Brewed Brat Sandwiches With Caraway Kraut Recipes

SAUERKRAUT & BRATS

Steps:

• 1. Heat a large pan on medium-high heat.
• 2. Add the butter and sausages; brown them on all sides.
• 3. Once browned remove and set aside until needed.
• 4. Turn the heat to medium and add the onions, stirring often fry for 10 minutes until lightly browned.
• 5. Now add the apples, when they are golden, add the sauerkraut, sausages and beer. Mix well.
• 6. Now add the caraway, thyme, salt and pepper; cover and simmer for 30 minutes, adding a little water if necessary.
• 7. Serve as a sandwich or with fried potatoes. Sandwich: Add the sausage and sauerkraut to a toasted bun and drizzle mustard over top.

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.

BREWED BRAT SANDWICHES WITH CARAWAY KRAUT

Steps:

• To prepare marinade:
• Combine beer, onion, mustard, caraway seeds and coriander in large saucepan.
• Bring to a boil; reduce heat and simmer 5 minutes.
• Add bratwursts; simmer, covered, 15 minutes.
• Remove from heat.
• Leave brats in marinade.
• Heat grill to high.
• To prepare kraut:
• Melt butter in medium saucepan over medium heat.
• Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes.
• Stir in mustard, sauerkraut and pepper to taste.
• Reduce heat to low; cover, keep warm.
• To prepare sandwiches:
• Drain brats; discard marinade.
• Halve brats lengthwise; cut halves in half crosswise.
• Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
• Toast rolls, cut-side down, on edge of grill, about 30 seconds.
• To assemble each sandwich, coat both sides of toasted roll with mustard.
• On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top.
• Close with top roll; push roll down to mingle juices and ingredients.

BREWED BRAT SANDWICHES WITH CARAWAY KRAUT

Steps:

• 1. Make marinade: Combine beer, onion, mustard, caraway seeds and coriander in large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Add bratwursts; simmer, covered, 15 minutes. Remove from heat. Leave brats in marinade.
• 2. Heat grill to high.
• 3. Make kraut: Melt butter in medium saucepan over medium heat. Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes. Stir in mustard, sauerkraut and pepper to taste. Reduce heat to low; cover, keep warm.
• 4. Make sandwiches: Drain brats; discard marinade. Halve brats lengthwise; cut halves in half crosswise.
• 5. Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
• 6. Toast rolls, cut-side down, on edge of grill, about 30 seconds.
• 7. Assemble sandwiches: Spread both sides of toasted roll with mustard. On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top. Close with top roll; push roll down to mingle juices and ingredients.

MIDWESTERN GRILLED BRATWURST SANDWICHES WITH CARAWAY SAUERKRAUT

Steps:

• Heat grill to medium-low; lightly oil grates. In a medium saucepan, heat butter over medium. Add onion, and cook, stirring occasionally, until soft, 4 to 5 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water; season with salt and pepper. Simmer until sauerkraut is heated through, 3 to 5 minutes; set aside.
• Grill sausages, turning frequently, until golden brown and warmed through, 10 to 12 minutes.
• Grill rolls, cut side down, until warm, 1 to 2 minutes. Spread lightly with butter, if using, and mustard. Halve sausages lengthwise; fill each roll with 2 halves and pickles. Serve with sauerkraut and potato chips.