Sauerkraut And Bratwurst Sandwiches Recipes

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.

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.

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.

BRATWURST AND SAUERKRAUT SANDWICHES

Steps:

• Heat a large sauté pan over medium-high heat.
• Add the butter, then the brats.
• Brown on all sides, then remove and set aside.
• Reduce heat to medium.
• Add the onions and sauté until lightly browned, about 10 minutes, stirring often.
• Add the apples and toss until lightly golden.
• Add the sauerkraut, brats and beer.
• Stir in the caraway, thyme and pepper along with the water.
• Cover and simmer over medium-low heat until the brats are cooked through and the sauerkraut is tender, about 30 minutes.
• If necessary, remove the lid and cook further to remove excess moisture.
• To serve, spread mustard in each roll.
• Add a brat and top with some sauerkraut.

OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY

Steps:

• In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

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.