LOADED BRATWURST RECIPES
GERMAN BRATWURST, CABBAGE, AND POTATO STEW – EAT UP! KITCHEN
This 8-ingredient German Bratwurst, Cabbage, and Potato Stew should get you ready for the cooler October weather. Serve this with a side of German Pilsner and you're all set!
Provided by Anthony
Categories Dinner
Total Time 65 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon vegetable oil in a large dutch oven or stock pot on medium heat. Brown the brats on each side for 3 minutes. Set aside and add diced onions to sweat for 3 minutes. Stir in the red potatoes, salt, pepper, and 1/2 cup of water. Cover and simmer on medium-low for 7 minutes.
- Gently stir the potatoes and onions then add the cabbage, brats, and any juices released by the brats on top. Cover and cook for 20 minutes. After 20 minutes, gently stir the entire stew with a long wooden spoon or tongs to prevent any sticking on the bottom. Cover and allow to cook for another 10 - 15 minutes.
- Check on the brats and cut in to serving size portions. Allow the stew to continue to cook uncovered with the brats submerged until cooked through.
OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY RECIPE ...
A nod to both my German heritage and classic diner fare, this bratwurst sandwich recipe comes together in a snap and can be made all in one skillet! I serve it with a green vegetable and french fries or mashed potatoes on the side. Cook sausages in lager or stout beer for a deeper flavor profile. —Allison Ochoa, Hays, Kansas
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.
Nutrition Facts : Calories 567 calories, FatContent 43g fat (17g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 1176mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 19g protein.
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