Bratwurst Cooked In Beer With Apple Sauerkraut Recipes

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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.

BEER GLAZED BRATS AND SAUERKRAUT



Beer Glazed Brats and Sauerkraut image

I came up with this recipe, because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. A very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and ice cold beer on the side.

Provided by JTk364

Categories     World Cuisine Recipes     European     German

Time 50m

Yield 6

Number Of Ingredients 10

⅛ teaspoon celery seeds
⅛ teaspoon caraway seeds
1 pound fresh bratwurst sausages
1 (12 fluid ounce) can or bottle lager beer
1 tablespoon light brown sugar
2 teaspoons dry mustard powder
1 teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon dried dill weed
1 pound sauerkraut (preferably barrel-aged), drained

Steps:

  • Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
  • Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
  • Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 11.6 g, Cholesterol 45.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 1225.8 mg, Sugar 3.6 g

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 COOKED IN BEER, WITH APPLE SAUERKRAUT



Bratwurst Cooked in Beer, With Apple Sauerkraut image

Make and share this Bratwurst Cooked in Beer, With Apple Sauerkraut recipe from Food.com.

Provided by Galley Wench

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

4 -6 links bratwurst sausage
1 cup julienned red onion
1 (12 ounce) bottle dark beer
3 ounces bacon, chopped
2 cups julienned yellow onions
1 tablespoon minced garlic
2 large red apples, cored and cubed
2 tablespoons deli mustard (to taste)
1 tablespoon caraway seed
2 teaspoons red wine vinegar
2 lbs sauerkraut, rinsed well under cold running water and drained
2 tablespoons brown sugar
1 teaspoon salt
fresh ground black pepper
rolls or rye bread
deli mustard
cold beer (lots)

Steps:

  • With a sharp knife or kitchen fork, prick each sausage several times.
  • In a saucepan, combine the red onions and beer and bring to a simmer over medium heat.
  • Add the sausages and poach until almost cooked through, about 5 minutes.
  • Remove the sausages from the liquid and set aside, reserving the liquid.
  • In a large pot, cook the bacon over medium heat until crisp, about 5 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes.
  • Add garlic and cook, stirring, for 30 seconds.
  • Add the apples and cook, stirring, until starting to soften, about 2 minutes. Add the caraway seeds, mustard, vinegar and cook, stirring, for 30 seconds.
  • Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil.
  • Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 hour.
  • Preheat the grill.
  • Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides.
  • Remove and place on a platter.
  • Remove the sauerkraut from the heat and stir in the cooked bacon and adjust the seasoning, to taste.
  • Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard or Rye Bread. Serve with cold beer.

Nutrition Facts : Calories 510.8, Fat 30.1, SaturatedFat 10, Cholesterol 53.9, Sodium 2973.3, Carbohydrate 42.4, Fiber 9.5, Sugar 21.2, Protein 15.1

BRATWURST WITH SAUERKRAUT AND APPLE-POTATO HASH



Bratwurst with Sauerkraut and Apple-Potato Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1 1/4 pounds red-skinned potatoes, cut into 1/2-inch chunks
3 tablespoons unsalted butter
6 fully cooked bratwurst, halved lengthwise (about 11/4 pounds)
2 Golden Delicious apples, cut into 1/2-inch chunks
Freshly ground pepper
1 bunch scallions, chopped
1 tablespoon chopped fresh sage
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 cup sour cream
1 tablespoon grainy mustard
1 cup sauerkraut, drained, rinsed and warmed

Steps:

  • Preheat the oven to 250 degrees F. Bring a large saucepan of salted water to a boil; add the potatoes and cook until just tender, about 5 minutes. Drain and pat dry.
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the bratwurst and cook, turning, until browned, about 4 minutes. Remove to a rimmed baking sheet and keep warm in the oven.
  • Add 1 tablespoon butter to the skillet along with the potatoes and apples; toss. Season with 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook, tossing occasionally, until the potatoes and apples are golden brown and tender, 8 to 10 minutes. Add the scallions and sage and cook until the scallions are wilted, about 2 minutes. Add the vinegar, honey and the remaining 1 tablespoon butter. Cook, stirring, until the potatoes and apples are glazed, about 1 more minute.
  • Mix the sour cream with the mustard in a small bowl. Serve the bratwurst with the potatoes and apples, sauerkraut and sour cream mixture.

Nutrition Facts : Calories 750, Fat 53 grams, SaturatedFat 21 grams, Cholesterol 135 milligrams, Sodium 1851 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 24 grams, Sugar 16 grams

BRATWURST WITH APPLES, ONION, AND SAUERKRAUT



Bratwurst with Apples, Onion, and Sauerkraut image

Provided by Jean Anderson

Categories     Onion     Dinner     Apple     Sausage     Fall     Oktoberfest     Caraway     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon Wondra flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
1 large onion (about 1 pound), halved lengthwise, thinly sliced crosswise
3 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced
6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
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

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.

BRATWURST AND SAUERKRAUT SKILLET



Bratwurst and Sauerkraut Skillet image

My mother used to make this all the time. It's a recipe that's been passed down the German side of my family for many generations, and we've all put our own spin on it over time. Feel free to add your own, too. Use a beer you like to drink, or leave out the sugar and use apple cider, if you prefer.

Provided by EmmyDuckie

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb bratwurst
1 tablespoon vegetable oil
1 (15 ounce) jar sauerkraut, drained
1 medium onion, sliced
1 tablespoon sugar
1 (16 ounce) bottle beer
6 hot dog buns or 6 hoagie rolls
6 teaspoons spicy brown mustard

Steps:

  • Brown sausages and onion slices in oil in a wide skillet. The sausages do not need to be cooked through at this stage, you just want to get some color on them.
  • Add sauerkraut, sugar, and beer. Stir as best you can around the sausages.
  • Bring to a slow boil, reduce heat, and simmer until sausages are cooked through.
  • Spread buns or rolls with mustard, and add a sausage and a bit of the sauerkraut and onion to each.
  • This is great accompanied by the same beer you cooked with.

BRATS, ONIONS, AND APPLES



Brats, Onions, and Apples image

A very hearty meal that's good in the autumn or winter. Lots of flavor and very much a comforting meal after a long day in the cold. It pairs well with coleslaw.

Provided by Meg Maples

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
4 bratwurst
2 apple, cored and sliced
1 sweet onion, sliced
2 (12 fluid ounce) cans or bottles beer
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
  • Stir apple and onion slices into the reserved drippings; cook and stir until the onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over the sausages; season with salt and pepper.
  • Bring the beer to a simmer, reduce heat to medium-low, and cook until the the bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 427.7 calories, Carbohydrate 23.2 g, Cholesterol 51.5 mg, Fat 26.7 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 9.5 g, Sodium 820.7 mg, Sugar 8.8 g

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