SLOW-COOKER GERMAN BRATWURST RECIPE: HOW TO MAKE IT
I created this old-world favorite based on 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
Total Time 06 hours 15 minutes
Prep Time 15 minutes
Cook Time 06 hours 00 minutes
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, brown bratwursts over medium-high heat in batches. 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, FatContent 35g fat (12g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 1424mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 17g protein.
SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES
Use beef shin for more flavour in this delicious slow cooker chilli recipe. Add more chilli flakes if you want to up the spice factor but be careful, things could get hot!
Provided by Sainsbury's
Total Time 520 minutes
Prep Time 15 minutes
Cook Time 505 minutes
Yield 4
Number Of Ingredients 20
Steps:
Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.
Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.
Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.
Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid.
Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.
Nutrition Facts : Calories 489 calories, FatContent 11.5 grams, SaturatedFatContent 5.0 grams, SugarContent 13.2 grams, SodiumContent 1200.0 milligrams salt, CarbohydrateContent 35.6 grams, FiberContent 10.0 grams, ProteinContent 52.3 grams
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SLOW-COOKER GERMAN BRATWURST - TASTE OF HOME
From tasteofhome.com
Reviews 3.5
Total Time 06 hours 15 minutes
Category Dinner
Cuisine Europe, German
Calories 445 calories per serving
- In a large nonstick skillet, brown bratwursts over medium-high heat in batches. 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°.
SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 520 minutes
Cuisine Mexican
Calories 489 calories per serving
Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.
Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.
Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.
Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid.
Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.
SLOW-COOKER GERMAN BRATWURST RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.5
Total Time 06 hours 15 minutes
Category Dinner
Cuisine Europe, German
Calories 445 calories per serving
- In a large nonstick skillet, brown bratwursts over medium-high heat in batches. 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°.
SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 520 minutes
Cuisine Mexican
Calories 489 calories per serving
Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.
Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.
Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.
Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid.
Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.
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