Best Brat Sauerkraut Supper Recipes

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BRATWURST AND SAUERKRAUT SUPPER



Bratwurst and Sauerkraut Supper image

Make and share this Bratwurst and Sauerkraut Supper recipe from Food.com.

Provided by Mimi Bobeck

Categories     Low Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 large onions, cut into 1/4 inch slices
3 tablespoons fat-free margarine
3 medium potatoes, peeled and cubed
1 (14 ounce) can sauerkraut, drained
2 cups chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
3 tablespoons Dijon mustard
2 teaspoons caraway seeds
1 bay leaf
pepper
5 fully cooked bratwursts, cut into 1/2-inch slices

Steps:

  • In a large skillet, sauté onions in margarine until tender.
  • Add the potatoes, sauerkraut, wine, broth, brown sugar, vinegar, mustard, caraway seeds, bay leaf and pepper.
  • Cover and simmer for 35-40 minutes or until potatoes are tender.
  • Stir in the bratwurst; heat through.
  • Discard bay leaf.

BRATWURST SUPPER



Bratwurst Supper image

After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. -Janice Meyer, Medford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 9

3 pounds uncooked bratwurst links
3 pounds small red potatoes, cut into wedges
1 pound baby carrots
1 large red onion, sliced and separated into rings
2 jars (4-1/2 ounces each) whole mushrooms, drained
1/4 cup butter, cubed
1 envelope onion soup mix
2 tablespoons soy sauce
1/2 teaspoon pepper

Steps:

  • For each of 2 foil packets, arrange a double thickness of heavy-duty foil (about 17x15 in.) on a flat surface. , Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the 2 double-layer foil rectangles. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming 2 large packets. Seal tightly; turn to coat., Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 524 calories, Fat 37g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1445mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

BEER GLAZED BRATS AND SAUERKRAUT



Beer Glazed Brats and Sauerkraut image

I came up with this recipe, because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. A very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and ice cold beer on the side.

Provided by JTk364

Categories     World Cuisine Recipes     European     German

Time 50m

Yield 6

Number Of Ingredients 10

⅛ teaspoon celery seeds
⅛ teaspoon caraway seeds
1 pound fresh bratwurst sausages
1 (12 fluid ounce) can or bottle lager beer
1 tablespoon light brown sugar
2 teaspoons dry mustard powder
1 teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon dried dill weed
1 pound sauerkraut (preferably barrel-aged), drained

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.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 11.6 g, Cholesterol 45.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 1225.8 mg, Sugar 3.6 g

BAVARIAN BRATWURST SUPPER



Bavarian Bratwurst Supper image

My family enjoys the flavors of hot German potato salad and bratwurst, especially during the cooler months. This original skillet recipe is truly a one-dish meal, combining meat, potatoes, apple and sauerkraut. For a lower-fat version, try using turkey bratwurst and turkey bacon.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 11

4 bacon strips, diced
4 fresh bratwurst links, cut into 2-inch pieces
1 medium tart apple, chopped
1 medium onion, chopped
1/2 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon spicy brown mustard
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups frozen cubed hash brown potatoes, thawed
1 can (14 ounces) Bavarian-style sauerkraut, drained

Steps:

  • In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, cook and stir bratwurst for 10-12 minutes or until a thermometer reads 160°. Remove with a slotted spoon. Drain, reserving 2 tablespoons of drippings. Saute apple and onion in drippings until lightly browned. , Stir in the vinegar, brown sugar, mustard, salt, pepper and bratwurst. Cover and cook for 12 minutes. Add potatoes and sauerkraut; cook and stir 12 minutes longer or until heated through. Sprinkle with bacon.

Nutrition Facts : Calories 453 calories, Fat 25g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 1590mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 5g fiber), Protein 17g protein.

BRATWURST STEWED WITH SAUERKRAUT



Bratwurst Stewed with Sauerkraut image

Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual "Brat Fest") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

2 tablespoons oil
2 pounds fresh bratwurst links
2 onions, chopped
2 garlic cloves, minced
3 cups chicken stock
1 tablespoon paprika
1 tablespoon caraway seed
4 cups sauerkraut, drained
2 tablespoons chopped fresh dill
1 baguette

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.

SLOW-COOKER GERMAN BRATWURST



Slow-Cooker German Bratwurst image

I created this Old World favorite from a dish I had during my travels. The flavorful entree is perfect for weeknights or special occasions. I like to serve this slow-cooker bratwurst with pasta. —Gerald Hetrick, Erie, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 15 servings.

Number Of Ingredients 7

4 pounds uncooked bratwurst links
3 bottles (12 ounces each) German-style beer or 4-1/2 cups reduced-sodium chicken broth
1 jar (32 ounces) sauerkraut, rinsed and well drained
4 medium Granny Smith apples (about 1-1/4 pounds), cut into wedges
1 medium onion, halved and thinly sliced
1-1/2 teaspoons caraway seeds
1/4 teaspoon pepper

Steps:

  • In batches, in a large nonstick skillet, brown bratwursts over medium-high heat. Transfer to a 7-qt. slow cooker. Add remaining ingredients., Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°.

Nutrition Facts : Calories 445 calories, Fat 35g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 1424mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

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