Hearty Soup Blend: Bratwurst and Roasted Butternut Squash
Craving some delicious, hearty sausage goodness? This one's a crowd-pleaser!
If Bratwurst isn't your thing, don't sweat it! Swap it out for another tasty sausage of your choice or even try your hand at making your Very Own Bratwurst!
This dish was a hit at our glorious Oktoberfest Party Recipes extravaganza.
Serves: 6 to 8 hungry soulsSkill Level: A breeze for even a kitchen noviceTotal Time: Around 1 hour 50 minutes, but don't worry about the active time – most of it's just simmering
Ingredients:
- A 1-pound butternut squash
- Olive oil (1 tablespoon)
- 12 ounces fresh Bratwurst Sausage (~3 sausages) – alternatively, use a sausage you fancy
- 1 medium yellow onion, chopped into bite-sized pieces
- 4 cloves of garlic, finely sliced
- Seasoning: Kosher salt, freshly ground black pepper
- 10 ounces red potatoes, diced into large chunks
- 3/4 teaspoon caraway seeds
- 1 can (28 ounces) of diced tomatoes (with their juices)
- 3 cups water
- 6 ounces baby spinach
Let's Get Cooking:
- Peel off the skin from the butternut squash using a vegetable peeler, trim the top and bottom, separate the neck from the bulb, and cut them both lengthwise. Remove the seeds and chop the squash into 1-inch cubes.
- Heat a large saucepan or Dutch oven over medium heat. When the oil shimmers, add the sausage and cook, flipping occasionally, until browned all over (~15-20 minutes). Set the sausage aside.
- In the same pan, cook the onion and garlic (seasoned with salt and pepper) until they're golden brown (~10 minutes). Add the squash, potatoes, caraway seeds, and cook until the potatoes start to brown (~5 minutes). Stir in the spices and cook until they're fragrant (~30 seconds).
- Pour in the tomatoes (including their juices) and water. Bring it to a boil, then reduce the heat and simmer until the veggies are tender (~45 minutes to 1 hour). Cut the reserved sausage into half-inch slices and add it back to the pan along with the spinach. Cook until the sausage is warm and the spinach is wilted (~2 minutes).
Making Your Own Bratwurst:
If you're feeling ambitious, here's a detailed guide to whip up homemade bratwurst:
Make a blend of 850 grams of pork (a mix of pork shoulder and belly), 150 grams of pork fat, and spices (salt, marjoram, black pepper, mace, allspice).
Grind the meat mixture, mix in the spices, stuff the sausage, and store it in the freezer. When ready to cook, thaw it overnight and cook it as per your preference – grilling, frying, or baking!
Boom! Now you're cooking with gas! Stay sassy, my friend! 🥳ensembles!
[1]: Adjust these measurements to suit your taste and the quantity being made, keeping a meat-to-fat ratio of about 85% to 15%[2]: If you're short on time, air frying is a quick method to cook your bratwurst.[4]: Serve your bratwurst in a bun, topped with sauerkraut, mustard, or sautéed onions. Pair it with classic sides like potato salad or grilled veggies.
- For a hearty meal, try the recipe that features nutritious veggies, red potatoes, and a delicious Bratwurst paired with diced tomatoes and baby spinach.
- If you're interested in making your Very Own Bratwurst, follow the detailed instructions provided to craft homemade sausage that's perfect for this recipe.
- Enhance the flavor of your dish by incorporating spices such as caraway seeds into the sausage and vegetables for an aromatic, rich taste.
