DUMP-AND-BAKE BRATWURST RECIPE
You only need 4 ingredients and about 10 minutes of prep for this Dump-and-Bake Bratwurst recipe with potatoes and sauerkraut!
Provided by Blair Lonergan
Categories Dinner
Time 1h10m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 /5 of the recipe, Calories 313.1 kcal, Carbohydrate 12.6 g, Protein 15.9 g, Fat 21.1 g, SaturatedFat 8 g, Cholesterol 63.6 mg, Sodium 1204.5 mg, Fiber 2.7 g, Sugar 2.8 g
BRATS WITH SAUERKRAUT
I've made many variations of this excellent main dish. The bratwurst can be plain, smoked or cheese-flavored, served whole or cut in slices, with a bun or without. It would be popular at a party or potluck.
Provided by Taste of Home
Time 6h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the bratwurst in a 5-qt. slow cooker. In a large bowl, combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst. , Cover and cook on low until a thermometer inserted in the sausage reads 160°, 6-8 hours. , Place brats in buns; using a slotted spoon, top with sauerkraut mixture.
Nutrition Facts : Calories 534 calories, Fat 28g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1188mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 4g fiber), Protein 21g protein.
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
SAUSAGE AND SAUERKRAUT
This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.
Provided by DOEMARK
Categories World Cuisine Recipes European German
Time 3h35m
Yield 5
Number Of Ingredients 7
Steps:
- Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 28.6 g, Cholesterol 128.2 mg, Fat 62.3 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 26.4 g, Sodium 2702.1 mg, Sugar 20.2 g
BRATS AND SAUERKRAUT
Had this at a farm sell. The sauerkraut on top of the brat was just great! This can easily be made for a large crowd and keep in a roaster.
Provided by Charlotte J
Categories Lunch/Snacks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in butter.
- When the onions are caramelized add garlic, saute for 1 minute.
- Add undrained sauerkraut, sugar, celery seed and bay leaf.
- Cover and simmer 1/2 hour.
- Add meat and simmer for 45 minutes.
- Serve on bun and top with sauerkraut.
BRATWURST AND SAUERKRAUT SKILLET
My mother used to make this all the time. It's a recipe that's been passed down the German side of my family for many generations, and we've all put our own spin on it over time. Feel free to add your own, too. Use a beer you like to drink, or leave out the sugar and use apple cider, if you prefer.
Provided by EmmyDuckie
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausages and onion slices in oil in a wide skillet. The sausages do not need to be cooked through at this stage, you just want to get some color on them.
- Add sauerkraut, sugar, and beer. Stir as best you can around the sausages.
- Bring to a slow boil, reduce heat, and simmer until sausages are cooked through.
- Spread buns or rolls with mustard, and add a sausage and a bit of the sauerkraut and onion to each.
- This is great accompanied by the same beer you cooked with.
SAUSAGE AND SAUERKRAUT
I created this tasty quick-and-easy sauerkraut and sausage dish so I can throw it together in no time on those extra-busy nights. - Mary Lyon, Spotsylvania, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 567 calories, Fat 38g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 2043mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 6g fiber), Protein 20g protein.
BRATWURST AND SAUERKRAUT
There's nothing wrong with classic grilled brats with some sauerkraut on top, but they can be even better. Baking the sauerkraut with a little brown sugar adds a sweet note you never knew you needed.
Time 1h5m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Drain the sauerkraut. If you like a milder flavor, rinse and drain it again. Place the sauerkraut in the bottom of a baking dish or oven-proof skillet. Sprinkle the sauerkraut evenly with the brown sugar. Prick the bratwurst on all sides with a fork and place them on top of the sauerkraut in a single layer. Season with black pepper, to taste. Place the baking dish in the oven and bake, uncovered, for 1 hour or until cooked through. Serve with hot mustard for dipping or on buns.
Nutrition Facts :
BRATWURST WITH SAUERKRAUT AND POTATOES
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
- Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
- Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
- Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
- While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
- To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 9 grams, Carbohydrate 123 grams, Fat 17 grams, Fiber 17 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 2027 milligrams, Sugar 11 grams, TransFat 0 grams
INSTANT POT BEER BRATS AND SAUERKRAUT
A beer brats recipe made with your favorite lager and loaded with tangy sauerkraut and sweet onions. This game day treat is sure to please the whole crowd.
Provided by John
Categories Instant Pot Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Turn on Instant Pot using saute function and allow liner to get hot. Add the oil and onions, and saute until onions soften. Turn off the Instant Pot.
- Add the sauerkraut, beer, and bratwurst. Close the lid and set the valve to sealing. Use the manual (pressure cook) button to adjust the time to 15 minutes. After the time is up, allow a 10 minute natural pressure release before opening the valve to release any remaining pressure.
- Carefully remove the lid. The brats may have sunk into the sauerkraut, so use tongs to transfer them to buns. Load the buns with the brats, sauerkraut, and your favorite condiments. Store leftovers in your fridge, in a sealed container, for up to 3-days.
Nutrition Facts : Calories 449 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 33 grams fat, Fiber 4 grams fiber, Protein 15 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 Bratwurst, Sodium 2180 milligrams sodium, Sugar 3 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BRATWURST AND SAUERKRAUT
Note: If using a light tasting beer like the Blue Moon we used in this recipe, the sugar listed below in the ingredients list may not be necessary. However if you are using a dark or more bitter beer, sugar should be used to avoid a bitter aftertaste.
Provided by Martha
Time 45m
Number Of Ingredients 13
Steps:
- If you plan to serve this dish as an entrée with boiled potatoes instead of as a sandwich, begin preparing the potatoes now.
- In a large skillet or sauté pan, heat oil over medium heat and add bratwurst. Brown each side for two minutes turning a quarter turn each time so all four sides get browned. If they are curled, I found that stacking them against each other while cooking will keep them from flipping on their side. Once browned, remove to a platter and set aside.
- In the same pan, raise the heat to medium high and add onions. Cook for four minutes stirring with a wooden spoon.
- Add garlic, celery salt, caraway seeds and dry mustard. Stir and cook one minute.
- Add cabbage and cook for five minutes.
- Add drained sauerkraut, optional sugar, beer and browned bratwurst. Nestle the bratwurst into the mixture so they are totally covered. Bring to a boil, cover and lower to a simmer. Cook five minutes then remove cover and turn bratwurst. Raise heat to a medium simmer and with cover off cook 5-7 more minutes to cook off some of the liquid and to finish cooking the bratwurst. It is OK to still have some liquid in pan.
- Serve on rolls with spicy, yellow mustard or serve with boiled potatoes as a complete meal.
BRATS WITH SAUERKRAUT
German-style brats with sauerkraut, traditional comfort food as its best.Only two main ingredients, but so much pleasure!
Provided by Adina
Categories German Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Brown sausages: Heat a skillet large enough to hold the sauerkraut as well. Add 1 tablespoon oil and brown the sausages on all sides, they should not be cooked through as they will continue cooking with the kraut.
- Chop: In the meantime, chop the onion finely, peel, and dice the apple.
- Saute: Remove the brats from the skillet. If there isn't enough sausage fat left in the skillet, add another 1 tablespoon olive oil. Next, add the onion and saute for about 3 minutes. Add the apple and saute for another 3 minutes.
- Caramelize: Sprinkle the sugar on top and let caramelize for 1-2 minutes.
- Combine: Add drained sauerkraut, caraway seeds, bay leaves, salt, and pepper. Stir in the beer or another cooking liquid of choice.
- Simmer sauerkraut: Cover and cook for 20 minutes, stirring occasionally.
- Cook: Nestle the brats into the cabbage, cover, and cook until the brats are done about 10-15 minutes. Check with a meat thermometer (internal temperature 71 degrees Celsius/ 160 degrees Fahrenheit) or by cutting one sausage in the middle, it should not be pink anymore
Nutrition Facts : ServingSize 1 brat with 1/4 of the sauerkraut, Calories 420 kcal, Carbohydrate 24 g, Protein 14 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 63 mg, Sodium 2309 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 18 g
GRILLED BEER BRATS AND SAUERKRAUT
Easy bratwurst and sauerkraut cooked in one pan on the grill with beer, butter, onions and sauerkraut. Perfect for summer grilling and fall Oktoberfest celebrations!
Provided by Kelly ~ the hungry bluebird
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Prepare grill, either gas or charcoal. If charcoal, set up coals to one side.
- Melt 1 stick of butter in a disposable aluminum pan (at least 2 quart capacity, preferably 10-by-13-by-3 inch). Add beer, onions, peppers and sauerkraut; mix well. Place the pan on the cool side of grill.
- Place the brats on grill and sear on all sides, being careful not to pierce the casings. When they're seared and have good grill marks, transfer to sauerkraut mixture in aluminum pan; nestling each brat down into mixture and covering with the sauerkraut.
- Cover the pan tightly with heavy-duty aluminum foil, close lid, and cook for 40 - 45 minutes. Remove from grill and serve: either plated or on buns, with mustard and sauerkraut piled on. Enjoy!
Nutrition Facts : Calories 581 kcal, Carbohydrate 44 g, Protein 20 g, Fat 35 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 83 mg, Sodium 1572 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 19 g, ServingSize 1 serving
BAKED BRATS & SAUERKRAUT
Baked Brats & Sauerkraut is a simple, hearty comfort food meal that is perfect for a busy night! Pop this in the oven, toast some fresh bakery buns and in about 30 minutes, dinner is done!
Provided by Melissa Riker
Categories dinner
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350* and spray a 13x9 baking dish with non-stick cooking spray.
- Stir the sauerkraut and tomatoes (both undrained) together and spread in the bottom of the baking dish.
- Press the brats about halfway down into the sauerkraut mixture.
- Bake about 30 - 35 minutes (turn sausages over at the 15 minute mark) until brats are warmed through.
- Serve brats in toasted bakery buns and top with sauerkraut mixture.
Nutrition Facts : Calories 221 calories, Sugar 1.4 g, Sodium 1390.4 mg, Fat 16.4 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 1.2 g, Protein 12.6 g, Cholesterol 64.7 mg
INSTANT POT BRATS
Made with beer, onions, and sauerkraut, Instant Pot Bratwursts are an easy and flavorful way to enjoy brats.
Provided by Kristen Chidsey
Categories Main Course
Time 36m
Number Of Ingredients 5
Steps:
- Turn the Instant Pot to saute and let heat until it reads HOT, or for 2-3 minutes.
- Add in 1 teaspoon of the oil. Pierce each brat several times with a fork and then place the brats into the oil and sear on each side until browned, about 2 minutes per side. Once browned, remove the brats and place them onto a clean plate.
- Add the remaining teaspoon of oil and onion and saute the onion for 2-3 minutes, or until just beginning to soften.
- Turn the pressure cooker off and add in the beer, or stock, and use a wooden spoon to scrape up any browned bits on the bottom of the inner pot.
- Add the brats back to the inner pot and spoon the sauerkraut over the brats.
- Set to cook on high pressure for 6 minutes. Once the cook time has elapsed, allow the pressure to release naturally on its own for at least 10 minutes.
- Serve the bratwurst with the onions and sauerkraut on buns with mustard or plain as desired.
Nutrition Facts : Calories 273 kcal, Carbohydrate 10 g, Protein 10 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 49 mg, Sodium 1263 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
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.
BAKED BRATS IN CARAMELIZED SAUERKRAUT
Baked brats in caramelized sauerkraut is a wonderfully easy sausage casserole that feeds the family on a weeknight, or a crowd on game day, you decide. It's a classic German recipe that everybody adores!
Provided by Sue Moran
Categories Dinner Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F
- Brush the brats lightly with olive oil.
- Brown them in a hot pan for a few minutes on each side, until they take on some nice color. Note: I do this right in the same pan I'm going to bake in, so make sure it can accommodate everything, and is oven safe. A 9 or 10 inch cast iron skillet or grill pan works perfectly, I use this one.
- Remove the brats to a plate and set aside. Add the onions and apples to the same pan and saute over medium heat for a couple of minutes. Stir in the brown sugar.
- Add the spices and continue to cook, stirring often, for 2 more minutes.
- Add the sauerkraut and cider to the pan and mix well. Make sure to get all the browned bits from the bottom of the pan, that's great flavor!
- Bring the pan up to a boil, then add the brats to the pan and nestle them deep down into the kraut so they will braise in the oven.
- Bake, uncovered, for about 40-45 minutes, just until the brats are cooked through (internal temperature should be 160F) and the sauerkraut is nice and caramelized. Note: Give the sauerkrat a stir once or twice during cooking to redistribute the juices.
- Serve immediately, with plenty of grainy Dijon mustard.
Nutrition Facts : Calories 310 kcal, Carbohydrate 24 g, Protein 10 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 1267 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 12 g, ServingSize 1 serving
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!
SLOW-COOKER BRATWURST AND SAUERKRAUT
Use the highest quality ingredients you can find for this simple slow-cooker meal. In the fall, you can find fresh sauerkraut in the prepared food section of lots of good markets. Or, if you've got a Polish deli near you, even better. The sauerkrauts coming out of New Britain's Polish markets can't be beat.
Provided by Robyn Doyon-Aitken
Categories lunch Main course Main Dish
Yield 4 - 6 people
Number Of Ingredients 9
Steps:
- Place the bratwurst links on the bottom of a slow cooker. Top with the onions and the rinsed sauerkraut. Then pour in the beer and add the salt, pepper, sugar, thyme and vinegar. Cover with the slow cooker's lid and set the cooker on high for 3 hours or low for 6 hours.
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- Melt butter (or heat olive oil) in large frying pan or skillet. Slice sausages into coins, and fry in butter over medium heat until they get a bit crispy on the sliced edges. Dump in sauerkraut. Turn up the heat, and stir-fry the two ingredients together until the liquid is evaporated.
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- Start by heating the oil on high-heat. Add the Bratwurst sausages in batches as per the size of your utility. Reduce the flame to medium and cook until they brown.
- Add the chopped onion, sauerkraut, and garlic cloves. For people using apples too, here’s your cue. Caramelize them to the T!
- Then add all your spices and herbs. Throw in your paprika, pepper, and caraway seeds. Stir for 1-2 minutes.
- Subsequently, add the chicken stock to your mix. You could let it cook from 45 minutes-6 hours depending on the type of flame you’re using. Low flame for a longer cook and high flame for a shorter one. Just remember not to overcook your meat!
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- Melt the butter in a large, non-stick frying pan over medium-high heat. Add the bratwurst and cook until brown on both sides, about 10 minutes.
- While the bratwurst are browning, place the diced potatoes or sweet potatoes in a medium-sized pot and cover with water. Bring to a boil over high heat then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain then add the salt, pepper, and 2 tablespoons of the North Coast Organic Apple Juice and gently mash. You want to keep some chunks.
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- In a large saucepan over medium heat, melt the butter. Add the onions and bacon and cook, stirring occasionally, until the bacon fat has rendered and the onions are translucent, 5 to 7 minutes.
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