er side. Cool. Slice each bratwurst into 1/4-inch pieces
Add the potatoes and leeks to the chicken broth; bring to boiling and cook covered until veggies are tender (15 - 20 minutes). Add browned bratwurst, butter, salt, pepper and cream. Heat thoroughly, stirring occasionally. Serve hot, and garnish with chives and paprika.
day.).
2. FINISH SOUP Remove bones from slow cooker
Assembly Directions:
Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
Freezing Directions:
Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.
Serving Directions:
Thaw and reheat.
Comments:
Two recipes will fit into a large slow cooker.
Nutritional Info:
In a large saucepan, combine the milk and soup until blended.
Add bratwurst and beans.
Bring to a boil.
Reduce heat; cover and simmer for 15 minute or until heated through.
Stir in cheese until melted.
Serve over noodles.
Place the bratwursts and water into a large skillet, and set over medium heat. Bring to a boil, then cover and simmer for 10 minutes. Turn brats, and add more water if needed. Add carrots to the water. Cover and simmer for 10 more minutes. Drain, and slice the bratwurst.
While the bratwurst is cooking, pour the milk and potato soup into a saucepan, and set over medium heat. Simmer until the bratwurst are cooked. Stir in the onion, and add the carrots and bratwurst. Cook, stirring occasionally for about 10 minutes.
Cut bratwurst links into thirds.
Place the bratwurst, potatoes, carrots, onion, garlic and mushrooms in a heavy-duty foil bag (17 inches x 15 in.) or use heavy-duty foil, doubled.
Dot with butter.
Sprinkle with the soup mix, soy sauce and pepper.
Seal tightly and turn to coat.
Grill, covered, over medium heat (375-400) for 40-45 minutes or until vegetables are tender and sausage is no longer pink, turning once.
Served over rice.
Place bratwurst sausages, green beans, cream of mushroom soup, bell pepper, onion, red potatoes, Cheddar cheese, and water in a slow cooker. Season with salt and black pepper. Cook on High until potatoes are tender, about 3 hours.
In greased 9x13 casserole, layer half of potatoes, onions, and bratwurst.
Spread half the can of soup of this.
Repeat.
Cover with foil.
Bake at 350F for 30-45 minutes.
Remove foil and bake another 15 minutes or more until top is brown and vegetable are done.
Steam broccoli and cauliflower and set aside.
In large saucepan, melt butter.
Add carrots and celery.
Cook until tender.
Stir in flour and pepper.
Add milk and bratwurst.
Cook over medium heat for 8 minutes or until mixture is thickened and bubbly.
Cook and stir 1 more minute.
Add cheese and vegetables. Stir constantly until cheese is melted.
In a skillet over medium heat Saute the garlic and butter for approx one minute.
Add in the onions, salt, pepper, and enough beer to cover the bottom of the pan.
Cook the onions over medium heat until tender and caremelized.
Remove the onions from the pan and place the bratwurst in the pan. Brown the bratwurst and cook.
Once the bratwurst are cooked add the onions and remaining beer to the pan. Cook over medium heat until the beer has reduced to a thicker sauce with the onions.
Cut bratwurst in chunks.
Brown, but do not cook until done. Slice onions and potatoes into a baking dish.
Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.
radually stir it into the soup to thicken it.
When
an heat oil. Slice up bratwurst and brown in pan, add
In a large saucepan melt the margarine or butter; add carrots and celery.
Cook until tender.
Stir in flour and pepper until blended.
Add milk and bratwurst.
Cook and stir over medium heat about 8 minutes or until mixture is thickened and bubbly.
Cook and stir for 1 minute more.
Add process cheese spread.
Cook, stirring constantly, until process cheese spread is melted.
Makes 4 servings.
Put all ingredients in skillet with enough water to cover bratwurst.
Pierce bratwurst.
Bring to a boil.
Simmer 20 minutes.
Grill bratwurst normally.
Poke bratwurst several times with a small
Poke holes in the beer bratwurst and pre-cook the package in the microwave for about 4 minutes. (This gets alot of the grease out.) After pre-cooking, cut the bratwurst into 1/2 inch slices and set aside.
Put onions, bell peppers, and cabbage in a pot with oil. Cover and cook on medium for about 30 minutes. Check it often and stir.
Add bratwurst, tomatoes, salt, and pepper. Cook for another 20 minutes. Serve.
(**Use the Del Monte tomatoes with basil, garlic, and oregano.).
Heat large skillet over medium heat until hot.
Add bratwurst; cover and cook about 5 minutes or until browned and no longer pink in center.
Transfer bratwurst to plate.
Cover and keep warm.
Drain all but 1 tablespoon drippings from skillet.
Add bell pepper, onions, paprika and caraway seeds.
Cook and stir about 5 minutes or until vegetables are tender.
Combine bratwurst and vegetables.
Serve immediately.