Johnsonville Brats And Sauerkraut Food

BRATS AND SAUERKRAUT

Steps:

• Saute onions in butter.
• When the onions are caramelized add garlic, saute for 1 minute.
• Add undrained sauerkraut, sugar, celery seed and bay leaf.
• Cover and simmer 1/2 hour.
• Add meat and simmer for 45 minutes.
• Serve on bun and top with sauerkraut.

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 AND SAUERKRAUT

Steps:

• Preheat the oven to 350 degrees F. Drain the sauerkraut. If you like a milder flavor, rinse and drain it again. Place the sauerkraut in the bottom of a baking dish or oven-proof skillet. Sprinkle the sauerkraut evenly with the brown sugar. Prick the bratwurst on all sides with a fork and place them on top of the sauerkraut in a single layer. Season with black pepper, to taste. Place the baking dish in the oven and bake, uncovered, for 1 hour or until cooked through. Serve with hot mustard for dipping or on buns.

BRATWURST CASSEROLE - MEAL IN ONE

Steps:

• Boil your carrots and potatoes until they are almost tender; drain well.
• Put your brats in a skillet lightly prick them, pour in the beer, cover and simmer turning them once until the beer has evaporated.
• Finish browning the brats, remove and place them in an oven proof baking dish 8x8x2-inch or something similar.
• Return the skillet to medium heat add 1 tbs veggie oil and saute the onions until golden, add kraut, chili flakes, brown sugar, paprika, salt and pepper. Mix well scrapping all the bits of brown from the bottom of the pan.
• Your kraut mixture should now be a golden color. Add carrots and potatoes to the Brats; cover with the sauerkraut mixture, seal with foil.
• Bake in a 350°F over for 30- 45 minutes.
• Serve with Sweet Bavarian Mustard on the side.

STADIUM BRATWURST AND SAUERKRAUT

Steps:

• Cook and stir bacon and onions in a skillet until bacon is crisp.
• Add the brats to skillet and cook, stirring occasionally for 5 minutes or until lightly browned.
• Add the sauerkraut, carrots, chicken broth, brown sugar and black pepper to skillet.
• Bring to a boil.
• Reduce heat and simmer for 30 minutes.
• I serve this with fried potato pirogies.

CRESCENT WRAPPED BRATS AND SAUERKRAUT

Steps:

• Make Ahead -- This is why I like this recipe. The Onions can be made ahead; the mustard and honey sauce can be made ahead; and the brats can even be made ahead This will save lots of time if you are having this for a party.
• Brats -- Now if pre-cooked, skip this step. If not, I like to cook mine in a in deep saute pan with 1 can of beer and a couple of cups of water (you can use all water if you want), and just simmer on medium for about 15 minutes. Follow directions on the package. I prefer to simmer rather than pan saute or grill. I don't like mine to be browned for this recipe.
• Sauerkraut -- Drain well. You don't want any liquid for this. I even set the kraut after I drain it on a paper towel and squeeze to make sure it is nice and dry.
• Mustard -- Mix the mustard and the honey and set to the side. One half is used for the brats, and 1/2 for extra dipping. You can use a store bought honey mustard if you want, but I prefer to make mine fresh.
• Wraps -- On a cookie sheet either sprayed well with a non-stick spray or I prefer to use parchment paper (no clean up), lay out the crescent rolls from the can. I use a rolling pin just to flatten a little, and to make sure all the seams are pressed together. This is KEY. ;You don't want to use the pre-cut crescent roll triangles.
• Use a pizza cutter or a knife and cut from top left corner to bottom right corner and and same on the other side to make 4 large triangles. This is a must to fit around the brat.
• NOTE: If you wanted, you could use 2 triangles (needing 2 cans of the crescent rolls) if you prefer your brat enclosed more. Personally, I prefer using one triangle, but you could always add more if necessary.
• Filling -- Now on each triangle, I use a pastry brush, but a knife will work fine - add a little of the honey mustard dressing. Then 1/4 cup of the sauerkraut on each triangle, toward the long edged end, and finally the bratwurst. Roll up, just like you would a crescent roll. You can use less kraut if you want, but 1/4 cup works for me. I think it also depends on the size of the bratwurst, and each brand is a bit different.
• Bake -- On the top of each roll, make 4-5 thin slices 1/2" apart with a knife, this will allow the kraut to heat up and cook the crust more evenly. Brush with the egg (which will give it a crisp brown crust) and sprinkle with the caraway seeds if you want. I like the caraway, but it is optional.
• Pre-heat the oven to 375, and bake 15-20 minutes until golden brown.
• Onions -- As the brats cook, use the same pan you cooked the brats in (liquid thrown out), and melt the butter on medium high. Add the onion and cook until soft, tender and golden, around 10 minutes. Not too brown, just tender and golden. It will take about the same time as it takes to bake the brats. You can always make the onions ahead of time.
• Serve -- Plate your wrapped brats with the extra honey mustard as a dip and the sauteed onions.
• Beer Cheese Sauce Optional -- Recipe #162043, is a great recipe but I prefer to use a sharp cheddar and a dark or amber. This is a great sauce to go with the brats. ENJOY!