Un Layered Bratwurst Sauerkraut Bacon Bake Recipes

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UN-LAYERED BRATWURST & SAUERKRAUT BACON-BAKE



Un-Layered Bratwurst & Sauerkraut Bacon-Bake image

Make and share this Un-Layered Bratwurst & Sauerkraut Bacon-Bake recipe from Food.com.

Provided by JAK6059

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 pre-cooked bratwursts
1 medium onion
2 red apples
2 lbs sauerkraut, drained
6 slices un-cooked bacon

Steps:

  • Begin by greasing the bottom of a cake pan.
  • Slice the bratwurst into thin coins, and layer the coins on the bottom of the pan.
  • Next, slice the onion in to thin slices, and scatter on top.
  • Slice the apple into very thin slices, and layer upon the onion. Sprinkle salt and sugar on this lightly.
  • Cover the ingredients with the sauerkraut as evenly as possible. Grind pepper over all.
  • Lay the strips of bacon down, blanketing the entirety. Grind over more pepper, and lightly sprinkle with sugar.
  • Preheat the oven to 400 degrees.
  • Bake for about 50 minutes; the bacon should be ultra-crispy. Break up bacon with knife and jumble entire mixture thoroughly.
  • Return to oven for a 30 minutes, top of mixture should brown interestingly.
  • Remove from oven, and jumble one last time before serving.
  • Serve with a slotted serving spoon to drain excess juices.
  • Garnish with chopped walnuts. Serve with grainy mustard.
  • Questions? Comments? E-Mail Jesse @ [email protected].

Nutrition Facts : Calories 387.3, Fat 28.7, SaturatedFat 9.8, Cholesterol 68.3, Sodium 1787.4, Carbohydrate 19, Fiber 6.2, Sugar 9.8, Protein 14.3

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.

GERMAN SAUERKRAUT & BRATWURST & BACON ONION POTATOES



German Sauerkraut & Bratwurst & Bacon Onion Potatoes image

This is authentic! I lived in Germany for 3+ years, and this is the way my German neighbor taught me to make delicious sauerkraut. Takes a bit more time than just opening up a briny can of kraut and heating thru on the stove ... but it is SO worth it. Add some nicely browned Bratwurst, some applesauce (Apfelmousse), some fries...

Provided by Terrie Hoelscher

Categories     Other Main Dishes

Time 1h20m

Number Of Ingredients 21

GERMAN SAUERKRAUT:
3 Tbsp butter
1 medium granny smith apple
1 small onion, slivered
2 c cold-pack sauerkraut - good quality, not canned
1/4 c light brown sugar
1/2 c light brown beer
1/8 tsp black pepper
1/2 tsp caraway seed, optional
BRATWURST:
6 good quality bratwurst
1 1/2 c water
2 Tbsp butter
BACON ONION POTATOES
3 slice bacon, or 2 tbsp. of real bacon bits
1/4 c onions, diced or slivered
1/2 c balsamic vinaigrette
4 small potatoes, sliced 1/4" thick
3 Tbsp brown sugar
1/2 tsp seasoned salt
1/4 tsp pepper

Steps:

  • 1. Melt 3 T. butter in large skillet. Over medium heat, brown the apples and onions in the melted butter, until they are nicely caramelized and tender, stirring constantly.
  • 2. Put WELL-RINSED AND DRAINED sauerkraut in the pan with the apples and onions. Sprinkle the brown sugar over all, and toss well in the browned butter that's in the pan.Turn to LOW, add the beer, black pepper and [optional] caraway seed. Cover. Cook the sauerkraut/apple/onion/brown sugar/beer mixture over very low heat, stirring occasionally, until it's caramelized and a nice, golden brown color. I have actually let mine cook for as much as a couple of hours, on VERY LOW heat. Stir occasionally, to bring the browned stuff up from the bottom and give the rest of it a chance to brown. Don't let it burn, but a very slight scorch is a good thing. When it's browned to your satisfaction, slide it off the heat,and let it sit.
  • 3. ABout 1/2 hour before you want to eat, prepare the bratwurst: In a large skillet, place the bratwurst, water, and 2 T. of butter. Bring to a boil, then turn heat down to med., and cook 10 - 12 minutes, turning occasionally, until water evaporates and bratwurst begin to brown. The water will cook the brats through, and then all boil out, but the butter will cling to the brat skins, and brown them nicely. Turn, as needed, to keep them from burning on one side.
  • 4. While brats are simmering/browning, do the Bacon Onion Potatoes: preheat a large saute' pan on medium, 2 - 3 minutes. Cook the bacon until crispy, and chop it into small pieces. Pour off most of bacon grease, but do not wipe out pan. Place bacon pieces, onions and vinaigrette in pan and cook 5 - 6 minutes, stirring frequently, until onions are caramelized. Add remaining ingredients, cover and simmer on LOW until potatoes are cooked through, approx. 25 minutes. Keep covered so the won't cook dry. You can add a splash of beer, if necessary, and if desired, to keep potatoes moist and to "steam" cook them. Stir occasionally, gently, to keep from breaking potatoes apart.
  • 5. IF YOU DESIRE: after the brats are nicely browned, you can put them IN with the kraut, and smother them together for awhile, to let flavors blend, OR serve separately.
  • 6. Serve with dark brown bread and butter, some applesauce, and dark brown mustard. A real authentic German meal, as prepared in the Hessen style. The photos are mine, just as I made it two nights ago. It was fabulous!

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