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Celtic Radio Community > From Your Kitchen to My Plate > Bratwurst Recipes

Posted by: Aon_Daonna 13-Jan-2004, 09:31 AM

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

Posted by: Shadows 13-Jan-2004, 09:59 PM

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

Posted by: Aon_Daonna 14-Jan-2004, 09:02 AM

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.

Posted by: Shadows 14-Jan-2004, 09:30 AM

QUOTE (Aon_Daonna @ Jan 14 2004, 10:02 AM)

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

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!!!

Posted by: Aon_Daonna 14-Jan-2004, 09:32 AM

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

Posted by: Aon_Daonna 14-Jan-2004, 12:22 PM

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.

Posted by: Aon_Daonna 14-Jan-2004, 12:30 PM

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.

Posted by: Raven 14-Jan-2004, 02:42 PM

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)

Posted by: Aon_Daonna 14-Jan-2004, 02:54 PM

I can get you a vegan "würstchen" recipe

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

Posted by: Shadows 14-Mar-2006, 11:07 AM

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.

Posted by: gaberlunzie 14-Mar-2006, 12:37 PM

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.

Posted by: Raven 15-Mar-2006, 11:11 AM

Gabby!!

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

Posted by: MDF3530 15-Mar-2006, 02:55 PM

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.

Posted by: gaberlunzie 15-Mar-2006, 04:07 PM

QUOTE (Raven @ 15-Mar-2006, 12:11 PM)

Gabby!!

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

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.

Posted by: gaberlunzie 15-Mar-2006, 04:09 PM

QUOTE (MDF3530 @ 15-Mar-2006, 03:55 PM)

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

Posted by: gaberlunzie 16-Mar-2006, 05:11 PM

This is another simple but very hearty and tasty dish:

BRATWURST WITH HOT POTATO SALAD

Ingredients:

1 1/2 lbs. bratwurst
5 med. potatoes
8 slices bacon, diced
1 med. onion, diced
1/2 c. vinegar
1/2 c. beef stock bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
2 egg yolks, beaten

Method:

Slice brats. Scrub potatoes and boil in jackets; cool, peel and cut into 1/4 inch slices. Cook bacon until crisp; add brats and onions. Stir and cook until onion is transparent and brats are browned. Add vinegar, bouillon and seasonings; stir and let come to a boil. Stir in egg yolks; remove from heat and pour over potatoes.

Goes very well with a nice cold beer!

Posted by: Raven 29-Mar-2006, 09:13 AM

OK

I tried the honey Brat Recipe last night.

It took the Brats a lot longer to cook are those temps F? or C?

I think I should have bought the Brats myself instead of letting my Vegan wife do it

The whole thing was wonderful and I have some ideas for variations.

I really loved the cabbage with the walnuts. yum!!

I subbed Basalmic Vinegar for Cider as I discovered at the last minute that I had none.

Thanks Gabby, I will try the hot potatoe salad thing soon!

Mikel

Posted by: gaberlunzie 30-Mar-2006, 12:46 PM

Glad you enjoyed it, Mikel. However, the temps are °F ... I hope I didn't make a fault in converting them but I was quite sure they were correct.

One reason for different/differing cooking times I can think of is the kind of brats you use; the very fine grinded ones don't take as much time as others.

I also love the cabbage in combination with the walnuts.

The good thing about recipes is that we can make changes according to individual preferences; we can add a bit of this or substitute something by a bit of that.
I can imagine that Balsamico was very appropriate, too.
Oh well, I'm getting hungry while typing this; I guess it's about time for our dinner now!

Posted by: Raven 30-Mar-2006, 03:13 PM

Hey Gabby

I'm sure the type of Brat was the difference. These were course ground.

I need to do the meat shopping as I really like the fine ground but almost never get them

enjoy your dinner

Mikel

Posted by: MDF3530 30-Mar-2006, 06:14 PM

QUOTE (Raven @ 29-Mar-2006, 09:13 AM)

OK

I tried the honey Brat Recipe last night.

It took the Brats a lot longer to cook are those temps F? or C?

I think I should have bought the Brats myself instead of letting my Vegan wife do it

There's only one word you need to know when buying brats: Johnsonville.

I've never had a bad Johnsonville brat.

That reminds me-I need to buy some more brats.

Posted by: ChocolateFilk 31-Mar-2006, 08:38 AM

QUOTE

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

All the recipes sound good, but we are low carbers. This one from Aon Daonna will work in a low carb diet. We would make Faux-tatos out of cauliflower. We get brats from Costco, so we have them often. Going to have to try this one.

Posted by: Shadows 01-Apr-2006, 01:17 PM

This one comes from a "Dinner and a Movie" TV show:

"Problem Child 2" Brat

The perfect food for a little rest and relaxation.

You will need:

For the mustard:

3 tablespoons yellow mustard seed
1 tablespoon black or brown mustard seed
4 tablespoons ground yellow mustard
1 teaspoon salt
2 tablespoons water
3 tablespoons cider vinegar

For the kraut:

1 lb sauerkraut
1 small white onion, thinly sliced
3 cloves garlic, peeled and smashed
1/2 cup dry vermouth
1 cup chicken broth
1 bay leaf
1 teaspoon caraway seeds

For the brats:

4 bratwursts
1 small white onion, chopped
4 whole black peppercorns
1 bottle beer
4 "bad seed" rolls
1 industrial strength child restraint system

Directions:

1. Make mustard: Combine the mustard seeds, mustard powder and salt in a coffee grinder. Pulverize with 2 short bursts.

2. Transfer to a small bowl and add the water and vinegar. Cover and refrigerate.

3. Make sauerkraut: To prepare the sauerkraut: drain and cover with cold water. Let it soak for 10 minutes.

4. Drain again and, this time, squeeze out as much liquid as possible.

5. In a medium saucepan, combine the onion, garlic, vermouth, chicken broth, caraway seeds, and bay leaf. Bring to a simmer.

6. Add the sauerkraut to the vermouth mixture and return to a simmer. Cover and cook over low heat about 30 minutes.

7. Make brats: Combine the brats, onion, peppercorns, and beer in a large saucepan. Bring to a boil and simmer 15 minutes.

8. While the brats simmer, light the barbecue or heat a cast iron griddle.

9. Grill brats about 4-inches from the coals until deep brown, but not burnt.

10. Serve in rolls with warm sauerkraut and plenty of hot mustard.

11. Before allowing dessert to be served, practice your own version of "behavior modification dish therapy" on any problem children present.

Makes 4 brats

Posted by: Shadows 15-Apr-2006, 08:43 AM

QUOTE (Raven @ 30-Mar-2006, 05:13 PM)

Hey Gabby

I'm sure the type of Brat was the difference. These were course ground.

I need to do the meat shopping as I really like the fine ground but almost never get them

enjoy your dinner

Mikel

Do you have a Sam's Club in your area? The fresh food department has the best Brats I have ever had with the exception of those I get on ocassion from a local Amish farmer when he has them... I hate Johnsonville brats, the only type most of the store sell around here...