Here is a good thread for all of us German Food lovers. This one will be just for Bratwurst recipes. Please feel free to add any that you have.
6 ea. Bratwursts 12 oz (1 Can) Beer 1 ea. Onion; Med., Chopped 6 ea. Peppercorns 4 ea. Cloves 6 ea. Hard RollsPlace bratwursts, beer, onion, peppercorns, and cloves in a 3 quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. Yield: 6 servings
1 pound bratwurst 2 cans beer 1 chopped onion 1/2 pound margarine Put the brats, beer, onion and margarine in a pan and simmer on the stove until the coals are ready, although they can stay on the stove for up to 2 hours. When ready to eat, drain the brats, brown on the grill and serve
1 can of your favorite beer 1 medium onion, thinly sliced 5 brats Prepare grill for direct grilling and preheat to medium. Place beer, onion and brats in medium pot and bring to gentle boil over medium heat. Let brats simmer gently until partially cooked, 6 to 8 minutes. Do not let brats boil, or they will burst. Drain brats well. Place brats on grill parallel to grates (to hold brats in place) and grill 5 to 7 minutes per side. Internal temperature of brats should be about 170 degrees when serving. Makes 5 brats.
A needle or pin and a cork 3 pounds uncooked sausages, such as sweet or hot Italian sausages, bratwurst, chorizo, linguica, or any other sausages you prefer 1 onion, thinly sliced 3 cups beer, as needed About 1 tablespoon vegetable oil Mustard, for serving Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links. Set up the grill for direct grilling and preheat to medium-high. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard. Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you'll need to grill the sausages 7 to 10 minutes per side. For absolutely foolproof sausage grilling, use the indirect method. The sausages will be fully cooked in about 30 minutes.
4 lunch-size paper bags 4 medium-size potatoes, peeled, sliced 1/4-inch thick 2 scallions, chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon dried oregano or 2 teaspoon fresh oregano 2 tablespoons melted butter, margarine or olive oil 4 mild Italian sausages or smoked bratwurst Preheat oven to 375 degrees F. Lightly oil inside bottom of paper bags. Place bags on a cookie sheet. Divided potatoes and onions equally among bags. Sprinkle salt, pepper and oregano over potatoes and drizzle with butter, margarine or olive oil. Place 1 sausage in each bag. Fold down bag tops and secure with paper clips. Bake 1 hour, until potatoes are cooked through. Serve on individual plates. Makes 4 servings.
2 (11 ounce) cans condensed Cheddar cheese soup 1 cup beer 1 (4 ounce) can chopped mild green chiles, drained 1 1/2 pound Thüringer or smoked bratwurst, sliced into 1/2-inch pieces 1/4 cup vegetable oil Blend soup, beer and chiles. Heat in double boiler over medium heat. Transfer to fondue pot; keep warm. Sauté sausage pieces in oil over medium high heat until browned, about 5 minutes. Serve sausage pieces with hot sauce and chips.
6 fully cooked bratwurst or Polish sausage, cut into 1/2 inch pieces 4 medium potatoes, cooked and cubed 1 (16 ounce) can cut green beans, drained 1 (10 ounce) can cream of mushroom soup 1 cup shredded cheddar cheese 1 medium onion, chopped Combine all ingredients in a greased three-quart casserole dish and bake at 350 degrees F for 45 minutes to one hour.
4 bratwurst links 1 (8 ounce) can tomato sauce 1 to 2 cup shredded mozzarella cheese 1 cup milk 1 cup flour 2 tablespoons vegetable oil 1 teaspoon salt 2 eggs Sprinkle of Parmesan cheese Dash of oregano Remove skins from sausages and lightly brown the meat in a frying pan. Pour off any excess fat. Put into a 13 x 9 x 2-inch pan. Pour tomato sauce over sausage. Add a layer of mozzarella cheese. For the crust: While sausage is cooking, mix together the milk, flour, oil, salt and eggs (it will be like pancake dough). Pour mixture evenly over the layer of cheese. Sprinkle with Parmesan cheese, then a little oregano. Bake at 350 degrees F for about 45 minutes.
Pork tenderloin, cut open to be filled Filling Onions, chopped very fine Fresh parsley 4 raw German Bratwurst Pepper and salt, very lightly Remove Bratwurst from casing. Mix ingredients and fill tenderloin. Roll up and tie with butcher string so it will not come open. Bake at 350 degrees F for 45 minutes to 1 hour. Slice and serve. Serve with Knedle (steamed potatoes) and sweet red cabbage.
3 to 4 bratwurst links per person Hoagie buns or French rolls 2 to 4 quarts beer Lots of sauerkraut Simmer bratwurst about 20 minutes in beer, then grill to a light brown over mesquite or charcoal. Serve with good mustard, German potato salad and apple strudel.
5 lb. pork butt 3 1/2 tsp. kosher (coarse) salt 5 tsp. white pepper 2 tsp. nutmeg 1 1/2 tsp. sugar 1/2 tsp. ginger 1/2 tsp. MSG 1 C. cold water Grind pork for sausage. Mix all ingredients thoroughly. Shape into links or leave in bulk. This can be frozen immediately.
1 pound rigatoni or other medium pasta shape 15 ounces fresh bratwurst 1/2 cup beer 1 1/2 cups low-fat Cheddar cheese 2 sweet red peppers, coarsely chopped 1 cup onions, coarsely chopped 4 garlic cloves, chopped 1/2 cup fresh basil 1 tablespoon olive oil Preheat oven to 425 degrees F. Mix red pepper, onions, and garlic with 1 tablespoon olive oil in 9 x 13- inch baking dish and roast in oven for 25 minutes; stirring occasionally. While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown. Remove bratwurst and drain on paper towel. Pour fat from skillet. Add bratwurst and beer to skillet and simmer. Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water. Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the pasta water to moisten. Sprinkle remaining cheese over top and serve. Servings: 10
12 ounces brown lentils, washed 4 ouncs bacon, chopped 1 onion, thinly sliced 4 sticks celery, sliced 2 carrots, peeled, thinly sliced 3 tablespoons butter or margarine 3 to 4 bratwurst, cut into 1-inch pieces 1 tablespoon flour 2 tablespoons wine vinegar Salt and pepper 1 cup water or stock Soak lentils in a large bowl or stockpot with enough water to cover for 3 to 4 hours. Drain and place in a large stockpot. Add bacon, onion, celery, carrots and 3 1/2 cups water. Bring to boil; cover and simmer for 45 minutes. When lentils are almost cooked, melt butter in a frying pan and fry bratwurst until brown. Remove and set aside. Stir flour into butter in the pan and gradually whisk in additional water or stock. Bring to boil, stirring continuously. Add vinegar and seasonings and allow to boil for about 1 minute. Stir the mixture into the soup, blending thoroughly. Bring back to boil and then allow the soup to simmer, uncovered, for a further 40 to 50 minutes, or until the lentils are completely tender. Add bratwurst and heat through.
1 (12 ounce) can or bottle beer (not dark) 4 bratwurst (about 1 pound) 1 sweet or Spanish onion, thinly sliced and separated into rings 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 4 hot dog buns Prepare coals for direct grilling. Pour beer into heavy medium saucepan with ovenproof handle. (If not ovenproof, wrap heavy-duty foil around handle.) Place saucepan on grill. Pierce bratwurst with knife; add to beer. Simmer, uncovered, over medium coals, 15 minutes, turning once. Place onion rings on heavy-duty foil. Drizzle with oil; sprinkle with salt and pepper. Fold sides of foil over rings to enclose. Place onion slices on grill. Grill, uncovered, 10 to 15 minutes or until onion slices are tender. Transfer bratwurst to grill. Remove saucepan from grill; discard beer. Grill bratwurst, 10 minutes or until browned and cooked through, turning once. Place bratwurst in rolls. Top each with onions. Garnish as desired
1 (5 pound) pork butt 5 teaspoons kosher (coarse) salt 4 teaspoons sugar 1/2 tablespoon coriander 1/2 tablespoon sage 1 tablespoon dry mustard 2 teaspoons rosemary, dried 1 teaspoon nutmeg 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1 1/4 teaspoons black pepper Grind pork for sausage. Mix all ingredients together. Make into links or patties. This can be frozen immediately
2 1/2 pounds bratwurst 2 tablespoons butter 2 medium onions, sliced thin 1 cup sour cream 1/2 teaspoon salt 1 1/2 cups apple cider Hot buttered noodles Brown sausages well on all sides in butter. Remove sausages. If there is too much fat in skillet, remove some. In the remaining fat, saute the onions until soft. Stir in flour. Add salt and the apple cider. Cook until bubbly. Return sausages to skillet, cover, lower heat and simmer for 15 minutes. Blend the sour cream and some of the hot sauce in a separate dish. Then add to the skillet with the sausages. Stir until sauce is hot. Do not allow to boil. Serve over hot buttered noodles. Serves 6.
1 pound bratwurst 2 cans beer 1 chopped onion 1/2 pound margarine Put the brats, beer, onion and margarine in a pan and simmer on the stove until the coals are ready, although they can stay on the stove for up to 2 hours. When ready to eat, drain the brats, brown on the grill and serve.
1 pound link bratwurst 2 green bell peppers, cut into strips 2 medium onions, sliced 2 tablespoons olive oil 1 teaspoon garlic salt 1 teaspoon basil Heat the olive oil in a large skillet. Cut the bratwurst into 1-inch pieces and brown well in the skillet. Add the peppers and onions and sauté until cooked, stirring frequently. Season and mix well. Serves 4.
16 ounces pilsner beer 4 large onions, sliced thick 2 tablespoons German mustard with horseradish 1 tablespoon catsup 12 bratwurst in casings 6 hard rolls Bring beer to a simmer in a pan with 1 of the onions, the mustard and catsup. Add bratwurst and simmer about 20 minutes. Have your grill or broiler hot. Drain the bratwurst. Grill brats and remaining onion slices about 5 minutes on each side. Grill the split rolls quickly. Fork a pair of wurst onto each and top with onions. Serve with plenty of extra mustard and catsup and beer.
3 pounds lean pork 1 1/2 pounds fatty pork 3 tablespoons black pepper 2 tablespoons salt 1 1/2 tablespoons sage 1 tablespoon cloves 1 teaspoon rosemary 1 teaspoon mace Coarsely grind meats with the seasonings, pack into a crock, and seal the top with a layer of pork fat and aluminum foil to let the flavors ripen overnight in the refrigerator. Form the meat into patties and fry them or stuff the meat into casings and poach in simmering water 45 minutes. Makes about 16 links or patties.
6 lasagna noodles 3 slices mozzarella cheese 1 (16 ounce) jar spaghetti sauce 1 pound bratwurst Preheat oven to 350 degrees F. Cook and drain lasagna noodles. Divide bratwurst into six pieces. Split bratwurst lengthwise and stuff with half a slice of mozzarella cheese. Wrap each piece in a noodle. Place in a casserole dish and cover with spaghetti sauce. Cover with foil. Bake for 30 minutes. Serve with grated Parmesan cheese.
Bratwurst 1 can beer 1 1/2 c. water 1 c. ketchup Grill bratwurst over medium heat, turning occasionally, for about 20 minutes. Combine beer, water and ketchup in large saucepan. Simmer the grilled brats in beer mixture for 15 to 30 minutes.
Serves 4 to 6 4 pairs beer and bratwurst and or Kielbasa 4 tsp. butter Sm. bay leaf Heaping tbsp. minced onions 2 to 3 c. (1 to 2 cans) beer 2 tbsp. flour Prick bratwurst on both sides, put in skillet with enough boiling water to cover. Cover and simmer 5 minutes. Drain water, add 2 tablespoons butter and brown bratwurst. Add beer and some water to cover bratwurst, bring to boil, reduce heat and simmer 25 minutes. Remove cover and burn off about 1/2 of liquid. In different pan: melt 2 tablespoon butter and saute' onions to brown. Blend in flour until the color of cocoa. Add to simmering ale and blend until smooth and thick. Serve.
Here is a simple family recipe on making Bratwurst. 5 lb Boston Butt 4 ts Sugar 1/2 tb Ground coriander 1/2 tb Sage 1 ts Paprika 3/4 ts Cayenne pepper 2 ts Dried rosemary 1 tb Dry mustard 1 1/4 ts Pepper 1 ts Nutmeg 5 ts Pickling salt 5 Garlic teeth 2tbls Garlic Powder Hog casings Cut meat into chunks that will fit through the grinder. Mix all dry spices with one cup of cold water or beer.. pour over pork and mix well. Grind on fine setting and stuff meat mixture into medium hog casings..twist into 4" links.
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