Bratwurst Sausage Cheese Stuffed Mushrooms Recipe
Ingredients:
* 2 pounds baby portobello mushrooms (or large white mushrooms), brushed clean
* 1 pound fresh sage pork sausage
* 1/4 cup minced onion
* 1 clove garlic, minced
* 8 ounces cream cheese, at room temperature
* 2/3 cup soft bread crumbs
* 2 Tablespoons minced fresh parsley
* 1/4 cup grated Parmesan cheese
INSTRUCTIONS
Preheat oven to 350 F. Line a rimmed jelly roll pan with nonstick foil and spray lightly with vegetable oil.
Remove stems from the mushroom caps. Trim mushroom stems and reserve. Place mushrooms cavity side up on the prepared pan. Set aside.
Saute sausage, onions, and garlic in a skillet until cooked through, breaking it up as you cook it. Drain thoroughly and set aside to cool.
Place trimmed mushroom stems in a food processor fitted with the metal blade. Pulse until roughly chopped into 1/4-inch bits. (Alternatively, you may also mince them with a knife.)
Combine cooled sausage, mushroom stems, cream cheese, bread crumbs, and parsley. Mix thoroughly. Spoon mixture into mushroom caps. Sprinkle with Parmesan cheese.
Bake stuffed mushrooms for 20 minutes or until mushrooms are tender and tops are golden. Let cool for 5 minutes before serving.
The bratwurst sausage recipe is ready to serve..enjoy !
bratwurst sausage-rolls-recipe
Sausage and Cabbage Recipe
Bratwurst Sausage and Cabbage Recipe
Ingredients:
* 16 ounce package Bratwurst Sausage (8 links to 1 pound)
* 3-1/2 cups course cut green cabbage, stems removed
* 2 cups peeled, sliced carrots, 1/4 inch width
* 2/3 cup scallions, sliced - green part only
* 1 medium onion, diced
* 1 teaspoon sugar
* 1/2 to 2/3 teaspoon garlic powder
* 1/4 to 2/3 cup water
* Salt and pepper to taste
INSTRUCTIONS
Cut each dinner size sausage link into 3 equal pieces. In medium-large size soup pot over medium-high heat, brown sausage. As Bratwurst sausage is cooking and halfway done, add carrots and onions. Continue to cook for 5 to 7 more minutes over medium heat setting. Add cabbage. Continue to cook until vegetables become tender and sausage is no longer pink. Add water if needed. Cover and simmer. Add seasoning and adjust flavor. Add scallions. Serve in large bowl. The bratwurst sausage recipe is ready to serve...enjoy !
Ingredients:
* 16 ounce package Bratwurst Sausage (8 links to 1 pound)
* 3-1/2 cups course cut green cabbage, stems removed
* 2 cups peeled, sliced carrots, 1/4 inch width
* 2/3 cup scallions, sliced - green part only
* 1 medium onion, diced
* 1 teaspoon sugar
* 1/2 to 2/3 teaspoon garlic powder
* 1/4 to 2/3 cup water
* Salt and pepper to taste
INSTRUCTIONS
Cut each dinner size sausage link into 3 equal pieces. In medium-large size soup pot over medium-high heat, brown sausage. As Bratwurst sausage is cooking and halfway done, add carrots and onions. Continue to cook for 5 to 7 more minutes over medium heat setting. Add cabbage. Continue to cook until vegetables become tender and sausage is no longer pink. Add water if needed. Cover and simmer. Add seasoning and adjust flavor. Add scallions. Serve in large bowl. The bratwurst sausage recipe is ready to serve...enjoy !
Beer Brats (Bratwurst) Recipe
Beer Brats (Bratwurst) Recipe
Ingredients:
* 2 teaspoons olive oil or butter, divided use
* 1 large sweet onion, sliced into 1/4-inch rings
* 6 bratwurst sausages
* 6 ounces (half a can or bottle) beer
INSTRUCTIONS
Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown. Remove to a platter.
To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil.
Cook, stirring often, until onions are limp and golden but not brown.
Return the bratwurst to the onions and add the beer. Cook over medium heat until beer has cooked down to a syrup, about 12 to 15 minutes.Bratwurst may be served on buns with the onions or as an entree.The bratwurst sausage recipe is ready to serve 6 persons....enjoy the meal !
Note: Feel free to use this method with your favorite sausages or hot dog. Dark beer gives a richer flavor, but a standard commercial lager will work just fine.
Bratwurst Sausage Rice Jambalaya Recipe
Bratwurst Sausage Rice Jambalaya Recipe
Ingredients:
* 3/4 pound smoked bratwurst sausage, thinly sliced
* 1 small eggplant, cubed
* 1/2 cup chopped onions
* 1/2 cup chopped bell pepper
* 2/3 cup uncooked rice
* 1 cup chicken broth
* 1 cup chopped canned tomatoes, drained
* 1/4 teaspoon salt
* Ground black pepper to taste
* 1 small bay leaf
INSTRUCTIONS
Preheat oven to 350 degrees F.
Cook bratwurst sausage until lightly brown in oven-safe skillet. Add eggplant, onions, and bell pepper. Stir in rice, chicken broth, tomatoes, salt, pepper, and bay leaf.
Bring to a boil, cover, and bake for 30 minutes or until rice is tender and the liquid is absorbed. Fluff lightly with a fork. Remove bay leaf before serving.The bratwurst sausage recipe is ready to serve 4 great persons...enjoy it !
bratwurst sausage-and-cabbage.
Ingredients:
* 3/4 pound smoked bratwurst sausage, thinly sliced
* 1 small eggplant, cubed
* 1/2 cup chopped onions
* 1/2 cup chopped bell pepper
* 2/3 cup uncooked rice
* 1 cup chicken broth
* 1 cup chopped canned tomatoes, drained
* 1/4 teaspoon salt
* Ground black pepper to taste
* 1 small bay leaf
INSTRUCTIONS
Preheat oven to 350 degrees F.
Cook bratwurst sausage until lightly brown in oven-safe skillet. Add eggplant, onions, and bell pepper. Stir in rice, chicken broth, tomatoes, salt, pepper, and bay leaf.
Bring to a boil, cover, and bake for 30 minutes or until rice is tender and the liquid is absorbed. Fluff lightly with a fork. Remove bay leaf before serving.The bratwurst sausage recipe is ready to serve 4 great persons...enjoy it !
bratwurst sausage-and-cabbage.
Bratwurst Sausage Mozzarella Supper
Bratwurst Sausage Mozzarella Supper for a Crowd Recipe
Ingredients:
* 12 pounds rigatoni pasta
* 20 pounds bulk Bratwurst sausage (may substitute sliced links)
* 3 gallons spaghetti sauce
* 4 large onions, chopped
* 8 cloves garlic, minced
* 16 cups sliced fresh crimini mushrooms
* 1-1/2 quarts tomato juice
* 1 Tablespoon dried oregano
* 1 Tablespoon dried basil
* 1 Tablespoon dried parsley
* 2 Tablespoons kosher salt
* 1 Tablespoon freshly ground black pepper
* 5 pounds mozzarella cheese, sliced
* 8 pounds mozzarella cheese, shredded
INSTRUCTIONS
Cook rigatoni pasta in salted water until a little bit firmer than al dente. Drain.
Brown BRATWURST sausage in batches until no pink color remains. Break it up slightly as you are cooking the sausage, but leave some larger clumps. Drain.
Place sausage, spaghetti sauce, onions, garlic, mushrooms, tomato juice, oregano, basil, parsley, salt, and pepper in a large stockpot and stir to combine.
Preheat oven to 350 F.
Divide half of the pasta equally amongst large baking pans, filling 1/3 full (reserve other half for second layer). Equally distribute half of the sausage spaghetti sauce (reserving half for second layer) between the pans. Top with sliced mozzarella cheese. Repeat the pasta and sauce layers. Sprinkle with the shredded mozzarella cheese and cover tightly with foil.
Bake for 1 hour. Remove foil and return to oven. Bake an additional 15 minutes until cheese is bubbly and beginning to brown. The bratwurst sausage recipe is ready to serve...nice !
Ingredients:
* 12 pounds rigatoni pasta
* 20 pounds bulk Bratwurst sausage (may substitute sliced links)
* 3 gallons spaghetti sauce
* 4 large onions, chopped
* 8 cloves garlic, minced
* 16 cups sliced fresh crimini mushrooms
* 1-1/2 quarts tomato juice
* 1 Tablespoon dried oregano
* 1 Tablespoon dried basil
* 1 Tablespoon dried parsley
* 2 Tablespoons kosher salt
* 1 Tablespoon freshly ground black pepper
* 5 pounds mozzarella cheese, sliced
* 8 pounds mozzarella cheese, shredded
INSTRUCTIONS
Cook rigatoni pasta in salted water until a little bit firmer than al dente. Drain.
Brown BRATWURST sausage in batches until no pink color remains. Break it up slightly as you are cooking the sausage, but leave some larger clumps. Drain.
Place sausage, spaghetti sauce, onions, garlic, mushrooms, tomato juice, oregano, basil, parsley, salt, and pepper in a large stockpot and stir to combine.
Preheat oven to 350 F.
Divide half of the pasta equally amongst large baking pans, filling 1/3 full (reserve other half for second layer). Equally distribute half of the sausage spaghetti sauce (reserving half for second layer) between the pans. Top with sliced mozzarella cheese. Repeat the pasta and sauce layers. Sprinkle with the shredded mozzarella cheese and cover tightly with foil.
Bake for 1 hour. Remove foil and return to oven. Bake an additional 15 minutes until cheese is bubbly and beginning to brown. The bratwurst sausage recipe is ready to serve...nice !
Bratwurst Sausage Meatballs Mushroom Gravy Recipe
Bratwurst Sausage Meatballs Mushroom Gravy Recipe
Ingredients:
* 1 pound bratwurst sausage
* 1 pound ground beef (ground chuck recommended for flavor)
* 1/2 large sweet onion, finely chopped, divided use
* 6 medium cloves of garlic, pressed, divided use
* 1/4 cup chopped fresh parsley
* 1 tsp dried oregano, crumbled
* 1 Tbsp kosher salt
* 10 grinds fresh black pepper, or to taste
* 1 cup seasoned bread crumbs
* 1 Tbsp Worcestershire sauce
* 2 eggs, lightly beaten with a fork
* 1/2 cup heavy cream, divided use
* 1 tsp olive oil
* 2 Tbsp butter
* 1 pound baby portobello mushrooms, sliced into 1/2-inch slices
* 1 tsp kosher salt
* 3 tsp all-purpose flour
* 1/2 cup red wine
* 1-3/4 cups beef stock
* 1-3/4 cups chicken stock
INSTRUCTIONS
In a large bowl, combine bratwurst sausage, ground beef, half of the chopped sweet onions, half of the pressed garlic, parsley, oregano, kosher salt, black pepper, bread crumbs, Worcestershire sauce, eggs, and 1/4 cup of the heavy cream. Fold together with a light touch using hands. Do not over-knead. Form into meatballs the size of a golf ball.
Heat a large Dutch oven over medium heat and coat the bottom of the pan with the olive oil. Brown the meatballs in batches. Remove browned meatballs to a large bowl. Melt butter in the pan drippings and add remaining sweet onions and garlic, plus the portobello mushroom slices. Toss vegetables to coat with oil. Sprinkle with 1 tsp kosher salt. Saute about 5 minutes, until mushrooms release their water. Sprinkle with flour and cook another 2 minutes. Add red wine and cook, stirring for another 2 minutes. Add beef and chicken stock, stirring constantly until flour is incorporated. Return meatballs to the pot and simmer on very low heat for another 30 minutes. Gravy should thicken.
Add remaining 1/4 cup of heavy cream to the meatballs and gravy.
Stir, bring back to a simmer, then turn off the heat.
The bratwurst sausage recipe is ready to serve over cooked white rice, pasta noodles, or couscous...nice one !
Ingredients:
* 1 pound bratwurst sausage
* 1 pound ground beef (ground chuck recommended for flavor)
* 1/2 large sweet onion, finely chopped, divided use
* 6 medium cloves of garlic, pressed, divided use
* 1/4 cup chopped fresh parsley
* 1 tsp dried oregano, crumbled
* 1 Tbsp kosher salt
* 10 grinds fresh black pepper, or to taste
* 1 cup seasoned bread crumbs
* 1 Tbsp Worcestershire sauce
* 2 eggs, lightly beaten with a fork
* 1/2 cup heavy cream, divided use
* 1 tsp olive oil
* 2 Tbsp butter
* 1 pound baby portobello mushrooms, sliced into 1/2-inch slices
* 1 tsp kosher salt
* 3 tsp all-purpose flour
* 1/2 cup red wine
* 1-3/4 cups beef stock
* 1-3/4 cups chicken stock
INSTRUCTIONS
In a large bowl, combine bratwurst sausage, ground beef, half of the chopped sweet onions, half of the pressed garlic, parsley, oregano, kosher salt, black pepper, bread crumbs, Worcestershire sauce, eggs, and 1/4 cup of the heavy cream. Fold together with a light touch using hands. Do not over-knead. Form into meatballs the size of a golf ball.
Heat a large Dutch oven over medium heat and coat the bottom of the pan with the olive oil. Brown the meatballs in batches. Remove browned meatballs to a large bowl. Melt butter in the pan drippings and add remaining sweet onions and garlic, plus the portobello mushroom slices. Toss vegetables to coat with oil. Sprinkle with 1 tsp kosher salt. Saute about 5 minutes, until mushrooms release their water. Sprinkle with flour and cook another 2 minutes. Add red wine and cook, stirring for another 2 minutes. Add beef and chicken stock, stirring constantly until flour is incorporated. Return meatballs to the pot and simmer on very low heat for another 30 minutes. Gravy should thicken.
Add remaining 1/4 cup of heavy cream to the meatballs and gravy.
Stir, bring back to a simmer, then turn off the heat.
The bratwurst sausage recipe is ready to serve over cooked white rice, pasta noodles, or couscous...nice one !
Bratwurst Sausage, Pepper, Brie & Pine Nuts in Puff Pastry Recipe
Bratwurst Sausage, Pepper, Brie & Pine Nuts in Puff Pastry Recipe...another amazing bratwurst sausage recipe to try !
INGREDIENTS
* 1 Bratwurst Sausage Roll (12 ounces)
* 1 red bell pepper roasted, peeled and diced (about 2 Tbsp)
* 3 tsp olive oil
* 1 tsp garlic minced or pressed
* 2 Tbsp diced shallots or green onions
* 4 Tbsp pine nuts
* Dash of salt
* Pepper to taste
* 1 (17.3 ounces) box frozen puff pastry sheets (2 sheets) thawed (such as Pepperidge Farms)
* 1 brie cheese round (about 1 pound) cubed into 18 pieces
* 1 egg beaten for glaze
* 1 Tbsp water
* Dill weed for garnish
INSTRUCTIONS
Cook bratwurst sausage, drain excess oil, and add diced red bell pepper. In separate pan on medium heat, add olive oil and pine nuts.
Stir until lightly brown. Then add garlic and green onions or shallots. Saute about 45 seconds. Remove from heat. Add sausage, bell pepper mixture, salt, and pepper. Stir and set aside. Cool.
Preheat oven to 400 degrees F. Roll 1 sheet of puff pastry out on a lightly floured surface to thickness of about 1/8-inch. Cut and trim into 9 3-inch squares. Repeat rolling and cutting with second puff pastry sheet. Spoon on each pastry square, about 1 tablespoon sausage mixture and top with cubed brie. Lift up four pastry corners and bring together in center, pinch seams together to seal, forming a closed package. Repeat with remaining pastry, forming a total of 18
packages.
Transfer pastries to lightly greased cookie sheet or baking stone, spacing evenly. Brush pastry with egg mixture and garnish with dill weed. Bake pastries about 15 minutes or until golden brown. Cool on rack and serve warm. This great bratwurst sausage recipe is ready for feasts. Great for parties. Enjoy it !
german-farmhouse-style-bratwurst.
INGREDIENTS
* 1 Bratwurst Sausage Roll (12 ounces)
* 1 red bell pepper roasted, peeled and diced (about 2 Tbsp)
* 3 tsp olive oil
* 1 tsp garlic minced or pressed
* 2 Tbsp diced shallots or green onions
* 4 Tbsp pine nuts
* Dash of salt
* Pepper to taste
* 1 (17.3 ounces) box frozen puff pastry sheets (2 sheets) thawed (such as Pepperidge Farms)
* 1 brie cheese round (about 1 pound) cubed into 18 pieces
* 1 egg beaten for glaze
* 1 Tbsp water
* Dill weed for garnish
INSTRUCTIONS
Cook bratwurst sausage, drain excess oil, and add diced red bell pepper. In separate pan on medium heat, add olive oil and pine nuts.
Stir until lightly brown. Then add garlic and green onions or shallots. Saute about 45 seconds. Remove from heat. Add sausage, bell pepper mixture, salt, and pepper. Stir and set aside. Cool.
Preheat oven to 400 degrees F. Roll 1 sheet of puff pastry out on a lightly floured surface to thickness of about 1/8-inch. Cut and trim into 9 3-inch squares. Repeat rolling and cutting with second puff pastry sheet. Spoon on each pastry square, about 1 tablespoon sausage mixture and top with cubed brie. Lift up four pastry corners and bring together in center, pinch seams together to seal, forming a closed package. Repeat with remaining pastry, forming a total of 18
packages.
Transfer pastries to lightly greased cookie sheet or baking stone, spacing evenly. Brush pastry with egg mixture and garnish with dill weed. Bake pastries about 15 minutes or until golden brown. Cool on rack and serve warm. This great bratwurst sausage recipe is ready for feasts. Great for parties. Enjoy it !
german-farmhouse-style-bratwurst.
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