CHEESY BRATWURST
I'll admit that the combination of ingredients in this recipe is unusual, but I guarantee the flavor is fabulous!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes and 1 cup water in a deep skillet or large saucepan; cook for 15 minutes or until almost tender. Drain and set aside. , In the same pan, brown bratwurst; add soup, beans, onion, potatoes and remaining water. Cover and simmer for 15 minutes or until the vegetables are tender. Stir in cheese; heat until melted.
Nutrition Facts : Calories 464 calories, Fat 28g fat (12g saturated fat), Cholesterol 67mg cholesterol, Sodium 948mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
CHEESY SAUSAGE LASAGNA SOUP
This is a great hearty soup... Tastes just like lasagna in a bowl. Serve with warm crusty bread for a perfect winter meal.
Provided by cookinme
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 42m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and stir sausage in a large pot until browned, about 5 minutes. Stir in onions, mushrooms, and garlic. Pour in chicken broth, tomato sauce, and diced tomatoes; bring soup to a boil.
- Stir pasta into the soup. Cook, stirring occasionally, until almost tender, about 10 minutes. Stir in spinach, mozzarella cheese, and Parmesan cheese. Remove from heat; stir in basil and let stand until pasta is tender, about 2 minutes more.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 19.8 g, Cholesterol 75.4 mg, Fat 12.3 g, Fiber 3.2 g, Protein 24.6 g, SaturatedFat 4.8 g, Sodium 2113.4 mg, Sugar 9.4 g
CHEESY BRATWURST SOUP
Cheesy Bratwurst Soup is the ultimate comforting dish with a little heat made with sausage, carrots, jalapenos, and soothing broth all smothered in cheese.
Provided by Sabrina Snyder
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Add bratwurst to a large stockpot on medium-high heat and cook, breaking into large chunks until well browned, about 6-8 minutes.
- Remove sausage and add in the onions, carrots, and celery.
- Reduce heat to medium and cook for 6-8 minutes, stirring occasionally until translucent.
- Add in the black pepper and flour, whisking well until no longer raw.
- Whisk in the whole milk and chicken broth slowly and cook until thickened and creamy, about 8-10 minutes.
- Add in cooked bratwurst and cheddar cheese, whisking well until creamy and melted.
- Top with jalapeno slices if desired. For more muted spice add the jalapenos in with the milk.
Nutrition Facts : Calories 275 kcal, Carbohydrate 7 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 59 mg, Sodium 774 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAMY BRATWURST STEW
A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. -Susan Holmes, Germantown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.
Nutrition Facts : Calories 544 calories, Fat 39g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 1367mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
CHEDDAR-BRATWURST SOUP
My son absolutely loves bratwurst so I'm always looking for new ways to prepare it than just plain old grilled on a bun, of course we like it that way too! This soup makes a hearty meal especially when served with a nice crusty bread and a crisp garden salad!
Provided by Amy H.
Categories Other Soups
Time 45m
Number Of Ingredients 11
Steps:
- 1. Grill brats over hot coals until done or bake in a 350 degree oven for 30 minutes. Slice into bite-size pieces and set aside.
- 2. Meanwhile, in a Dutch oven or large pot, melt the butter over medium heat. Add onions, potatoes and carrots. Saute over for 10-15 minutes or until onions start to caramelize.
- 3. Pour chicken broth into pot. Bring just to a boil. Reduce heat, cover and simmer for 25 minutes or until potatoes and carrots are just cooked.
- 4. Pour half & half into an air tight container. Add flour. Seal and shake until thoroughly blended. Pour into broth. Stir gently until heated through and starting to thicken. Gradually, stir in the cheddar cheese; reduce heat to low. Cook stirring frequently until cheese melts completely. Add the bratwurst to the pot. Remove from heat.
- 5. Ladle into soup bowls and top with chopped fresh parsley, green onion, oyster crackers and/or more shredded cheddar if desired.
CHEESY BRAT STEW FOR THE SLOW COOKER
This is a delicious stew! Easy to make and wonderful to eat. Great for those chilly days watching football games.
Provided by SGUSE
Categories Soups, Stews and Chili Recipes Stews
Time 3h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
Nutrition Facts : Calories 603.5 calories, Carbohydrate 35.1 g, Cholesterol 102.4 mg, Fat 40.4 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 17.2 g, Sodium 1487 mg, Sugar 3.7 g
CHEESY SAUSAGE & POTATO SOUP
This rich & creamy soup is the perfect cure for a cold winter night. Don't be scared off by the long list of ingredients, it's mostly dried herbs and seasonings you already have in your spice drawer.
Provided by accidental glutton
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a large stockpot, brown sausage and break up into pieces. Remove sausage from pot, drain fat & set aside.
- In the same pot, melt the butter and oil together. Add the onion, celery, carrots & garlic and saute until onions are translucent but not browned.
- Stir in the potatoes, dried herbs, chicken stock and sausage. Bring to a simmer and cook until potatoes are tender.
- Turn heat to low and add Velveeta & milk, stirring constantly until the cheese is melted.
- Bring soup to a boil and then add cornstarch/water mixture. Remove from heat & stir in sour cream.
- Serve hot & enjoy!
Nutrition Facts : Calories 651.9, Fat 39.8, SaturatedFat 17.1, Cholesterol 108.3, Sodium 1356.7, Carbohydrate 47, Fiber 4, Sugar 11.7, Protein 26.6
BRAT & BEER CHEESE SOUP
Brat and beer cheese soup is the finest bowl of creamy comfort food you can imagine. This hearty soup recipe can be on your table in under 30 minutes. Serve this dish for dinner with a hunk of crusty bread for maximum dipping potential.
Provided by Meaghan @ 4 Sons R Us
Categories Appetizer Dinner Soup
Time 30m
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium heat, melt the butter. Stir in the onion, carrot, and shallots. Reduce the heat to medium low and saute them until soft & tender- roughly 8-10 minutes.
- Add the broth & flour to a large mixing bowl. Whisk until combined and no lumps remain. Pour this mixture into the Dutch oven, and stir to combine with the veggies.
- To the pot add the seeds, half & half, salt, and pepper. Stir.
- Raise the heat back to medium, and let the mixture simmer (stirring often) until thickened- about 5 minutes.
- Reduce the heat to low, and stir in the cheese. Continue stirring until the cheese has melted and the soup's smooth, and do not let the mixture boil.
- Slowly pour in the beer. Slowly, to reduce foaming, and stir the whole time you're pouring it in. Once the beer's incorporated, add the sausage.
- Ladle into soup bowls and serve warm with rye bread.
Nutrition Facts : Calories 537 kcal, Carbohydrate 17 g, Protein 23 g, Fat 41 g, SaturatedFat 21 g, Cholesterol 115 mg, Sodium 1115 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHEESY ZUCCHINI SAUSAGE SOUP
CHEESY, CREAMY and GOOD!! A hearty soup for a good comfort food meal! Great with cornbread or a salad.
Provided by Seasoned Cook
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan brown sausage and onion. Crumble sausage. Drain and place sausage and onion into a large dutch oven.
- Add chicken broth and zucchini, carrots, potatoes. Add salt and pepper. Bring to a boil and then turn heat to simmer. Simmer slowly for 20 to 25 minutes.
- Add evaporated milk and cheese. Slowly stir until cheese is melted.
- Serve and enjoy!
BRATWURST SOUP
When the weather gets chilly, we crave something warm and cozy like this Bratwurst Soup! And this soup recipe is good enough that you might even forget that it's cold outside. Fresh veggies (sauteed in butter), smoked bratwurst, and sharp Cheddar cheese make up the base of this irresistible soup recipe. These ingredients make an insanely flavorful soup, and we just love the texture of the melted cheese in the finished dish. Serve this bratwurst soup alongside some crusty rye bread, some sauerkraut, and maybe even a frosty mug of beer for an absolutely delicious dinner experience!
Provided by RecipeLion.com Test Kitchen
Categories Soups
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes.
- In a medium bowl, combine broth and flour and whisk until smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens.
- Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil.
- Stir in the bratwurst and beer. Cook, stirring frequently, until heated through.
CHEESY BEER BRAT SOUP
A cheesy, Wisconsin winter soup utilizing local beer. As with any recipe there are hundreds or thousands of variations on this basic recipe. We set this cheese/beer/brat soup apart from others with a couple primary distinctions. Being a beer nerd, when I add beer to a recipe I consider the style of beer seriously. To me beer is not just whatever you happen to have in the cooler/fridge etc. Here we've slected a locally available pale ale from Ale Asylum in Madison, WI. It lends some great color to the soup and the prominent hop presence in this ale adds a great flavor without being overwhelming. To replicate this recipe without Ale Asylum's Hopalicious you can substitute any quality pale ale or IPA. Ask your local specialty retailer for tips or look for anything with "pale ale" or "IPA" on the bottle. Sierra Nevada Pale Ale is probably the most widely available and is a suitable substitute. If you've any other questions, feel free to ask! Secondly, the brats. Brats should be cooked ahead of time in 12 ounces of the same beer that is being used in the soup. We typically cook our brats in a pan with beer and most of a whole onion until they're just cooked through then I throw them on my Big Green Egg and, using only natural lump charcoal WITHOUT lighter fluid, brown them gently. Then slice and quarter as per the recipe. Fianlly, I can't recommend enough that fresh ingredients be used whenever possible, especially the fresh-pressed garlic and fresh ground black peppers. Cheers!
Provided by Zook and Lola
Categories Winter
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- I know the "Recipe Desription" is long, but please read my notes on the beer and brats. It makes a tremendous difference in the finished product.
- Heat olive oil in soup pot over medium heat.
- add onion, clerey and carrots and cook about 15 minutes or until tender, stirring occasionaly.
- stir in flour and cook for a minute.
- Add potatoes, stock and beer and boil 10-15 minutes or until potatoes are tender.
- Add mustard powder, garlic and black and cayenne peppers.
- Combine milk and worcestershire in small bowl and stir into soup.
- Remove soup from heat and add cheese, stirring until melted and smooth.
- Remove two cups of mixutre, puree in blender or food processor, and return to soup.
- Return soup to low heat and add bratwurst, cooking until heated through, approximately 5-7 minutes.
- Serve with warm, crusty bread, maybe with some softened garlic butter, and, of course, a glass of the beer you used in preparation.
- Send me a note and let me know what you thought!
CREAMY CHEESY CABBAGE SOUP
This soup is worthy of carrying a brand name label. It is also a great way to get the kids to eat their veggies!
Provided by CJAY8248
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
- While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
- Add cheese, thyme, and white pepper.
- When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
- Serve hot and enjoy!
CHEESY BRATWURST AND BEER SOUP
Make and share this Cheesy Bratwurst and Beer Soup recipe from Food.com.
Provided by belkathy
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
- Sprinkle the flour over the veggies and let cook for a minute.
- Add the potatoes, stock, and beer and bring to a boil.
- Cook 15 minutes or so, until potatoes become tender.
- Add the spices and seasonings, milk and Worcestershire sauce.
- Remove from heat and stir in the cheese until it is melted.
- Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
- Turn the heat back on to low.
- Stir in the bratwurst and allow it to warm through.
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- Select Saute, Medium heat, and preheat your pressure cooker. Melt 2 tablespoons of butter, place bratwurst in pot and cook only until brats get a golden brown. Make sure to turn as needed to brown evenly. If brats are not browning fast enough, increase heat to High.
- Turn pressure cooker off and pour beer over bratwurst. Secure lid and select High pressure, 5 minutes cook time. Once cooking is complete, allow pressue to release naturally for approximately 7 to 8 minutes, then a quick pressure release. Once valve drops, carefully remove lid. Remove bratwurst and set aside. Save all remaining liquid in pot and set aside in a bowl, or other easily pourable container, for later.
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