Bratwurst In Sour Cream Sauce Food

SAUCY BRATWURST SUPPER

Steps:

• In a large skillet, brown bratwurst; remove and set aside. In the same skillet, saute onion and garlic in oil until tender. Add mushrooms, tomatoes, vinegar, bay leaf, caraway, salt and pepper. Cook and stir for 2-3 minutes. , Return bratwurst to skillet. Add apple juice; bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until a thermometer reads 160°., Discard bay leaf. Remove bratwurst; keep warm. Combine cornstarch and water until smooth. Gradually add to sauce mixture; bring to a boil. Boil and stir for 2 minutes. Serve with the bratwurst.

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 SOUP

Steps:

• In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

BRATWURST APPETIZER BITES WITH SAUERKRAUT DIPPING SAUCE

Steps:

• Preheat oven to 375-degrees.
• Cut the uncooked bratwurst into 1" pieces to make 24 pieces.
• In a large skillet, brown the bratwurst pieces (on medium/high heat) in the oil until browned and cooked through, turning occasionally (approximately 10 minutes).
• Remove the cooked bratwurst to a paper towel to drain and cool.
• Pop and unroll the crescent sheet. Slice the sheet in half lengthwise and then slice into ½" strips to equal 24 - 6" strips.
• Wrap each cooked bratwurst piece in one of the 6" crescent strips.
• Place each wrapped bratwurst onto a parchment lined baking sheet.
• In a small bowl, whisk together the egg and water.
• Brush each crescent wrapped bratwurst with a bit of the egg wash, being careful not to saturate the bites as this will make them stick to the tray.
• Sprinkle each bratwurst bite with poppy seeds.
• Bake in a preheated oven for 15-17 minutes, or until the crescent rolls are golden brown.
• Meanwhile, in a small bowl, mix together the sauerkraut, mayonnaise, pepper, and smoked paprika. Keep cold until ready to serve.
• Serve the bratwurst bites warm (or at room temperature), along with the chilled sauerkraut sauce.

SARASOTA'S SO-CALLED CROCKPOT BEER BRATWURST & VEGGIES

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.

BRATWURST IN SOUR CREAM SAUCE

Steps:

• Put the sausage into boiling water, remove from the heat and let soak for 5 minutes.
• Drain and pat dry with paper towels.
• Melt the butter over moderate heat in a large frying pan, add the bratwurst and cooking, turning often until they are brown on all sides.
• Add the water, lower the heat and simmer uncovered for 15-20 minutes.
• Add more water if needed.
• Put the sausages on a plate and cover.
• Beat the flour and salt into the sour cream.
• Add into the liquid remaining in the skillet.
• Cook over a low heat, stirring, for 5-8 minutes until the sauce is slightly thickened and smooth.
• Do not boil.
• Serve over the bratwurst, either whole or sliced.

PITAWURST

Steps:

• In a large skillet, cook bratwurst, onion and pepper over medium heat 8-10 minutes or until bratwurst is no longer pink and vegetables are tender, breaking up bratwurst into crumbles; drain. Stir in sauerkraut; heat through., For sauce, in a small bowl, mix sour cream and mustard. Fill pita halves with bratwurst mixture; serve with sauce.

CREAMED BRATWURST

Steps:

• Cook onion and mustard in margarine till tender.
• Stir in bratwurst, beer, mushrooms, beef broth, sugar and 1/4 teaspoons pepper.
• Simmer 5 minutes.
• Stir flour into sour cream.
• Stir some pan juices into sour cream mixture to thin.
• Stir into bratwurst mixture.
• Cook and stir till thickened and bubbly.
• Cook and stir 1 minute more.
• Serve over noodles.
• Sprinkle with parsley.

BRATWURST AND SOUR CREAM

Steps:

• Heat oil and garlic in a large saucepan. Add onion, black pepper, and red pepper to pan. Saute until soft and golden.
• Add bratwurst to pan and brown. Remove bratwurst from pan.
• Add flour to pan & stir to absorb oil.
• Slowly add beer to pan & stir well. Return bratwurst to pan. Cover and simmer 30 min, stirring occasionally.
• Slowy stir in sour cream. Make sure to gradually add sour cream so that it does not curdle.
• Heat through.
• Serve over hot buttered noodles.

BRATS N' TOTS BAKE

Steps:

• Crumble bratwurst into large skillet; add onion.
• Cook over medium heat until meat is no longer pink; drain.
• Stir in the soup.
• Transfer to a greased 13 in x 9 in baking dish.
• Top with tater tots and sour cream.
• Sprinkle with cheese.
• Bake, uncovered at 350 degrees for 35-40 minutes.