<\/p>\n
My first experience with bratwurst came at the tender age of eleven. \u00a0I had just moved to Wisconsin from Illinois, where kielbasa was the main sausage in my life. \u00a0Polish sausage reigned supreme, and I was a proud Pole living in a suburb of Chicago.<\/p>\n As we were driving into our new hometown, I noticed signs for \u201cbrats\u201d at the local supermarkets. \u00a0I was dumbfounded, and a little scared.\u00a0 Although a pretty good kid, I tended to be a little bit mischievous from time to time. \u00a0Was this the reason for moving up north? \u00a0I was preparing for the worse. \u00a0Imagine my relief, when we went grocery shopping that first day and I saw that \u201cbrats\u201d was short for bratwurst.<\/p>\n My first bratwurst was grilled and on a bun. \u00a0That\u2019s all it took to supplant polish sausage as my new number one. \u00a0Luckily I\u2019m part German, so there is no Polish guilt. \u00a0I now try to incorporate brats into meals that call for other sausages. \u00a0Here are a few easy recipes you may enjoy:<\/span><\/span><\/span><\/p>\n <\/p>\n <\/p>\n <\/span>Bratwurst Bake<\/strong><\/p>\n <\/span>What you need:<\/p>\n <\/span><\/u>1 package Johnsonville brats (5-6 brats) <\/span>What you do: Cut brats into bite-sized pieces. \u00a0Cook in skillet until juices run clear; drain on paper towels. \u00a0Mix brats, mushrooms, beans and spaghetti sauce in a bowl. \u00a0Grease a 9 x 9 inch pan with non-stick cooking spray. \u00a0Pour mixture into pan. \u00a0Sprinkle on Parmesan cheese. \u00a0Top off casserole with Mozzarella cheese. \u00a0Bake in a 350 degree preheated oven for 35-45 minutes, uncovered. \u00a0Cheese should be melted but not browned. \u00a0Meal best served over noodles.<\/p>\n <\/span><\/span><\/span><\/p>\n <\/p>\n Beer Soaked Bratwurst<\/strong><\/p>\n <\/span>What you need:<\/p>\n <\/span><\/u>1 lb of bratwurst <\/span>What you do:<\/p>\n <\/span><\/u>Layer bratwurst on bottom of \u00a09 x 13 x 2 inch baking pan. \u00a0Pour beer over bratwurst and cover with foil. \u00a0Refrigerate for at least 1 hour. \u00a0In medium skillet, add butter, onion and green pepper. \u00a0Cook on med heat until lightly browned. \u00a0Add sauerkraut, mix and continue heating for 5 minutes, stirring frequently. \u00a0Wrap sauerkraut mixture in aluminum foil and set aside. \u00a0Add brats and beer to large skillet or saucepan; cover and simmer for 15 minutes.<\/p>\n On gas grill: \u00a0Set front and back burners to med heat and leave the middle off. \u00a0Set foil covered kraut off to the side, away from direct heat.\u00a0 Place brats in middle of grill and cover. \u00a0Cook brats for 10 -12 minutes, making sure browned on each side and watching for flare-ups.<\/p>\n On charcoal grill: \u00a0Cook over mostly ashen coals for 10 -15 minutes, turning often and preventing flare-ups. \u00a0Cook kraut away from flame.\u00a0 Serve brats on buns with kraut mixture on top and spicy brown mustard, or your choice of condiments.<\/span><\/span><\/span><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
\n28 oz jar spaghetti sauce
\n14.5 oz can green beans, drained
\n2 (4 oz) cans mushrooms, sliced and drained
\n8 oz mozzarella cheese, shredded
\n1\/4 c Parmesan cheese, grated<\/p>\n
\n<\/span><\/u><\/span><\/span><\/p>\n
\n2 12 oz cans of beer
\n1 medium onion, chopped
\n16 oz jar sauerkraut with caraway seeds, drained
\n1 green pepper, chopped
\n2 T butter<\/p>\n