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

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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

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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

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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

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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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Filed Under: Bratwurst, Recipes Tagged With: , ,

Glazed Ham Steaks

February 22, 2015 By

Glazed Ham Steaks

Glazed-Ham-Steaks

Photo by Taste of Home

 

TOTAL TIME: Prep/Total Time: 30 Min.
Yield: 4 servings.

Ingredients

  • 1 can (8 ounces) sliced pineapple
  • 2 boneless fully cooked ham steaks (about 2 pounds)
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon Dijon mustard
  • 4 maraschino cherries

Directions

  1. Drain pineapple, reserving 1 tablespoon juice; set pineapple aside (discard remaining juice or save for another use). Cut each ham steak in half; place in an ungreased baking pan.
  2. Combine brown sugar, mustard and reserved juice; spread over ham. Top with pineapple and cherries. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

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Filed Under: Ham Steaks, Recipes Tagged With: ,

Cheesy Meatloaf Minis

February 14, 2015 By

Cheesy Meatloaf Minis

cheesy-meatloaf-minis

 Ingredients:

  • 1 ounce fresh breadcrumbs (about 1/2 cup)
  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, chopped
  • 1/2 cup ketchup, divided
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces white cheddar cheese, diced
  • 1 1/2 pounds ground sirloin
  • 1 large egg, lightly beaten

 Preparation

  1. Preheat oven to 425°.
  2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
  3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.
Note:

This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Filed Under: Ground Beef, Recipes Tagged With: ,

Grandma’s Dried Beef Casserole

February 8, 2015 By

Grandma’s Dried Beef Casserole

Grandmas_Dried_Beef_Casserole

Ingredients:

  1. 1/4 cup margarine
  2. 1/4 cup all-purpose flour
  3. 2 cups milk
  4. 4 ounces processed cheese food, cubed
  5. 1 (8 ounce) package uncooked egg noodles
  6. 1 (10.75 ounce) can cream of mushroom soup
  7. 4 ounces dried beef chopped
  8. 1 cup crushed plain potato chips

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9×13 inch baking dish.
  3. Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into the noodles in the casserole dish, and top with crushed potato chips.
  4. Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is thick and bubbling, and top is toasted.

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Filed Under: Dried Beef, Recipes Tagged With: ,

Full of Bologna Hotdish

February 5, 2015 By

Full of Bologna Hotdish

Full of Bologna Hotdish

Prep Time: 20 Min
Cook Time: 30 min
Total Time: 50 min
Makes: 6 servings

Ingredients

  • 1 Dennison Meats Ring Bologna, diced
  • 4 medium potatoes, sliced or diced
  • 1 can cream of celery soup
  • 2 Tbsp. onion, chopped
  • 2 Tbsp. green pepper, chopped (optional)

Directions

  • Mix all the ingredients together and place in casserole dish.
  • Bake at 350° for 30 minutes or until potatoes are tender.
  • Top with cheese and return to oven to melt cheese, about 5 minutes.
  • Serve hot.

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Filed Under: Bologna, Recipes Tagged With: ,

Cooking A Delicious Prime Rib Roast. A Recipe For Success.

December 21, 2014 By

Cooking A Delicious Prime Rib Roast. A Recipe For Success.

While you are shopping, pick up a good digital instant-read meat thermometer if you don’t already have one. It’s the only sure way to tell when you’re roast has achieved a desirable cooked temperature.

It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.

  • Preheat your oven to 450 degrees.
  • Use a paper towel to pat the roast dry.
  • Rub butter on the cut ends of the roast.
  • Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat.
  • Place the roast in a heavy metal roasting pan, bone-side down.

No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach “rare” at various sizes. We recommend cooking temperatures of at least 150 degrees.

Cooking Time for Rare (120°)

(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°.This resting period allows the juices and flavors to permeate the roast.

Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior.Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats reach a temperature of about 140° to 145° have a light pink center, brown outer portions. Medium well is achieved at 150° to 155°. Well done is reached at about 160°  We recommend cooking temperatures of at least 150 degrees.

Use a long, sharp knife to carve your roast.

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Filed Under: Prime Rib, Recipes Tagged With: ,
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