other than just eating them on a bun, what else can I do with brat-like sausages?

[ProudGrandma]

we have a dear friend who gifts us with meat and I know what to do with much of it, but my kids don't really like brats and eating them on a bun will just not fly around here....but I need to use this meat up somehow....so PLEASE, if you can, give me some other creative ways to use this type of meat.  thanks.

 

 

[DragonFaerie]

I am no chef, but can't you slice them up and stir them into pasta?

[AdventureMoms]

Sliced and cooked with onions and peppers. Or sauerkraut!

[MissKNG]

Spray a muffin tin, cut the cooked meat up into little pieces and put them along with anything else you want (cheese, tomato, onion, etc) into each muffin tin. Beat 3-4 eggs (works with about 6 muffin cups) in a bowl - I add milk, salt/pepper to the egg mixture - then pour egg mixture over the stuff in each muffin cup. Bake at 350 until eggs are done. Nice breakfast item with toast!

[bolt.]

Meat side dish for perogie meal.

[ProudGrandma]

Meat side dish for perogie meal.

 maybe this is a dumb question...but what is a perogie meal?

[TeacherZee]

Use them in a stew

[Cinder]

Easy red beans and rice. Slice the sausages and saute with diced onions, bell pepper, celery. Add a can or two of red beans (not kidney beans), some chicken broth and 1 tsp thyme. Simmer. Use the back of a spoon to smash some of the beans so the soup thickens. Serve over rice.

[Lara in Colo]

I slice them up and serve them with sauerkraut.

 

I also serve them cold (cooked) with apples, cheese and crusty french bread-- a great afternoon snack.

 

 

 

[beaners]

I make a soup/stew with potatoes and carrots, barley too if I have it.

[mamaraby]

If they aren't pre-cooked, you can remove the meat from the casing and use it anywhere you would ground meat.

[creekland]

I often toss various types of sausages (sliced into bite sized pieces and cooked first if not already cooked) into homemade yellow rice.  No matter what type I use, it's always tasty.

[Dandelion]

I use them for jambalaya (basically, sausage, sautéed veggies, and rice).

 

You could also chop them up and use them in omelettes.

[PinkyandtheBrains.]

Either slice them, or remove from the casing and crumble, and add them to pasta, soups, or stews.

[TraciWA]

I like them with over easy eggs.

[unsinkable]

maybe this is a dumb question...but what is a perogie meal?

I'm guessing she means a meal of pierogi, and you should add the sausage on the side.

 

(Pierogi are dumplings filled with potato or sauerkraut or cheese.)

[Parrothead]

Grill them, cook and serve with onions and peppers, put them in just about any rice dish

[unsinkable]

Here is a recipe...don't judge, I make once a year or so...

 

Lazy Pierogi (I wanted to add it's lazy because it has the flavors of pierogi but less work compared to homemade pierogi, not just heating already made pierogi. Lazy pierogi looks nothing like real pierogi)

 

I lb. rotelle pasta

1lb. Bacon or smoked kielbasa chopped or diced

1 onion, chopped

1garlic clove, minced

1/2 lb mushrooms, sliced and chopped

27 oz. can sauerkraut, rinsed and drained

2 cans condensed cream of mushroom soup

 

Cook pasta til al dente.

Cook meat. If bacon, cook thoroughly and drain most of grease. If kielbasa, just heat and brown a bit.

Remove meat.

In the same pan, sauté onions, garlic and mushrooms until soft. If you used kielbasa, you might need to add oil so the veggies don't stick. If you used bacon, sauté in the bacon grease.

Combine all ingredients in a large bowl. Season with a bit of pepper. Spread in a 13x9 baking dish, cover with foil and heat at 350 degrees for 40-45 minutes.

[zoobie]

I have rolled them in a flat spiral, stuck two skewers through in an x to secure before boiling in beer and grilling. I only had round buns. Under melted Swiss cheese and caramelized onions, would that fool your kids? ;)

 

You can take the meat out of the casing, add a little sage, cayenne if you like it hot, and shape it in patties or crumble it to cook as breakfast sausage. Add fennel for Italian sausage. Garlic, sage, cayenne for andouille, etc.

[Spryte]

Slice them up, slice up some red potatoes, a red onion, some pepper, and add some chicken thighs. Put it all on a baking sheet, drizzle with olive oil and add some orange zest. Bake it, and eat it.

[ProudGrandma]

these are all wonderful ideas....thanks so much!!!!!!!!!!!!!!

[SweetMissMagnolia]

sometimes I will slice and cook with peppers/onions and either eat over pasta or on a bun.....you can take the meat out of the casings and use like ground meat....

[Lady Marmalade]

I've added sliced cooked brats to cheeseburger soup.  I had cooked the brats in beer prior to grilling and it gave the cheesy soup a beer-cheese flavor.  DH asked me to keep that on the repertoir, as he really liked it.

[TammyinTN]

I love them served with spicy cinnamon fried apples and biscuits. 

 

[LaCEmom]

I remove the casings, crumble, cook, and add to potato & kale soup. So good!

[Erica in OR]

We recently sliced some up into rounds and put them as one of the layers in a lasagna instead of hamburger meat. The kids liked it.

 

Erica in OR

[catz]

Bigos - polish hunter's stew. You can sub some of the other meat for more sausage - this recipe calls for kielbasa

 

 

http://allrecipes.com/recipe/bigos-hunters-stew/

[SJ.]

Braised in beer with cabbage: http://www.yummly.com/recipes/bratwurst-beer-onions-cabbage

 

http://www.porkbeinspired.com/RecipeDetail/2224/Beer-Braised_Pork_Brats_with_Cabbage-Apple_Caraway_Salad_.aspx

 

I believe this is the recipe we have used and loved: http://www.food.com/recipe/braised-red-cabbage-apples-and-brats-166450

[Kerileanne99]

Hubby is British and he sometimes asks for a casserole-style dish called 'Toad in the Hole' that is made with sausages...we are veggie, so make a few substitutions, but here is a recipe:

 

http://britishfood.about.com/od/eorecipes/r/Family-Toad-In-The-Hole-Recipe.htm

[bolt.]

 maybe this is a dumb question...but what is a perogie meal?

 

Perogies are, I guess, a kind of filled dumpling, made like a small turnover or pot sticker -- but the filling is mashed potatoes (with cheese, onion or bacon). They are sold frozen, and you boil them. Often they are served with lots of fried onions, bacon, and sour cream. Sometimes after you boil them you get them crispy-soft by frying them in the bacon fat. Other times you douse them in butter while they are still soft... just for the fun of it, I guess.

 

They are a supper food. (Being that they sound pretty breakfast-y written out like that.)

 

Anyhow, that meal is delicious, but, you can imagine, it's not slimming, eh? So I don't do the bacon (or the bacon fat) and serve them with bratwurst type sausage, because it kinda hits the same sort of flavour profile, but there's more meat protein (so you eat fewer perogies) and a lot less fat overall.

 

I think they are originally Ukrainian, but they are a mainstream food here (western prairie Canada). I've seen variant spellings, like, "Peirogy"