I glanced into the fridge while trying to think of something for dinner, and noticed that I had a few bratwurst leftover from a recent cookout. I was going to just slice them and serve them with some spicy mustard for dipping, but I wanted something a bit more… different. So I added them to some portobella caps along with a few other goodies. I served these bratwurst-stuffed mushrooms as a main dish. Instead, you could size them down, using smaller mushrooms, and serve them as appetizers.
Try These Variations, Too!
To make these bratwurst-stuffed mushrooms even more incredible, grill them over indirect heat on a cedar plank. Soak the plank in water ahead of time for 30 minutes. The cedar really adds an amazing flavor. You can also substitute other types of sausage, like andouille (my favorite), Spanish chorizo, or smoked sausage.
This bratwurst stir-fry was different. And very tasty. I never thought about cooking bratwurst in a wok ala stir-fry. I’m usually a grill-my-brats kinda guy. This dish is like having a bratwurst dinner, including potatoes and vegetables, all in one! And of course there’s mustard! You can’t have bratwurst without mustard.
Get Some Texture
Make sure to get the bratwurst ‘bites’ in this bratwurst stir-fry nicely browned and slightly crispy around the edges. You want a little contrast with the rest of the dish of tender potatoes, squash, peppers and onions. Plus, it gives the bratwurst that almost-grilled texture. If you want a little more crunch, feel free to add a little peeled and diced apple.
Go Mustardy
I wanted a fairly strong mustard flavor so I used a good, grainy mustard when I made this. I also used a bit more than the recipe calls for.
Heat the oil in a large skillet over wok over medium-high heat.
Add the bratwurst pieces and cook, stirring often, until lightly browned and getting crispy around the edges, 5 or so minutes. Remove with a slotted spoon to a plate or small bowl.
Add the potato chunks and cook for 5 minutes or until just starting to soften. Remove to the plate with the bratwurst.
Add the squash and cook until just tender, 2-3 minutes. Remove to the plate with the bratwurst.
Add the bell peppers and onions and cook until tender, stirring, 3-4 minutes.
Add the bratwurst, potatoes and squash back to the skillet.
Stir in the garlic and cook 3 minutes.
In a small bowl, whisk together the mustard, beer and Worcestershire sauce. Add to the meat mixture.
Reduce heat to medium-low. Simmer slowly, stirring occasionally, until the sauce reduces slightly. Taste and add salt and pepper to taste. You may also want to add more mustard.
Serve garnished with the green onions.
Notes
You can use any combination of vegetables you want. Always start cooking the thicker, harder vegetables (such as carrots) first since they take longer to cook.
I made up this idea for a bratwurst bath. I have no idea who or what influenced the idea, but I use this technique any time I grill bratwursts. Other than the beer, butter and onions I have no real recipe for this. Bell peppers? Sure! Serrano peppers? Heck yeah! Whatever!
Save The Veggies! Save The Veggies!
I should add that the vegetables from the bratwurst bath are also really great on top of hot dogs or hamburgers. I also like to toss them on the grill real quick to get some color. A cast iron skillet works great for this. Or a griddle pan.
I leave in or take out whatever vegetables I have on hand… you don’t have to make this exactly as it is written. I also like adding jalapeno, but I’ll leave it out depending on the crowd.
Always make sure you support the bottom of the pan you use for your bath if you are using a disposable one.
I made up this idea for a bratwurst bath. I have no idea who or what influenced the idea, but I use this technique any time I grill bratwursts. Other than the beer, butter and onions I have no real recipe for this. Bell peppers? Sure! Serrano peppers? Heck yeah! Whatever!
Combine all but the sausages, rolls and mustard in a large saucepan or disposable aluminum pan.
Place over medium heat (I prefer to do this on the grill) and let simmer for at least 30 minutes or until the vegetables start to get tender. You want them to still have a little bite.
Add the sausages and simmer for another 8-10 minutes or until done.
Remove sausages to a grill over medium-high heat. Sear on all sides.
Serve brats on rolls slathered with mustard.
Notes
A few jalapenos add a nice bit of heat to your bratwurst bath!
