Stadium Bratwurst And Sauerkraut Food

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BRATS WITH SAUERKRAUT



Brats with Sauerkraut image

I've made many variations of this excellent main dish. The bratwurst can be plain, smoked or cheese-flavored, served whole or cut in slices, with a bun or without. It would be popular at a party or potluck.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 8 servings.

Number Of Ingredients 8

8 uncooked bratwurst links
1 can (14 ounces) sauerkraut, rinsed and well drained
2 medium apples, peeled and finely chopped
3 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1/4 cup finely chopped onion
1 teaspoon ground mustard
8 brat buns, split

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.

Nutrition Facts : Calories 534 calories, Fat 28g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1188mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 4g fiber), Protein 21g protein.

BRATWURST STEWED WITH SAUERKRAUT



Bratwurst Stewed with Sauerkraut image

Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual "Brat Fest") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

2 tablespoons oil
2 pounds fresh bratwurst links
2 onions, chopped
2 garlic cloves, minced
3 cups chicken stock
1 tablespoon paprika
1 tablespoon caraway seed
4 cups sauerkraut, drained
2 tablespoons chopped fresh dill
1 baguette

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.

STADIUM BRATWURST AND SAUERKRAUT



Stadium Bratwurst and Sauerkraut image

While visiting my mom, I noticed she had a ton of canned kraut in the pantry, so Ii made this recipe up to use some of it. I used Johnsonville stadium bratwurst.

Provided by katybugkaren

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

6 slices bacon, cut in 1 inch pieces
1/2 cup onion, diced
6 bratwursts, cut in 2 inch diagonal slices
2 (15 ounce) cans sauerkraut, drained and rinsed
1 cup baby carrots
1 (15 ounce) can chicken broth
2 tablespoons brown sugar
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 343.4, Fat 26.8, SaturatedFat 9.1, Cholesterol 58.7, Sodium 1613.1, Carbohydrate 12.7, Fiber 3.2, Sugar 6.7, Protein 13.1

BEER-BATHED BRATS WITH SAUERKRAUT AND APPLES



Beer-Bathed Brats With Sauerkraut and Apples image

This brat recipes screams Oktoberfest to me. It is best done on the grill as the sauerkraut needs to cook indirectly, but I have done it on the campfire, by arranging the coals. Serve with a good German beer!

Provided by LAURIE

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 fresh bratwursts (preferably Johnsonville)
1 small yellow onion
1 small granny smith apple
1/2 lb sauerkraut, rinsed and drained
12 ounces beer, at room temperature
3 tablespoons spicy brown mustard
1 teaspoon caraway seed (optional)
6 hot dog buns

Steps:

  • In a heavy-duty foil pan, arrange the bratwurst in a single layer.
  • Trim the ends from the onion.
  • Cut the onion in half lengthwise, then cut each half lengthwise into 1/8-inch slices. Core and quarter the apple, and cut lengthwise into 1/8-inch slices.
  • Scatter the onions, apples and sauerkraut over the bratwurst.
  • In a medium bowl, mix the beer, mustard, and the caraway seeds, if using.
  • Add the beer mixture to the pan.
  • Grill over Direct Medium heat for about 20 minutes, turning the bratwurst 2 or 3 times.
  • Remove the bratwurst from the pan but leave the pan where it is to continue to cook the sauerkraut mixture.
  • Grill the bratwurst over Direct Medium heat until nicely browned, 2 to 3 minutes, turning once.
  • Serve the bratwurst in hot dog buns with the sauerkraut mixture.
  • Serve more mustard on top, if desired.

Nutrition Facts : Calories 458.4, Fat 27.1, SaturatedFat 9, Cholesterol 62.9, Sodium 1263.4, Carbohydrate 32.3, Fiber 3, Sugar 6.5, Protein 16.9

BRATWURST AND SAUERKRAUT SANDWICHES



Bratwurst and Sauerkraut Sandwiches image

Make and share this Bratwurst and Sauerkraut Sandwiches recipe from Food.com.

Provided by Sackville

Categories     Lunch/Snacks

Time 50m

Yield 6 sandwiches

Number Of Ingredients 11

1 tablespoon butter
6 fresh bratwursts
2 medium onions, coarsely chopped
1 medium tart apple, such as granny smith, cored and cut into small chunks
1 lb raw sauerkraut, drained
1 (12 ounce) bottle dark beer
pepper
1 teaspoon caraway seed
1/2 teaspoon dried thyme leaves
6 large hot dog buns
gourmet mustard (such as dijon or english)

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.

BRATWURST WITH APPLES, ONION, AND SAUERKRAUT



Bratwurst With Apples, Onion, and Sauerkraut image

Make and share this Bratwurst With Apples, Onion, and Sauerkraut recipe from Food.com.

Provided by MarraMamba

Categories     One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

1 teaspoon caraway seed
1 teaspoon fennel seed
1 tablespoon Wondra Flour
1/2 teaspoon ground black pepper
4 cups sauerkraut, rinsed, drained, squeezed dry (preferably fresh)
1 large onion, halved lengthwise, thinly sliced crosswise (about 1 pound)
3 large golden delicious apples (peeled, cored, thinly sliced)
6 whole smoked bratwursts, pierced all over with skewer (about 1 pound)
4 bay leaves
1 cup beef broth
2 tablespoons dry vermouth
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
pumpernickel bread or whole grain bread

Steps:

  • Position rack in center of oven; preheat to 400°F.
  • Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend.
  • Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves.
  • Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.
  • Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.

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