Bratwurst And Sauerkraut Sandwiches Food

BRATS WITH SAUERKRAUT

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.

SAUSAGE AND SAUERKRAUT

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.

BRATWURST AND SAUERKRAUT SKILLET

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.

GRILLED BRATWURST SANDWICHES WITH TOMATO JAM AND SAUERKRAUT

Steps:

• Prepare a medium gas or charcoal grill fire. Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring often, until most of the liquid has evaporated and the mixture resembles a thick, chunky ketchup, about 20 minutes. Season to taste with salt and pepper; set aside. Grill the sausages, turning occasionally, until cooked through and dark golden-brown all over, 10 to 15 minutes. During the last few minutes of cooking, toast the sandwich rolls on the grill, 30 seconds to 1 minute per side. While the sausages are cooking, heat the oil and the cumin seed in a small saucepan over medium heat until fragrant, 2 to 3 minutes. Add the sauerkraut, broth, 1/4 tsp. salt, and 1/8 tsp. pepper and bring to a boil. Cover, reduce the heat to medium low and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper. Spread the rolls with some of the tomato jam and then place a sausage inside each. Top the sausages with the sauerkraut and serve.

SAUERKRAUT AND BRATWURST SANDWICHES

Steps:

• Simmer the sauerkraut with the beef broth and the bay leaf gently in a closed pot 20-25 minutes. Stir occasionally and maybe even add a little broth. Season with salt, pepper and a pinch of sugar. Brown the sausages on all sides in a pan in hot oil. Cut the rolls horizontally, spread the lids with coarse mustard and cover the bottoms with the drained sauerkraut. Place the sausages on top and serve.

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 STEWED WITH SAUERKRAUT

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.

BRATWURST SANDWICHES

Steps:

• Slice baguette rolls in half lengthwise and toast cut-side down in a pan.
• Brown bratwurst in 1 teaspoon hot butter until golden brown and cooked through, turning frequently.
• Sauté bell peppers and shallot slices in remaining butter for a few minutes and season with salt and pepper.
• Serve the sausages in the baguette rolls with the vegetables.

OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY

Steps:

• In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

BRATWURST AND SAUERKRAUT

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.

BRATWURST IN BEER WITH SAUERKRAUT RELISH RECIPE

Steps:

• Prick several holes in the skin of the bratwurst.
• In a large pot, combine bratwurst and beer. Bring to a boil.
• Reduce the heat and simmer, covered for about 20 minutes or until the sausage is no longer pink. Drain.
• Grill bratwursts over medium heat for 7 to 8 minutes or until bratwurst skins are golden, turning frequently.
• Serve on rolls or buns with mustard and sauerkraut relish if desired.
• Combine vinegar and sugar. Cook and stir until sugar is dissolved.
• Stir in pickling spice and caraway seed.
• Stir in sauerkraut and pepper. Cover and chill until ready to serve.

GRILLED BRATWURST AND ONION OPEN-FACE SANDWICHES

Steps:

• Prepare barbecue (medium heat). Whisk beer, mustard, oil and thyme in small bowl to blend. Brush both sides of onion slices with some of mustard dressing, being careful to keep slices intact.
• Grill onion and bratwurst until onion is tender and slightly charred at edges and bratwurst is golden brown, turning twice, about 10 minutes for onion and 6 minutes for bratwurst. Grill bread until lightly toasted, about 1 minute per side.
• Place toasted bread on plates. Brush with some of mustard dressing. Top bread with bratwurst; separate onion slices into rings and arrange over bratwurst. Drizzle remaining mustard dressing over onions and serve.

SAUERKRAUT & BRATS

Steps:

• 1. Heat a large pan on medium-high heat.
• 2. Add the butter and sausages; brown them on all sides.
• 3. Once browned remove and set aside until needed.
• 4. Turn the heat to medium and add the onions, stirring often fry for 10 minutes until lightly browned.
• 5. Now add the apples, when they are golden, add the sauerkraut, sausages and beer. Mix well.
• 6. Now add the caraway, thyme, salt and pepper; cover and simmer for 30 minutes, adding a little water if necessary.
• 7. Serve as a sandwich or with fried potatoes. Sandwich: Add the sausage and sauerkraut to a toasted bun and drizzle mustard over top.

PLANKED POLISH SAUSAGE AND SAUERKRAUT SANDWICHES

Steps:

• Prepare the grill for a two-zone fire with medium heat (350° to 450° F)
• Grill an empty wood plank over direct heat for 1 minute, or until the wood plank begins to smolder. Remove the plank from the grill and allow to cool
• Add the sauerkraut to the grill-marked side of the plank. Evenly place the Kiolbassa Sausages on the sauerkraut, then sprinkle the caraway seeds on top
• Grill the loaded plank over direct heat for 5 minutes, with the lid closed as much as possible
• Move the plank to indirect heat and grill another 10 to 15 minutes, or until the sausages and sauerkraut are heated through
• Grill the buns, split side down over direct heat for 30 seconds, or until marked
• Load the buns with sauerkraut and a sausage. Top with mustard and serve!

BROODJE ROOKWORST -- DUTCH SAUSAGE AND SAUERKRAUT SANDWICH

Steps:

• Place the sauerkraut, wine, butter, thyme, and bay leaf in a saucepan and bring to the boil.
• Turn the heat down and leave to simmer for 15 minutes, stirring every now and then.
• Season to taste with salt & pepper and allow to cool.
• Remove the bay leaf.
• Mix the mayonnaise, mustard, chives, and parsley together in a small bowl. Set aside until later.
• Heat the rookworsten (see Tips).
• Cut the sausages on a deep diagonal into thin, broad slices. Split the bread rolls and spread generously with the mustard-mayonnaise.
• Top with sauerkraut and the slices of rookworst . Serve immediately.

BRATWURST AND SAUERKRAUT SANDWICHES

Steps:

• Heat a large sauté pan over medium-high heat.
• Add the butter, then the brats.
• Brown on all sides, then remove and set aside.
• Reduce heat to medium.
• Add the onions and sauté until lightly browned, about 10 minutes, stirring often.
• Add the apples and toss until lightly golden.
• Add the sauerkraut, brats and beer.
• Stir in the caraway, thyme and pepper along with the water.
• Cover and simmer over medium-low heat until the brats are cooked through and the sauerkraut is tender, about 30 minutes.
• If necessary, remove the lid and cook further to remove excess moisture.
• To serve, spread mustard in each roll.
• Add a brat and top with some sauerkraut.

SLOW-COOKER BRATWURST AND SAUERKRAUT

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.