Pumpkin beer braised bison bratwurst and sauerkraut is one of our favorite dishes to cook outdoors.
The combination of the pumpkin beer, bison bratwurst, and sauerkraut creates a unique and satisfying taste.
Cooking pumpkin beer braised bison bratwurst and sauerkraut is an different experience. We appreciate the simplicity of the recipe and the bold flavors it offers. The pumpkin beer adds a subtle sweetness, while the sauerkraut provides a tangy contrast.
When we prepare pumpkin beer braised bison bratwurst and sauerkraut, we like to take our time. The process of braising the bratwurst in pumpkin beer allows the flavors to meld beautifully. It’s a dish that benefits from slow cooking, letting the ingredients soak up all the delicious flavors.
Outdoor cooking is a big part of our lives, and pumpkin beer braised bison bratwurst and sauerkraut fits perfectly into our routine. We enjoy meals that are easy to prepare and full of flavor. The bison bratwurst is leaner than pork, but still rich in taste, making it a healthier option without compromising on flavor.
In conclusion, pumpkin beer braised bison bratwurst and sauerkraut is a fantastic choice for anyone who enjoys outdoor cooking. It’s simple to prepare, packed with flavor, and always a crowd-pleaser.
Cooking Instructions For the Pumpkin Beer Braised Bison Bratwurst and Sauerkraut
- The first step of making the pumpkin beer braised bison bratwurst and sauerkraut is to start your fire or charcoals. You will using them for the pumpkin beer braised bison bratwurst and sauerkraut, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Heat a big pan or Dutch oven in a bonfire. Combine the beer with the thinly cut onion. After 10 minutes, or when the beer has decreased by half, add the brats and continue cooking. In the middle of cooking, turn the brats. Before adding the brats to the liquid, broil them to add more flavor.
- When the brats are done cooking, take them out of the Dutch oven and pour in the beef stock, making sure to scrape the pan’s bottom. Return the brats to the skillet and cook, covered, for 10 minutes.
- After 10 minutes, take the brats out and boil the liquid. Reduce heat and simmer until almost no liquid remains. Reduce the heat to a simmer. To make sure you obtain every last drop of flavor, add the butter and scrape the pan’s bottom.
- Incorporate the sauerkraut into the onion mixture. Stir in the peas and continue cooking for another 5 minutes. Before putting sauerkraut in the pan, make sure to drain it. Caramelization will be hindered by an excess of liquid.
- Incorporate the brats into the mixture once more, setting them on the sauerkraut. Add some fresh parsley on top, and then serve it family style straight from the skillet.
Ingredients
bratwurst, large
onion
pumpkin spice ale
beef broth
butter
sauerkraut,
frozen peas
parsley
5 Reasons I Love the Pumpkin Beer Braised Bison Bratwurst and Sauerkraut
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Pumpkin Beer Braised Bison Bratwurst and Sauerkraut
Q: What ingredients are needed for the beer braised bison bratwurst and sauerkraut?
A: Typically, for beer braised bison bratwurst and sauerkraut, you’ll need bison bratwurst sausages, sauerkraut, onions, garlic, beer (such as a lager or ale), chicken or beef broth, mustard, caraway seeds, salt, and pepper.
Q: How do you cook beer braised bison bratwurst and sauerkraut?
A: Start by browning the bison bratwurst sausages in a skillet. Remove and sauté onions and garlic until softened. Add beer, broth, mustard, and caraway seeds to the skillet, and bring to a boil. Reduce heat, return sausages to the skillet, cover, and simmer until sausages are cooked through. Add sauerkraut, simmer for a few more minutes, and season with salt and pepper before serving.
Q: Can I use different types of beer for beer braised bison bratwurst and sauerkraut?
A: Yes, you can use different types of beer depending on your preference. A lager will give a lighter flavor, while a darker ale or stout can add richer, maltier notes to the dish. Experiment with different beers to find the flavor profile you enjoy most.
Q: What can I serve with beer braised bison bratwurst and sauerkraut?
A: Beer braised bison bratwurst and sauerkraut pairs well with traditional sides such as mashed potatoes, crusty bread, or steamed vegetables. A dollop of mustard on the side complements the flavors nicely.
Q: How do you make beer braised bison bratwurst and sauerkraut in advance?
A: You can prepare beer braised bison bratwurst and sauerkraut ahead of time by completing the cooking process, then allowing it to cool before storing it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
These FAQs provide a general guideline for preparing a beer braised bison bratwurst and sauerkraut dish. Adjustments can be made based on personal preferences and available ingredients.
Other Bison Recipes to Try
Cast Iron Skillet Bison Picadillo Recipe
Easy Dutch Oven Bison Stew Recipe
Dutch Oven Bison Roast and Orange Sauce
Dutch Oven Spicy Poblano Bison Chili Recipe
Dutch Oven Beer Braised Bison Roast Recipe
Pumpkin Beer Braised Bison Bratwurst and Sauerkraut
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 6 bratwurst large
- 1 onion large white thinly sliced
- 1 can pumpkin spice ale
- 1 1/2 cup beef broth
- 2 Tbsp. butter salted
- 1 lb. sauerkraut drained
- 1/3 cup frozen peas
- 1 tbsp. parsley fresh for serving
Instructions
- The first step of making the pumpkin beer braised bison bratwurst and sauerkraut is to start your fire or charcoals. You will using them for the pumpkin beer braised bison bratwurst and sauerkraut, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Heat a big pan or Dutch oven in a bonfire. Combine the beer with the thinly cut onion. After 10 minutes, or when the beer has decreased by half, add the brats and continue cooking. In the middle of cooking, turn the brats. Before adding the brats to the liquid, broil them to add more flavor.
- When the brats are done cooking, take them out of the Dutch oven and pour in the beef stock, making sure to scrape the pan's bottom. Return the brats to the skillet and cook, covered, for 10 minutes.
- After 10 minutes, take the brats out and boil the liquid. Reduce heat and simmer until almost no liquid remains. Reduce the heat to a simmer. To make sure you obtain every last drop of flavor, add the butter and scrape the pan's bottom.
- Incorporate the sauerkraut into the onion mixture. Stir in the peas and continue cooking for another 5 minutes. Before putting sauerkraut in the pan, make sure to drain it. Caramelization will be hindered by an excess of liquid.
- Incorporate the brats into the mixture once more, setting them on the sauerkraut. Add some fresh parsley on top, and then serve it family style straight from the skillet.
1 comment
Never had bratwurst like this but I think I liked it a lot. The pumpkin really changed the taste.
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