Creamed Bratwurst

Name: Creamed Bratwurst
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 cup chopped onion; 1 teaspoon dry mustard; 2 tablespoons margarine or 2 tablespoons butter; 1 lb fully cooked bratwurst, sliced into 3/4 inch pieces; 1 cup beer; 1 (4 ounce) can sliced mushrooms, drained; 1/4 cup beef broth; 2 teaspoons sugar; 2 tablespoons all-purpose flour; 1/2 cup sour cream; 2 cups hot cooked noodles; 2 tablespoons snipped parsley

Submitted by SarithaAnn

"I can't remember where I originally got this recipe. I am a big fan of bratwursts and this gives me another way to serve them up. It is a great comfort food recipe for me."

Download

Ready In:: 35mins
Ingredients:: 12
Serves:: 4

ingredients

1 cup chopped onion
1 teaspoon dry mustard
2 tablespoons margarine or 2 tablespoons butter
1 lb fully cooked bratwurst, sliced into 3/4 inch pieces
1 cup beer
1 (4 ounce) can sliced mushrooms, drained
¹⁄₄ cup beef broth
2 teaspoons sugar
2 tablespoons all-purpose flour
¹⁄₂ cup sour cream
2 cups hot cooked noodles
2 tablespoons snipped parsley

directions

Cook onion and mustard in margarine till tender.
Stir in bratwurst, beer, mushrooms, beef broth, sugar and 1/4 teaspoons pepper.
Simmer 5 minutes.
Stir flour into sour cream.
Stir some pan juices into sour cream mixture to thin.
Stir into bratwurst mixture.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Serve over noodles.
Sprinkle with parsley.

Questions & Replies

Got a question? Share it with the community!

Reviews

I originally found this (exact) recipe over 15 years ago in another cookbook -- it's essentially a tweaked beef stroganoff, but with brats (and beer) with a hint of mustard. I tried this as an experiment one night "just to see" and immediately it became a family hit, even with my (then) 3 and 5 year old's. More amazing, we NEVER have leftovers. It multiplies well for large crowds -- did it up 4x for a "large, extended" family get together. biggest problem was cooking in shifts because the pots/pans weren't big enough.

Jeff B.
This is a "heady", strong German tasting dish. It reminds me of a Sauerbraten that I had once. I did change the recipe slightly but kept to the main idea and the dish came out exactly as expected. Multiple flavors with each bite. The beer flavor in near non-existent but the mustard makes it. I would like to try it with a cubed, cooked pork roast in place of the brats.

nanapapa
I'm of German descent and used to some interesting flavors. It was okay, and I would make it again if I had the ingredients, but was not impressed. I forgot was beer I used. Maybe a different beer would help.

Tugar357
I made this for DH, who comes from a backround of Greman grandparents cooking German foods and recipes, which he loves,including bratwurst. So, I'm always looking for new ways to prepare brats. I did have some trouble getting the sauce to thicken; it took quite a bit of heating to thicken the sauce. After overnight refrigeration, the sauce was thicker and even had more flavor the next day, upon reheating and serving as leftovers. I used Sam Adams Lager and I served this over egg noodles. I would love to try this again, maybe trying it with country sausage as a stand in for bratwurst. Thanks for posting!

TheDancingCook

Tweaks

Be sure to follow the package directions to FULLY cook the bratwurst BEFORE incorporating into this dish -- packaged Brats' take about 30 minutes to prep. Also, I like slicing the Brats diagonally (on a bias) - you can slice a little thinner to stretch the brats', but have more surface area for the sauce!!! I prefer sliced fresh mushrooms instead of the canned counterparts. Although the caned slices are smaller and tend to be more uniform size (easier to cook with), fresh mushrooms provide that different texture & non-uniform size which I think lends well to the rustic-ness of the dish. I'll use a regular box (4"x4"x4") whole or sliced. If I'm slicing, then about less than 1/4" or so... I like them for the texture, but not too large (slices or pieces) then they overpower. Cook the fresh mushrooms in the butter with the onion. your looking to soften not brown both the onion (think translucent) and the fresh mushrooms. (NOTE: Cooking the mushrooms with the onion applies only when using fresh mushrooms not canned. Also, you'll appreciate the sauce being a bit on the thinner side, than thicker -- it's already pretty rich with the sour cream, but "water" is too thin. It should leave a "light coating" on a spoon dipped into the sauce,

Jeff B.