Danis Wisconsin Brat Beer Cheese And Sauerkraut So... |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 68 |
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This is my homage to Wisconsin, where we lived for almost 20 years. You can make it without the sauerkraut but it really took this recipe from good to WOW! Ingredients:
5 bratwurst sausages, cooked and sliced |
3t olive oil |
1 1/2 c. each: onion, celery, and carrot, diced |
1/2 red bell pepper, diced |
1 poblano pepper, diced |
1/4c. flour |
1 lb. red or yukon gold potatoes, diced |
1 lg. tomato, diced |
2-3 cloves garlic, minced |
8c. water or stock |
1-12oz. beer |
2 bay leaves |
1t. dry mustard |
salt &pepper to taste |
1 (or more) chipotle pepper, chopped |
1/2 c. milk or half-and-half |
1t. worcestershire sauce |
2 c. grated sharp cheddar cheese |
1-14 oz. can bavarian-style sauerkraut |
Directions:
1. Heat Olive Oil in a soup pot. Add carrots, onion, celery, and peppers and saute for 10-15 minutes (until tender). Stir in flour; cook 1 minute. Add potatoes, stock,beer and bay leaves bring to a boil. Lower heat and simmer until potatoes are tender. Add mustard, s&p, chipotle pepper, milk and worcestershire. Remove pot from heat. Remove bay leaves and add cheese stirring until melted. Remove 2 Cups of soup from pot and puree. Return puree to pot turn heat on low. Add the brats and sauerkraut. Cook until brats are warmed through. Enjoy!
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