German Bratwurst With Cabbage In A Creamy Sauce Recipe 45 Recipes

HOMEMADE GERMAN BRATWURST

Steps:

• Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Grind half of the ground mixture a second time. Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.Chill the meat in the refrigerator while you assemble the spice mixture.
• In a small bowl combine all the spices.Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix and dry milk powder.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. *If the meat mixture is too dry and stiff, add a little ice water. You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator while you prepare the casings.
• Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight.
• To prepare the bratwursts, gently poach them in lightly salted water (place sausages in pot of water, gradually bring liquid to a light simmer/do NOT boil, and poach sausages until partially cooked, 3-4 minutes) and then fry or grill them. Once poached they will keep in the fridge, tightly wrapped, for up to a week.You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or freeze them once they're poached.
• This yields roughly 10 bratwursts depending on the size and diameter.

GERMAN BRATWURST WITH CABBAGE IN A CREAMY SAUCE RECIPE - (4/5)

Steps:

• Heat the olive oil in a large frying pan. Fry the sausage slices until they're cooked from both sides. Take them out of the frying pan. Add the onion and caraway seeds to the pan. Cook them until the onion becomes translucent. Add the cabbage to the pan and cook it with the onions for about 5 minutes. In a bowl, combine the mustard, cream, and the meat stock. Add it with the sausage slices to the pan and bring it to a boil. Cover the frying pan. Then reduce the heat and let everything simmer for 6 to 8 minutes. The cabbage should remain crisp. Season the cabbage to taste with salt and pepper. Add the parsley. Serve with mashed potatoes. Guten Appetit!!

BRATWURST AND RED CABBAGE

Steps:

• Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12-15 minutes.
• Increase heat to medium-high; cook until liquid is evaporated, 5-10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5-8 minutes. Transfer sausages to a plate.
• Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20-25 minutes. Serve sausages with cabbage mixture, topped with horseradish.

BRATWURST IN SOUR CREAM SAUCE

Steps:

• Put the sausage into boiling water, remove from the heat and let soak for 5 minutes.
• Drain and pat dry with paper towels.
• Melt the butter over moderate heat in a large frying pan, add the bratwurst and cooking, turning often until they are brown on all sides.
• Add the water, lower the heat and simmer uncovered for 15-20 minutes.
• Add more water if needed.
• Put the sausages on a plate and cover.
• Beat the flour and salt into the sour cream.
• Add into the liquid remaining in the skillet.
• Cook over a low heat, stirring, for 5-8 minutes until the sauce is slightly thickened and smooth.
• Do not boil.
• Serve over the bratwurst, either whole or sliced.

OKTOBERFEST BRATS WITH MUSTARD SAUCE

Steps:

• For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.

GERMAN BRATWURST

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet. , In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly., Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed.

CREAMY BRATWURST STEW

Steps:

• Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

CABBAGE AND BRATS

Steps:

• Cut cabbage in half through the core. Remove core and cut cabbage into 1/4-in. slices; set aside. Cut onion in half and cut into 1/4-in. slices; set aside. In a large nonstick skillet coated with cooking spray, cook and stir bratwurst over medium-high heat for 8 minutes or until browned on all sides. Drain and remove bratwurst; set aside and keep warm., Add cabbage and onion to the same skillet; cook and stir for 6 minutes. Sprinkle with soy sauce, garlic powder and pepper. Cook and stir for 4 minutes longer. Return bratwurst to skillet. Cook for 2 minutes. Cover; reduce heat and simmer for 5 minutes or until vegetables are tender and bratwurst is cooked through. Serve immediately.