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Beer Bratwurst


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Curry Wurst

Want to try something different with your bratwurst? Why not try Germany’s favorite street food, the currywurst? It’s sweet and spicy mixture is perfect for summer, or any season.


1 tablespoon of unsalted butter
1/2 cup ketchup (or 8 oz of tomato sauce)
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar (or agave)
1 teaspoon onion powder
3 teaspoons yellow curry powder
1/2 teaspoon smoked paprika


1. Grill bratwurst until cooked through , turning occasionally (about 20-25 minutes)

2.Meanwhile, melt butter in a small skillet on medium to low heat. Add ketchup and water and stir to combine. Add the Worcestershire sauce, onion powder, sugar, and 2 teaspoons of paprika
3.Allow the sauce to simmer 3 to 5 minutes, stirring frequently, until the sauce reduces enough for a spoon to leave a visible trail when sliding across the bottom of the pan. Remove from heat.
4.Cut the sausage into coins and divide onto separate plates. Spoon sauce over each portion, and finish by sprinkling each with the remaining curry powder. Enjoy.
Since the inventor of the Currywurst, Herta Heuwer, took the recipe with her to the grave  there are countless variations out there claiming to be the best. Ours is a slight variation from the recipe found on Genius Kitchen, but you are welcome to try them all.

Beer Brat, Onion and Apple Skillet

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Beer Brat, Onion and Apple Skillet


1 package of   Boulder Sausage Beer bratwurst
3 medium apples, cut into wedges
1 large onion, cut into thin wedges
1/4 cup water
1/3 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper


  1. Place beer brats in a large nonstick skillet over medium heat with a half a tablespoon of cooking oil. Brown on both sides, about 4 minutes. Remove from pan.
  2. In same skillet, combine apples, onion and water. Place beer brats over apple mixture; drizzle sausage with vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, 3-5 minutes or until sausage is cooked through. 

Beer Bratwurst Summer Salad

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Beer Bratwurst Summer Salad


3 to 4  Boulder Sausage Beer bratwurst
4 cups baby arugula or baby spinach
2 plum tomatoes, chopped
1 English cucumbers, thinly sliced
1/4 cup diced onion
1/2 large diced avocado
1 ear of corn, steamed, kernels cut off (or 3/4 cup cooked kernels)
1/4 cup diced cilantro
Shredded parmesan cheese

For the dressing:

1/2 large avocado, pitted and mashed
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2-1/2 tablespoons chopped onion1 teaspoon lemon juice
Salt and pepper


  1. Grill bratwursts over medium heat for about 5 minutes on each side. Allow to cool for about 10 minutes, then slice into coins.
  2. To make the dressing, place the avocado, mayo, sour cream, onion, lemon juice and salt and pepper in a food processor. Blend until creamy.
  3. In a large bowl, mix the salad greens, salad dressing, tomatoes, cucumbers and diced onion together. Top salad with sliced bratwurst and sprinkle with cheese and cilantro

This recipe is based off of one we found on chefmomsheknows.com. We made some slight modifications, like adding the corn and cilantro.

Oktoberfest Stew with Sausage and Lager

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Oktoberfest Stew with Sausage and  Lager

  • 1 tablespoon olive oil
  •  1 (14 ounce) package of BOULDER SAUSAGE German rope or bratwurst, cut into bite-size slices
  •  1 1/2 onion, sliced into thin semi-circles
  • 1/2 head small cabbage, thinly sliced, or 6 oz of sauerkraut
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground caraway seeds
  • Pinch of salt
  •  2 cloves garlic, finely chopped
  •  1 cup Left Hand Brewery’s OKTOBERFEST MÄRZEN LAGER
  •  2 russet potatoes, peeled and cubed to bite-size pieces
  • 2 1/2 cups hot chicken stock
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon flat-leaf parsley, chopped
1. Heat olive oil in a medium-large pot over medium-high heat, add in the sliced sausage, cook for 4-5 minutes until caramelized.
2. Add onions allow to caramelize and add cabbage or sauerkraut and garlic, stir in ground caraway seeds and the pinch of salt.
3. stir in the garlic until it becomes aromatic, then add 1 cup of lager, and stir; allow the beer to slightly reduce for about 3 minutes or so
4. Finally, add in the cubed potatoes and the hot chicken stock, stirring occasionally. Allow the mixture to come to the boil, then place a lid on allowing a little steam to escape.
5. Reduce to low and gently simmer the stew for about 40 minutes; turn the heat off, and stir in the apple cider vinegar and the chopped parsley. Season to taste and serve in large bowls with some hearty, rye bread or rustic rolls.
Thanks to Cozy Apron for the delicious recipe! We made some minor changes inclu substituting Boulder Sausage and LeftHand OKTOBERFEST MÄRZEN LAGER into the recipe to make the perfect stew for a Colorado autumn night.

Gold Medal Brat Sandwich

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Gold Medal Brat Sandwich

By Donna at Cookistry


4 links BOULDER SAUSAGE brand Beer Brats

1 tablespoon butter

1 pound fresh mushrooms

1 can sauerkraut (weight varies by brand, about 14 ounces)

1 tablespoon olive oil

1 red onion

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

¼ teaspoon salt

1 large tomato

8 slices Swiss cheese (or shredded)

1 loaf French bread


  1. Cook the bratwurst on the grill until nicely browned and cooked through.
  2. Meanwhile, melt the butter in a frying pan. Clean and slice the mushrooms and add them to the pan. Cook, stirring as needed until the mushrooms lose their moisture and most of it has evaporated again.
  3. Drain the sauerkraut (you can also rinse it, if desired) and add it to the pan with the mushrooms. Cook, stirring as needed, until the sauerkraut browns just a little. The mixture shouldn’t be watery at all.
  4. When the bratwurst is done, slice it thinly and add it to pan with the sauerkraut and mushrooms. Stir to combine and cook for a few minutes.
  5. In a separate pan, add the oil and heat on medium. Peel and quarter the onion and slice it. Add it to the pan with the oil and cook, stirring as needed, until the onions have softened a bit.
  6. Quarter the bell peppers, remove the stem, core and seeds, and slice them the same thickness as the onions. Add them to the pan with the onions. Cook, stirring as needed, until the peppers are as cooked as you like them.
  7. To make the sandwiches, slice the loaf of French bread horizontally. Slice the tomato and arrange the slices on the bottom half of the bread. Add the sausage/mushroom/sauerkraut mixture. Layer the pepper/onion mixture on top. Add the cheese*. Divide the sandwich into 4 portions. Serve and enjoy!

*If you want melted cheese on your sandwich (and who doesn’t?) there are several ways to get that done. Or you can simply put the cheese on the sandwich and let it soften from the heat of the rest of the components. To melt the cheese, you can put the assembled sandwich under your broiler for a few seconds, or warm it up on the grill.


Homemade Corn Dog Bites

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Homemade Corn Dog Bites

By Whitney from Whit’s Amuse Bouche


BOULDER SAUSAGE brand Beer Bratwursts – 1 package

Bamboo skewers – for frying

Cornmeal – 1 cup

Flour – 1 cup

Salt and pepper – to taste

Sugar – 3 tablespoons

Baking powder – 4 teaspoons

Egg – 1, beaten

Milk – 1 ½ cup

Mayonnaise – 2 tablespoons, for the remoulade

Dijon mustard – 2 tablespoons, for the remoulade

Whole grain mustard – 2 tablespoons, for the remoulade

Lemon juice – 1 tablespoon, for the remoulade

Champagne vinegar – 1 tablespoon, for the remoulade

Dill pickles – ½ cup, diced, for the remoulade

Salt and pepper – to taste, for the remoulade

Tomato paste – 1 6 ounce can, for the spicy ketchup

Cholula – 2 tablespoons, for the spicy ketchup

Apple – ½, diced, for the spicy ketchup

Lemon juice – 1 tablespoon, for the spicy ketchup

Garlic powder – ¼ teaspoon, for the spicy ketchup

Water – to thin ketchup as needed to reach desired consistency

Salt and pepper – to taste, for the spicy ketchup

Canola oil – 4 cups, for frying


1. In a skillet over medium high heat, cook the sausages until they are cooked all the way through, about 8 minutes per side.  Remove from the skillet and cut each sausage into 4 even pieces.

2. Place on the end of the skewers and set aside. Combine the cornmeal, flour, salt and pepper, baking powder, sugar, egg and milk to make the corn batter.  Heat the canola oil in a high sided pan until ready to fry.

3. Dip the battered bratwursts in the hot oil, rotating until a crust forms.  Cook in the oil until golden brown, about 1-2 minutes per corn dog bite. Remove and drain on a paper towel.

4. To make the remoulade, combine the mayonnaise, dijon, whole grain mustard, lemon juice, champagne vinegar, diced pickles, salt and pepper, and mix until well incorporated.

5. To make the spicy ketchup, combine the tomato paste, lemon juice, cholula, apple, garlic powder, salt and pepper in a food processor.  Process and slowly add water until ketchup reaches your desired consistency.

6. Serve corn dog bites with the spicy ketchup and the remoulade and enjoy!

Prep Time: 20 minutes  –  Cook Time: 30 minutes  –  Total Time: 50 minutes  –  Yield: Serves 4-6

The Big German Brat!

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The Big German Brat


1 pack BOULDER SAUSAGE brand Beer Bratwurst

5 hoagie rolls

1 package sauerkraut

Brown spicy mustard

Schneider Weisse (German Beer)


1. Wrap hoagies in foil and warm in oven.

2. Pour one Schneider Weisse into a saucepan and bring to a slow simmer.

3. Pre-heat George Foreman Grill. Simmer BOULDER SAUSAGE brand Beer Bratwurst for 10-15 minutes. DO NOT PRICK!!! Set aside.

4. Discard all but 1/2 cup of beer from saucepan. Put sauerkraut in pan and back on to heat.

5. When the sausage is a nice brown and lightly crisp, take the hoagies out of the oven. Load the hoagie with Bratwurst, Sauerkraut, lots of mustard, and a beer on the side. Enjoy!

Submitted by: J. Bolen

Prep Time: 10 minutes  –  Cook Time: 20 minutes  –  Total Time: 30 minutes  –  Yield: Serves 4-6

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