Oktoberfest Brats With Mustard Sauce Recipes

OKTOBERFEST BRATS WITH MUSTARD SAUCE

Oktoberfest Brats with Mustard Sauce image

I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. -Deborah Pennington, Decatur, Alabama

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/3 cup half-and-half cream
2 tablespoons stone-ground mustard
1/2 teaspoon dried minced onion
1/4 teaspoon pepper
Dash paprika
4 fully cooked bratwurst links (about 12 ounces)
1 can (14 ounces) sauerkraut, rinsed and drained, warmed

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.

Nutrition Facts : Calories 341 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1539mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

OKTOBERFEST STRUDEL WITH MUSTARD SAUCE

Oktoberfest Strudel With Mustard Sauce image

This is a great dish with apples, sauerkraut and bratwurst. Depending on how you serve it, it makes a great appetizer as well as an entree. Zaar World Tour 05

Provided by Amis227

Categories Fruit

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup melted german butter
1 cup minced onion
1 large granny smith apple, peeled, cored and diced
1 1/2 cups drained german wine-cured sauerkraut
2 teaspoons caraway seeds
8 phyllo pastry sheets
1/4 cup german sweet mustard
1 lb bratwurst, thinly sliced
1 tablespoon german butter
1 tablespoon flour
1 cup light cream
3 tablespoons german sweet mustard
1 teaspoon paprika or 1 teaspoon curry

Steps:

Preheat oven to 375 degrees.
In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
Add diced apple and sauté 3 more minutes.
Remove from heat, stir in sauerkraut and caraway, mixing well.
On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter.
Repeat layering.
Spread mustard over last layer of phyllo.
Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1-1/2 inch border around the edges.
Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
Place seam-side down on pan; brush top with butter.
Bake 25-30 minutes or until golden brown.
MEANWHILE PREPARE MUSTARD SAUCE:.
In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
Slowly stir in cream and continue stirring to keep lumps from forming.
Whisk in mustard and heat through.
TO SERVE:.
For an appetizer, slice into 8 portions, as an entree, 4. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with the paprika.

Nutrition Facts : Calories 1749.9, Fat 150.8, SaturatedFat 65.9, Cholesterol 390.3, Sodium 3351.7, Carbohydrate 45.6, Fiber 3.2, Sugar 7.5, Protein 52.4

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