Easy to make grilled Beer Brats

Ingredients

  • 1 onion roughly chopped
  • Whole black peppercorns
  • Bratwurst of your choice
  • Beer of your choice

Directions: Place the bratwurst into a pan, and then pour beer into the pan with the black peppercorns, onions. get the grill going. With the grill on at about 450 degrees, let the pan sit and Simmer the mixture for about 15 minutes, turning halfway though. You are now ready to place the brats on the grill. Turn the brats every once in a while. The brats should not take longer than an added ten minutes on the grill. Then remove them from the grill and allow them to rest for about 3-5 minutes before serving.

Some sauerkraut to go along with it

Ingredients:

  • 2 pounds of sauerkraut
  • 1 teaspoon of caraway seeds
  • ½ cup of applesauce
  • two bay leaves
  • 1 teaspoon of juniper berries
  • 3 slices of diced bacon
  • 1 cup of diced onion
  • One minced clove of garlic (or one teaspoon garlic-shallot puree)
  • one cup of German Riesling wine

An easy method for this recipe is to use a crock-pot or a slow cooker. Preheat it on high. Then add about 2 pounds of sauerkraut (rinsed and patted dry). Then place in 1 teaspoon of caraway seeds and ½ cup of applesauce. Stir it around and drop in two bay leaves. Next, place 1 teaspoon of juniper berries in a plastic bag and lay it down to smash it so that the flavor is released. Next, preheat a pan to medium high heat and add 3 slices of diced bacon (before you dice it you should put it into the freezer for about 10 minutes, it will be a lot easier to dice). Then add in the onion and allow to cook for about a minute, and then add in one minced clove of garlic (or the garlic-shallot puree), and the juniper berries. Stir it around and let it cook for a bit before you add the wine. Add about a cup of German Riesling wine and let it cook for about a minute. Then add it to the crock-pot and let it cook for at least an hour and a half. Serve the sauerkraut with the brats and enjoy.

Posted in Recipe

Bratwurst Braised in Tomato And Herbs

Serve this recipe with a warm grilled pita bread or combine it with pasta.

  • 1/2 cup blended olive oil
  • 2 cups finely diced onions.
  • Coarse salt and freshly ground pepper
  • 6 garlic cloves, minced
  • 1 teaspoon dried Greek oregano
  • Pinch of hot red pepper flakes
  • 1 1/2 cups canned tomato sauce
  • 6 pounds of Bratwurst Sausage, cut crosswise
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons extra virgin olive oil
  1. Heat the blended oil in a heavy saucepan over low heat. Add the onion along with a pinch of salt. Cover and cook, uncovering and stirring from time to time, for about 12 minutes, or until the onion is very soft and trasnlucent. Stir in the garlic and cook, uncovered for another 3 minutes. Stir in the oregano and pepper flakes. Add the tomato sauce and increase the heat. Bring to a simmer and add the Bratuwrst, stirring well. Season with salt and pepper to taste, cover, and bring to a boil. Lower the heat, uncover and stir. Cover and cook at a bare simmer, stiring occasionaly for 2 to 2 1/2 hours, or until the Bratwurst is very tender and the mixture resembles a thick stew. If it becomes too dry, add about 1/4 cup water at a time to keep it moist.
  2. Remove from the heat, fold in the parsley, and drizzle with the extra virgin olive oil. Serve warm.
Posted in Recipe

Marinated Bratwurst with Fennel

This is a perfect Bratwurst Snack if you are craving for something easy to do, and even easier to teat.

  • 12 fresh 4 to 5 inch long Bratwurst Sausages
  • Coarse Salt
  • 3/4 cup white vinegar
  • 2 cups plus 2 tablespoons extra virgin olive oil
  • Sea salt and cracked black pepper
  • Cracked fennel seeds
  • Pita bread for serving
  1. Place a layer of Bratwurst, skin side down, in a small baking dish or casserole. Lightly sprinkle with coarse salt and continue layering and salting until all of the Bratwurst are in the pan. Cover with plastic wrap and refrigerate for 15 minutes.
  2. Remove the Bratwurst from the refrigerator and uncover. Pour the vinegar over the top and again cover with plastic wrap. Place the Bratwurst in the refrigerator to marinate for about 6 hours.
  3. Remove the Sausage from the refrigerator, uncover, and drain off all the liquid.
  4. Add 2 cups of olive oil to the dish, again cover with plastic wrap, and refrigerate for at least 6 hours or up to 3 days.
  5. Place the Bratwurst Sausage in the oven to cook for about 40 minutes in a temperature of 400 degrees Fahrenheit.
  6. When ready to serve, remove the Bratwurst from the oven and place 2 on each of 6 meze plates. Drizzle with a bit of the remaining 2 tablespoons of olive oil and sprinkle with sea salt, cracked black pepper, and cracked fennel seeds. Serve with pita bread.
Posted in Recipe

Vinegar Cured Bratwurst

Vinegar Cured Bratwurst with Tomatoes, Rosemary, and Potato Salad

A different version of this dish is made in Spain and southern France, where it is served cold as an appetizer. This dish is best if left to marinate overnight.

Ingredients for Vinegar Cured Bratwurst

  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt plus more to taste
  • 3/4 teaspoon ras el hanout
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper or cayenne
  • 8 garlic cloves, peeled and crushed
  • 2 fresh rosemary sprigs
  • Freshly ground pepper
  • Six 2-ounce pieces of Bratwurst Sausage
  • 1/4 cup plus 1/3 cup olive oil
  • Hot Brining Liquid (recipe follows)
  • 2 tablespoons sliced garlic
  • 1 1/2 cups chopped peeled and seeded tomato
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh rosemary
  • Patatosalata (recipe follows)
  • Extra virgin olive oil for drizzling

Steps to take

  1. Combine the flour, 1 1/2 teaspoons salt, the ras el hanout, garlic powder, cumin, and Aleppo pepper in a shallow bowl, stirring to blend well. Set aside.
  2. Scatter the crushed garlic and rosemary sprigs over the bottom of a glass baking dish large enough to hold all of the fish in one layer. Set aside.
  3. Season the Sausage with salt and pepper to taste. Working with one Bratwurst at a time, lightly coat the Bratwurst Sausage in the seasoned flour. Shake off the excess flour.
  4. Heat 1/4 cup of the olive oil in a medium saute pan over medium heat for about 3 minutes, or until very hot but not smoking. Without crowding the pan and in batches, if necessary, add the coasted sausage, skin side down, and cook until the edges of the sausage are opaque and the center is slightly pink, 2 to 3 minutes. Turn and then immediately remove from the pan.
  5. Place the Bratwurst Sausage in the prepared baking dish. Pour the hot brine over the fish and set aside to cool.
  6. When cool, remove 1/4 cup of the brine for use in the sauce. The brine should just barely cover the Bratwurst Sausage.
  7. Cover the dish with plastic wrap and refrigerate for 24 hours.
  8. Place the remaining 1/3 cup olive oil in a medium saute pan over medium heat. Add the sliced garlic and saute for 1 minute. Stir in the tomato and bring it to a simmer. Add the reserved 1/4 cup marinating liquid and again bring to a simmer. Simmer, stirring occasionally, for about 12 minutes, or until the tomato sauce is slightly thick.
  9. Remove from the heat and set aside to cool.
  10. When cool, stir in the chopped parsley and rosemary and set aside.
  11. When ready to serve, place about 1 tablespoons of the Patatosalata in the center of each meze plate. Place a branzino fillet on top of the salad, along with a few pieces of tomato from the sauce. Drizzle the sauce over the top. Then drizzle with a bit of the brinning liquid and extra virgin olive oil and serve.

Brining Liquid

Makes about 3 cups

  • 1/2 cup white vinegar
  • 3 garlic cloves, peeled and smashed
  • 3 black peppercorns
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1 bay leaf
  • 1 tablespoon coarse salt
  • 2 teaspoons sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  1. Combine 2 1/2 cups cold water and the white vinegar in a medium nonreactive saucepan. Add the garlic, peppercorns, rosemary, thyme, bay leaf, salt, sugar, coriander seeds, and mustard seeds and place over high heat. Bring to a boil, then lower the heat and simmer for 5 minutes.
  2. Place a strainer over a clean saucepan and strain the hot liquid through it into the clean pan. Pour over the top of the fish and marinate as directed.

Patatosalata

  • 6 medium Yukon Gold (or other creamer) potatoes
  • Coarse salt and freshly ground pepper
  • Juice of 1 lemon
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped scallion, including some of the green part
  1. Place the unpeeled potatoes in a medium saucepan with cold water to cover by 1 inch. Add a tablespoon of salt and place over high heat. Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Remove from the heat and drain.
  2. When the potatoes are cool enough to handle, peel out crosswise into thin slices. Place the sliced potatoes in a mixing bowl and add the lemon juice, olive oil, parsley, and scallion. Season with salt and pepper to taste and toss to combine. (The warmer the potatoes are when the seasoning is added, the more flavor they will absorb.)
  3. Cover and set aside at room temperature until ready to serve.
Posted in Recipe

Bratwurst with Cucumbers, Capers, and Lesvos Basil

Ingredients

  • 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

Direction

  1. Place a medium stainless-steel bowl and 6 shallow serving bowls in the refrigerator for at least 30 minutes or until well chilled.
  2. 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.
  3. 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.
  4. Drizzle a small amount of olive oil over the top and serve immediately.
Posted in Recipe

Bratwurst Simmered in Beer

This is an absolutely splendid meal, that you can make in your slow cooker.

Ingredients:

  • ½ pound bratwurst that is sliced about ½ thick
  • Four medium potatoes
  • Three parsnips, peeled and then cut into2-inch cubes
  • One bottle of Oktoberfest-style beer

This will make about four servings

Preparation:

Take and brown the bratwurst in a pan on medium heat, then put it in the crock pot.
In the same pan, brown the parsnips, potatoes, and the onions. After they have browned, take them to the crock pot. Then pour in the beer and cover and cook on low until the meat has finished cooking and the vegetables have become tender. This will take about six to eight hours

This recipe has about 261 calories per serving and 10 grams of fat

** You may use fully cooked sausage if you wish to have a smaller cooking time**

Posted in Slow Cooker Recipe

Bratwurst Calzone

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

For filling:

  • 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

Optional

  • 1 chopped pitted black olives
  • Mashed anchovies
  • Capers
  • 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.

Posted in Recipe

Bratwurst Sausage German Style

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Here is the fun part, add the Bratwurst sausage in the skillet.
  6. Be sure to cover the skillet, and then let the mixture sit there for approximately twenty to thirty minutes.
  7. 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!

Posted in Recipe

Recipe for Bratwurst Sausages

If you are here, you are like me, you love bratwurst sausages, and more specifically you are looking for a recipe for bratwurst sausage.

I have already posted two great recipes, but my favorite thus far has to be the Bratwurst with Potatoes, this is a very unique recipe, that has originated from Germany. For the Germans it is a salad, and is very commonly made in their country.

The other recipe that I have posted is the Bratwurst Sausage stuffed with Mushrooms recipe. If you are a fan of mushrooms, than this recipe is definitely for you! The recipe itself will look like it took you a very long time to prepare, as it comes out very professional in the end.

But you didn’t come here for recipes that I already have posted did you? You came for a fresh new recipe? Perhaps an easy bratwurst recipe? Well here it is.

Bratwurst Sausage Sandwich

This will be an easy recipe to make.

Ingredients Needed for Recipe

  • Bratwurst Sausages
  • 12 inch sub foot roll
  • Mozzarella cheese or your favorite cheese

How make the Bratwurst Sausage Sandwich

  1. In a pan, boil the Bratwurst sausage over a medium heat. The key here is to fill it with enough water to barely cover the Bratwurst sausage. After the twenty minutes is up, place the Bratwurst sausage in a skillet, and you want to increase the heat, and brown the Bratwurst sausage, for about five minutes.
  2. Remove the sausage out of the skillet, and cut the Bratwurst sausage in the middle lengthwise, but be sure not to cut all the way threw. Take the Bratwurst and spread it flat.
  3. Grab the sub roll, and split it open. Place the sausage on the sub roll.
  4. Moderately sprinkle the mozzarella cheese, or your choice of cheese, over the Bratwurst sausage.
  5. Place the sub in a preheated oven at broiler temperature. Leave the sub sandwich for only two to three minutes or until the cheese has melted.
  6. It is best to eat this sandwich while it is still warm, you may also slice the bread into half, or into your own preferred bite sizes.

More delicious tasting Bratwurst Recipes to come soon!

Posted in Articles

Bratwurst Sausage stuffed Mushrooms

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.

Ingredients Needed

  • 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.

  1. Begin by washing the mushrooms, and removing the stems. Take the stems, and chop them finely.
  2. 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.
  3. 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.
  4. Add the food from step 2 into the skillet, and saute for two more minutes.
  5. 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.
  6. Add the Bratwurst sausage and onions, and mix again.
  7. Grab the shredded mozzarella and add it to the mixture, and stir again.
  8. Put an equivalent amount of stuffing into each cap.
  9. Turn your oven on, and set it to Broiler mode.
  10. 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.
  11. You may also refrigerate the caps, until you want to bake them in the oven, it is up to you.
Posted in Recipe
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