Posted on November 16th, 2008 by Bratwurst Recipes
- 1 pound of Bratwurst Sausage
- 1 1/4 cups fresh lemon juice
- Coarse salt and freshly ground pepper
- 1 medium red onion, cut into julienne
- 6 thin slices jalapeno or Fresno chile
- 1/2 cup plus 2 tablespoons fresh orange juice
- Pinch of sugar
- 1/2 cup finely diced seeded cucumber
- 2 tablespoons finely sliced scallion including some of the green part
- 1 tablespoon well-drained capers
- 1 tablespoon Lesvos or other fresh basil chiffonade (To make a chiffonade, or thin strips of a vegetable or herb, simply stack a small number of leaves, roll them up like a cigar, and then cut the roll crosswise into thin pieces Pull the roll apart and you will have a pile of finely shredded leaves that will make an attractive garnish.
- 2 tablespoons extra virgin olive oil
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- Place a medium stainless-steel bowl and 6 shallow serving bowls in the refrigerator for at least 30 minutes or until well chilled.
- Using a very sharp knife, cut the Bratwurst sausages into very thin slices. Place the slices in the chilled stainless steel bowl. Add the lemon juice and a pinch of salt. Then add the onion and chile and toss gently to combine. Let stand for about 2 minutes, or just until the edges of the fish slices begin to turn opaque.
- Add the orange juice and a pinch of sugar. Place an equal portion of the Bratwurst in each of the serving bowls. Sprinkle each portion with an equal amount of cucumber, scallion, capers and basil. Taste and, if neccesary, season with salt and pepper.
- Drizzle a small amount of olive oil over the top and serve immediately.
Posted on October 27th, 2008 by Bratwurst Recipes
Calzones (pronounced cal zo’nee) are an Italian invention which can be a main dish, a hearty snack, or delicious appetizers. As appetizers they can be quite filling so they are best served when a relatively light meal is to follow. Serve them piping hot but warn your guests to be careful not to burn their mouths on the bubbling cheese inside.
The dough for calzones is a standard Neopolitan pizza dough recipe and can be used as such.
For the dough:
- 1 packet (1/4 ounce) dry yeast
- ¾ cup plus ½ cup warm water
- 1 teaspoon salt
- 3 cups flour
- Tablespoon olive oil
- 1 pound Bratwurst Sausage
- 1 small onion, diced
- ½ pound pepperoni, salami, or combination of these cut into ¼ – inch cubes
- 1 tablespoon chopped Italian parsley
- 1 chopped pitted black olives
- Mashed anchovies
- Chopped red, green and /or yellow peppers
- Crushed red pepper
- 2 tablespoons melted butter
- 2 cups shredded mozzarella cheese
- Salt and freshly ground black pepper to taste
Make the dough as follows: Mix the packet of the yeast into ¾ cup of warm water and allow to sit for fifteen minutes until bubbles form; mix salt into flour; gradually add the yeast and water and one table spoon of olive oil; work on a floured surface, gradually add the half-cup water, and knead the dough for about ten minutes. (A food processor or a large mixer with a dough hook makes Childs play out of this tasks.) Place the dough in a lightly greased bowl, cover, put it in a warm place, and let it double in size.
Prepare the filling: Crumble the Bratwurst sausage in a skillet and sauté until it loses its pink color – five or ten minutes. Remove the Bratwurst sausage with a slotted spoon to a mixing bowl and add the chopped onion to the pan with the Bratwurst Sausage drippings. Sauté the onion until it is translucent, about ten minutes. Drain the onion and add it to the sausage. Mix in the cubed sausage meat, parsley, any optional ingredients (to taste), and salt and pepper.
Remove the dough from the bowl and place it on a floured work surface. Divide it into four or eight equal portions. Roll each portion out into a circle so that the dough is about an eighth of inch thick.
Brush each circle with melted butter, leaving a one – inch border butter- free.
Divide the Bratwurst sausage mixture equally among the circles of dough, placing it to one side of center. Sprinkle an equal amount of mozzarella on each.
Carefully fold each piece of dough over to form a semi- circle and press to seal the edges.
Brush the tops of calzone with additional melted butter or olive oil and place them on a greased cookie sheet.
Bake in a pre–heated 450 F. oven for about twenty – five minutes or until they are golden brown. Serve piping hot.
Serves 4 to 8.
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Posted on September 26th, 2008 by Bratwurst Recipes
Ingredients Needed to make Bratwurst Sausage German Style
- Six slices of bacon
- One small onion
- One clove of garlic
- 32 Ounces of sauerkraut which is approximately one can of sauerkraut
- Two medium sized potatoes
- One cup of water
- Half a cup of apple or grape juice
- One Tablespoon of brown sugar
- One cube of chicken bouillon
- One bay leaf
- One teaspoon of caraway seed
- One pound of Bratwurst Sausage
- One large apple that has been sliced
How to make the Bratwurst Sausage
- Grab a skillet, preferable a deep skillet. Place the six pieces of bacon inside the deep skillet, and begin to cook the bacon. The key is to drain most of the fat, and then you want to crumble the bacon into pieces. Kinda of like bacon-bit pieces.
- Slice the onions, and mince the garlic, using the same deep skillet, put the onions and garlic into the deep skillet with the remaining bacon fat. You want to have the heat in a medium-low heat position, until the onions are browned.
- Once this is done, add the bacon back to the mix, then you want to add the remaining ingredients, two potatoes that have been sliced , half a cup of your choice of juice, brown sugar, bay leaf, caraway seed, and sauerkraut.
- Now add the water, and the key is to use enough water to barely cover the potatoes, then let the mixture come to a boil.
- Here is the fun part, add the Bratwurst sausage in the skillet.
- Be sure to cover the skillet, and then let the mixture sit there for approximately twenty to thirty minutes.
- Take the apple slices, and add to the mixture, allow the mixture five to 10 more minutes of simmering.
This recipe will serve a total of four to six people.
I hope you have enjoyed the bratwurst recipes I have written so far, you can look forward to even more delicious homemade bratwurst recipes in my future posts!
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Posted on September 2nd, 2008 by Bratwurst Recipes
This recipe will look as if it took a long time to prepare, however half an hour is about all the time you need to make this delicious Bratwurst recipe. The good news is that you can also refrigerate this recipe after you made it, and heat it up at a later time.
A word of advice, it is best to find mushrooms that are at least an inch and a half in width.
- One clove of garlic that is super minced
- half teaspoon of Oregano
- Two tablespoons of dry sherry
- A quarter cup of dry bread crumbs
- Two tablespoons of butter
- Two tablespoons of minced onions
- One tablespoon of fresh chopped parsley
- One quarter pound of Bratwurst Sausage
- Eighteen large mushroom caps
- One quarter pound of grated mozzarella cheese
- Ground pepper and salt
Steps to make Bratwurst Sausage Stuffed Mushrooms
This recipe will make a total of six to eight servings.
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- Begin by washing the mushrooms, and removing the stems. Take the stems, and chop them finely.
- Grab a large skillet, and melt the two tablespoons of butter. You want to saute the mushroom caps, but be gentle when sauteing. You want to do it for about 2 to 3 minutes, or if you prefer, you can do it until they are golden. If you observe that they are shrinking, it is also time to remove the mushrooms. Set it aside on a plate that has a paper towel, or something similar to drain it some of the oils.
- With the skillet, mix in the Bratwurst Sausage and onions, and saute them until the onions are crisp, and the Bratwurst has lost its pinkish color. Remove the Bratwurst Sausage and onions and place on the side.
- Add the food from step 2 into the skillet, and saute for two more minutes.
- Take the skillet away from the heat, and add to it the following items, the parsley, oregano, sherry, garlic, salt and pepper to taste, and be sure to mix all of this together.
- Add the Bratwurst sausage and onions, and mix again.
- Grab the shredded mozzarella and add it to the mixture, and stir again.
- Put an equivalent amount of stuffing into each cap.
- Turn your oven on, and set it to Broiler mode.
- Take your caps, and place them on a baking sheet that has been lightly greased. Place the baking sheet in the oven, and leave it there for approximately two to three minutes, or until you observe that the cheese has melted to your desires.
- You may also refrigerate the caps, until you want to bake them in the oven, it is up to you.
Posted on August 23rd, 2008 by Bratwurst Recipes
This recipe is one of my personal favorites, that my mom has always made, and tried out different variations of. Once you savor and taste this recipe, you will see just how delicious it really is!
Ingredients needed for this recipe
- 3 tablespoons of vegetable oil
- 1 pound of bratwurst sausage
- 7 large potatoes
- 1 large onion, peeled, and thinly sliced
- 1/4 cup cider vinegar
- Salt and pepper
How to make the Bratwurst with Potato German style
- Take your Bratwurst sausage, and Saute them in vegetable oil, until they are cooked through, generally, this will take about 25 minutes. Your time may vary, depending on the thickness of your Bratwurst sausage, and other factors.
- While the Bratwurst are cooking, with the 7 large potatoes, you want to boil them, after they are cooked, peel them, and slice them!
- Peel the onions, and then thinly slice them to your size preference.
- Now that you have the Bratwurst cooked, potatoes, and the onions sliced and ready to go. You want to first mix together the potatoes, and onions. Make sure you’re potatoes have been sliced before mixing them together.
- Once that is done, you want to cut your cooked Bratwurst sausage into tiny bite size pieces. When you complete the cutting, go ahead and mix the bratwurst in together with the potato and onions. Also add about one-quarter cup of the vegetable oil to the mix.
- At this point, you are almost done, just add the vingar, salt and pepper. And season to your taste until your taste buds are happy.
This recipe will serve 4 people.
*If you don’t like vinegar, you can also try to subsitute if with mayonaise, and the recipe will taste just as wonderful, if not better. Personaly I like mayonaise better, but the standard german way is to use vinegar. It is up to you. Enjoy!
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