Bratwurst for Autumn Dinners

Bratwurst for Autumn Dinners
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Bratwurst recipes seem to be a traditional fall treat, at least here in the Midwest. You can also use kielbasa or mild Italian sausage in its place if you can't find bratwurst or prefer another sausage. These hearty recipes make great suppers and can easily be doubled for company!
Fall Bratwurst with Apples and Onions


6 Bratwurst sausages

1 cup chopped onions

1 cup peeled, chopped apples

1 cup baby carrots

1 small cabbage sliced into wedges

1 tbsp.. caraway seeds

1 bottle beer (non-alcoholic will work)

Salt and Pepper

Place the sausages in a large pan and add 2 cups water-simmer without piercing the sausage until the water is evaporated and the sausages are browned. Add the onions and apples-cook till soft. Add carrots, cabbage, caraway and the beer. Season with the salt and pepper. Cover and simmer for 1 hour or until the cabbage is tender. Serve with rolls or bread.

Grilled Bratwurst and Onion Sandwiches


8 fully cooked bratwursts, halved

1/2 cup beer or water

1/3 cup hearty mustard (horseradish mustard is great!)

2 tbsp. olive oil

2 tbsp. fresh minced thyme or 2 tsp. dried

Large sweet onion, sliced thickly

Combine the beer, mustard, olive oil and thyme in a small bowl. Brush both sides of the onion slices and bratwurst with mixture. Grill until the onion is tender and browned. (10-15 minutes). Grill the Bratwurst turning often until no longer pink inside. 15 minutes or so. Place bratwurst on the buns to serve. Separate grilled onions into rings, and place on the bratwurst.

Bratwurst with Caramelized Onions and Apples


1 large sweet onion

1 1/2 tbsp. olive oil

1 tbsp. butter

8 cups chicken stock

2 small Granny Smith apples

1/2 lb. Bratwurst

1/2 small green or Savoy cabbage head

1/2 tsp. Caraway seeds

salt & pepper to taste

Chop the onion into chunks. Peel and core apples, Then cut into eighths. Brown the bratwurst for 10 minutes or so. Cut into 1/2 big pieces. Chop or shred the cabbage. In a large, pan, cook the onions in the oil and butter over medium heat until browned, about 7 to 8 minutes. Add 2 cups of the stock and cook until nearly all the liquid has evaporated, about 15 minutes or so. Add the apples and cook, stirring gently, for 1 minute. Add remaining 6 cups stock along with the bratwurst, cabbage and caraway seeds. Cook until the sausage is heated through and apples are tender, 7 to 8 minutes. Season with salt and pepper and serve immediately.

Cabbage and Bratwurst


6 links Bratwurst sausage

1 medium head cabbage, coarsely shredded

1 large onion

1/2 cup hearty mustard

1/2 cup apple cider

1 to 2 teaspoons caraway seed

1/2 teaspoon celery seed

salt and pepper to taste

Brown sausage and cut into bite size pieces. Drain well. Combine with cabbage and onion in the crock pot. Add remaining ingredients; cover and cook on low for 8 to 10 hours.

Bratwurst Chowder


1 pound cooked bratwurst, 1/2 slices

2 medium red potatoes, scrubbed and cut into cubes

2 cups of water

1 head of cabbage, chopped roughly

1 cup of chopped carrots

3 cups of milk

3 tbsp. of flour

4 oz of shredded cheese-Cheddar, Monterey Jack etc.

1/2 tsp. each of salt and pepper

In a large soup pan combine the cooked brats cut into 1/2 inch pieces, potatoes, onions, and salt and pepper. Add water, bring to a boil, and then reduce the heat. Cover and simmer for an additional 20 minutes until the potatoes are nearly done. Now stir in the cabbage and carrots, and cook until they are tender. Stir in 2 1/2 cups of milk. Whisk together the remaining 1/2 cup of milk with the flour. Gradually stir it into the soup and continue to cook until it thickens. Stir in the cheese until it's melted and serve.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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