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.
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.
hem from bursting. Place the sausages in a pot, cover with
Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.
Brush inside of rolls with melted butter and sprinkle with green onions and herbs.
Grill sausages over medium heat for 5 mins. Place 1 sausage inside each roll. Wrap rolls tightly in foil and chill until required.
When ready to serve, bake rolls in a 350\u00b0F oven for 15 mins. Serve topped with mustard.
Combine the onions, garlic, ginger ale, sauerkraut with liquid, and pepper in a large pot; bring to a boil. Reduce heat to low and simmer another 7 to 10 minutes. Add the bratwurst and simmer until the sausages are cooked through, about 15 minutes. Drain, and serve with sauerkraut.
Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
Preheat grill for medium-high heat.
Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
er side. Cool. Slice each bratwurst into 1/4-inch pieces
Spread one can of sauerkraut in bottom of crock-pot.
Lay bratwurst on top of kraut.
Top with second can of kraut.
Pour beer over all.
Cook on low 6 to 8 hours.
Serve.
Makes 5 or 6 servings.
he number and size of sausages you can make will depend
About 30 minutes before serving, with sharp knife, score sausages for even cooking.
In 12-inch skillet, over medium heat, cook sausages in apple cider until cider evaporates and sausages are browned and heated, turning sausages occasionally.
edium heat.
Add the sausages and poach until almost cooked
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.
medium stockpot.
Place bratwurst on top and then add
Coat skillet with melted butter (or Pam).
Place bratwurst (sliced) into skillet and fry on all sides.
Meanwhile, peel and dice onion and peel, quarter and core apple, then dice into bite sized pieces.
Add to bratwurst shortly before sausages have finished frying until onion/apple mixture is almost tender.
Then add ketchup and take from skillet.
Once it's been arranged on the plates, season to taste with paprika and curry.
Serve with rolls. Frying time:
approximately 10 minutes.
Place half of the bratwurst in the bottom of a
hold all the sausages.
Place the sausages on top and
Brown the sausages- Start with 2 c. water and simmer the sausages in a skillet until water evaporates and sausage is browned on both sides.
Add the onions and cook until tender and browned.
Add apples and cook until soft.
Add carrots and cabbage, and beer.
Add the beef bouillon or some salt and pepper.
Cover and simmer for 1 hour or until the cabbage is tender.
Serve with a nice crusty bread, so that you can soak up the juice.
Heat oil in a large frying pan over medium-high heat. Cook bratwurst, turning, for 10 mins, or until browned and cooked through.
Meanwhile, heat a large saucepan and cook pancetta, stirring, until browned lightly and crisp. Add cabbage and cook, stirring, until tender. Add stock and simmer, covered, for 3 mins or until cabbage wilts. Stir in caraway seeds and mustard and season to taste.
Serve sausages with cabbage mixture.
Prick the sausages with a fork and place them in a glass or stainless steel bowl.
Pour the beer in a sauce pan add the sage leaves, worcestershire sauce, onion and pepper, bring to a boil and then pour over the sausages.
Marinate the sausages for 4-6 hours in the fridge.
BBQ over medium High heat for apprx 15 minutes, turning frequently or until they are cooked through.