Bratwurst And Beer Casserole 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.

BRATWURST RICE BAKE

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the bratwurst, mushrooms, celery, carrot, scallion whites and thyme. Cook, stirring occasionally, until the mushrooms soften, about 4 minutes.
• Add the rice and cook, stirring to coat, 1 minute. Add the chicken broth, half-and-half and 1 teaspoon salt. Bring to a simmer, then cover the skillet and transfer to the oven. Bake until the rice is tender, about 18 minutes.
• Switch the oven to broil. Uncover the rice and sprinkle with the cheese. Broil until the cheese is browned and bubbling, about 2 minutes. Top with the scallion greens. Photograph by Antonis Achilleos

BRATS, ONIONS, AND APPLES

Steps:

• Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
• Stir apple and onion slices into the reserved drippings; cook and stir until the onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over the sausages; season with salt and pepper.
• Bring the beer to a simmer, reduce heat to medium-low, and cook until the the bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

ONE-PAN BRATS AND CABBAGE

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.

BRAT-N-TOT BAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. Remove the casings from the bratwurst. Heat a large skillet over medium heat. Add the bratwurst and onion. Cook, stirring frequently, until the bratwurst is browned. Drain off any excess grease. Stir the cream of mushroom soup into the bratwurst. Mix well then transfer the mixture to the greased baking dish. Place the tater tots in an even layer over the brat mixture. Spread the sour cream evenly over the top. Sprinkle with the cheese. Place the baking dish in the oven and bake at 350 degrees F for 30-40 minutes or until the cheese is melted and the tater tots are heated through. Let the casserole stand for 5 minutes, then serve.

BRATWURST, SAUERKRAUT AND BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
• Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
• Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

BRATWURST AND SAUERKRAUT CASSEROLE

Steps:

• Preheat oven to 350°. I put mine in the crockpot.
• Drain and rinse sauerkraut in a colander.
• Mix with all the ingredients in a bowl and pour into large casserole dish (or put in crockpot) Cover and bake for 1 1/4 to 1 1/2 hours.
• Or let cook in crockpot on low for several hours until potatoes are tender. I usually add 1 can of water and mix well. Add more water accordingly throughout the day.
• I let mine cook all day on low.
• You can also try substituting the brown sugar with applesauce and apple chunks (1/2 cup each) for color and texture.
• I also use the Bavarian kraut--this gives this dish a sweeter flavor--even my kids like it.

OKTOBERFEST CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes., Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving., Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

BRATWURST AND POTATOES CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Grease a large casserole dish.
• Distribute the sliced potatoes around the casserole dish. Set aside.
• Heat the oil in a frying pan. Add the cut bacon and cook for about 2 minutes.
• Add the chopped onions and cook for 5-6 minutes until onions are beginning to turn golden.
• Add garlic and cook for 1 additional minute.
• Spread the bacon and onion mixture over the potatoes. Season with salt, pepper, and sage.
• Meanwhile, in the same pan, cook the bratwurst for 5-6 minutes, flipping halfway through, until browned on each side.
• Add sausage to the casserole dish. Add the vegetable stock to the casserole dish and cover with foil. Bake for 50-60 minutes until potatoes are cooked through. Top with fresh sage if desired.

TATER TOT AND BRATWURST CASSEROLE

Steps:

• In a large saucepan combine the chicken broth and bratwursts, bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until the bratwursts are cooked through. Drain and discard chicken broth. Place brats on a cutting board and cut into 1/4 inch pieces.
• Pre-heat oven to 450 degrees F.
• Place the saucepan back on the stove and brown the bratwursts in the butter over medium-high heat. Drain on paper towels.
• Spoon the drained sauerkraut into a greased 9x13" casserole dish. Top with the bratwursts.
• In a bowl, whisk together the cheddar cheese soup and milk until smooth. Pour over the brats.
• Top with the tater tots. Bake for 20-25 minutes or until the potatoes are lightly browned and crisp.
• Sprinkle with the cheese and onions, bake for an additional 5 minutes or until the cheese is melted. Enjoy!

BRATWURST AND BEER CASSEROLE

Steps:

• Preheat oven to 400.
• Brown brats, onions and celery over medium heat, stirring occasionally about 5 - 7 minutes until sausage is browned and onions are golden.
• Spray 2-qt casserole dish. Put brats in it. Add in everything else except peppers and parsley. Stir well. Cover tightly and bake 30 minute.
• Uncover. Stir in peppers. Bake 15 minutes more. Sprinkle with parsley and serve.