pour over the brats and vegetables. Lay 3 springs of thyme right on top of the sauerkraut.
  • Cook -- Crockpot - low 6-8 hours. My crock pot takes 7 hours, but every crockpot is different. You just want the potatoes and carrots to be tender. The brats will easily be done. Right at the end of cooking, check for seasoning. No salt was added, but the sauerkraut even though it was rinsed can be salty, so go easy. Besides you are serving a sauce with this dish which also has seasoning.
  • Sauce -- This is a great compliment to this dish. You can always just serve it with some mustard, but I love this sauce served on each persons plate in a small side bowl for dipping or for pouring over the vegetables. It is similar to the consistency of gravy.
  • Remove the cooking liquid to let it cool slightly before you add it to the sour cream so it does not break the sour cream. It will cool in just a few minutes. In a small bowl add the sour cream, horseradish, mustard, salt and pepper. It is a nice creamy spicy sauce to serve with the brats and vegetables. My Mom always adds more mustard to her portion, so just go by taste. I happen to love my horseradish sauce, so -- each person is unique in their own taste.

Nutrition Facts : Calories 832.6, Fat 37.8, SaturatedFat 14.6, Cholesterol 92.6, Sodium 1244.1, Carbohydrate 94.7, Fiber 11, Sugar 8.7, Protein 26

BEER GLAZED BRATS AND SAUERKRAUT



Beer Glazed Brats and Sauerkraut image

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

⅛ teaspoon celery seeds
⅛ teaspoon caraway seeds
1 pound fresh bratwurst sausages
1 (12 fluid ounce) can or bottle lager beer
1 tablespoon light brown sugar
2 teaspoons dry mustard powder
1 teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon dried dill weed
1 pound sauerkraut (preferably barrel-aged), drained

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

BRATWURST COOKED IN BEER, WITH APPLE SAUERKRAUT



Bratwurst Cooked in Beer, With Apple Sauerkraut image

Make and share this Bratwurst Cooked in Beer, With Apple Sauerkraut recipe from Food.com.

Provided by Galley Wench

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

4 -6 links bratwurst sausage
1 cup julienned red onion
1 (12 ounce) bottle dark beer
3 ounces bacon, chopped
2 cups julienned yellow onions
1 tablespoon minced garlic
2 large red apples, cored and cubed
2 tablespoons deli mustard (to taste)
1 tablespoon caraway seed
2 teaspoons red wine vinegar
2 lbs sauerkraut, rinsed well under cold running water and drained
2 tablespoons brown sugar
1 teaspoon salt
fresh ground black pepper
rolls or rye bread
deli mustard
cold beer (lots)

Steps:

  • With a sharp knife or kitchen fork, prick each sausage several times.
  • In a saucepan, combine the red onions and beer and bring to a simmer over medium heat.
  • Add the sausages and poach until almost cooked through, about 5 minutes.
  • Remove the sausages from the liquid and set aside, reserving the liquid.
  • In a large pot, cook the bacon over medium heat until crisp, about 5 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes.
  • Add garlic and cook, stirring, for 30 seconds.
  • Add the apples and cook, stirring, until starting to soften, about 2 minutes. Add the caraway seeds, mustard, vinegar and cook, stirring, for 30 seconds.
  • Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil.
  • Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 hour.
  • Preheat the grill.
  • Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides.
  • Remove and place on a platter.
  • Remove the sauerkraut from the heat and stir in the cooked bacon and adjust the seasoning, to taste.
  • Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard or Rye Bread. Serve with cold beer.

Nutrition Facts : Calories 510.8, Fat 30.1, SaturatedFat 10, Cholesterol 53.9, Sodium 2973.3, Carbohydrate 42.4, Fiber 9.5, Sugar 21.2, Protein 15.1

BEER BRATS WITH CABBAGE KRAUT



Beer Brats With Cabbage Kraut image

This is a wonderful dish for those cold winter nights. It's great for Oktoberfest, pot-luck dinners, sports tailgating, and camping. Simple to prepare, easy on a budget, and keeps for several days in the fridge.

Provided by 2Bleu

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs bratwursts (about 10 links)
1 cabbage, shredded
1 cup apple cider vinegar
1 tablespoon fennel seed
1 tablespoon mustard seeds
1 bay leaf
1 tablespoon salt
1 (28 ounce) can new potatoes, drained
12 ounces lager beer

Steps:

  • Preheat oven to 400°F Place bratwursts on a lightly greased baking sheet and bake for 30-40 minutes or until cooked thru.
  • Meanwhile, In a large pot, on medium heat, add 2 cups water, the cabbage, vinegar, fennel and mustard seed, bay leaf, and salt. Simmer about 45 minutes till cabbage is soft.
  • Add the cooked brats, potatoes, and beer. Season with more salt if desired. Simmer 10-15 minutes.
  • Serve with dijon mustard, a hearty loaf of rye bread and butter, and cold beer.

Nutrition Facts : Calories 2539, Fat 199.9, SaturatedFat 68.9, Cholesterol 503.2, Sodium 7557.5, Carbohydrate 72, Fiber 10.6, Sugar 10.1, Protein 101.9

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