Bratwurst Snacker Recipes

BRATWURST APPETIZER BITES WITH SAUERKRAUT DIPPING SAUCE

Steps:

• Preheat oven to 375-degrees.
• Cut the uncooked bratwurst into 1" pieces to make 24 pieces.
• In a large skillet, brown the bratwurst pieces (on medium/high heat) in the oil until browned and cooked through, turning occasionally (approximately 10 minutes).
• Remove the cooked bratwurst to a paper towel to drain and cool.
• Pop and unroll the crescent sheet. Slice the sheet in half lengthwise and then slice into ½" strips to equal 24 - 6" strips.
• Wrap each cooked bratwurst piece in one of the 6" crescent strips.
• Place each wrapped bratwurst onto a parchment lined baking sheet.
• In a small bowl, whisk together the egg and water.
• Brush each crescent wrapped bratwurst with a bit of the egg wash, being careful not to saturate the bites as this will make them stick to the tray.
• Sprinkle each bratwurst bite with poppy seeds.
• Bake in a preheated oven for 15-17 minutes, or until the crescent rolls are golden brown.
• Meanwhile, in a small bowl, mix together the sauerkraut, mayonnaise, pepper, and smoked paprika. Keep cold until ready to serve.
• Serve the bratwurst bites warm (or at room temperature), along with the chilled sauerkraut sauce.

GRILLED BRATWURST WITH CARAMELIZED ONIONS

Steps:

• Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
• Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
• Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.

BRATWURST SUPPER

Steps:

• For each of 2 foil packets, arrange a double thickness of heavy-duty foil (about 17x15 in.) on a flat surface. , Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the 2 double-layer foil rectangles. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming 2 large packets. Seal tightly; turn to coat., Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Open foil carefully to allow steam to escape.

HOMEMADE BRATWURST

Steps:

• Cut the pork and beef into 2 inch cubes.
• Grind through a 1/4 inch grinding plate.
• If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
• In a small mixing bowl beat eggs and beer together until well blended.
• Add dry ingredients.
• In a large mixing bow combine the ground meat and wet mixture until well incorporated.
• Cover with plastic wrap and refrigerate 2 hours, up to 24.
• The longer the better.
• At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.

SLOW-COOKER GERMAN BRATWURST

Steps:

• In batches, in a large nonstick skillet, brown bratwursts over medium-high heat. Transfer to a 7-qt. slow cooker. Add remaining ingredients., Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°.

GAME DAY SAUSAGE SNACKS

Steps:

• Preheat the broiler.
• Place ground pork sausage and spicy ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage. Mix in processed cheese sauce. Arrange pumpernickel party bread slices in a single layer on a medium baking sheet. Place even amounts of the sausage mixture on each slice.
• Broil the bread slices 3 to 5 minutes, checking frequently, until toasted.