Bratwurst Recipes, dishes involving bratwurst

4 Bratwürste
2 big onions
50ml (or more) cream
1Tsp. Mustard

Cut into the Bratwürste lengthwise and pull the two sides apart a bit.
Put onto a slighly greased Bakingtray and heat the oven on 200°C
Dice Onions and sauté them in a pan. Add cream and mustard and stir well.
Fill this mixture into the Bratwürste. Put them into the oven and fry until ready

To this potatomash & cucumbersalad is great!

Cucumbersalad à la Mama!

3/4 of a large cucumber
3-4 Tbs crème fraîche
2-3 Tbs Vinegar (white wine)
1-2 Tbs Lemonjuice
Parsley, chopped
Salt, Pepper
a bit dark soysauce

Peel and slice the cucumber into very thin (almost seethru) slices.
Mix up the crème fraîche with vinegar, lemonjuice, parsley, salt and pepper (oversalt a bit, the cucumber will draw alot of salt!) and a bit of soysauce. Mix in the cucumber (in a large bowl) and stir everything well.
Let it draw flavour for at least 30 minutes

Recipe Name: CHOUCROUTE GARNI
Category: PORK
Serves: 10

4 pounds refrigerated sauerkraut rinsed well and drained
1/2 pound bacon diced
2 large onions peeled and coarsely chopped
3 carrot pared and sliced
1/2 cup chopped parsley
2 bay leaves
10 black peppercorns
10 junipe berries
4 whole cloves
3 cups fruity white wine; Riesling or Mosel
4 cups chicken broth
1 pound boneless pork loin cubed
1/2 pound ham cubed
1 pound smoked sausage sliced
1 pound bratwurst sliced
2 tart green apples cored and coarsely chopped

Literally garnished cabbage, this classic Alsatian dish features mellow sauerkraut garnished indeed---with a wealth of smoked meats. Serve an Alsatian white wine with this dish, and lightly buttered rye bread or pumpernickle.

In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8-10 minutes. Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hour. Add pork loin, ham, sausage, and bratwurst; simmer another hour. Add apples and simmer for 20 minutes more. Serve immediately or refrigerate overnight and reheat to serve.
Serves 10

apart from the fact that bratwurst isn't actually an alsatian dish...

anyway, here's another one:

Bratwurst Torte mit Senfkruste (Bratwurst (cake) with mustard crust)

250 g flour
Salt, caraway
125 g butter
3 eggs
a handfull of chopped chives
150 g crème fraîche
4 Tbs Mustard (best a coarse one)
some flour & butter
ca. 600g fresh Bratwurst (best in one piece not several sausages!)

Mix up the flour with the salt and caraway and add the butter and one egg.
Knead well until it is a smooth dough. Put into the fridge for 30 minutes.

Heat oven on 200°C.

For the "Guss" (the stuff that goes on top) mix up Crème fraîche, mustard and the 2 eggs and add the chives.

On a slightly floured surface roll out the dough and put into a springform (ca: 26cm). Pull up the rim and prod a bit with a fork.
form the Bratwurst to a snail (?) and lay onto the dough. Pour the "Guss" over it.

Bake in a pre-heated oven for ca. 40 minutes until gold-brown.

To be honest with you I don't remember where I got that recipe from... it has been in my cookbook for a long time, along with the little bit of history with it.

I do know it is good!!!

Put the Bratwurst into (puffpastry? Filodough?) and bake it.. it's yummy!

600 g Bratwurst
1 kg Leek
1 red pepper
150 g cheese (gouda, mediumold)
375 ml vegetable stock
50 g butter
30 g flour

Fry the Bratwurst and then cut into slices.
Wash and cut the leek, dice the pepper and cook both int he stock for about 8minutes (one after the other). Do not pour the stock away after that!
Melt butter, add flour and let it cook for a bit, then pour in the stock and let it boil for a bit. Then add the grated cheese and don't boil andmore.
Fill a casserole dish with some of the leek, then half of the pepper, pour in half of the sauce. Then layer sausage slices and leek, stray in pepper on the top and pour the rest of the cheesesauce over it.
Bake in the pre-heated oven at 200°C for 20 minutes with closed lid, then take off the lid and let it brown for another 5 minutes at 225°C.

Great with mashed potatoes.

Fränkische Bierkutscherpfanne (Frankian Beerdriver's pan)

8 big potaotes
2 Tbs Oil
Salt
Majoran
250 g Bratwurst - Filling
1 big onion
1/2 Tsp caraway

Grate the raw potatoes. slice the onions into rings and fry in a pan in the oil until soft. add the Bratwurst-filling into it and stir into little pieces. Add the potatoes, salt and majoran and fry for about 3-5 minutes.
Oil a casserole dish and pre-heat the oven on 200°C.
Fill the stuff in the pan into the casseroledish and stray some caraway over it (I hate that stuff, I don't add it to anything) and bake for 30 minutes.

Of course, when you eat it drink a cold beer to it.

This sounds soooooo good I am going crazy with hunger here at work and I had the poor judgement to look at this thread.

Must have Bratwurst .....(nervous eye twitch)

I can get you a vegan "würstchen" recipe

but imagine how I feel, I can't even get one!

Recipe Name: BRATWURST IN BEER BERLIN STYLE
Category: GERMAN
Serves: 4

12 Each Bratwurst (or pork sausage)
2 tb Butter or margarine
1 1/4 Cup Beer
Each Salt and pepper; to taste
1 tb Flour
2 md Onions; peeled and sliced
2 Each Bay leaves
3 tb Parsley; chopped

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9

Place Bratwurst in a saucepan and cover with boiling water. Cook 3 mins;
drain. Melt butter in a skillet; add Bratwurst to brown. Remove to a
warm plate. Pour off all except 2 Tbs fat. Add onions; saute until
tender. Return sausages to skillet. Add bay leaves, beer, salt and
pepper. Cook slowly for 15 mins. Add more beer during cooking, if
needed. Remove Bratwurst to a warm platter. Mix flour with a little
cold water; stir into hot liquid. Cook, stirring, until liquid is a
thick sauce; remove bay leaves. Add parsley; pour over sausage. Serve
with mashed potatoes and red cabbage. Serves 4.

HONEY GLAZED BRATWURST WITH CABBAGE AND ROASTED WALNUTS

Ingredients:

1 pound bratwurst
1/4 cup honey
1/4 teaspoon thyme
1 tablespoon Dijon mustard
1/4 cup walnuts
2 tablespoons butter
1/4 head cabbage, cored and shredded
1/4 teaspoon salt
1/4 teaspoon cracked peppercorns
1 1/2 tablespoon cider vinegar

Directions:

Preheat oven to 350°F.

Place the sausage on a shallow baking dish. Combine honey, thyme, and mustard and coat the sausage with it. Bake for 25 minutes, basting 3 times.

Spread walnuts on a cookie sheet and roast in the oven at the same time for about 10 minutes or until they darken and develop a nutty aroma. Set aside.

To prepare the cabbage, melt the butter in a large heavy skillet and add the salt and pepper. Stir to coat the cabbage in butter, cover and cook over medium heat for about 15 minutes, or until cabbage is completely wilted.

Add the vinegar and cook for 2 more minutes, uncovered. Serve sausage accompanied with the cabbage and garnish with the walnuts.

This recipe for Honey Glazed Bratwurst with Cabbage and Roasted Walnuts serves/makes 2.

Gabby!!

That sounds wonderful (drool) I am going to make it next week!!

Sheboygan (or Wisconsin) Style Bratwurst

Ingredients:

However many brats you want to cook
1 can or bottle of beer
1/2 cup water
Condiments (optional)

Directions:
Pour beer and water into medium size pot. Pierce brats with a fork and put in pot. Let marinate for 10-15 minutes. Then boil for about 5 minutes. Remove from pot and place on warm grill. Cook 5-7 minutes. Add condiments if desired and enjoy.

Stop drooling, you will ruin your keyboard!

Good luck and have a good appetite, it's very tasty, Raven; the walnuts finally do the trick.
Let me know if you liked it.

Sounds very yummy, Mike, I will try it soon!