Wurst Sandwich Food

WURST SANDWICH

Steps:

• Prick wurst with a fork all over; transfer to a small skillet over medium-high heat, along with olive oil and 1/4 cup water. Cover and bring to a simmer. Uncover and cook until water has evaporated and wurst is browned, turning occasionally, about 12 to 14 minutes.
• Remove wurst from skillet and slice in half lengthwise. Spread one slice of bread with mustard, and top with sausage. Spread second slice of bread with horseradish and cover sandwich. Serve immediately.

OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY

Steps:

• In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

BRATWURST AND SAUERKRAUT SANDWICHES

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.

PAULA'S MINI BRATWURST SANDWICHES

Steps:

• Cut sausages into 1/4" thick rounds.
• In a large skillet, heat butter and oil over medium-high heat. Add sausage and cook, stirring occasionally, 5-6 minutes, or until browned. Remove sausage from pan with a slottted spoon, leaving as much oil in pan as possible. Add onion and peppers, and cook, 7-8 minutes or until tender.
• Return sausage to pan; stir in beer and mustard. Bring to a boil, reduce heat, and simmer 10 minutes, stirring occasionally. Spoon sausage mixture evenly over bottom halves of rolls; top with sauerkraut and cover with top of rolls.