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> Bratwurst Recipes, dishes involving bratwurst
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gaberlunzie 
Posted: 16-Mar-2006, 06:11 PM
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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! beer_mug.gif


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Raven 
Posted: 29-Mar-2006, 10:13 AM
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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 tongue.gif

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


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gaberlunzie 
Posted: 30-Mar-2006, 01:46 PM
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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. unsure.gif

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. thumbs_up.gif

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! biggrin.gif

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Raven 
Posted: 30-Mar-2006, 04:13 PM
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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 sad.gif

enjoy your dinner

Mikel
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MDF3530 
  Posted: 30-Mar-2006, 07:14 PM
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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 tongue.gif

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

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.


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ChocolateFilk 
Posted: 31-Mar-2006, 09:38 AM
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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. thumbs_up.gif


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Shadows 
Posted: 01-Apr-2006, 02:17 PM
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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



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Shadows 
Posted: 15-Apr-2006, 09:43 AM
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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 sad.gif

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...
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