Cheesy Bratwurst And Sauerkraut 5 Ingredients Recipes

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BRATS WITH SAUERKRAUT



Brats with Sauerkraut image

I've made many variations of this excellent main dish. The bratwurst can be plain, smoked or cheese-flavored, served whole or cut in slices, with a bun or without. It would be popular at a party or potluck.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 8 servings.

Number Of Ingredients 8

8 uncooked bratwurst links
1 can (14 ounces) sauerkraut, rinsed and well drained
2 medium apples, peeled and finely chopped
3 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1/4 cup finely chopped onion
1 teaspoon ground mustard
8 brat buns, split

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.

Nutrition Facts : Calories 534 calories, Fat 28g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1188mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 4g fiber), Protein 21g protein.

CHEESY BRATWURST



Cheesy Bratwurst image

I'll admit that the combination of ingredients in this recipe is unusual, but I guarantee the flavor is fabulous!

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 7

4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups water, divided
6 fully cooked bratwurst links (1 pound), cut into 1/2-inch slices
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups frozen cut green beans
1 small onion, chopped
1 cup shredded cheddar cheese

Steps:

  • Place potatoes and 1 cup water in a deep skillet or large saucepan; cook for 15 minutes or until almost tender. Drain and set aside. , In the same pan, brown bratwurst; add soup, beans, onion, potatoes and remaining water. Cover and simmer for 15 minutes or until the vegetables are tender. Stir in cheese; heat until melted.

Nutrition Facts : Calories 464 calories, Fat 28g fat (12g saturated fat), Cholesterol 67mg cholesterol, Sodium 948mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

BRATWURST STEWED WITH SAUERKRAUT



Bratwurst Stewed with Sauerkraut image

Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual "Brat Fest") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

2 tablespoons oil
2 pounds fresh bratwurst links
2 onions, chopped
2 garlic cloves, minced
3 cups chicken stock
1 tablespoon paprika
1 tablespoon caraway seed
4 cups sauerkraut, drained
2 tablespoons chopped fresh dill
1 baguette

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.

BRATWURST WITH APPLES, ONION, AND SAUERKRAUT



Bratwurst with Apples, Onion, and Sauerkraut image

Provided by Jean Anderson

Categories     Onion     Dinner     Apple     Sausage     Fall     Oktoberfest     Caraway     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon Wondra flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
1 large onion (about 1 pound), halved lengthwise, thinly sliced crosswise
3 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced
6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
4 bay leaves
1 cup beef broth
2 tablespoons dry vermouth
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
Pumpernickel bread or whole grain

Steps:

  • Position rack in center of oven; preheat to 400°F. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.
  • Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.

BRATWURST AND SAUERKRAUT CASSEROLE



Bratwurst and Sauerkraut Casserole image

This is good used with Bavarian sauerkraut for a sweeter taste. Put in crock pot and forget about it. My mother made this first then passed the recipe to me. It originated from American Profile Magazine.

Provided by strawberryjane

Categories     Low Cholesterol

Time 7h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 (14 ounce) cans sauerkraut
1 large onion (chopped)
2 garlic cloves (crushed)
3/4 cup brown sugar
1 bay leaf
1 (1 lb) package kielbasa, cut into 1 to 2 inch pieces
4 -6 potatoes, peeled and cut into 1 inch squares

Steps:

  • Preheat oven to 350°. I put mine in the crockpot.
  • Drain and rinse sauerkraut in a colander.
  • Mix with all the ingredients in a bowl and pour into large casserole dish (or put in crockpot) Cover and bake for 1 1/4 to 1 1/2 hours.
  • Or let cook in crockpot on low for several hours until potatoes are tender. I usually add 1 can of water and mix well. Add more water accordingly throughout the day.
  • I let mine cook all day on low.
  • You can also try substituting the brown sugar with applesauce and apple chunks (1/2 cup each) for color and texture.
  • I also use the Bavarian kraut--this gives this dish a sweeter flavor--even my kids like it.

BRATWURST, SAUERKRAUT AND BEAN CASSEROLE



Bratwurst, Sauerkraut and Bean Casserole image

Wanted to do something different with brats, so I put this together from ingredients I had in the cupboard.

Provided by MLTDEBBIE

Categories     Main Dish Recipes     Casserole Recipes

Time 50m

Yield 4

Number Of Ingredients 5

1 pound fresh bratwurst sausages
1 (32 ounce) package sauerkraut
1 pinch celery salt
1 tablespoon brown sugar
1 (15 ounce) can baked beans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
  • Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
  • Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

Nutrition Facts : Calories 532.9 calories, Carbohydrate 38.5 g, Cholesterol 84 mg, Fat 33.8 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 11.5 g, Sodium 2905.5 mg, Sugar 15.3 g

THE ULTIMATE CHEESY AND SPICY REUBEN BRATS



The Ultimate Cheesy and Spicy Reuben Brats image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 10 servings

Number Of Ingredients 22

Three 12-ounce bottles hard apple cider
1 stick (8 tablespoons) unsalted butter
1 large onion, sliced
10 spicy bratwurst
2 cups sauerkraut, thoroughly drained
2 teaspoons caraway seeds
18,000 Island Dressing, recipe follows
10 New England-style split-top buns, buttered and griddled on the outside
Swiss Cheese Sauce, recipe follows
1/4 cup sliced chives, for garnish
Thinly sliced Fresno chile peppers, for garnish, optional
1 cup mayonnaise
1/4 cup ketchup
2 tablespoons sliced pickled jalapenos
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
One 12-ounce can evaporated milk
4 ounces Swiss cheese, freshly grated
1 tablespoon cornstarch
4 ounces white American cheese, sliced
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill for medium-high heat on one side and low heat on the other side.
  • Prepare the brat hot tub: In a 12-by-10-inch aluminum roasting pan, combine the hard cider, butter and onions. Place on the hot side of the grill.
  • Grill the brats on the cool side of the grill with the lid closed until the internal temperature of the brats reaches 160 degrees F, 12 to 15 minutes per side. Transfer the brats to the brat hot tub, close the grill and simmer for 10 to 15 more minutes.
  • Put the sauerkraut and caraway seeds in a small flameproof skillet and place directly on the grill until just warmed through, about 5 minutes. Remove from the heat, add 1 cup of the 18,000 Island Dressing and toss to combine.
  • For assembly: Nestle a bratwurst and a couple slices of the braised onions into each bun. Smother in warm Swiss Cheese Sauce, then top with some of the kraut mixture. Garnish with sliced chives and thin slices of Fresno pepper if using.
  • In a food processor, add the mayonnaise, ketchup, jalapenos, Dijon, garlic and some salt. Puree, taste and adjust the seasoning if necessary.
  • Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper.

CHEESY BRATWURST AND SAUERKRAUT--5 INGREDIENTS



Cheesy Bratwurst and Sauerkraut--5 Ingredients image

Make and share this Cheesy Bratwurst and Sauerkraut--5 Ingredients recipe from Food.com.

Provided by Parkerandbensmom

Categories     One Dish Meal

Time 25m

Yield 5 serving(s)

Number Of Ingredients 5

1 (16 ounce) package bratwursts (pack of 5)
2 cups sauerkraut (drained well)
1/2 cup beer
1/4 cup mustard (your choice)
1 1/2 cups grated swiss cheese

Steps:

  • Heat your skillet to medium. Add 1/2 cup of beer and 5 bratwurst. Cover and cook for 10 minutes; turn the brats over and cook 10 minutes more.
  • When brats are finished, add sauerkraut and mustard stir until blended and heated through.
  • Top with grated Swiss cheese while warm.
  • Serve with fried potatoes for a delicious meal.

Nutrition Facts : Calories 1058.1, Fat 88.8, SaturatedFat 33.3, Cholesterol 231.1, Sodium 2879.7, Carbohydrate 13.7, Fiber 1.8, Sugar 1.8, Protein 47.2

CHEESY KRAUT BRATWURSTS



Cheesy Kraut Bratwursts image

We love this combination of sauerkraut, bratwurst and salad dressing. It's a hearty meal that you can serve with or without the buns.-Sharon Crider, Junction City, Kansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

3/4 cup shredded Swiss cheese
1/3 cup sauerkraut, rinsed and well drained
4 fully cooked bratwurst links
2 to 3 tablespoons Thousand Island salad dressing
4 bratwurst buns, split

Steps:

  • In a bowl, combine cheese and sauerkraut; set aside. Slice each bratwurst in half lengthwise but not all the way through; leave bottom attached. Spread cut sides with dressing; fill each with about 1/4 cup cheese mixture. Place on a broiler pan. Broil 4-6 in. from heat for 9-10 minutes or until cheese is melted and meat is heated through. Serve on buns.

Nutrition Facts : Calories 485 calories, Fat 32g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 923mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 21g protein.

CRESCENT WRAPPED BRATS AND SAUERKRAUT



Crescent Wrapped Brats and Sauerkraut image

What a fun way to eat "Brats and Kraut." A brat wrapped up with a honey mustard and kraut in a flaky crust and baked, served with some lightly sauteed onions and a beer cheese sauce/dip. This is really good and simple. Now if your bratwurst is not pre-cooked as mine were not, I pre-cooked mine in a deep pan by boiling slowly in a mix of beer and water. They don't take too long. If they are pre-cooked, skip that step. I prefer to get the ones NOT pre-cooked, but whatever you have will work fine. I serve this with a green salad and of course a cold beer. This is the simplest thing to make and so good. The recipe I used for the beer cheese sauce was Recipe #162043, however I used a sharp cheddar and a amber or dark beer. NOTE: I reinforced a few instructions after reading a review, but the recipe remains the same.

Provided by SarasotaCook

Categories     Meat

Time 40m

Yield 4-8 Wrapped Brats, 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) can crescent rolls, I used Pillsbury brand (you can also find the sheets if you can fine them)
1 (8 ounce) can sauerkraut, you can also fresh kraut from the Deli too which I prefer if they carry it
4 cooked bratwursts (pre-cooked or follow cooking directions, in step 1)
6 teaspoons spicy brown mustard
2 teaspoons honey
1 egg, beaten
1 teaspoon caraway seed (optional)
1 large onion, cut in quarters and thin sliced
1 tablespoon butter
salt
pepper
cheese sauce (Cheese and Beer Sauce, see note below)

Steps:

  • Make Ahead -- This is why I like this recipe. The Onions can be made ahead; the mustard and honey sauce can be made ahead; and the brats can even be made ahead This will save lots of time if you are having this for a party.
  • Brats -- Now if pre-cooked, skip this step. If not, I like to cook mine in a in deep saute pan with 1 can of beer and a couple of cups of water (you can use all water if you want), and just simmer on medium for about 15 minutes. Follow directions on the package. I prefer to simmer rather than pan saute or grill. I don't like mine to be browned for this recipe.
  • Sauerkraut -- Drain well. You don't want any liquid for this. I even set the kraut after I drain it on a paper towel and squeeze to make sure it is nice and dry.
  • Mustard -- Mix the mustard and the honey and set to the side. One half is used for the brats, and 1/2 for extra dipping. You can use a store bought honey mustard if you want, but I prefer to make mine fresh.
  • Wraps -- On a cookie sheet either sprayed well with a non-stick spray or I prefer to use parchment paper (no clean up), lay out the crescent rolls from the can. I use a rolling pin just to flatten a little, and to make sure all the seams are pressed together. This is KEY. ;You don't want to use the pre-cut crescent roll triangles.
  • Use a pizza cutter or a knife and cut from top left corner to bottom right corner and and same on the other side to make 4 large triangles. This is a must to fit around the brat.
  • NOTE: If you wanted, you could use 2 triangles (needing 2 cans of the crescent rolls) if you prefer your brat enclosed more. Personally, I prefer using one triangle, but you could always add more if necessary.
  • Filling -- Now on each triangle, I use a pastry brush, but a knife will work fine - add a little of the honey mustard dressing. Then 1/4 cup of the sauerkraut on each triangle, toward the long edged end, and finally the bratwurst. Roll up, just like you would a crescent roll. You can use less kraut if you want, but 1/4 cup works for me. I think it also depends on the size of the bratwurst, and each brand is a bit different.
  • Bake -- On the top of each roll, make 4-5 thin slices 1/2" apart with a knife, this will allow the kraut to heat up and cook the crust more evenly. Brush with the egg (which will give it a crisp brown crust) and sprinkle with the caraway seeds if you want. I like the caraway, but it is optional.
  • Pre-heat the oven to 375, and bake 15-20 minutes until golden brown.
  • Onions -- As the brats cook, use the same pan you cooked the brats in (liquid thrown out), and melt the butter on medium high. Add the onion and cook until soft, tender and golden, around 10 minutes. Not too brown, just tender and golden. It will take about the same time as it takes to bake the brats. You can always make the onions ahead of time.
  • Serve -- Plate your wrapped brats with the extra honey mustard as a dip and the sauteed onions.
  • Beer Cheese Sauce Optional -- Recipe #162043, is a great recipe but I prefer to use a sharp cheddar and a dark or amber. This is a great sauce to go with the brats. ENJOY!

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