BRATS IN A BLANKET WITH BEER MUSTARD CHEESE SAUCE RECIPE BY TASTY
These brats are simmered in a pale ale beer and onion broth for extra flavor, then wrapped with sauerkraut in cozy pretzel blankets that are crunchy on the outside and chewy and tender on the inside. Serve them with a super easy-to-make beer mustard cheese sauce for dipping!
Provided by Tikeyah Whittle
Categories Lunch
Time 1h14m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450°F (220°C).
- In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the onion and sauté for 2-3 minutes, until beginning to soften. Add the bratwurst to the pot and pour in the beer. Bring to a boil, then cover and cook for 8-10 minutes, until the bratwurst are white and firm, but not completely cooked through. Transfer the sausages to a paper towel-lined plate and set aside. Reserve ½ cup of the beer and discard the rest.
- Bring a large pot of water to a boil over high heat. Once boiling, add the baking soda and stir to dissolve.
- Line a baking sheet with parchment paper.
- While the water is boiling, roll out the pizza dough on a lightly floured surface to a 10 x 6-inch (25 x 15 cm) rectangle, about ¼ inch (6 mm) thick. Cut the dough in half horizontally, then cut each half into 3 triangles.
- Set a dough in front of you with the short end at the bottom and roll out to flatten slightly. Place a sausage at the bottom of the triangle and scoop a heaping tablespoon of sauerkraut above the sausage. Pull the bottom edge of the dough over the sausage and sauerkraut, tucking snugly, then roll up and over the tip of the triangle to seal. Repeat with remaining dough, bratwurst, and sauerkraut.
- Working in batches of 2-3, carefully drop the wrapped bratwurst into the boiling water for 20-30 seconds. Use a slotted spoon to remove the bratwurst and transfer to the prepared baking sheet.
- Let the dough dry out for about 5 minutes, then brush with the egg yolks and sprinkle generously with flaky sea salt.
- Bake for 20-25 minutes, turning halfway through, until the dough is deep golden brown and the bratwurst begins to brown.
- While the bratwurst are baking, make the cheese sauce: In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden brown. Whisk in the reserved beer, milk, and cream until smooth. Add the Worcestershire sauce, garlic powder, cayenne, mustard, and kosher salt. Cook until the sauce is bubbling and thick, whisking occasionally to prevent burning, 2-4 minutes.
- Whisk in the cheddar cheese and cook for 2-3 minutes, until completely melted and smooth. Transfer the sauce to a serving bowl.
- Serve the hot bratwurst in a blanket and cheese sauce immediately, along with additional sauerkraut if desired.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 22 grams, Sugar 6 grams
BRATS IN SAUCE
Make and share this Brats In Sauce recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 50m
Yield 5-6 bratwurst, 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Simmer brats in water to cook.
- Be careful not to boil or the casings may crack.
- Brown the brats on a grill and put them into the sauce to add flavor and keep warm without overcooking until ready to serve.
- To make the sauce put all of the sauce ingredients together in a small loaf type pan and warm on the grill and after the brats are grilled, place the brats in the sauce on the grill.
- To serve: Use a good brat bun, spoon in a bit of sauce into the bun with some of the onion.
- Add the brat and top with your favorite condiments; mustard, ketsup, chopped onion and/or relish.
- The smell will attract hundreds of people.
Nutrition Facts : Calories 121.2, Fat 9.2, SaturatedFat 5.8, Cholesterol 24.4, Sodium 68.9, Carbohydrate 4.8, Fiber 0.3, Sugar 0.9, Protein 0.6
OKTOBERFEST BRATS WITH MUSTARD SAUCE
I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. -Deborah Pennington, Decatur, Alabama
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.
Nutrition Facts : Calories 341 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1539mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
BEER CHEESE BEER BRATS RECIPE BY TASTY
Here's what you need: beer, bratwursts, hot dog buns, cream cheese, shredded cheese
Provided by Tasty
Categories Dinner
Yield 5 servings
Number Of Ingredients 5
Steps:
- Add beer and brats to sauce pan.
- Cook on medium high heat for 10-15 minutes.
- Place brats on grill and cook until done (probably another 10-15 min).
- With 1 cup (235 ml) of beer in the pot, add cream cheese and cheddar.
- Stir until cheese is mixed.
- Add the cheese mixture on top of the beer brats.
- Enjoy!
Nutrition Facts : Calories 737 calories, Carbohydrate 33 grams, Fat 50 grams, Fiber 0 grams, Protein 26 grams, Sugar 4 grams
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!
BREAKFAST SANDWICH HEAVEN
Sausage, egg, and cheese on a glazed donut. Bacon bits and veggie sausage patties are also acceptable for a slightly healthier option if you could ever consider this healthy.
Provided by Brian
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Stir milk, egg, crumbled bacon, and chives together in a 2-cup glass measuring cup.
- Cook in microwave oven until the egg mixture is solid in the center, 90 seconds to 2 minutes.
- Heat a small skillet over medium heat; cook sausage patty in hot skillet until hot in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Sandwich the cooked egg, sausage, and cheese between the donut halves.
Nutrition Facts : Calories 679.6 calories, Carbohydrate 36.7 g, Cholesterol 234.2 mg, Fat 48.6 g, Fiber 1.3 g, Protein 24.5 g, SaturatedFat 17.9 g, Sodium 1225.6 mg, Sugar 11.2 g
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