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Ingredients

• ✓ bratwurst sausage
• carrot
• onion
• navy bean
• chicken broth
• jalapeno pepper
• milk
• all-purpose flour
• cheddar cheese
• spinach
• salt
• black pepper

Instructions

1. 1 Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
2. 2 Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
3. 3 Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.

By Heather Savage

Ingredients

• ✓ bratwurst sausage
• prune
• bacon
• toothpick
• bratwurst bun

Instructions

1. 1 Prick the casing of each sausage in a few places to prevent them from bursting. Place the sausages in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium; simmer 8 minutes. Remove from pot and let cool.
2. 2 Place toothpicks in a small bowl of water and soak 10 minutes to prevent burning on the grill.
3. 3 Slice sausages halfway through on the long side. Stuff 3 prunes into the opening. Wrap a bacon slice around the sausage in a spiral and secure with two toothpicks. Repeat with all 6 sausages.
4. 4 Preheat an outdoor grill for medium-high heat.
5. 5 Place sausages onto preheated grill and cook, turning once, until desired doneness, or until bacon is browned. Serve on buns topped with desired condiments.

By Heather

Ingredients

• ✓ bratwurst sausage
• rotini pasta
• liquid smoke
• olive oil
• green onion
• garlic
• yellow bell pepper
• orange bell pepper
• celery
• parsley
• mustard
• mayonnaise
• water
• apple cider vinegar
• sugar
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini and liquid smoke; cook at a boil until rotini is tender yet firm to the bite, about 8 minutes.
2. 2 While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add diced bratwurst, 2 tablespoons green onions, and garlic; cook until bratwurst is brown and crispy, 4 to 5 minutes. Remove from heat and allow to cool.
3. 3 Combine yellow and orange bell peppers, celery, parsley, mustard, mayonnaise, water, vinegar, sugar, and black pepper in a large bowl; stir to combine.
4. 4 Drain pasta and add to vegetable mixture. Add bratwurst, onions, and garlic and stir gently until all ingredients are combined. Serve warm or cold.

By Jeff Edmunds

Ingredients

• ✓ bratwurst sausage
• sauerkraut
• celery salt
• brown sugar
• baked bean

Instructions

1. 1 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.
2. 2 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.
3. 3 Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

By MLTDEBBIE

Ingredients

• ✓ bratwurst sausage
• apple
• onion
• brown sugar
• water

Instructions

1. 1 Place bratwurt sausages in the bottom of a large electric covered roaster (such as a Nesco). Layer apples, onions, and brown sugar over brats, in that order; pour water over top.
2. 2 Cover the roaster; cook brats according to manufacturer's instructions at 325 degrees F (165 degrees C) for 3 hours. Brats will look dark and candied when ready.

By pljma5

Ingredients

• ✓ bratwurst sausage
• sauerkraut
• brown sugar
• onion
• water

Instructions

1. 1 Mix sauerkraut and brown sugar together in a medium bowl.
2. 2 Pour sauerkraut mixture into a slow cooker; arrange sausages and onion over top. Cook on High for 2 hours. Check for dryness, adding water as necessary.
3. 3 Reduce the heat to Low and cook for 2 more hours.

By grannycancook

Ingredients

• ✓ bratwurst sausage
• beer
• onion
• butter
• black pepper
• hoagie roll

Instructions

1. 1 Prick bratwurst with a fork to prevent them from exploding as they cook.
2. 2 Place in a large stockpot. Add beer, onions, butter, and black pepper. Place the stockpot over medium heat, bring to a boil and simmer for 15 to 20 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook bratwurst on the preheated grill until evenly browned, about 10 to 14 minutes, turning occasionally. Serve hot off the grill with onions on hoagie rolls.

By Bob Cody

Ingredients

• ✓ bratwurst sausage
• onion
• garlic
• ginger ale
• sauerkraut
• black pepper

Instructions

1. 1 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.

By ericn222

Ingredients

• ✓ bratwurst sausage
• black-eyed pea
• green bean
• potato
• onion
• garlic
• chicken stock
• buffalo wing sauce
• ketchup
• worcestershire sauce
• thyme
• salt
• black pepper
• all-purpose flour
• water

Instructions

1. 1 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.
2. 2 Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
3. 3 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.

By kimberly

Ingredients

• ✓ bratwurst sausage
• olive oil
• onion
• carrot
• celery
• garlic
• chicken broth
• tomato
• basil
• flat-leaf parsley
• thyme
• cayenne pepper
• potato
• cannellini bean
• spinach

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
3. 3 Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
4. 4 Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
5. 5 Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
6. 6 Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

By Barry Heuser

Ingredients

• ✓ bratwurst sausage
• butter
• chicken breast
• basil
• oregano
• broccoli
• zucchini
• yellow squash
• red bell pepper
• fettuccine pasta
• garlic and herb pasta sauce
• alfredo sauce
• garlic

Instructions

1. 1 Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.
2. 2 Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
4. 4 Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.

By Caleb Johnson

Ingredients

• ✓ bratwurst sausage
• celery seed
• caraway seed
• lager beer
• brown sugar
• mustard powder
• onion powder
• black pepper
• dill weed
• sauerkraut

Instructions

1. 1 Crush celery seeds and caraway seeds with a mortar and pestle until ground.
2. 2 Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.
3. 3 Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
4. 4 Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.
5. 5 Add sauerkraut to the skillet and stir to combine with any leftover sauce; cook for 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with warm brats.

By JTk364