BRATWURST AND POTATOES
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1 lb. fully cooked bratwurst
2 lg. potatoes, paired and diced
1 c. water or beef broth
2 apples, pared and diced
2 tbsp. sugar
3 tbsp. butter
1 tsp. salt

Combine bratwurst, potatoes and water or broth in wide skillet or saute pan, simmer until water evaporates and potatoes are tender (about 15 minutes). Add apples to pan. Push brats, apples and potatoes to one side, sprinkle sugar over a portion of skillet. Stir over high heat until sugar caramelizes. Add butter and stir with potatoes and apples. Sprinkle with salt. Serve immediately.



BRATWURST IN SOUR CREAM
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4 bratwurst sausages
1 tbsp. butter
2 tbsp. cold water
1 1/2 tsp. flour
1/4 tsp. salt
1/2 c. sour cream

Drop bratwurst into boiling water; remove from heat. Let soak 5 minutes. Drain. Melt butter; add bratwurst and cook until golden brown. Add water; reduce heat and simmer, uncovered, 15-20 minutes, turning bratwurst occasionally.
Replenish water if cooking water boils away. Put sausages on plate and cover with foil.

With whisk, beat flour and salt into sour cream. Then stir sour cream mixture into liquid in skillet. Cook 5-8 minutes over low heat, stirring constantly. Cut sausages into 1/2 inch rounds; drop into skillet. Simmer to heat through.





SPLIT PEA BRATWURST SOUP
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Soak 1 pound split green peas overnight.

Cook bratwurst in champagne until done.

Drain peas.

Put in crockpot and cook all day.

Add: Bratwurst, cut up 1 onion, chopped 1 c. celery Salt and pepper to taste 1 tsp. dill seed 1 tsp. dill weed
Simple but delicious. Serves 8.


BRATWURST CHEESE SOUP
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1/4 c. butter
2 carrots, shredded
1 stalk celery
1 c. flour
4 c. milk
1/8 tsp. pepper
8 oz. brats
2 c. pasteurized cheese

In a large saucepan melt butter. Add carrots and celery. Cook until tender. Stir in flour and pepper. Add milk and brats. Cook and stir over medium heat about 8 minutes or until thick and bubbly.