white bratwurst

variuos dates

Bratwurst is in the US of A most often—at least here in the NM desert—the label for a pre-cooked white sausage that is very finely ground and contains white meat (veal, pork, chicken,) bread a.o. fillers and of course a whole boat load of chemicals. Pink sausages are more often labeled with the shorter 'brats' in this area.

If unblended rice is used instead of bread and hot spices added, we are getting close to the Cajun boudin.

a. bratwurst with grapes, sugar snap peas and goat cheese


Sausage, snap and/or sugar peas, grapes and goat cheese come together in an unexpected but very pleasant combination. The grapes provide a refreshing contrast to the otherwise earthy flavors of this dish. I used a fairly mild goat cheese. If you like goat cheese, a stronger one may be appropriate.


This is what you need for 2 servings:

  • 2 bratwurst links
    OR your favorite sausage
  • 1 lb sugar snap peas
  •  ½ lb black seedless grapes
  • a few tbsp of goat cheese
  • olive oil
  • S&P


  • 1 tbsp flour, dissolved in cold water or oil to thicken the sauce
Pic1: bratwurst, grapes, sugar snap peas, goat cheese


Pic2: sugar snap peas from my vegetable garden
Pic3: fry / stew
Pic4: astir in the goat cheese

Serving suggestion:

b. bratwurst dog with green chile


A small snack for when you don't want to cook a full meal.


This is what you need for per serving:

  • 1 hoagie roll
  • 1 white bratwurst
    OR use your favorite sausage
  • green chile / salsa verde
  • heavy or sour cream
  • 1/3 cup grated melting cheese
Pic5: bratwurst dog


Pic6: cook
Pic7: grill the cheese
Pic8: add sausage, green chile, cream