Bratwurst Sauce

My first experience with bratwurst came at the age of eleven. I had just moved to Wisconsin from Illinois, where kielbasa sausage has been in my life. Polish Sausage reigned supreme, and I was proud of his life center in suburban Chicago.

As we drove in our new hometown, I noticed signs of "kids" in local supermarkets. I was amazed and a little scared. Even if a child is very good, I tend to be a little mischievous from time to time. Was this why the movement to the North? I was preparing for the worst. Imagine my relief when we went grocery shopping the first day and I saw that "brats" is short for bratwurst.

My first grilled bratwurst on a bun. That's all it took to replace Polish sausage that my new number. Fortunately, I'm part German, so there is no guilt Polish. I will now try to incorporate brats in meals that appeal to other sausages. Here are some easy recipes you might enjoy:

Cook Bratwurst

What you need:

1 package Johnsonville brats (5-6 brats)

28 oz jar spaghetti sauce

14.5 oz green beans, drained

2 (4 oz) cans of mushrooms, sliced and drained

8 ounces mozzarella cheese, grated

1 / 4 C grated Parmesan

What you do:

Chop brats. Cook in a skillet until the juices run clear, drain on paper towels. Mix urchins, mushrooms, beans and spaghetti sauce in a bowl. Grease a 9 x 9 pan with nonstick cooking spray. Pour the mixture into the mold. Sprinkle with Parmesan. Top off with mozzarella cheese casserole. Bake in a preheated oven at 350 degrees for 35-45 minutes uncovered. cheese should be melted but not browned. best meal served over noodles.

Beer Soaked Bratwurst

What you need:

1 lb. sausage

2 x 12 oz beer

1 medium onion, chopped

16 oz jar of sauerkraut with caraway seeds, drained

1 green pepper, chopped

2 T butter

What you do:

Bratwurst layer on bottom of 9 x 13 x 2 inch baking dish. Pour the beer and bratwurst covered with paper. Refrigerate at least 1 hour. In a medium skillet, add butter, onion and green pepper. Cook over medium heat until lightly browned. Add the cabbage, stir and continue heating for 5 minutes, stirring frequently. sauerkraut mixture wrapped in aluminum foil and set aside. Add brats and beer in a large skillet or saucepan, cover and simmer for 15 minutes.

The gas grill:

front set and rear burners to medium heat and let the middle off. Set foil-covered kraut on the side, away from direct heat. Place brats in the middle of the grill and cover. brats cook for 10 -12 minutes, making sure to brown on each side and watch outbreaks.

On the charcoal grill:

Bake at most coal ash for 10 -15 minutes, turning often and prevent relapses. Kraut Cook away from the flame. Marmots Serve on buns with the mixture of brown mustard and kraut on top spicy, or your choice of condiments.