Original Recipe: Smoked Bratwurst
Today is National Bratwurst Day! For goodness sake, get out there and grill some brats, and this time, throw on a few extra. Trust me. Get an extra package, grill or smoke them, and set them aside for this delicious leftover recipe.
Nothing about this sounded good to anyone I mentioned it to. But I threw these ingredients together based on a little research, Kevin’s thoughts (beer), and my instincts on what would work. The result was soup that, after the first bite, had 4 different people pausing, looking up at me and saying, “Woah. This is REALLY good!”
I love surprising people with deliciousness. For extra flavor, use some Smoked Chicken Broth and your bratwurst soup will be out of this world.
- 4 Brats sliced
- 1 large onion, sliced
- 1 tablespoon of flour
- 3 tablespoons of olive oil
- 1 cup of chopped carrots
- 1/2 cup chopped clelery
- 1 beer
- 2 cups smoked chicken stock
- 1 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 1/2 tablespoons of yellow mustard
- 1 tablespoon of parsley
- 1/2 teaspoon celery seed (optional)
- Saute the onions slowly on a low heat in the olive oil. For a long while. I think I sauteed mine for about a half an hour. The onions get really soft and a pretty brown color. Add the carrots and celery until those get soft. Then sprinkle the flour on top of the veggies. Mix well.
- Add the beer and the chicken stock. Let it simmer. Then add the rest of the ingredients Simmer for at least 30 minutes.