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I just got a great deal on Hillshire Farms "Beer Brat". Now what? Am
- Thread starter dawnnys
- Start date
Are they pre-cooked? They are great with kraut. Here are a couple of recipes. If you want recipes
for grilled, I added some of my recipes for mostly grilled and served in buns below.
* Exported for MasterCook 4 by Living Cookbook *
Sausages with Cider & Sauerkraut
Recipe By :
Serving Size : 4 Preparation Time: 0:10
Categories : Main Dish Sausage
Vegetable
Amount Measure Ingredient -- Preparation Method
1 lb precooked sausages such as bratwurst or
-- knockwurst (4 to 6)
3 Tbs unsalted butter
1 onion, chopped
2 Turkish bay leaves or 1 California
1/2 tsp caraway seeds
1/2 tsp black pepper
2 lb sauerkraut, rinsed well and drained
1 3/4 cups unfiltered apple cider
1 Tbs sugar
grainy mustard
1. Prick sausages several times with the tip of a small knife. Heat 1/2
tablespoon butter in a 12-inch heavy skillet over moderately high heat until
foam subsides, then brown sausages, turning occasionally, about 3 minutes
total. Transfer to a plate.
2. Add remaining 2 1/2 tablespoons butter to skillet along with onion, bay
leaves, caraway seeds, and pepper and cook, stirring occasionally, until
onion is softened and beginning to brown, about 5 minutes. Stir in
sauerkraut, cider, and sugar, then nestle sausages into mixture. Bring to a
boil, then reduce heat and simmer, partially covered, 20 minutes.
Comments: Early-spring evenings often feel a lot like winter, but you won't
mind so much with this warm and robust German-style supper at the ready.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Sautéed German Sausages with Bacon & Apple Sauerkraut
Recipe By : Food & Wine
Serving Size : 6 Preparation Time: 0:30
Categories : Fruit Main Dish
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1/4 cup vegetable oil
5 oz thick-cut bacon, cut into 1/2-inch pieces
1 very large onion, coarsely chopped
2 Tbs off-dry white wine, such as Riesling
1 large sweet apple, such as Gala or Fuji,
-- peeled, cored and cut into 1/2-inch pieces
12 juniper berries
4 bay leaves
1/2 tsp sugar
kosher salt and freshly ground pepper
1 cup water
2 1/2 lbs sauerkraut, drained, rinsed and squeezed
-- dry (4 packed cups)
12 German-style sausages, such as weisswurst
-- or bratwurst
grainy mustard, for serving
1. In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil
until shimmering. Add the bacon and cook over moderately high heat until the
fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted
spoon, transfer the bacon to a paper towel-lined plate.
2. Add the onion to the casserole, cover partially and cook over moderately
low heat, stirring occasionally, until very soft, about 20 minutes. Increase
the heat to moderately high. Add the wine, apple, juniper berries, bay
leaves, sugar, l teaspoon of kosher salt and 1/2 teaspoon of pepper and boil
for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low,
cover and cook until the apple is very tender, about 45 minutes.
3. In a large skillet, heat the remaining 2 tablespoons of oil until
shimmering. Poke the sausages several times with a fork and cook them over
moderate heat, turning several times, until golden and heated through, about
8 minutes.
4. Spoon the sauerkraut onto a platter and arrange the sausages on top.
Sprinkle the reserved bacon over the sausages and serve with mustard.
Cooking Tip: The sauerkraut can be prepared through Step 2 and refrigerated
for up to 2 days.
Comments: In Germany's Pfalz region, cooks braise sauerkraut with onions,
apples, seasonings, a touch of sugar and a little of the region's Riesling
wine, creating an addictive accompaniment for juicy weisswurst or bratwurst.
The kraut's light sweetness pairs perfectly with a slightly off-dry German
Riesling.
Recipe Source: Food & Wine
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Grilled Bratwurst with Caramelized Fennel & Red Onion Relish
Recipe By :
Serving Size : 12 Preparation Time:
Categories : Main Dish Sandwich
Sauce Sausage
Sausage
Amount Measure Ingredient -- Preparation MethodRelish2 Tbs olive oil
2 large red onions, thinly sliced
2 bulbs fennel, trimmed and thinly sliced
1 tsp sugar
1 12-oz bottle amber ale
salt and freshly ground black pepperBratwurst12 veal or pork bratwursts, (about 3 lb)
12 hot dog or sausage rolls, split (optional)
1. Make the relish: In a large skillet over medium-high heat, heat the oil.
Add the onion and fennel slices and cook, stirring often, until soft and
golden brown, about 15 minutes. Sprinkle with sugar and continue to cook for
another 5 to 7 minutes.
2. Pour in the ale and simmer over medium heat until most of the liquid has
evaporated and the vegetables are very soft, about 5 minutes. Add salt and
pepper to taste. Makes about 2 cups.
3. Prepare a barbecue for grilling over medium-high heat.
4. Grill the sausages for about 20 minutes, turning them often, until they
are browned all over and the juices run clear. To serve, place a bratwurst
on a roll and top with relish, or serve the brats on a plate with relish on
the side. Accompany with your favorite mustard.
Cooking Tip: Relish may be prepared up to 3 days in advance, covered and
refrigerated. Remove from the refrigerator 1 hour before using
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Grilled Brats & Beer
Recipe By : Cook’s Illustrated Oct 2007
Serving Size : 10 Preparation Time:
Categories : Main Dish Sausage
Amount Measure Ingredient -- Preparation Method4 onions, sliced into 1/2-inch rounds
3 Tbs vegetable oil
pepper
2 12-oz beers*
2/3 cup Dijon mustard
1 tsp sugar
1 tsp caraway seeds
10 bratwurst sausages
10 6-inch sub rolls**
1. Turn all burners to medium-high and heat, covered, for 15 minutes. (For
charcoal grill, arrange 50 coals over bottom of grill. Light 100 coals; when
covered with fine gray ash, pour evenly over cold coals. Set cooking grate
in place and let heat, covered, with lid vent open completely, for 5
minutes.) Scrape and oil cooking grate.
2. Brush onions with oil and season with pepper. Whisk beer, mustard, sugar,
caraway, and 1 teaspoon pepper in 13- x 9-inch disposable aluminum pan.
3. Arrange disposable pan on one side of grill and grill onions on other
side of grill until lightly charred, 6 to 10 minutes. Transfer onions to pan
and grill sausages until browned, 6 to 10 minutes. Transfer sausages to pan,
cover grill, and simmer until sausages are cooked through, about 15 minutes.
Remove cooked sausages from pan and grill until lightly charred, about 4
minutes. Transfer sausages to platter and tent with foil.
4. Continue to simmer beer mixture, with grill covered, until onions are
tender and sauce is slightly thickened, about 5 minutes. Place bratwurst in
rolls and spoon on sauce and onions. Serve.
Cooking Tip: *Light-bodied lagers work best here.
Cooking Tip: **Standard hot dog buns will be too small for the bulky brats.
Cooking Tip: Depending on the size of your grill, you may need to cook the
onions in 2 batches in step 3.
Recipe Source: Cook’s Illustrated Oct 2007
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Bratwurst with Mustard Sauce on Garlicky French Buns
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Sandwich
Sausage
Amount Measure Ingredient -- Preparation MethodMustard Sauce1/4 cup butter or margarine
1/4 cup (packed) light-brown sugar
1 Tbs lemon juice
1 Tbs dry mustardBratwurst4 links bratwurst (12 ounces)
Garlicky French BunsGarlicky French Buns2 Tbs (1/4 stick) butter or margarine, at room temperature
1/2 tsp minced garlic
4 French-style buns (each about 4 1/2 inches
-- long), split horizontally
1. Melt butter in a small saucepan. Stir in remaining Mustard Sauce
ingredients. Keep warm.
2. Cut 3 diagonal slits in each bratwurst.
To grill
1. Put bratwurst, slit sides down, 4 to 6 inches above hot coals. Cook 4 to
6 minutes until sausages open up along slits. Turn over. Spoon a scant
tablespoon mustard sauce into slits. Grill 3 to 4 minutes longer until
bratwurst are evenly browned on bottom.
To broil
1. Broil slit sides down, 4 to 5 inches from heat source, turning once.
Proceed as directed.
2. Serve on buns with remaining mustard sauce on the side.
Garlicky French Buns
1. Mix butter and garlic. Spread on cut sides of buns.
To grill
1. Place buns, buttered sides down, around outside edge (coolest part) of
grill. Cook 2 to 3 minutes until golden.
To broil
1. Place buns, buttered sides up, on broiler-pan rack. Broil 4 to 6 inches
from heat source until golden.
Comments: The mustard sauce for the bratwurst is also delicious on grilled
knockwurst, kielbasa or frankfurters.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Bratwurst Sandwiches with Onion-Mustard Sauce
Recipe By : Michele Anna Jordan
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Sandwich
Sausage
Amount Measure Ingredient -- Preparation Method1 lb white or yellow onions, thinly sliced
1 cup canned beef broth, undiluted
2 Tbs German coarse-grain mustard
4 bratwurst, knockwurst, bockwurst or other
-- German-style link sausages
4 sourdough French rolls, split
1. Prepare a charcoal fire or preheat a broiler.
2. Heat a well-oiled skillet over medium heat.
3. Add the onions and sauté until they are limp and transparent, about 15
minutes, stirring often. Add the beef broth and simmer 5 minutes. Stir in
the mustard; season with freshly ground pepper to taste if desired. Set
sauce aside.
4. Meanwhile, grill or broil the sausages for about 15 minutes, turning to
brown all sides. (If sausages are thick and were sold not fully cooked, it's
best to parboil them before grilling so cooking will be thorough.)
5. Toast the French rolls, cut sides down, on the grill or skillet. Place a
sausage or split sausage in each toasted roll and top with a generous
portion of the onion mixture.
Recipe Author: Michele Anna Jordan
Recipe Source: The Good Cook's Book of Mustard
for grilled, I added some of my recipes for mostly grilled and served in buns below.
* Exported for MasterCook 4 by Living Cookbook *
Sausages with Cider & Sauerkraut
Recipe By :
Serving Size : 4 Preparation Time: 0:10
Categories : Main Dish Sausage
Vegetable
Amount Measure Ingredient -- Preparation Method
1 lb precooked sausages such as bratwurst or
-- knockwurst (4 to 6)
3 Tbs unsalted butter
1 onion, chopped
2 Turkish bay leaves or 1 California
1/2 tsp caraway seeds
1/2 tsp black pepper
2 lb sauerkraut, rinsed well and drained
1 3/4 cups unfiltered apple cider
1 Tbs sugar
grainy mustard
1. Prick sausages several times with the tip of a small knife. Heat 1/2
tablespoon butter in a 12-inch heavy skillet over moderately high heat until
foam subsides, then brown sausages, turning occasionally, about 3 minutes
total. Transfer to a plate.
2. Add remaining 2 1/2 tablespoons butter to skillet along with onion, bay
leaves, caraway seeds, and pepper and cook, stirring occasionally, until
onion is softened and beginning to brown, about 5 minutes. Stir in
sauerkraut, cider, and sugar, then nestle sausages into mixture. Bring to a
boil, then reduce heat and simmer, partially covered, 20 minutes.
Comments: Early-spring evenings often feel a lot like winter, but you won't
mind so much with this warm and robust German-style supper at the ready.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Sautéed German Sausages with Bacon & Apple Sauerkraut
Recipe By : Food & Wine
Serving Size : 6 Preparation Time: 0:30
Categories : Fruit Main Dish
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1/4 cup vegetable oil
5 oz thick-cut bacon, cut into 1/2-inch pieces
1 very large onion, coarsely chopped
2 Tbs off-dry white wine, such as Riesling
1 large sweet apple, such as Gala or Fuji,
-- peeled, cored and cut into 1/2-inch pieces
12 juniper berries
4 bay leaves
1/2 tsp sugar
kosher salt and freshly ground pepper
1 cup water
2 1/2 lbs sauerkraut, drained, rinsed and squeezed
-- dry (4 packed cups)
12 German-style sausages, such as weisswurst
-- or bratwurst
grainy mustard, for serving
1. In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil
until shimmering. Add the bacon and cook over moderately high heat until the
fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted
spoon, transfer the bacon to a paper towel-lined plate.
2. Add the onion to the casserole, cover partially and cook over moderately
low heat, stirring occasionally, until very soft, about 20 minutes. Increase
the heat to moderately high. Add the wine, apple, juniper berries, bay
leaves, sugar, l teaspoon of kosher salt and 1/2 teaspoon of pepper and boil
for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low,
cover and cook until the apple is very tender, about 45 minutes.
3. In a large skillet, heat the remaining 2 tablespoons of oil until
shimmering. Poke the sausages several times with a fork and cook them over
moderate heat, turning several times, until golden and heated through, about
8 minutes.
4. Spoon the sauerkraut onto a platter and arrange the sausages on top.
Sprinkle the reserved bacon over the sausages and serve with mustard.
Cooking Tip: The sauerkraut can be prepared through Step 2 and refrigerated
for up to 2 days.
Comments: In Germany's Pfalz region, cooks braise sauerkraut with onions,
apples, seasonings, a touch of sugar and a little of the region's Riesling
wine, creating an addictive accompaniment for juicy weisswurst or bratwurst.
The kraut's light sweetness pairs perfectly with a slightly off-dry German
Riesling.
Recipe Source: Food & Wine
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Grilled Bratwurst with Caramelized Fennel & Red Onion Relish
Recipe By :
Serving Size : 12 Preparation Time:
Categories : Main Dish Sandwich
Sauce Sausage
Sausage
Amount Measure Ingredient -- Preparation MethodRelish2 Tbs olive oil
2 large red onions, thinly sliced
2 bulbs fennel, trimmed and thinly sliced
1 tsp sugar
1 12-oz bottle amber ale
salt and freshly ground black pepperBratwurst12 veal or pork bratwursts, (about 3 lb)
12 hot dog or sausage rolls, split (optional)
1. Make the relish: In a large skillet over medium-high heat, heat the oil.
Add the onion and fennel slices and cook, stirring often, until soft and
golden brown, about 15 minutes. Sprinkle with sugar and continue to cook for
another 5 to 7 minutes.
2. Pour in the ale and simmer over medium heat until most of the liquid has
evaporated and the vegetables are very soft, about 5 minutes. Add salt and
pepper to taste. Makes about 2 cups.
3. Prepare a barbecue for grilling over medium-high heat.
4. Grill the sausages for about 20 minutes, turning them often, until they
are browned all over and the juices run clear. To serve, place a bratwurst
on a roll and top with relish, or serve the brats on a plate with relish on
the side. Accompany with your favorite mustard.
Cooking Tip: Relish may be prepared up to 3 days in advance, covered and
refrigerated. Remove from the refrigerator 1 hour before using
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Grilled Brats & Beer
Recipe By : Cook’s Illustrated Oct 2007
Serving Size : 10 Preparation Time:
Categories : Main Dish Sausage
Amount Measure Ingredient -- Preparation Method4 onions, sliced into 1/2-inch rounds
3 Tbs vegetable oil
pepper
2 12-oz beers*
2/3 cup Dijon mustard
1 tsp sugar
1 tsp caraway seeds
10 bratwurst sausages
10 6-inch sub rolls**
1. Turn all burners to medium-high and heat, covered, for 15 minutes. (For
charcoal grill, arrange 50 coals over bottom of grill. Light 100 coals; when
covered with fine gray ash, pour evenly over cold coals. Set cooking grate
in place and let heat, covered, with lid vent open completely, for 5
minutes.) Scrape and oil cooking grate.
2. Brush onions with oil and season with pepper. Whisk beer, mustard, sugar,
caraway, and 1 teaspoon pepper in 13- x 9-inch disposable aluminum pan.
3. Arrange disposable pan on one side of grill and grill onions on other
side of grill until lightly charred, 6 to 10 minutes. Transfer onions to pan
and grill sausages until browned, 6 to 10 minutes. Transfer sausages to pan,
cover grill, and simmer until sausages are cooked through, about 15 minutes.
Remove cooked sausages from pan and grill until lightly charred, about 4
minutes. Transfer sausages to platter and tent with foil.
4. Continue to simmer beer mixture, with grill covered, until onions are
tender and sauce is slightly thickened, about 5 minutes. Place bratwurst in
rolls and spoon on sauce and onions. Serve.
Cooking Tip: *Light-bodied lagers work best here.
Cooking Tip: **Standard hot dog buns will be too small for the bulky brats.
Cooking Tip: Depending on the size of your grill, you may need to cook the
onions in 2 batches in step 3.
Recipe Source: Cook’s Illustrated Oct 2007
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Bratwurst with Mustard Sauce on Garlicky French Buns
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Sandwich
Sausage
Amount Measure Ingredient -- Preparation MethodMustard Sauce1/4 cup butter or margarine
1/4 cup (packed) light-brown sugar
1 Tbs lemon juice
1 Tbs dry mustardBratwurst4 links bratwurst (12 ounces)
Garlicky French BunsGarlicky French Buns2 Tbs (1/4 stick) butter or margarine, at room temperature
1/2 tsp minced garlic
4 French-style buns (each about 4 1/2 inches
-- long), split horizontally
1. Melt butter in a small saucepan. Stir in remaining Mustard Sauce
ingredients. Keep warm.
2. Cut 3 diagonal slits in each bratwurst.
To grill
1. Put bratwurst, slit sides down, 4 to 6 inches above hot coals. Cook 4 to
6 minutes until sausages open up along slits. Turn over. Spoon a scant
tablespoon mustard sauce into slits. Grill 3 to 4 minutes longer until
bratwurst are evenly browned on bottom.
To broil
1. Broil slit sides down, 4 to 5 inches from heat source, turning once.
Proceed as directed.
2. Serve on buns with remaining mustard sauce on the side.
Garlicky French Buns
1. Mix butter and garlic. Spread on cut sides of buns.
To grill
1. Place buns, buttered sides down, around outside edge (coolest part) of
grill. Cook 2 to 3 minutes until golden.
To broil
1. Place buns, buttered sides up, on broiler-pan rack. Broil 4 to 6 inches
from heat source until golden.
Comments: The mustard sauce for the bratwurst is also delicious on grilled
knockwurst, kielbasa or frankfurters.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Bratwurst Sandwiches with Onion-Mustard Sauce
Recipe By : Michele Anna Jordan
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Sandwich
Sausage
Amount Measure Ingredient -- Preparation Method1 lb white or yellow onions, thinly sliced
1 cup canned beef broth, undiluted
2 Tbs German coarse-grain mustard
4 bratwurst, knockwurst, bockwurst or other
-- German-style link sausages
4 sourdough French rolls, split
1. Prepare a charcoal fire or preheat a broiler.
2. Heat a well-oiled skillet over medium heat.
3. Add the onions and sauté until they are limp and transparent, about 15
minutes, stirring often. Add the beef broth and simmer 5 minutes. Stir in
the mustard; season with freshly ground pepper to taste if desired. Set
sauce aside.
4. Meanwhile, grill or broil the sausages for about 15 minutes, turning to
brown all sides. (If sausages are thick and were sold not fully cooked, it's
best to parboil them before grilling so cooking will be thorough.)
5. Toast the French rolls, cut sides down, on the grill or skillet. Place a
sausage or split sausage in each toasted roll and top with a generous
portion of the onion mixture.
Recipe Author: Michele Anna Jordan
Recipe Source: The Good Cook's Book of Mustard
I recently purchased them on sale; I thought I could use them like sausage and added them to
a tomato based sauce. They tasted great; but the texture was different from what we were used to. I sliced them, cooked them in oil then added to the sauce. They kind of exploded to a meatball look. Just giving you an FYI; if you decide to go that route. They tasted great, but cooked differently. I was in a pasta mood....
I have another lb in the freezer; I am going to try one of C's recipes. (Tx C)
I love when you find a good sale and then have to find a fun recipe on how to try something new!!!
Enjoy!
a tomato based sauce. They tasted great; but the texture was different from what we were used to. I sliced them, cooked them in oil then added to the sauce. They kind of exploded to a meatball look. Just giving you an FYI; if you decide to go that route. They tasted great, but cooked differently. I was in a pasta mood....
I have another lb in the freezer; I am going to try one of C's recipes. (Tx C)
I love when you find a good sale and then have to find a fun recipe on how to try something new!!!
Enjoy!
we often serve grilled brats with warm German Potato Salad. this recipe from Marianne is very much
like my Mom's
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=49700
like my Mom's
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=49700
heather_in_sf
Well-known member
Susan in Kentfield gave me a brilliant suggestion one night for brats, sliced over
macaroni and cheese and broiled until browned. I had cheddar brats and just used a humble boxed mac n'cheese but let me tel you it was so delicious!
macaroni and cheese and broiled until browned. I had cheddar brats and just used a humble boxed mac n'cheese but let me tel you it was so delicious!