BEEF BRATWURST RECIPE RECIPES

Name: Creamy Bratwurst Stew
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Yield: 8 servings (2 quarts).
Cuisine: Europe, German
Ingredients: 1-3/4 pounds potatoes (about 4 medium), peeled and cubed; 2 medium carrots, chopped; 2 celery ribs, chopped; 1 medium onion, chopped; 1 medium green pepper, chopped; 2 pounds uncooked bratwurst links; 1/2 cup chicken broth; 1 teaspoon salt; 1 teaspoon dried basil; 1/2 teaspoon pepper; 2 cups half-and-half cream; 1 tablespoon cornstarch; 3 tablespoons cold water

CREAMY BRATWURST STEW RECIPE: HOW TO MAKE IT

Creamy Bratwurst Stew Recipe: How to Make It image

A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. —Susan Holmes, Germantown, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 50 minutes

Prep Time 20 minutes

Cook Time 07 hours 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1-3/4 pounds potatoes (about 4 medium), peeled and cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 pounds uncooked bratwurst links
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
2 cups half-and-half cream
1 tablespoon cornstarch
3 tablespoons cold water

Steps:

Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

Nutrition Facts : Calories 544 calories, FatContent 39g fat (15g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 1367mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 19g protein.

BRATWURST SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Bratwurst Soup Recipe: How to Make It - Taste of Home image

I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 servings (2 quarts)

Number Of Ingredients 10

Ingredients

1 pound uncooked bratwurst links, casings removed
1/2 cup chopped onion
1 medium carrot, chopped
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1/4 cup pickled jalapeno slices, chopped
1/2 teaspoon pepper
2 cups reduced-sodium chicken broth
1/4 cup all-purpose flour
1-1/2 cups 2% milk, divided
12 slices American cheese

Steps:

In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining 1 cup milk. Add cheese; cook and stir over low heat until melted.

Nutrition Facts : Calories 468 calories, FatContent 25g fat (11g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 1322mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 25g protein.

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BRATWURST SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Dinner, Lunch
Cuisine Europe, German
Calories 468 calories per serving

In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining 1 cup milk. Add cheese; cook and stir over low heat until melted.

See details

CREAMY BRATWURST STEW RECIPE: HOW TO MAKE IT

A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. —Susan Holmes, Germantown, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 07 hours 50 minutes
Category Dinner
Cuisine Europe, German
Calories 544 calories per serving

Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

See details

BRATWURST SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining 1 cup milk. Add cheese; cook and stir over low heat until melted.

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