bratwurst

Pan-Fried Beer and Onion Bratwurst

bratwurst sausages

Tbsp unsalted butter ((or use olive oil, vegetable or corn oil))

onion

Belgian ale ((or any dark, malty beer of your choice))

Preheat a cast iron pan over a medium-high heat. Add the butter and let it melt and start to turn light brown. The temperature should be about 325-350F at this point.

Sear bratwurst for about 3 minutes per side, until it achieves deep golden brown color.&nbsp;

Add the onions and the beer, turn the heat to high and bring to a boil.

Once the liquid is boiling, reduce heat and continue cooking, flipping the sausages and stirring the onions, until the internal temperature of the sausages reaches 160F. Cook uncovered to let the liquid reduce and intensify its flavor.

Remove bratwurst from heat and serve hot, on a bun, or with you favorite side dish.

One-Skillet Bratwurst and Onions

Bratwurst Sausages

Red Onion, sliced

canola oil

Water

Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke.

With a fork, poke a few holes on each side of the bratwurst sausage to keep them from bursting while they cook.

Place the brats in the hot skillet, then place the onions around them.

Stir the onions to spread them around and to coat with oil.&nbsp;

Cook the brats for about 4 minutes per side, or until they are nicely browned.&nbsp;

Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low.

Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees.

Remove the lid and the brats from the skillet.

Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid.&nbsp;

Serve the sausages topped with the onions and your favorite mustard.

https://embed.mediavine.com/videos/wrda6jkvzmcdjfcjr1xl

One-Skillet Bratwurst with Caramelized Onions Recipe

One-Skillet Bratwurst + Caramelized Onions Recipe

Great for tailgates or the Super Bowl, this easy recipe braises bratwursts in beer, then they&#39;re served in toasted hoagie rolls with mustard and onions.

Beer-Braised Bratwursts with Onion

mustard seeds

caraway seeds

unsalted butter (1/2 stick)

bratwursts

dark brown sugar

Kosher salt

black pepper

(12 ounces) brown ale,

hoagie rolls, toasted

Sweet Hot Mustard,

Bratwurst In Beer With Onions

butter

yellow onions (, sliced)

salt

amber ale or nut brown ale

buns

In a cast iron or heavy bottomed skillet, melt the butter over medium high heat. Add the onion and caraway seeds and cook for 5 minutes or until the onions begin to soften. Season with kosher salt. Nestle the bratwurst in the onions, add the bottle of ale and bring to a low boil. Reduce the heat to a simmer and cook for 30-40 minutes, turning the brats occasionally.

To finish the bratwurst on the stove, transfer the onions and beer broth to a bowl and set aside. Add the brats back to the skillet and increase the heat to medium high. Brown the sausages evenly on all sides, adding a little more butter or oil if needed. Add the onions and beer broth back to the skillet and keep warm.

To finish the bratwurst on the grill, preheat the grill to medium-high heat. Cook the bratwurst sausages on the grill for 2-4 minutes per side or until browned on all sides. Add back to skillet with the onions and beer and keep warm.

Serve on warm buns with onions and coarse, grainy mustard. Add sauerkraut if desired.

Super easy air fried brats are amazing when topped with this thick beer cheese sauce!

Air Fryer Bratwurst with Beer Cheese Sauce

all-purpose flour

beer

milk

Cheddar

smoked paprika

chives

brats

brat buns

Preheat your air fryer to 360 degrees. 

Arrange brats in a single layer in the...

Arrange brats in a single layer in the air fryer basket. 

Cook for 15 minutes, turning halfway through, or...

Cook for 15 minutes, turning halfway through, or until brats reach an internal temperature of 160 degrees.

Add the butter to a small saucepan over...

Add the butter to a small saucepan over medium heat and let melt.

Whisk in the flour and cook for 1...

Whisk in the flour and cook for 1 minute.

Whisk in the beer and milk until the...

Whisk in the beer and milk until the sauce thickens, about 3-5 minutes.

Remove from heat and stir in the cheddar...

Remove from heat and stir in the cheddar and paprika.

Place the brats in the buns and drizzle...

Place the brats in the buns and drizzle with the cheese sauce. Sprinkle with chives. 

Brats in the air fryer is a dinner option you need in your recipe box! Quick and easy, these Air Fryer Brats are golden brown and so juicy. Serve them up with your favorite condiments, onions, sauerkraut, relish or peppers!

Air Fryer Brats

Johnsonville Bratwurst (uncooked) ((5 count))

hot dog or bratwurst buns

favorite condiments (mustard, ketchup, onions, sauerkraut, relish and/or peppers)

Preheat air fryer at 375 degrees Fahrenheit. Place lace your raw bratwurst in the basket or tray in a single layer. Do not overlap!

Cook for 7 minutes. Turn bratwurst over. Cook additional 7 to 8 minutes or until fully cooked to internal temperature of 160 degree Fahrenheit.

Serve immediately with buns and your favorite toppings (if desired).

Fans of Midwestern-style beer brats have strong opinions about the best way to prepare them. Some like to simmer the bratwurst in beer before browning them on the grill (as is the case here); some prefer grilling first, soaking in beer after. But everyone agrees that the brats should start out fresh and uncooked (rather than precooked, like hot dogs), then be served on a split, toasted roll with onions and plenty of mustard. Purists may shun adding the likes of ketchup, pickles and sauerkraut to the sandwich, but when you’re the cook, you get to choose which condiments to put out — or set aside.

Beer Brats

onions,

bratwurst rolls

Spicy brown or yellow mustard,

Pickles and ketchup,

Light a charcoal grill or heat a gas grill to high.

In a medium pot over high heat, bring beer and half the onions to a simmer (save remaining onions for serving). Add bratwurst to the pot, reduce heat to low, and simmer until they are just cooked through, about 10 minutes.

Transfer sausages to the grill, and grill until they’re well browned on all sides, 2 to 5 minutes, turning often.

If you like, while the brats are grilling, let the beer and onions boil over high heat until the onions are very soft, 5 to 10 minutes. Drain and reserve onions for serving.

Grill the rolls, cut-side down, until golden, about 1 minute. Serve the brats sandwiched in the rolls and topped with onions (either raw or beer-braised, or both), along with any condiments you like.

The fast and easy method for cooking scrumptious, savory bratwurst in the oven.

Oven baked bratwursts

Bratwursts (1 package)

Preheat oven to 425°F.

Line one baking sheet with parchment paper.

Place bratwursts on the parchment paper with space between them.

Bake for 10 minutes.

Flip bratwursts and bake additional 10 minutes, or until internal temperature reaches 160°F.

Pull out of the oven, cover with foil and let rest for 5 minutes.

The fast and easy method for cooking scrumptious, savory bratwurst in the oven. 


Full blog post:
https://www.arinaphotography.com/blog/oven-baked-bratwursts/

EQUIPMENT:
Baking sheet https://amzn.to/2NPdmQ8
Parchment paper sheets https://amzn.to/35T5aHy



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Oven-Baked Bratwurst

Homemade German Bratwurst Recipe

pork

300 g veal

g kosher salt

g white pepper

marjoram

g caraway

ginger

g nutmeg

g water

Grind meat through 3/16” (3 mm)  plate.

Whisk the egg whites.

Mix the ground meat and all ingredients together.

Stuff into 32-36 mm hog casings forming 4” (10 cm) links.

Keep in a refrigerator or freeze for later use.

Juicy bratwurst simmering in tangy sauerkraut, sweet apples, onions, and broth is an easy and flavorful way to enjoy this German sausage.

Bratwurst and Sauerkraut

apple* (0.41)

garlic (0.16)

Tbsp cooking oil (0.04)

bratwurst (5 links) (3.49)

sauerkraut (1.69)

tsp caraway seeds (optional) (0.02)

tsp paprika (0.02)

tsp pepper

chicken broth (0.13)

Slice the onion and the apple, and mince the garlic.

Add the cooking oil to a large deep skillet or wide pot. Heat over medium. When the pan and oil are hot, add the bratwurst. Cook on each side until well browned (it does not need to be cooked through at this point). Remove the browned bratwurst to a clean plate.

Add the sliced onions, apples, and garlic to the pan and sauté for about 5 minutes, or until the onions are soft.

Drain the sauerkraut and add it to the skillet, along with the caraway seeds, paprika, pepper, and chicken broth. Stir to combine with the apples and onions. Nestle the browned bratwurst down into the sauerkraut.

Place a lid on the pan and allow the broth to come up to a simmer. Lower the heat slightly and continue to simmer the bratwurst in the sauerkraut and broth for 20 minutes, or until the bratwurst is cooked through. Serve hot.

Rezept für Bratwurst mit Blumenkohl-Kartoffelpüree an Birnen-Rotkohl » Über 1419x nachgekocht » 30min Zubereitung » 11 Zutaten » 688 kcal/Portion

Bratwurst mit Blumenkohl-Kartoffelpüree an Birnen-Rotkohl

Kartoffeln, mehligkochend 600 g

Salz Prise

Rotkohl aus dem Glas 1200 g

Wasser 100 ml

Bratwurst 400 g

Petersilie, frisch 30 g

Frischkäse, natur 100 g

Pfeffer, schwarz Prise

Kartoffeln schälen und vierteln. Blumenkohl waschen, entblättern, Strunk entfernen und ähnlich groß zerkleinern wie die Kartoffeln. Anschließend beides in einem Topf mit Salzwasser bedeckt aufkochen und auf mittlerer Stufe zugedeckt ca. 20 Min. garen.

Birnen waschen, vierteln, entkernen und in ca. 1 cm große Stücke würfeln. Rotkohl in einem Topf mit den Birnenwürfeln und Wasser auf mittlerer Stufe zugedeckt unter gelegentlichem Rühren erhitzen und ca. 10 Min. köcheln.

In einer Pfanne 3 EL Öl auf mittlerer Stufe erhitzen und Bratwürste darin unter mehrmaligem Wenden ca. 10 Min. goldbraun braten. 

Petersilie waschen, trocken schütteln, dicke Stiele entfernen und die Blätter fein hacken.

Kartoffeln und Blumenkohl mithilfe des Deckels vorsichtig abgießen, Frischkäse hinzufügen und mit einem Kartoffelstampfer zu Blumenkohl-Kartoffelpüree verarbeiten. Petersilie unterrühren und mit Salz und Pfeffer abschmecken.

Birnenrotkohl mit Salz und Pfeffer abschmecken, mit dem Blumenkohl-Kartoffelpüree und der Bratwurst auf Teller verteilen und servieren.

Guten Appetit!

This zesty pasta is a playful riff on choucroute garnie, the classic Alsatian dish. The usual suspects (pork and cabbage) show up in the form of bratwurst, brussels sprouts and sauerkraut. Instead of potatoes, pasta joins the party and everything comes together in a tangy sauce of Parmesan, sour cream and fresh dill. Buy sauerkraut that looks fresh and crunchy for best flavor and texture. For a more kid-friendly meal, swap in shell pasta. If you happen to find yourself with leftovers, they make a tasty cold pasta salad.

Orecchiette With Brussels Sprouts and Bratwurst

unsalted butter

brussels sprouts,

garlic,

Salt and pepper

orecchiette

Parmesan (2 ounces), more for serving

sour cream (4 ounces)

dill, parsley or chives

Melt the butter in a large nonstick skillet over medium heat. Add the bratwurst and onion and cook, stirring occasionally, until golden, about 5 minutes. Add the brussels sprouts, sauerkraut and garlic and season with salt and pepper. Cook, stirring occasionally, until the brussels sprouts are crisp-tender, about 5 minutes.

Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Reserve 1 1/2 cups pasta cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the sausage mixture, Parmesan, sour cream and dill and stir until slightly thickened and saucy, about 2 minutes. Season with salt and pepper. Serve with more Parmesan, if desired.

These delicious, wholesome, vegan sausages are the perfect addition to a mid-week meal, BBQ, or potluck. With a soft and flavorful interior and slightly crisp exterior, this vegan Italian sausage is sure to leave an impression. Plus, this recipe is meat-free, gluten-free, dairy-free, low-fat, plant-based, and can be made nut-free, too, if preferred!

Vegan Sausage

beans

oats ((gluten-free if needed))

walnuts ((see notes))

garlic

flat tbsp tomato paste

tbsp tamari (or soy sauce

onion powder

tsp smoked paprika

Italian seasoning

tsp sea salt (or less/more to taste)

tsp cumin

cayenne pepper (or more to taste)

Black pepper (to taste)

fennel seeds (optional)

You can watch the video in the post for visual instructions.In a small bowl, mix the ground chia seeds with 1/4 cup of water and set the mixture aside for 5 minutes to thicken. Note: You can blend whole chia seeds in an electric spice/coffee grinder or blender for a few seconds if you don&#39;t have ground chia seeds.

In the meantime, rinse the canned white beans very well in a sieve, then drain them and pat dry with a paper towel. Make sure they aren&#39;t wet at all.

Process the oats and the walnuts in a food processor or blender (use the pulse function, as they should still have some texture and not turn into fine flour).

Add all the other ingredients to the food processor and pulse again. Don&#39;t over-process the mixture, or it will be mushy. The mixture shouldn&#39;t be sticky, but if it is, simply add some flour (e.g. oat flour).Tip: You could freeze the mixture for about 10 minutes, then it will be easier to shape it into sausages.

Form 6-7 sausages with your hands (I used 1/3 cup of the mixture per sausage). Place the sausages on a large plate lined with parchment paper and put the plate into the fridge for about 20 minutes.

Wrap each sausage in some parchment paper and tin foil and twist the ends, like a candy wrapper. Then, place in a steamer basket/pan (I used a large pot with a sieve) and steam for around 35 minutes. See step-by-step photos in the blog post. Do not throw away the tin foil and use it again in the future.

Once cooked, you can serve immediately, pan-fry, or even grill for a crispy result!Pan-Fry: Preheat a large skillet over medium heat. Brush the sausages with a little oil on each side and add them to the pan. Fry for around 7-10 minutes, turning occasionally until browned and heated through.

Enjoy with mustard, BBQ sauce, or serve in a burger bun like a hot dog! Read the blog post to find out how you can grill them or make a vegan sausage casing.

https://content.jwplatform.com/videos/eAdokIBz.mp4

Vegan Sausage Recipe | Gluten-Free Veggie Bratwurst

Smoked Brat Burgers are simple to prepare and ready for sauerkraut, mustards, pickles, and melty cheese. Formed into brat patties, the seasoned pork is smoked and seared on the grill. Grab your favorite buns and beer, it’s time to grill.

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