Johnsonville Beer Brats Recipes
Easy Recipes Bratwurst
My first experience with sausages reached the tender age of eleven. I had just moved to Wisconsin from Illinois, where he was main sausage kielbasa sausage in my life. Polish reigned supreme, and I was proud of the life of the pole in a suburb of Chicago.
As heading to our new city, I noticed signs for "children" in local supermarkets. I was speechless, and a little scared. Even if a child very good, I tended to be a little bit naughty from time to time. Was this the reason for moving to the north? I was preparing for the worst. Imagine my relief when we went grocery shopping and I saw that first day "brats" is an abbreviation sausages.
My first was grilled sausages and in a bun. That's all it took to supplant Polish sausage as my new number one. Luckily I am part of Germany, which is not the fault of Poland. Now try to incorporate a meal of brats who ask other sausages. Here are some easy recipes you can enjoy:
Bake Bratwurst
What you need:
1 package of Johnsonville brats (5-6 brats)
28 oz jar salsa spaghetti
14.5 oz green beans, drained
2 (4 oz) cans mushrooms, sliced and drained
8 oz mozzarella cheese, grated
1 / 4 c Parmesan cheese, grated
What you do:
Cut brats into small pieces. Cook in a skillet until juices are clear, drain on paper towels. Mix brats, mushrooms, beans and spaghetti sauce in a bowl. Grease a 9 x 9 inch pan with nonstick cooking spray. Pour into pan. Sprinkle with Parmesan cheese. Top casserole off with Mozzarella cheese. Bake in a preheated oven at 350 degrees for 35-45 minutes, uncovered. Cheese should be melted but not brown. Meal best served over noodles.
Beer Soaked Bratwurst
What you need:
1 pound sausage
2 12-ounce cans of beer
1 medium onion, chopped
16 oz jar sauerkraut with caraway seeds, drained
1 green pepper
2 T butter
What you do:
Bratwurst layer at the bottom of 9 x 13 x 2 inch baking dish. Pour beer and sausages on the cover with aluminum foil. Refrigerate at least 1 hour. In a skillet medium, add butter, onion and green pepper. Cook over med heat until browned. Add the sauerkraut, mix and keep the flame for 5 minutes, stirring frequently. sauerkraut mixture Wrap in foil and set aside. Add brats and beer in the pan or casserole, cover and simmer for 15 minutes.
In gas grills:
September front and back burners to med heat and let half out. Folio September kraut on one side, away from direct heat. Place brats in the center of the grill and cover. Cook brats for 10 -12 minutes, making sure they are browned on both sides and watching for outbreaks.
The charcoal grill:
Cook mostly coal ash 10 -15 minutes, turning often and prevention outbreaks. Cook kraut away from fire. Serve brats on buns with the mixture of kraut on top and spicy brown mustard or your choice of condiments.
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