Homemade Bratwurst Bites With Beer And Horseradish Mustard Recipes

BRATWURST APPETIZER BITES WITH SAUERKRAUT DIPPING SAUCE

Steps:

• Preheat oven to 375-degrees.
• Cut the uncooked bratwurst into 1" pieces to make 24 pieces.
• In a large skillet, brown the bratwurst pieces (on medium/high heat) in the oil until browned and cooked through, turning occasionally (approximately 10 minutes).
• Remove the cooked bratwurst to a paper towel to drain and cool.
• Pop and unroll the crescent sheet. Slice the sheet in half lengthwise and then slice into ½" strips to equal 24 - 6" strips.
• Wrap each cooked bratwurst piece in one of the 6" crescent strips.
• Place each wrapped bratwurst onto a parchment lined baking sheet.
• In a small bowl, whisk together the egg and water.
• Brush each crescent wrapped bratwurst with a bit of the egg wash, being careful not to saturate the bites as this will make them stick to the tray.
• Sprinkle each bratwurst bite with poppy seeds.
• Bake in a preheated oven for 15-17 minutes, or until the crescent rolls are golden brown.
• Meanwhile, in a small bowl, mix together the sauerkraut, mayonnaise, pepper, and smoked paprika. Keep cold until ready to serve.
• Serve the bratwurst bites warm (or at room temperature), along with the chilled sauerkraut sauce.

AIR-FRIED BRATWURST BITES WITH SPICY BEER MUSTARD

Steps:

• Combine beer, honey, turmeric, and allspice in a small saucepan; bring to a boil. Reduce heat to medium and simmer, uncovered, until volume has reduced by half, about 8 minutes. Stir in mustard and let stand until ready to serve.
• Place sweet peppers and bratwurst chunks in a single layer in the air fryer basket.
• Cook in the air fryer at 400 degrees F (200 degrees C), tossing once halfway through cooking, until peppers are tender and bratwurst edges are golden brown and crisp, about 10 minutes. An instant-read thermometer inserted into the center of the brats should read 165 degrees F (75 degreed C). Work in batches if necessary.
• Serve warm with mustard sauce.

HOMEMADE BRATWURST BITES WITH BEER AND HORSERADISH MUSTARD

Steps:

• Place pork sparerib cubes and pork fat in freezer until partially frozen, about 30 minutes. Place half of pork and half of pork fat in processor. Using on/off turns, blend mixture until finely ground. Transfer mixture to bowl. Repeat with remaining pork and pork fat. Gently mix sage and next 5 ingredients into ground pork mixture. Stir in 1/4 cup beer. Cover and chill overnight.
• Form pork mixture by tablespoonfuls into 1 1/4-to 1 1/2-inch-diameter patties; place on baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage patties to skillet and cook until browned on bottom, about 5 minutes. Add remaining 1/2 cup beer to skillet; cover with lid slightly ajar and cook until beer evaporates, 6 to 7 minutes. Turn patties over and cook until brown on bottom and cooked through, about 5 minutes longer.
• Transfer sausage patties to platter. Serve with Beer and Horseradish Mustard and soft pretzels.