Forget letting those leftover brats go to waste! We’ve gathered 21 creative and delicious ways to turn them into quick, satisfying meals your whole family will love. From cozy comfort food to easy weeknight dinners, these ideas will inspire you to get cooking. Keep reading to discover tasty twists that make the most of every bite!
Bratwurst and Potato Hash
Kick off your morning with this hearty bratwurst and potato hash that’s packed with flavor and ready in minutes. Grab your cast iron skillet and let’s get sizzling! Perfect for breakfast or brunch, this dish will become your new go-to.
Ingredients
– 1 pound of bratwurst, casings removed
– 2 large russet potatoes, diced into ½-inch cubes
– 1 medium yellow onion, chopped
– 1 red bell pepper, diced
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– A pinch of salt and black pepper
– A sprinkle of paprika
– A handful of fresh parsley, chopped
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the bratwurst (casings removed) to the skillet and cook for 5–7 minutes, breaking it into crumbles with a spatula until browned and no longer pink.
3. Tip: Use a wooden spoon to easily break apart the sausage for even cooking.
4. Add the diced potatoes to the skillet and stir to coat with the oil and sausage drippings.
5. Cook the potatoes for 10–12 minutes, stirring occasionally, until they start to turn golden brown and are tender when pierced with a fork.
6. Tip: Avoid overcrowding the skillet to ensure the potatoes crisp up nicely.
7. Stir in the chopped onion and diced red bell pepper, and cook for another 5 minutes until the vegetables are softened.
8. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Season with a pinch of salt, black pepper, and a sprinkle of paprika, then stir everything together to combine.
10. Tip: Taste and adjust seasoning as needed, but remember the bratwurst adds saltiness.
11. Remove the skillet from the heat and garnish with a handful of chopped fresh parsley.
12. Serve immediately while hot. Bold flavors meld together in this hash, with crispy potatoes and savory bratwurst creating a satisfying crunch. Try topping it with a fried egg or serving alongside toast for a complete meal that’s sure to impress.
Cheesy Bratwurst Soup
Zesty comfort in a bowl—this cheesy bratwurst soup delivers cozy vibes with bold flavor. Grab your pot and let’s get simmering!
Ingredients
– A couple of bratwurst links, casings removed
– 1 chopped onion
– 2 minced garlic cloves
– 4 cups chicken broth
– 2 cups peeled and diced potatoes
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– A splash of olive oil
– Salt and pepper
Instructions
1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the bratwurst (casings removed) and cook for 5–7 minutes, breaking it into crumbles with a spoon until browned.
3. Toss in the chopped onion and minced garlic, sautéing for 3–4 minutes until fragrant and softened.
4. Pour in 4 cups of chicken broth and bring to a boil.
5. Add the diced potatoes, reduce heat to low, cover, and simmer for 15 minutes until potatoes are fork-tender.
6. Stir in 1 cup of heavy cream and heat through for 2–3 minutes without boiling.
7. Gradually add 2 cups of shredded cheddar cheese, stirring constantly until fully melted and smooth.
8. Season with salt and pepper to your liking, then remove from heat.
Now you’ve got a creamy, hearty soup with smoky bratwurst bits and velvety cheese. Serve it with crusty bread for dipping or top with extra cheddar for an indulgent twist!
Bratwurst Skillet Mac and Cheese
Sizzle up your weeknight dinner with this hearty Bratwurst Skillet Mac and Cheese. Grab your cast iron and let’s get cheesy—this one-pan wonder is pure comfort food magic.
Ingredients
– 1 lb bratwurst, casings removed
– 8 oz elbow macaroni
– 2 cups whole milk
– 2 cups shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 3 tbsp butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp paprika
– A pinch of salt and black pepper
– A splash of olive oil
Instructions
1. Heat a large oven-safe skillet over medium-high heat and add a splash of olive oil.
2. Crumble the bratwurst into the skillet and cook for 6–8 minutes, until browned and cooked through, stirring occasionally. Tip: Use a wooden spoon to break it into small bits for even browning.
3. Remove the bratwurst from the skillet and set aside, leaving the drippings in the pan.
4. Add the diced onion to the skillet and sauté for 3–4 minutes, until softened.
5. Stir in the minced garlic and cook for 1 minute, until fragrant.
6. Add the butter to the skillet and melt it completely.
7. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux, until lightly golden. Tip: Keep whisking to avoid lumps for a smooth sauce.
8. Gradually pour in the whole milk, whisking continuously until the mixture thickens, about 3–4 minutes.
9. Reduce the heat to low and stir in the shredded cheddar and grated Parmesan until fully melted and creamy.
10. Season the cheese sauce with paprika, salt, and black pepper, stirring to combine.
11. Add the cooked elbow macaroni and browned bratwurst to the skillet, folding everything together until well coated.
12. Let it simmer for 2–3 minutes to heat through and meld the flavors. Tip: For a crispy top, broil on high for 2–3 minutes after simmering—watch closely to prevent burning.
13. Remove from heat and let it sit for 2 minutes before serving.
Perfectly creamy with a savory kick from the bratwurst, this mac and cheese has a hearty texture that’s both comforting and satisfying. Serve it straight from the skillet for a rustic touch, or top with fresh herbs for a pop of color.
Spicy Bratwurst Pasta Bake
Unleash your inner chef with this fiery comfort food mashup that’ll have everyone begging for seconds. Spicy bratwurst meets cheesy pasta in a bake that’s pure weeknight magic—bold, effortless, and totally craveable.
Ingredients
– 1 pound of bratwurst links, casings removed
– 12 ounces of rigatoni pasta
– a 24-ounce jar of spicy marinara sauce
– 2 cups of shredded mozzarella cheese
– 1 cup of shredded cheddar cheese
– a couple of cloves of garlic, minced
– a splash of olive oil
– a pinch of red pepper flakes (optional, for extra heat)
Instructions
1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the rigatoni pasta and cook for exactly 10 minutes, stirring occasionally to prevent sticking—it should be al dente, not mushy.
4. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat.
5. Crumble the bratwurst (casings removed) into the skillet and cook for 6-8 minutes, breaking it up with a spoon until browned and no longer pink.
6. Add the minced garlic and a pinch of red pepper flakes (if using) to the skillet, and cook for 1 minute until fragrant.
7. Drain the cooked pasta and return it to the pot.
8. Stir in the browned bratwurst mixture and the entire jar of spicy marinara sauce until everything is well combined.
9. Tip: For deeper flavor, let the sauce and meat simmer together for 2-3 minutes before mixing with the pasta.
10. Transfer the pasta mixture to the baking dish and spread it out evenly.
11. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top.
12. Tip: Use a mix of cheeses for the best melt and stretch—mozzarella for gooeyness, cheddar for sharpness.
13. Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly golden brown.
14. Tip: If the cheese isn’t browning enough, broil on high for 1-2 minutes at the end, but watch closely to avoid burning.
15. Remove from the oven and let it rest for 5 minutes before serving—this helps the layers set and makes slicing easier.
Heavenly doesn’t even cover it—this bake boasts a crispy, cheesy top giving way to tender pasta and juicy, spiced bratwurst in every bite. Serve it straight from the dish with a side of garlic bread to soak up the saucy goodness, or top with fresh basil for a pop of color and freshness.
Grilled Bratwurst Pizza
Who says pizza night can’t get a grill upgrade? This bratwurst masterpiece brings smoky, savory vibes to your backyard. Fire up the flavor with zero fuss.
Ingredients
– 1 pound of pizza dough
– 2 pre-cooked bratwurst links, sliced
– 1 cup of shredded mozzarella
– 1/2 cup of marinara sauce
– A handful of sliced red onion
– A couple of pickled jalapeños
– A drizzle of olive oil
– A sprinkle of dried oregano
Instructions
1. Preheat your grill to 400°F, brushing the grates with oil to prevent sticking—this ensures no dough drama.
2. Roll out the pizza dough on a floured surface to a 12-inch circle.
3. Place the dough directly on the grill and cook for 3 minutes until grill marks appear and it’s easy to flip.
4. Flip the dough and spread the marinara sauce evenly over the cooked side.
5. Top with shredded mozzarella, sliced bratwurst, red onion, and pickled jalapeños.
6. Close the grill lid and cook for 5-7 minutes until the cheese is fully melted and bubbly.
7. Drizzle with olive oil and sprinkle dried oregano over the top before slicing.
8. Remove from the grill and let it cool for 2 minutes to set the cheese—patience pays for perfect slices.
Keep that crust crispy with a smoky kick from the grill, while the bratwurst adds a hearty, savory punch. Serve it straight from the cutting board for a rustic, shareable feast that’s totally Instagram-worthy.
Bratwurst and Sauerkraut Sandwich
Never underestimate the power of a bratwurst and sauerkraut sandwich—this handheld masterpiece delivers bold flavors and satisfying crunch in every bite. Grab your favorite bun and let’s build this beauty.
Ingredients
– 4 bratwurst links
– 1 tablespoon of olive oil
– 1 cup of sauerkraut, drained
– 4 soft hoagie rolls
– 2 tablespoons of whole-grain mustard
– A splash of apple cider vinegar
– A couple of caraway seeds (optional for extra zing)
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 350°F.
2. Add 4 bratwurst links to the skillet and cook for 5-6 minutes, turning occasionally, until browned on all sides. Tip: Don’t overcrowd the pan to ensure even browning.
3. Reduce heat to medium-low, cover the skillet, and cook for another 10 minutes, or until the internal temperature reaches 160°F on a meat thermometer.
4. While the bratwurst cooks, drain 1 cup of sauerkraut thoroughly to avoid a soggy sandwich.
5. In a small bowl, mix the drained sauerkraut with a splash of apple cider vinegar and a couple of caraway seeds if using, stirring to combine.
6. Slice 4 soft hoagie rolls lengthwise, being careful not to cut all the way through.
7. Spread 2 tablespoons of whole-grain mustard evenly inside each roll.
8. Place one cooked bratwurst into each prepared roll.
9. Top each bratwurst with a generous portion of the sauerkraut mixture.
10. Serve immediately while warm. Tip: For extra crunch, lightly toast the rolls before assembling. Tip: Let the bratwurst rest for 2 minutes after cooking to lock in juices.
Kick back and enjoy the contrast of the juicy, savory bratwurst against the tangy, crisp sauerkraut—all hugged by a soft roll. Try serving it with a side of crispy potato chips or a cold beer to elevate the experience.
Bratwurst Tacos with Avocado Salsa
Outrageously good fusion alert! These bratwurst tacos smash German tradition with Mexican flair for a weeknight win. Grab your skillet and let’s get sizzling.
Ingredients
– 4 bratwurst links
– 8 small flour tortillas
– 1 ripe avocado
– 1 lime
– ¼ cup diced red onion
– a handful of fresh cilantro
– a couple of tablespoons of olive oil
– a pinch of salt
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
2. Add bratwurst links and cook for 4-5 minutes per side until browned and internal temperature reaches 160°F.
3. Remove bratwurst from skillet and let rest on a cutting board for 3 minutes before slicing into ½-inch rounds. Tip: Resting keeps juices locked in!
4. While bratwurst cooks, halve the avocado, remove the pit, and scoop flesh into a bowl.
5. Mash avocado with a fork until slightly chunky.
6. Squeeze juice from half the lime into the avocado.
7. Stir in diced red onion and chopped cilantro.
8. Season salsa with a pinch of salt and mix well. Tip: Add lime zest for extra zing!
9. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Divide sliced bratwurst among tortillas.
11. Top each with a spoonful of avocado salsa. Tip: Double the salsa for dipping!
12. Serve immediately with remaining lime wedges.
Flaky tortillas cradle juicy, savory bratwurst against cool, creamy avocado salsa—each bite is a crunchy, tangy, meaty masterpiece. Crumble cotija cheese on top or drizzle with hot sauce for an extra kick.
Hearty Bratwurst Stew
Viral comfort in a bowl! This hearty bratwurst stew brings cozy vibes with zero fuss. Grab your pot and let’s dive in.
Ingredients
– A couple of bratwurst links, sliced into coins
– One large onion, diced
– Two cloves of garlic, minced
– Three carrots, chopped into chunks
– Two potatoes, cubed
– Four cups of beef broth
– A splash of olive oil
– One tablespoon of tomato paste
– A teaspoon of paprika
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped
Instructions
1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the sliced bratwurst and cook for 5-7 minutes until browned, stirring occasionally.
3. Tip: Browning the bratwurst first adds depth of flavor—don’t skip this step!
4. Toss in the diced onion and minced garlic, sautéing for 3 minutes until fragrant.
5. Stir in the tomato paste and paprika, cooking for 1 minute to bloom the spices.
6. Add the chopped carrots and cubed potatoes, stirring to coat.
7. Pour in the four cups of beef broth, bringing everything to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes until the vegetables are tender.
9. Tip: Simmering with the lid on helps retain moisture and meld the flavors beautifully.
10. Season with a pinch of salt and black pepper, adjusting to your preference.
11. Stir in the chopped fresh parsley just before serving.
12. Tip: Adding parsley at the end keeps it bright and fresh—perfect for a pop of color.
Just spoon this stew into bowls and savor the tender veggies and savory bratwurst. The broth is rich and slightly smoky, ideal for dunking crusty bread or serving over mashed potatoes for extra comfort.
Bratwurst and Apple Stuffed Peppers
Elevate your weeknight dinner with these flavor-packed peppers! Everyone loves a good stuffed pepper, but this sweet-savory twist will have you hooked.
Ingredients
– 4 large bell peppers (any color you like!)
– 1 pound of bratwurst, casings removed
– 1 large apple, diced small
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of cooked rice
– A big splash of apple cider vinegar
– A couple of tablespoons of olive oil
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes. (Tip: Choose peppers that can stand upright for easier stuffing!)
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the bratwurst and cook for 5-7 minutes, breaking it up with a spoon until browned.
5. Stir in the onion and garlic, and cook for another 3 minutes until softened.
6. Add the diced apple and cook for 2 minutes until slightly tender.
7. Mix in the cooked rice, apple cider vinegar, salt, and pepper. Combine well.
8. Stuff each pepper with the bratwurst mixture, packing it in tightly.
9. Place the stuffed peppers in a baking dish and cover with foil.
10. Bake for 25 minutes. (Tip: Covering them keeps the peppers moist and tender!)
11. Remove the foil and bake for another 10 minutes until the tops are lightly browned.
12. Let the peppers rest for 5 minutes before serving. (Tip: This helps the flavors meld together perfectly!)
Crispy on the outside with a juicy, savory-sweet filling, these peppers are a total crowd-pleaser. Serve them with a simple side salad or some crusty bread to soak up all the delicious juices. Perfect for meal prep or a cozy family dinner—they reheat like a dream!
Bratwurst and Egg Breakfast Burritos
Brace yourself for the ultimate breakfast upgrade that’ll make your mornings legendary. We’re talking bratwurst, eggs, and all the fixings wrapped in a warm tortilla—because basic breakfasts are officially canceled.
Ingredients
– 4 bratwurst links, casings removed
– 6 large eggs
– A splash of milk (about 2 tbsp)
– A couple of flour tortillas (8-inch size)
– A handful of shredded cheddar cheese (about 1 cup)
– A drizzle of olive oil (1 tbsp)
– A pinch of salt and black pepper
Instructions
1. Heat a drizzle of olive oil in a large skillet over medium-high heat until it shimmers.
2. Crumble the bratwurst into the skillet and cook for 5-7 minutes, breaking it up with a spatula, until browned and no longer pink.
3. Tip: Don’t overcrowd the pan—this ensures the bratwurst gets crispy edges instead of steaming.
4. In a bowl, whisk together the eggs, a splash of milk, a pinch of salt, and black pepper until frothy.
5. Pour the egg mixture into the skillet with the cooked bratwurst and reduce heat to medium.
6. Scramble the eggs gently for 3-4 minutes, stirring occasionally, until they’re just set but still soft.
7. Tip: Remove the skillet from heat a minute early—the residual heat will finish cooking the eggs perfectly.
8. Warm the flour tortillas in a dry skillet for 30 seconds per side or until pliable and lightly toasted.
9. Divide the bratwurst and egg mixture evenly among the tortillas, placing it in the center of each.
10. Sprinkle a handful of shredded cheddar cheese over the filling on each tortilla.
11. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a burrito.
12. Tip: If the tortilla cracks, warm it for another 10 seconds—it should be flexible enough to roll without breaking.
13. Serve immediately or wrap in foil to keep warm for up to 10 minutes.
Look for that crispy bratwurst contrast against the fluffy eggs, all hugged by a cheesy, soft tortilla. For a next-level twist, dunk it in salsa or hot sauce—because every bite should pack a flavor punch.
Bratwurst and Beer Cheese Nachos
Just when you thought nachos couldn’t get better—bratwurst meets beer cheese in this epic game-day mashup. Grab your crew and dive in.
Ingredients
– A bag of your fave tortilla chips
– A couple bratwurst links, casings removed
– A splash of olive oil
– A cup of shredded cheddar cheese
– Half a cup of shredded Monterey Jack
– A quarter cup of beer (lager works great!)
– A tablespoon of all-purpose flour
– A tablespoon of unsalted butter
– A pinch of garlic powder
– A pinch of smoked paprika
– A handful of sliced jalapeños
– A dollop of sour cream
– A sprinkle of chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a skillet over medium-high heat.
3. Crumble the bratwurst into the skillet and cook for 6-8 minutes, breaking it up with a spoon until browned and no longer pink.
4. In a saucepan, melt the tablespoon of unsalted butter over medium heat.
5. Whisk in the tablespoon of all-purpose flour and cook for 1 minute until golden.
6. Gradually pour in the quarter cup of beer, whisking constantly to avoid lumps.
7. Add the cup of shredded cheddar and half cup of Monterey Jack, stirring until melted and smooth.
8. Stir in a pinch of garlic powder and smoked paprika.
9. Spread the bag of tortilla chips in a single layer on a baking sheet.
10. Top the chips evenly with the cooked bratwurst crumbles.
11. Drizzle the beer cheese sauce over the nachos.
12. Scatter a handful of sliced jalapeños on top.
13. Bake for 5-7 minutes until the cheese is bubbly and edges are golden.
14. Remove from oven and let cool for 2 minutes.
15. Add a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Zesty, creamy, and totally addictive—the crispy chips hold up to the rich beer cheese and savory bratwurst. Serve immediately with extra jalapeños for a kick, or pair with a cold beer to lean into the theme.
Leftover Bratwurst Shepherd’s Pie
Viral comfort food alert! Transform those leftover brats into the coziest shepherd’s pie you’ll ever make. Zero effort, maximum flavor payoff.
Ingredients
– 2 cups of chopped leftover bratwurst
– 1 chopped yellow onion
– 2 minced garlic cloves
– a couple of tablespoons of olive oil
– a splash of beef broth
– 1 tablespoon of tomato paste
– 4 cups of mashed potatoes (leftover or fresh)
– a handful of shredded cheddar cheese
– a pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Heat a couple of tablespoons of olive oil in an oven-safe skillet over medium heat.
3. Add 1 chopped yellow onion and sauté for 5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 2 cups of chopped leftover bratwurst and cook for 3 minutes to warm through.
6. Mix in 1 tablespoon of tomato paste and cook for 1 minute to deepen the flavor.
7. Pour in a splash of beef broth and simmer for 2 minutes until slightly reduced.
8. Season with a pinch of salt and black pepper, then remove from heat.
9. Spread 4 cups of mashed potatoes evenly over the bratwurst mixture in the skillet.
10. Sprinkle a handful of shredded cheddar cheese on top of the potatoes.
11. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
12. Broil for 2-3 minutes to get a golden, crispy top if desired.
13. Let it rest for 5 minutes before serving to set the layers.
Zesty and hearty, this pie delivers a smoky bratwurst base under creamy, cheesy potatoes. Serve it straight from the skillet for a rustic family-style meal that’s perfect with a crisp side salad.
Conclusion
Hooray! These 21 creative brat dishes transform leftovers into delicious meals. We hope you’re inspired to try these recipes—they’re perfect for busy weeknights. Share your favorites in the comments below and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
