Best Cheesy Bratwurst And Sauerkraut 5 Ingredients 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.

THE ULTIMATE CHEESY AND SPICY REUBEN BRATS

Steps:

• Prepare a grill for medium-high heat on one side and low heat on the other side.
• Prepare the brat hot tub: In a 12-by-10-inch aluminum roasting pan, combine the hard cider, butter and onions. Place on the hot side of the grill.
• Grill the brats on the cool side of the grill with the lid closed until the internal temperature of the brats reaches 160 degrees F, 12 to 15 minutes per side. Transfer the brats to the brat hot tub, close the grill and simmer for 10 to 15 more minutes.
• Put the sauerkraut and caraway seeds in a small flameproof skillet and place directly on the grill until just warmed through, about 5 minutes. Remove from the heat, add 1 cup of the 18,000 Island Dressing and toss to combine.
• For assembly: Nestle a bratwurst and a couple slices of the braised onions into each bun. Smother in warm Swiss Cheese Sauce, then top with some of the kraut mixture. Garnish with sliced chives and thin slices of Fresno pepper if using.
• In a food processor, add the mayonnaise, ketchup, jalapenos, Dijon, garlic and some salt. Puree, taste and adjust the seasoning if necessary.
• Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper.

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.

CHEESY BRATWURST

Steps:

• Place potatoes and 1 cup water in a deep skillet or large saucepan; cook for 15 minutes or until almost tender. Drain and set aside. , In the same pan, brown bratwurst; add soup, beans, onion, potatoes and remaining water. Cover and simmer for 15 minutes or until the vegetables are tender. Stir in cheese; heat until melted.

CHEESY BRATWURST AND SAUERKRAUT--5 INGREDIENTS

Steps:

• Heat your skillet to medium. Add 1/2 cup of beer and 5 bratwurst. Cover and cook for 10 minutes; turn the brats over and cook 10 minutes more.
• When brats are finished, add sauerkraut and mustard stir until blended and heated through.
• Top with grated Swiss cheese while warm.
• Serve with fried potatoes for a delicious meal.

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.

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 AND SAUERKRAUT SUPPER

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.

CHEDDAR BRATZENKRAUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread sauerkraut into bottom of a 9-inch square glass baking dish.
• Stir reserved liquid from sauerkraut, brown mustard, brown sugar, celery seed, and black pepper together in a bowl; drizzle over sauerkraut. Arrange sausage slices in a layer over the sauerkraut and sauce. Loosely pile frozen french fries atop the sausage.
• Bake in preheated oven until the french fries are lightly browned, 20 to 30 minutes.