Bratwurst Pie

[Melana]

Prost! and thank you all for the new idea for weekend eats.

 

[unionrdr]

I make a normal steamed Saffron Rice, usually a short grain rice. For us, we add a little Cilantro and Parsley and a pinch of Sea Salt and fresh ground Black Pepper. When the rice is cooked and cooled, mix in a raw egg or 2 thoroughly. Then press this mixture into your pie pan to make a crust. We try to press it down to about 1/4". Then we throw in some crumbled smoked salmon and bits of rough chopped grilled asparagus and our quiche filling. (the salmon and asparagus is sometimes left over from a barbcue the day before). Sprinkle the top with some fresh grated parmeson or romano cheese. Bake as normal and serve warm. I like it with a big glass of cold buttermilk.

(edit: The original recipe for this crust was adapted from something I saw on a Graham Kerr cooking show about 25 years ago.)

To answer GF, I do want to try it with the Bratwurst Pie.

To the OP, we forage for wild mushrooms, I think that's an excellent idea for another addition to the pie.

To uniondr, how about sour cream instead of cool whip? Just a thought mate!

Sour cream would likely not thicken as well as the cool whip. The flavor might be lighter,but it sounds good. Sour cream is more of a flavoring than a thickener...

 

[Toga]

Wow. Looks awesome. This is going on to the "to do list". Have you tried cooking the brats in a smoker rather than grilling?

 

[Orthobrewsky]

Wow. Looks awesome. This is going on to the "to do list". Have you tried cooking the brats in a smoker rather than grilling?

I use a grill with a side box, so I usually smoke them for an hour or so before putting them over the coals for a few minutes.

 

[Subsailor]

First, grill more bratwurst than you can eat in the next couple of days. With what is left over, make a pie or two.

Ingredients:
Pie crust
8 oz Monterey Jack
4 oz Pepper Jack
1 medium onion
1 egg
2.5-3 bratwursts

Directions:
Grate cheese into a mixing bowl. Personally, I prefer a higher proportion of pepper jack.
Slice the onion.
Lightly beat the egg.
Chop the brats into nice, bite sized slices.
Mix it all together in a bowl and pour it into the pie crust.
Bake at about 375 for around 45 minutes.

Eat with beer. Repeat.

Illustrated below. Beer, center: pie destined for my stomach, lower left; hand that made it, right; goofy-looking boy, left.
View attachment 64964

OK, I finally made this following most of your recipe.
Instead of pepper jack cheese, I used Monteray Jack and Colby because the Wife doesn't like pepper cheese. I also carmelized a large onion for the filling instead of just sliced.
We thoroughly enjoyed it. Brother-in-Law and his wife were over and they liked it a lot also. No leftovers says a bunch.
We actually had this we Angry Orchard Crisp Cider, room temp not chilled and it made for a very satisfying meal.
Thank you again for the idea!

 

[BrewerBear]

OK, I finally made this following most of your recipe.
Instead of pepper jack cheese, I used Monteray Jack and Colby because the Wife doesn't like pepper cheese. I also carmelized a large onion for the filling instead of just sliced.
We thoroughly enjoyed it. Brother-in-Law and his wife were over and they liked it a lot also. No leftovers says a bunch.
We actually had this we Angry Orchard Crisp Cider, room temp not chilled and it made for a very satisfying meal.
Thank you again for the idea!

I put my onion on the grill while I was cooking the bratts.

 

[CreamyGoodness]

I put my onion on the grill while I was cooking the bratts.

Not to derail the thread too much, but grilled onions (whole) as well as grilled shallots and my favorite, grilled scallions, are of "secret weapon" proportions.

 

[BrewerBear]

I cut them in half,drizzled with olive oil and put some cajun seasoning on them.

 

[CreamyGoodness]

You and I appear to be of a similar mind.

 

[gratus fermentatio]

Not to derail the thread too much, but grilled onions (whole) as well as grilled shallots and my favorite, grilled scallions, are of "secret weapon" proportions.

Give this recipe a shot Creamy:
http://www.primalgrill.org/recipe_details.asp?RecipeID=50&EpisodeID=9
I've even left the BBQ sauce out (added another pat of butter though) and they were fantastic! Regards, GF.

 

[gratus fermentatio]

I cut them in half,drizzled with olive oil and put some cajun seasoning on them.

I do this with red potatoes, they're quite tasty!
Regards, GF.

 

[BrewerBear]

It's funny you post that link now.I watch create tv.Raichlen is on for 6 hours today and the episode you linked to comes on in just over an hour.

I have a few of his books and they all have lots of good recipes.

 

[Einberger1]

Just had to chime in and say that this dish is an artery-clogging masterpiece! I added some sauerkraut to the filling (after drying it on some paper towels so that the mix didn't get too watery). Also added in a second egg to help the kraut set. Just amazing flavor!!

 

[Orthobrewsky]

Just had to chime in and say that this dish is an artery-clogging masterpiece! I added some sauerkraut to the filling (after drying it on some paper towels so that the mix didn't get too watery). Also added in a second egg to help the kraut set. Just amazing flavor!!

It's good to see people enjoying it as much as I do and some of you have intriguing ideas for modifications. My wife is making one for me this evening. The sauerkraut sounds great. We don't have any on hand right now, but I may just have to try that next time.

 

[hunter_le five]

I made this last night, it was pretty tasty. I too increased the proportion of eggs in the mixture, and added just a little bit of milk to the mix. The end result was very quiche-like.

I can't wait to try this again with sauerkraut mixed in, as others have suggested.

 

[Carros]

Just thought I would give this a bump. I made one of these for lunch today and it came out quite tasty.

 

[WesleyS]

Just thought I would give this a bump. I made one of these for lunch today and it came out quite tasty. View attachment 206294

Looks tasty! I've been meaning to make this, but forgot about it. Seeing this thread bumped is a sign I should do it soon.


___________________________
Visit the MAW for brewery merchandise/swag. Join in the fun!
https://www.homebrewtalk.com/showthread.php?t=466780

 

[Orthobrewsky]

A pie for lunch--that's living!

 

[Orthobrewsky]

Hot pepper cheese brat pie for my birthday with my new IPA.

View attachment 1447379003777.jpg

 

[ChefRex]

Hot pepper cheese brat pie for my birthday with my new IPA.

Happy Birthday!

 

[BrewerBear]

I have not made one of these in a long time, I think that needs to change.

 

[CreamyGoodness]

I havent made this yet, but I have done a fridge cleaner fritatta inspired by it when my wife was on business. I know hotdogs arent brats, but I coined a few leftover ones up and sauteed them with some scallions, grape tomatoes and cheddar with about 3 eggs (a little whole milk too).

Not half bad for temporary bachelor food.

 

[unionrdr]

That sounds a lot like something I do now & then. Coined hot dogs, onion petals, celery, cut grape tomatoes in a pan of butter with a splash of oil. Salt, pepper, onion powder, minced 2-3 cloves of garlic & saute till tender. Add 6 whisked eggs & cook till bottom is done. Then under the broiler till top is done.
Make up a pan of biscuits & pot of coffee & you're there! I like to use my cast iron skillet for this kind of thing.

 

[Orthobrewsky]

Unfortunately, it would change the name of the pie, but the following substitution made it, in my opinion, even more delicious:

 

[TorMag]

Got to try this soon