10+ Bratwurst Recipes
The changing colors of the leaves and the chilly breeze in the morning has us thinking about two things: cozy, hearty, warming meals, and the fun festivities of Oktoberfest! And what better way to kick off the fall than with a dinner made with the Co-op’s housemade Arrogant Bratwurst sausage?
While tossing some brats on the grill and serving them on a bun with mustard and onions is a delicious no-brainer, this versatile sausage can be used in many other ways! Read on to discover some of our favorite bratwurst recipes to enjoy this fall and beyond.
Photo courtesy of Co+op
Beer Brats
Ingredients
6 bratwurst or other link sausages
1 small red onion, halved and cut into thin wedges
2 tablespoons butter
2 12-ounce bottles of beer (it will be discarded so don't use your best beer—an inexpensive beer will do)
2 teaspoons vegetable oil
Directions
Place the brats, red onion, butter and beer in a skillet with a lid. Bring to a boil, then reduce the heat to simmer until the meat is completely cooked, about 10 minutes. Remove the brats to a plate and let drain.
In another skillet, heat the vegetable oil over medium high heat and place the brats in the pan; sear the brats until they are browned on all sides. Place back in the beer to keep warm, if not serving immediately. Serve on buns with the beer braised red onions and your choice of condiments, including mustard and sauerkraut.
Photo courtesy of Co+op
Seared Sausage, Cabbage and Apples
Ingredients
2 tablespoons extra virgin olive oil, divided
4 bratwurst sausages, 3 to 4 ounces each
2 large Pink Lady apples, unpeeled, sliced
1 large onion, slivered
4 cups sliced, green cabbage, thinly sliced
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/2 cup apple cider
1 tablespoon apple cider vinegar
Directions
Place a large saute pan over medium-high heat and drizzle in one tablespoon of the olive oil. Add the sausage links and cook for about five minutes, turning every couple of minutes to brown all sides. Use tongs to move the sausage links to a plate.
Add the apple slices, onion and cabbage and stir. Add salt, thyme and cinnamon, and turn and stir until the apples and cabbage are soft and browned in spots, about four minutes.
Return the sausages to the skillet, then pour the cider and cider vinegar over the contents of the pan. Bring to a boil on medium-high heat, then reduce the heat to medium to simmer vigorously for about five minutes, until the sausages are cooked through and the liquid is reduced and syrupy. Serve hot.
Photo courtesy of Grab a Plate
Oktoberfest Sheet Pan Brats with Roasted Vegetables
Nothing says fall like hearty root veggies and Oktoberfest!
In this easy sheet pan recipe, bratwurst is cooked with beer before being tossed with fall veggies and apples in a brown sugar mustard sauce an cooked in the oven.
Pair it with an Oktoberfest German-style beer for a mini Harvest Festival at home.
Photo courtesy of Blackberry Babe
Bratwurst Pasta with Spicy Cream Sauce
If you have leftover bratwurst from last night’s cookout, slice it up and toss it in this easy pasta recipe!
Bratwurst is combined with rigatoni pasta and a simple creamy sauce made of cream cheese, diced tomatoes, and variety of herbs and spices including paprika, garlic, oregano, and cayenne.
Add a dash of fall with some mushrooms or hearty kale for a more balanced dish!
Photo courtesy of Daring Gourmet
Bratwurst with Mushroom Gravy
Mushroom gravy is always cozy, but tossing in juicy, flavorful bratwurst to the mix makes it a succulent, mouthwatering meal that you’ll want to slurp up every last bite of.
Mushrooms are cooked down with onions and garlic before beef broth, flour, and butter are added to create a simple gravy. Meanwhile, bratwurst is quickly pan fried before being sliced and tossed in with the mushrooms.
Serve it as pictured with crispy fries or serve the gravy on top of mashed potatoes and side of sweet corn.
Photo Courtesy of Salt & Lavender
Simple Bratwurst Soup
It doesn’t get easier than this bratwurst soup!
Simply remove the bratwurst from the casings and cook it up in a Dutch oven or large pot before adding onion, garlic, broth, and potatoes and simmering until the potatoes are cooked through. Season to taste with salt and pepper… ta-da! Dinner is served.
If you want to be fancy, you can add a sprinkle of fresh parmesan, and do make sure to serve this soup with your favorite Co-op bread!
Photo courtesy of Dinner at the Zoo
Beer Brat Bites
Grilled bratwurst sliced in bite-sized pieces and tossed in a beer glaze? They won’t last a minute at your next football watch party!
Calling for just bratwurst, beer, brown sugar, Dijon mustard, fresh parsley, and cornstarch, these bratwurst bites come together quickly and are an easy appetizer for any gathering.
Serve them alongside a few different mustards and some pretzel bites for an Oktoberfest-inspired grazing board.
Find the full recipe at Dinner at the Zoo
More Bratwurst Recipes
Bratwurst & Provolone Stuffed Zucchini Boats from Two Lucky Spoons
Orecchiette With Brussels Sprouts and Bratwurst from NYT Cooking
Touchdown Brat Sliders from Taste of Home
Wild Rice with Brats & Vegetables from This Worthey Life
Campfire Brats with the Fixings from REI