Bratwurst Chowder Recipes

BRATS AND BEER CHEDDAR CHOWDER

Steps:

• In small saucepan, boil potatoes til tender, drain, set aside.
• Meanwhile, in a large saucepan, heat the butter over medium heat.
• Add onion, carrot and shallots; reduce heat to medium-low.
• Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.
• In a large screwtop jar, mix broth and flour, shaking until smooth.
• Stir into onion mixture.
• Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.
• Gradually stir in cheese, mustard and horseradish, reduce heat to low.
• Cook and stir until cheese melts, but do not boil.
• Stir in brats, 12 oz. beer, and potatoes.
• Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
• Garnish with additional shredded cheese, if desired.
• Garnish with a sprinkling of cayenne or paprika if desired.
• Makes 4-6 main-dish servings.
• *Note: When cooking the brats: First brown in pan with just a bit of oil, then add 1 cup beer and simmer til done. Remove brats from beer and cut and slice. *Save beer broth to add to pot, as much or little as you like, for thickness.

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

GERMAN SAUSAGE CHOWDER

Steps:

• In Dutch oven combine bratwurst, potatoes, onion, salt and pepper, and water.
• Bring to boiling, reduce heat.
• Cover& simmer for 20 minutes until potatoes are nearly tender.
• Stir in cabbage, cook 10 minutes more.
• Stir in 2-1/2 c of the milk.
• Stir remaining 1/2 c milk onto flour; stir into soup.
• Cook & stir till thickened and bubbly.
• Stir in cheese until melted.
• Garnish with parsley and serve.

WISCONSIN BRATS AND BEER CHEDDAR CHOWDER

Steps:

• 1. In a large saucepan, melt the butter over medium heat. Add onion, carrot and shallots. Reduce heat to medium low. Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.
• 2. In a large screw top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk (or cream) and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually, stir in the cheese; reduce heat to low. Cook stirring frequently until cheese melts, but do not boil!
• 3. Stir in the bratwurst and beer. Stir until just heated through. Serve. Garnish with freshly chopped chives or green onion tops and a sprinkle of shredded cheddar as garnish. Serve with warm rye bread, garlic bread or any crusty bread. Also wonderful served in bread bowls.

GERMAN SAUSAGE CHOWDER

Steps:

• In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
• Bring to boil, reduce heat.
• Cover and simmer for 20 minutes or until potatoes are almost done.
• Stir in cabbage.
• Cook 10 minutes more.
• Stir in 2 1/2 cups of the milk.
• Stir remaining 1/2 cup of milk into the flour.
• Stir flour and milk into soup.
• Cook and stir until thickened.
• Stir in cheese until melted.

BRATWURST SOUP

Steps:

• In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

CHEDDAR-BRATWURST SOUP

Steps:

• 1. Grill brats over hot coals until done or bake in a 350 degree oven for 30 minutes. Slice into bite-size pieces and set aside.
• 2. Meanwhile, in a Dutch oven or large pot, melt the butter over medium heat. Add onions, potatoes and carrots. Saute over for 10-15 minutes or until onions start to caramelize.
• 3. Pour chicken broth into pot. Bring just to a boil. Reduce heat, cover and simmer for 25 minutes or until potatoes and carrots are just cooked.
• 4. Pour half & half into an air tight container. Add flour. Seal and shake until thoroughly blended. Pour into broth. Stir gently until heated through and starting to thicken. Gradually, stir in the cheddar cheese; reduce heat to low. Cook stirring frequently until cheese melts completely. Add the bratwurst to the pot. Remove from heat.
• 5. Ladle into soup bowls and top with chopped fresh parsley, green onion, oyster crackers and/or more shredded cheddar if desired.