Bratwurst Stirfry with Wild Rice

August 11, 2015 By

Bratwurst Stirfry with Wild Rice

Ingredients

  • 4 Dennison Wild Rice Bratwurst poached and sliced into 1inch pieces on the bias
  • 1 Onion, julienne sliced
  • 1 Carrot, julienne cut
  • 1 Green Bell Pepper, julienned cut
  • 1 Red Bell Pepper, julienne cut
  • 2 Cups Red Cabbage, thinly sliced
  • 2 garlic cloves, minced
  • Salt & Pepper, to taste

Sauce:

  • 4 Tbsp Soy Sauce
  • 2 Tbsp Orange Juice
  • 1 tsp Dried Basil
  • Wild Rice:
  • 2 Cups Wild Rice
  • 5-6 Cups Chicken Stock (follow package instructions)Instructions
  1. Cook rice 45-60 minutes until tender and kernels start to open
  2. Whisk together soy sauce, orange juice and basil, set aside
  3. When rice is done set aside and cover, keep warm
  4. Heat oil in wok or skillet
  5. Add bratwurst and sauté until browned, transfer to plate and keep warm
  6. Add a little more oil and heat if needed
  7. Add Cabbage and sauté 3-4 minutes
  8. Add carrot, onion, red & green pepper and sauté 2-3 minutes
  9. Add garlic and sauté until fragrant
  10. Add bratwurst and sauce, toss to coat and heat through
  11. Salt & Pepper to taste
  12. Serve on bed of Wild Rice, enjoy

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Brat Kabobs

May 28, 2015 By

Brat Kabobs

brat_kabobs

Ingredients

  • 24 pieces of one inch Dennison Meats Pineapple Brat pieces
  • 2 each Sweet Red, Orange and Yellow pepper
  • 1 package whole mushrooms – leave whole
  • 1 each sweet onion
  • Lawry’s Sesame Ginger Sauce
Cut pineapple brats in one inch pieces, enough to put 4 pieces on each kabob, cut peppers in wedges, cut onion in wedges, leave mushrooms whole.put all ingredients in swallow pan and pour Lawrey sesame ginger sauce over them.Arrange items on skewers, place heavy duty alumimin foil on medium hot grill. Baste kabobs with additional sauce as they cook.

NOTE: If you can’t find pineapple brats, just add pineapple wedges to the kabobs.

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Tailgate Beer Brats

May 4, 2015 By

Tailgate Beer Brats

Beer Brats

Total Time: 17 min
Prep: 2 min
Cook: 15 min

Yield:6 to 8 servings
Level:Easy

Ingredients

1 dozen Dennison brats
Beer, to cover
1 medium large sweet onion
2 ounces (1/2 stick) butter

Directions

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Rick Rollo

Filed Under: Bratwurst, Recipes Tagged With: ,

Philly Steak & Swiss Brats

March 8, 2015 By

Philly Steak & Swiss Brats

Philly-Brats

Grilling season is right around the corner. This week looks like a great week to kick the season off right with this great BBQ recipe.

Ingredients

  • 3 pounds uncooked Philly Steak & Swiss Brats
  • 3 pounds small red potatoes, cut into wedges
  • 1 pound baby carrots
  • 1 large red onion, sliced and separated into rings
  • 2 jars (4-1/2 ounces each) whole mushrooms, drained
  • 1/4 cup butter, cubed
  • 1 envelope onion soup mix
  • 2 tablespoons soy sauce
  • 1/2 teaspoon pepper

Directions

  1. For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17×15 in.) on a flat surface.
  2. Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the two double-layer foil pieces. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming two large packets. Seal tightly; turn to coat.
  3. Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Yield: 12 servings.

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How to Cook Raw Bratwurst

March 1, 2015 By

How to Cook Raw Bratwurst

Bratwurst-1

Photo Credit Kris Robertson/Demand Media

Unlike its precooked counterpart, raw bratwurst sausage is just what the name implies — uncooked meat that has to be heated through sufficiently for safe consumption. No matter what cooking method you choose, it must be heated to a temperature of at least 165 degrees Fahrenheit. You may grill the links, then cook accompanying vegetables — such as garlic, onions, mushrooms and peppers — separately. Pan-frying or braising bratwurst gives you the best of both worlds — a way to cook it to the desired doneness while incorporating other ingredients in the same pan.

Step 1

Bratwurst-2

Photo Credit Kris Robertson/Demand Media

Coat the skillet with pan spray, or heat butter or oil over medium heat until it’s hot but not smoking. Place the bratwurst in the pan, leaving plenty of space between them, and sear them on all sides until they are a medium brown, about two to three minutes at each turn. Prick the sausages lightly to release some of the fat during cooking.

Step 2

Bratwurst-3

Photo Credit Kris Robertson/Demand Media

Add about 2 cups water, beer or hard cider, or a combination of 1 part water to 1 part beer or cider, so the liquid comes about halfway up the sides of the sausages.

Step 3

Bratwurst-4

Photo Credit Kris Robertson/Demand Media

Bring the liquid to a simmer but not a full boil, as this could cause the sausage to split. Cook them for about 15 minutes, turning often to expose all sides to the cooking liquid. Cook until the liquid has been reduced and the bratwurst starts to stick to the pan. Remove the sausage to a platter and cook any seasoning vegetables in the hot drippings until tender and slightly browned.

Step 4

Bratwurst-5

Photo Credit Kris Robertson/Demand Media

Return the sausages to the pan and heat for one to two minutes longer, or until lightly browned and crispy. Use a meat thermometer to confirm that the brats are cooked completely through to a safe temperature. Remove the pan from the heat and serve the sausages immediately.

Tips

  • Reduce the amount by eliminating the initial searing and omitting the beer; simply add water to the pan to start the cooking process. Simmer the sausages for about 10 minutes, pricking them with a knife to release the fat into the liquid. Drain the liquid and place the sausages on paper towels to drain. Coat the pan with cooking spray, and sauté any seasoning vegetables until just tender. Return the brats to the pan and cook them about 10 more minutes or until brown. Serve immediately.
  • Serve bratwurst on sub rolls topped with the seared vegetables and sauerkraut, if desired. Or serve bratwurst with boiled cabbage and steamed new baby potatoes seasoned with melted butter, chopped fresh parsley and salt and pepper. For a fall treat, sauté peeled apple slices in the pan drippings and serve the sausage and apples over hot egg noodles.

Things You’ll Need

  • Large, heavy flat-bottomed skillet
  • Vegetable oil, olive oil, butter or pan spray
  • Sharp knife
  • Tongs
  • Water, beer or cider
  • Fork
  • Vegetables of your choice

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