Best Braised Chops With Bratwurst And Sauerkraut Recipes

BRATWURST AND SAUERKRAUT

Steps:

• If you plan to serve this dish as an entrée with boiled potatoes instead of as a sandwich, begin preparing the potatoes now.
• In a large skillet or sauté pan, heat oil over medium heat and add bratwurst. Brown each side for two minutes turning a quarter turn each time so all four sides get browned. If they are curled, I found that stacking them against each other while cooking will keep them from flipping on their side. Once browned, remove to a platter and set aside.
• In the same pan, raise the heat to medium high and add onions. Cook for four minutes stirring with a wooden spoon.
• Add garlic, celery salt, caraway seeds and dry mustard. Stir and cook one minute.
• Add cabbage and cook for five minutes.
• Add drained sauerkraut, optional sugar, beer and browned bratwurst. Nestle the bratwurst into the mixture so they are totally covered. Bring to a boil, cover and lower to a simmer. Cook five minutes then remove cover and turn bratwurst. Raise heat to a medium simmer and with cover off cook 5-7 more minutes to cook off some of the liquid and to finish cooking the bratwurst. It is OK to still have some liquid in pan.
• Serve on rolls with spicy, yellow mustard or serve with boiled potatoes as a complete meal.

BRATWURST STEWED WITH SAUERKRAUT

Steps:

• In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.

SKILLET-BRAISED BRATWURST AND SAUERKRAUT

Steps:

• 1. In a large bowl, combine sauerkraut, broth, bacon, juniper berries and bay leaves. Cover and microwave until kraut is softened, about 10 minutes.
• 2. Meanwhile, melt butter in a 12-inch skillet over medium-high heat. Add bratwurst and cook until lightly browned on all sides, about 3 minutes. Transfer to a plate.
• 3. Add onion and 1/2 tsp. salt to the empty skillet and cook until softened, about 5 minutes. Stir in sauerkraut mixture, apple and brown sugar and bring to a simmer. Nestle the bratwurst into the kraut, cover and reduce heat to medium-low. Cook until sausages are no longer pink in center, 10 to 12 minutes. Discard bay leaves and bacon, season with salt and pepper to taste, and serve.

BEER GLAZED BRATS AND SAUERKRAUT

Steps:

• Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
• Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
• Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

BRATS WITH SAUERKRAUT

Steps:

• Place the bratwurst in a 5-qt. slow cooker. In a large bowl, combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst. , Cover and cook on low until a thermometer inserted in the sausage reads 160°, 6-8 hours. , Place brats in buns; using a slotted spoon, top with sauerkraut mixture.

OLD FASHIONED BRAISED CHUMP CHOPS

Steps:

• Preheat oven to 180°C.
• Add uncooked potatoes to a large casserole dish.
• Pour melted butter over potatoes, and stir until all potatoes are coated.
• Dust chops with seasoned flour, and brown in oil.
• Place chops on the top of the potatoes.
• Take rosemary springs and put them on the top of the chops.
• Fry onion and mushroom until soft but not brown.
• Place onion and mushroom on the top.
• Pour chicken stock into the casserole.
• Cover and cook in oven at 180°C.
• Serve with whatever you want to serve it with!

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

BEER BRAISED BRATWURST WITH SAUERKRAUT

Steps:

• In a saucepan, simmer bratwurst in beer and chicken broth for about 10 minutes; reserve both liquid and sausages, separately.
• Meanwhile, in a large skillet, cook bacon over medium heat for 6 minutes; transfer bacon pieces to a plate.
• Add onions to bacon drippings and cook until softened, about 5 minutes.
• Add reserved liquid from bratwurst and cook, over medium high heat, until mostly evaporated, about 8 minutes.
• Add the sauerkraut, carrots, bacon, and bratwurst, cover and heat through; stir in apples and serve.

BRATWURST AND SAUERKRAUT SKILLET

Steps:

• Brown sausages and onion slices in oil in a wide skillet. The sausages do not need to be cooked through at this stage, you just want to get some color on them.
• Add sauerkraut, sugar, and beer. Stir as best you can around the sausages.
• Bring to a slow boil, reduce heat, and simmer until sausages are cooked through.
• Spread buns or rolls with mustard, and add a sausage and a bit of the sauerkraut and onion to each.
• This is great accompanied by the same beer you cooked with.

BRATWURST WITH SAUERKRAUT AND POTATOES

Steps:

• Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
• Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
• Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
• Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
• While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
• To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.