Creamy Bratwurst Bisque Food

CHEESY BRATWURST SOUP

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.

CREAMY BRATWURST STEW

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.

CREAMY BRATWURST BISQUE

Steps:

• 1. Bake the brats in 350 degree oven for 30 minutes turning once. Slice and set aside.
• 2. Meanwhile in a large Dutch oven melt the butter or med high heat and saute the onions, carrots, garlic, and potatoes. Saute until onions start to brown. Add the wine and let most evaporate
• 3. Pour the chicken stock in to the pan and bring to a boil. Reduce to a simmer and simmer for 20 to 25 minutes until vegetables are soft. Puree with a immersion blender until smooth.
• 4. Mix the heavy cream with flour until flour is well dissolved in the heavy cream. Slowly add it to the bisque and cook until it starts to thicken.
• 5. Stir in the cheese. Cook until cheese melts. Then add the lemon juice and zest. Taste and season with salt and pepper
• 6. Stir in the bratwurst and heat through. Serve garnished with cilantro

CREAMY BRATWURST STEW

Steps:

• In a 5-qt. slow cooker, combine the potatoes; carrots, celery, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, basil and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.
• Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened.

CREAMY SAUERKRAUT AND HEFEWEIZEN BISQUE WITH BEER BRATWURST

Steps:

• In a Dutch Oven melt 3-tablespoons butter. Add bay leaves and Beer Bratwursts. Cook brats until brown on all sides. Remove Bratwursts, place in a sauce pan with 1-bottle of Hefeweizen and a bay leaf. Bring to a full boil and reduce to a slow simmer (Poach) and simmer for 15-minutes or until bratwursts are cooked. Hold Beer bratwursts warm for service.
• Add remaining butter, leeks, carrots, celery root, garlic and 3-tablespoons fresh marjoram. Add sea salt and white pepper. Saute 4-5 minutes until vegetables are tender. Add 1-cup Hefeweizen and reduce by half.
• Add Sauerkraut, remaining Hefeweizen, warm cream and stir until combined. Bring Bisque to a complete boil and reduce to a simmer for 20-minutes.
• Add potatoes and remaining fresh marjoram. Season with salt and pepper to taste. Simmer for 25-minutes or until potatoes are tender.
• Remove bisque from heat and discard bay leaf. Fold in creme fraiche. and Puree Bisque with hand blender or in batches. Season with fine sea salt white pepper to taste.
• Serve Bisque in warm bowls toped with Warm Beer Bratwurst.
• Garnish with Fresh Chopped Marjoram.

CHICKEN BISQUE

Steps:

• In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

CREAMY CLAM BISQUE

Steps:

• In medium saucepan, cook onion in butter until tender.
• Gradually stir in flour and pepper; add wine and clams.
• Cook and stir until thickened; remove from heat.
• Blend half-and-half with egg yolk; stir into wine mixture.
• Heat through.
• DO NOT BOIL.
• Spoon into bowls; garnish with paprika.
• Refrigerate leftovers.