Need a recipe using bratwurst and cheese!

[Personal Chef]

I've been asked to concoct a recipe using bratwurst and Rondele or a cheddar cheese spread. This is for a food demo. I'm TERRIBLE at making up recipes. I've looked everywhere and have had no luck. Do any of you have recipes to share or could you tell me where to look? I've search old posts on this board, went to foodtv.com, epicurious.com and allrecipes.com. Nothing came up. Thanks for your help.

[sneezles]

I have a recipe that uses kielbasa and cheddar cheese but I think you could sub the brats and use a cheddar cheese spread. It's called sausage potato casserole.
I also have a Mustard wine sauce that you could probably add the Rondele cheese to in place of the butter. The sauce is great with German sausages.

[Personal Chef]

PLEASE, PLEASE, PLEASE SHARE THEM!!!! I'm desparate. Thanks for your help!!!

[sneezles]

The Mustard Wine Sauce is from Bon Appetit:

2 1/2 cups beef stock
1/2 cup red wine
1/4 cup white wine vinegar
1 tbs coarse stone-ground mustard
Aslt and freshly ground pepper
1 tbs minced chive
2 tbs (1/4 stick) butter

Boil stock. wine and vinegar in a small saucepan until reduced by half. Stir in mustard and season with salt and pepper. Just before serving, place over low heat and stir in chives. Whisk in butter 1 tbs at a time, mixing until butter is melted and suace is smooth.

Sausage Potato Casserole
from the 100th Anniversary Cookbook SPJST

1 pound suasage, Kielbasa, sliced
2 1/2 cups potatoes, pared and sliced thin
1 can cream of celery soup
1/2 cup water
1/3 cup grated cheddar cheese
1/2 cup green pepper, chopped
1/2 cup chopped pimento (optional)

Line bottom of casserole with sliced potatoes. Heat soup and water until smooth. Add cheese, sausage pieces, green pepper and pimentos. Pour over potatoes. Bake at 350º for 55 minutes or until potatoes are done.

[Personal Chef]

Thanks again! I sure would love to collect more recipes if anyone else is willing to share with me.

[sneezles]

There is a CL recipe for pan-seared sausage with sweet and sour onions and mashed potatoes, July/Aug '99. You could sub brats for the chicken-apple sausage and add Rondele cheese to the mashed potatoes.

[sneezles]

Found this one on the Southern Living website. Again you could sub the Rondele for the butter in the sauce.

GRILLED BRATWURST


6 bratwurst links (about 1 1/2 pounds)
2 tablespoons butter or margarine
2 large onions, thinly sliced
1 medium-size green bell pepper, cut into thin strips
1 medium-size red bell pepper, cut into thin strips
2 (12-ounce) bottles beer (do not use dark)
2 teaspoons salt-free seasoning blend
6 hoagie rolls, split
Special Mustard Sauce (see below)


GRILL bratwurst, covered with grill lid, over medium-high heat (350° to 400°) for 10 to 15 minutes or until thoroughly cooked, turning once.
MELT butter in a large skillet over medium heat; add onion and bell pepper strips, and sauté until tender.
STIR in beer and seasoning blend; add sausage, and simmer mixture for 20 minutes.
PLACE 1 bratwurst link in each roll, and top evenly with vegetable mixture. Serve with Special Mustard Sauce. Yield: 6 servings.


Prep: 10 min., Grill: 15 min., Cook: 20 min.


Note: For testing purposes only, we used Mrs. Dash Original Blend.

Special Mustard Sauce:

1/2 cup butter or margarine
2 beef bouillon cubes
3 egg yolks, lightly beaten
1/2 cup sugar
1/2 cup prepared mustard
1/4 cup cider vinegar
1 teaspoon salt


COMBINE butter and bouillon cubes in top of a double boiler. Place over simmering water, and cook, whisking constantly, until butter melts and bouillon cubes dissolve.
GRADUALLY whisk in beaten egg yolks. Add sugar and remaining ingredients; cook, whisking often, 20 minutes. Cover and chill. Yield: 1 1/2 cups.


Prep: 10 min., Cook: 25 min.

[sneezles]

Here's another one I found and if you are using fresh brats then you would have to boil them first.

Creamy Bow-Tie Pasta with Chicken and Broccoli

8 ounces bow-tie pasta
2 tablespoons butter or margarine
1/2 pound sausage, sliced
2 cups broccoli florets
1 small red bell pepper, cut into thin strips
1 cup canned low-sodium chicken broth
4 to 6.5-ounces garlic and herb soft-spread cheese(such as Rondele or Allouette)

Bring a large pot of water to a boil over high heat. Add the bow ties and cook according to package directions. Drain and set aside.

Melt the butter or margarine in a large skillet over medium-high heat. Add the sausage and cook, stirring, until done, about 5 minutes. Remove sausage and set aside. Add broccoli, red bell pepper strips and chicken broth to skillet. Cover and simmer until broccoli is tender, about 5 minutes. Return sausage to skillet and cook 1 minute. Remove from heat and add the cooked bow-ties and cheese. Stir until cheese is melted.

Makes 4 servings.