Bratsandsauerkraut Recipes

QUICK SAUERKRAUT WITH GRILLED BRATS AND MUSTARD BAR

Steps:

• Preheat a grill for direct and indirect cooking.
• Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
• Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
• While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
• Serve the bratwursts with the sauerkraut and assorted mustards on the side.

BRATS WITH SAUERKRAUT

Steps:

• Place the bratwurst in a 5-qt. slow cooker. In a large bowl, combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst. , Cover and cook on low until a thermometer inserted in the sausage reads 160°, 6-8 hours. , Place brats in buns; using a slotted spoon, top with sauerkraut mixture.

SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

BRATS AND SAUERKRAUT

Steps:

• Saute onions in butter.
• When the onions are caramelized add garlic, saute for 1 minute.
• Add undrained sauerkraut, sugar, celery seed and bay leaf.
• Cover and simmer 1/2 hour.
• Add meat and simmer for 45 minutes.
• Serve on bun and top with sauerkraut.

BRATWURST AND SAUERKRAUT SKILLET

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.

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

BRATWURST AND SAUERKRAUT

Steps:

• If you plan to serve this dish as an entrée with boiled potatoes instead of as a sandwich, begin preparing the potatoes now.
• In a large skillet or sauté pan, heat oil over medium heat and add bratwurst. Brown each side for two minutes turning a quarter turn each time so all four sides get browned. If they are curled, I found that stacking them against each other while cooking will keep them from flipping on their side. Once browned, remove to a platter and set aside.
• In the same pan, raise the heat to medium high and add onions. Cook for four minutes stirring with a wooden spoon.
• Add garlic, celery salt, caraway seeds and dry mustard. Stir and cook one minute.
• Add cabbage and cook for five minutes.
• Add drained sauerkraut, optional sugar, beer and browned bratwurst. Nestle the bratwurst into the mixture so they are totally covered. Bring to a boil, cover and lower to a simmer. Cook five minutes then remove cover and turn bratwurst. Raise heat to a medium simmer and with cover off cook 5-7 more minutes to cook off some of the liquid and to finish cooking the bratwurst. It is OK to still have some liquid in pan.
• Serve on rolls with spicy, yellow mustard or serve with boiled potatoes as a complete meal.

BRATWURST WITH SAUERKRAUT AND POTATOES

Steps:

• Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
• Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
• Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
• Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
• While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
• To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.

INSTANT POT BEER BRATS AND SAUERKRAUT

Steps:

• Turn on Instant Pot using saute function and allow liner to get hot. Add the oil and onions, and saute until onions soften. Turn off the Instant Pot.
• Add the sauerkraut, beer, and bratwurst. Close the lid and set the valve to sealing. Use the manual (pressure cook) button to adjust the time to 15 minutes. After the time is up, allow a 10 minute natural pressure release before opening the valve to release any remaining pressure.
• Carefully remove the lid. The brats may have sunk into the sauerkraut, so use tongs to transfer them to buns. Load the buns with the brats, sauerkraut, and your favorite condiments. Store leftovers in your fridge, in a sealed container, for up to 3-days.

BAKED BRATS & SAUERKRAUT

Steps:

• Preheat oven to 350* and spray a 13x9 baking dish with non-stick cooking spray.
• Stir the sauerkraut and tomatoes (both undrained) together and spread in the bottom of the baking dish.
• Press the brats about halfway down into the sauerkraut mixture.
• Bake about 30 - 35 minutes (turn sausages over at the 15 minute mark) until brats are warmed through.
• Serve brats in toasted bakery buns and top with sauerkraut mixture.

CROCKPOT BRATS AND SAUERKRAUT

Steps:

• In a large skillet over medium heat, melt 1 Tbsp of the butter in the pan. Once it's heated, sear the brats until brown for 3 minutes on each side.
• Add the sauerkraut with it's liquid to the slow cooker. Add the beer, and onions.
• Place the brats on top and dot with the remaining butter.
• Press the sausages down into the sauerkraut and liquid to nestle, while they don't need to be fully covered in liquid, having them partially down in the beer and sauerkraut liquid helps to keep them moist.
• Add the lid and cook on high for 4 hours, or until the internal temperature is 160F+. Brats do well up to 190F.

GRILLED BEER BRATS AND SAUERKRAUT

Steps:

• Prepare grill, either gas or charcoal. If charcoal, set up coals to one side.
• Melt 1 stick of butter in a disposable aluminum pan (at least 2 quart capacity, preferably 10-by-13-by-3 inch). Add beer, onions, peppers and sauerkraut; mix well. Place the pan on the cool side of grill.
• Place the brats on grill and sear on all sides, being careful not to pierce the casings. When they're seared and have good grill marks, transfer to sauerkraut mixture in aluminum pan; nestling each brat down into mixture and covering with the sauerkraut.
• Cover the pan tightly with heavy-duty aluminum foil, close lid, and cook for 40 - 45 minutes. Remove from grill and serve: either plated or on buns, with mustard and sauerkraut piled on. Enjoy!

BRATS & SAUERKRAUT

Steps:

• 1. Place raw brats in bottom of crockpot. Then layer (peeled, quartered lengthwise) russet potatoes on top of brats. Then layer bag baby carrots on top of potatoes. Then pour entire jar and liquid from jar of sauerkraut on top of carrots (the jar usually has more liquid, but you can used canned also).
• 2. Put the lid on the crockpot and cook for 4 hours. *Important, do not lift the lid during cooking, "you'll break the seal", according to my uncle :)
• 3. When ready to eat, you can slighlty mash the potato and carrots with your fork and topped with a little butter if desired, and then eat with brat and sauerkraut. My mouth was watering during the typing of this recipe...enjoy!

BRATWURST STEWED WITH SAUERKRAUT

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.