20 Creative Leftover Brat Recipes Deliciously Savory

Got leftover brats staring at you from the fridge? Don’t let them go to waste! Whether you’re craving quick weeknight dinners, hearty comfort food, or a clever twist on game-day favorites, we’ve got 20 mouthwatering ways to reinvent those savory sausages. From brat-packed breakfast hashes to cheesy skillet bakes, these recipes will make you glad you saved every last bite. Let’s get cooking!

Bratwurst and Cheddar Stuffed Peppers

These hearty stuffed peppers pack a punch with smoky bratwurst and gooey cheddar—perfect for a weeknight dinner that feels like a treat.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb raw bratwurst, casings removed
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked white rice
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Place hollowed peppers upright in a baking dish.
2. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until soft, then add garlic and cook 1 minute. Add bratwurst, breaking it up with a spoon, and cook until browned (5–6 minutes). Stir in smoked paprika, salt, and black pepper.
3. Remove skillet from heat. Fold in rice, 3/4 cup cheddar, and parsley. Spoon mixture into peppers, packing lightly.
4. Top peppers with remaining 1/4 cup cheddar. Cover dish with foil and bake 25 minutes. Uncover and bake 10 more minutes until cheese bubbles.

The bratwurst infuses the filling with rich, savory flavor, while the peppers stay just crisp enough to hold their shape—no soggy bottoms here!

Tip: For extra color, use a mix of red, yellow, and green peppers.

Leftover Brat Breakfast Hash

Turn last night’s brats into a hearty morning meal with this savory, crispy hash that’s packed with flavor.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cups leftover cooked bratwurst, sliced into ½-inch pieces
• 3 cups frozen shredded hash browns (thawed)
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper, cooking for 4–5 minutes until softened.
2. Add bratwurst and cook for 2–3 minutes, stirring occasionally, until lightly browned.
3. Stir in hash browns, garlic powder, smoked paprika, salt, and black pepper. Press mixture into an even layer and cook undisturbed for 5 minutes to crisp the bottom.
4. Flip sections of the hash with a spatula and cook another 5 minutes until golden and crispy.
5. Create 4 small wells in the hash and crack an egg into each. Cover the skillet and cook for 4–5 minutes, or until egg whites are set but yolks are still runny.
6. Garnish with fresh parsley and serve hot.

The smoky bratwurst and crispy potatoes make this hash extra satisfying, while the runny yolks tie everything together like a built-in sauce.

Tip: For extra crunch, spread the hash in a single layer on a baking sheet and broil for 2–3 minutes before adding the eggs.

Bratwurst and Sauerkraut Pizza

This German-inspired pizza combines smoky bratwurst, tangy sauerkraut, and melty cheese for a hearty twist on a classic.

Ingredients:

• 1 lb store-bought pizza dough
• 2 tbsp olive oil, divided
• 1/2 cup marinara sauce
• 2 cooked bratwurst sausages, sliced into 1/4-inch rounds
• 1 cup sauerkraut, drained and squeezed dry
• 1 1/2 cups shredded mozzarella cheese
• 1/2 tsp caraway seeds
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle, then transfer to a greased baking sheet. Brush with 1 tbsp olive oil.
2. Spread marinara sauce evenly over dough, leaving a 1/2-inch border. Top with mozzarella, followed by bratwurst slices and sauerkraut. Sprinkle with caraway seeds and black pepper, then drizzle with remaining 1 tbsp olive oil.
3. Bake for 18–20 minutes until crust is golden and cheese bubbles. Let cool 2 minutes, then garnish with parsley.

The caraway seeds add an earthy depth that ties the bratwurst and sauerkraut together beautifully—like a deconstructed Reuben meets pizza night.

Tip: For extra crunch, broil the pizza for 1–2 minutes at the end (watch closely!).

Bratwurst and Potato Skillet

This hearty one-pan meal is packed with smoky bratwurst, tender potatoes, and caramelized onions—perfect for a fuss-free weeknight dinner.

Ingredients:

• 1 lb bratwurst links, sliced into 1-inch pieces
• 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes
• 1 medium yellow onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the bratwurst and cook for 4–5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Toss in the potatoes and onion, spreading them evenly. Sprinkle with garlic powder, smoked paprika, salt, and black pepper. Cook undisturbed for 5 minutes to crisp one side, then stir and repeat until potatoes are tender (about 12–15 minutes total).
3. Return the bratwurst to the skillet and stir to combine. Cook for another 2–3 minutes to heat through. Garnish with parsley before serving.

The magic here? Letting the potatoes sit undisturbed creates crispy edges while the onions melt into sweetness—no flipping every 30 seconds required!

Tip: For extra flavor, deglaze the skillet with ¼ cup beer or chicken broth after browning the bratwurst.

Bratwurst Shepherd’s Pie

This hearty twist on classic shepherd’s pie swaps ground beef for bratwurst, adding a smoky depth that pairs perfectly with creamy mashed potatoes.

Ingredients:

• 1 lb bratwurst, casings removed
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 cup frozen peas
• 3 cups mashed potatoes (prepared or homemade)
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. In a large skillet, heat 1 tbsp olive oil over medium-high. Add bratwurst, breaking it into crumbles with a spoon. Cook for 5 minutes until browned.
2. Add onion, carrots, and garlic; cook for 5 minutes until softened. Stir in 1 tsp thyme, 1 tbsp tomato paste, and 1 tbsp flour; cook 1 minute.
3. Pour in 1 cup beef broth, scraping up browned bits. Simmer 3 minutes until thickened. Fold in peas and season with salt and pepper.
4. Transfer mixture to a 9-inch baking dish. Spread mashed potatoes evenly on top, then sprinkle with cheddar cheese.
5. Bake 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The bratwurst’s savory spice cuts through the rich potatoes, while the peas add a pop of sweetness—comfort food with a German-inspired twist.

Tip: For extra crunch, broil the pie for 2–3 minutes after baking.

Bratwurst and Bean Chili

This hearty chili swaps traditional ground beef for bratwurst, adding a smoky depth that pairs perfectly with creamy beans and a touch of sweetness.

Ingredients:

• 1 tbsp olive oil
• 1 lb fresh bratwurst, casings removed
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add bratwurst, breaking it into crumbles with a spoon. Cook for 5–6 minutes until browned.
2. Add onion, bell pepper, and garlic. Sauté for 4–5 minutes until softened.
3. Stir in kidney beans, pinto beans, diced tomatoes, chicken broth, 2 tbsp tomato paste, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp brown sugar. Bring to a boil.
4. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until slightly thickened.

The bratwurst infuses the chili with rich, savory notes, while the brown sugar balances the heat—no need for toppings, but a dollop of sour cream never hurts!

Tip: For extra smokiness, char the bell pepper directly over a gas flame before dicing.

Bratwurst and Egg Breakfast Tacos

Bratwurst and Egg Breakfast Tacos

These hearty breakfast tacos pack a punch with savory bratwurst, fluffy scrambled eggs, and a zesty kick—perfect for fueling up on busy mornings.

Ingredients:

• 2 bratwurst links, casings removed
• 4 large eggs
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 1 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 small flour tortillas, warmed
• 2 tbsp chopped fresh cilantro (optional)
• Hot sauce or salsa, for serving

Instructions:

1. In a skillet over medium heat, cook the bratwurst, breaking it into crumbles with a spatula, until browned and cooked through (5–6 minutes). Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter. Add the diced red bell pepper and onion, sautéing until softened (3–4 minutes).
3. Whisk the eggs with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Pour into the skillet and scramble until just set (2–3 minutes). Stir in the cooked bratwurst.
4. Divide the mixture among warmed tortillas. Top with cilantro (if using) and a drizzle of hot sauce or salsa.

The smoky paprika and juicy bratwurst add a depth of flavor that makes these tacos feel indulgent yet effortless.

Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds per side before filling.

Bratwurst and Cabbage Stir-Fry

This hearty stir-fry turns bratwurst and humble cabbage into a quick, savory weeknight meal with a satisfying crunch.

Ingredients:

• 1 tbsp vegetable oil
• 12 oz bratwurst links, sliced into 1/2-inch rounds
• 1 small yellow onion, thinly sliced
• 4 cups shredded green cabbage
• 2 tbsp apple cider vinegar
• 1 tbsp whole-grain mustard
• 1 tsp caraway seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add bratwurst slices and cook 4–5 minutes until browned, stirring occasionally. Transfer to a plate.
2. In the same skillet, add onion and cook 2 minutes until softened. Stir in cabbage, apple cider vinegar (2 tbsp), whole-grain mustard (1 tbsp), caraway seeds (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Cook 5–6 minutes, tossing often, until cabbage is wilted but still crisp.
3. Return bratwurst to the skillet and stir to combine. Cook 1–2 minutes until heated through.

The tangy mustard and caraway seeds give this dish a German-inspired twist, while the cabbage stays just crunchy enough to balance the juicy bratwurst.

Tip: Serve over mashed potatoes or buttered egg noodles to soak up the flavorful pan juices.

Bratwurst and Macaroni Casserole

This hearty casserole combines smoky bratwurst with creamy macaroni for a comforting dish that’s perfect for weeknights or potlucks.

Ingredients:

• 1 lb fresh bratwurst, casings removed
• 2 cups elbow macaroni, uncooked
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (10.5 oz) can condensed cheddar cheese soup
• 1 cup whole milk
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 1/4 cup breadcrumbs
• 1 tbsp butter, melted

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and set aside.
2. In a skillet over medium heat, brown the bratwurst, breaking it into crumbles. Add onion and garlic; cook for 3 minutes until softened.
3. Stir in cheddar cheese soup, milk, Dijon mustard, smoked paprika, and black pepper. Simmer for 2 minutes.
4. Combine cooked macaroni, sausage mixture, and shredded cheddar in a greased 9×13-inch baking dish.
5. Mix breadcrumbs with melted butter and sprinkle over the casserole. Bake for 20 minutes until bubbly and golden.

The crispy breadcrumb topping contrasts perfectly with the rich, cheesy macaroni—plus, the bratwurst adds a savory depth you won’t get from ground beef.

Tip: For extra crunch, toast the breadcrumbs in a dry skillet before sprinkling them on top.

Bratwurst and Sweet Potato Bake

This hearty one-pan bake combines juicy bratwurst with caramelized sweet potatoes and onions for a fuss-free meal that’s packed with flavor.

Ingredients:

• 1 lb fresh bratwurst links
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 large yellow onion, sliced into ½-inch wedges
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. In a large bowl, toss sweet potatoes and onion with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
2. Spread the mixture on a rimmed baking sheet in a single layer. Nestle bratwurst links among the vegetables.
3. Bake for 25 minutes, then flip the bratwurst and stir the vegetables. Return to the oven for another 15–20 minutes until the sweet potatoes are tender and the sausages are browned.
4. Garnish with 1 tbsp fresh parsley before serving.

The maple syrup caramelizes the sweet potatoes while the bratwurst juices infuse the dish with savory depth—no extra pans required!

Tip: For extra crispiness, broil for 2–3 minutes at the end, watching closely to prevent burning.

Bratwurst and Corn Chowder

This hearty chowder combines smoky bratwurst with sweet corn and creamy potatoes for a comforting bowl that’s ready in under an hour.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb bratwurst, casings removed
• 3 cups low-sodium chicken broth
• 2 cups russet potatoes, peeled and diced
• 2 cups fresh or frozen corn kernels
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add bratwurst, breaking it into small pieces with a spoon, and cook for 6–8 minutes until browned.
3. Pour in 3 cups chicken broth, then add potatoes and 2 cups corn. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
4. Stir in 1 cup heavy cream, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 more minutes to thicken slightly.
5. Ladle into bowls and garnish with 2 tbsp fresh parsley.

The smoky bratwurst infuses the creamy broth with rich flavor, while the corn adds pops of sweetness in every bite.

Tip: For extra depth, sear whole bratwurst links first, slice them, then add back to the chowder in step 3.

Bratwurst and Spinach Quiche

This hearty quiche combines smoky bratwurst with fresh spinach and creamy cheese for a savory breakfast or brunch showstopper.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 2 bratwurst links, casings removed
• 1 cup fresh spinach, chopped
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded Swiss cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and pre-bake for 10 minutes.
2. While the crust bakes, brown the bratwurst in a skillet over medium heat, breaking it into crumbles, about 5 minutes. Drain excess fat.
3. In a bowl, whisk together eggs, milk, salt, pepper, and nutmeg until smooth.
4. Layer the cooked bratwurst, spinach, and Swiss cheese in the pre-baked crust. Pour the egg mixture evenly over the top.
5. Bake for 35–40 minutes until the center is set and the top is lightly golden. Let cool 5 minutes before slicing.

The nutmeg adds a subtle warmth that ties the smoky sausage and earthy spinach together beautifully.

Tip: For extra crispiness, brush the crust edges with egg wash before baking.

Bratwurst and Onion Flatbread

This hearty flatbread combines juicy bratwurst and caramelized onions for a flavor-packed meal that’s perfect for game day or a cozy weeknight.

Ingredients:

• 1 lb fresh bratwurst, casings removed
• 1 large yellow onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pre-made flatbread or naan (about 10-inch diameter)
• 1/2 cup shredded mozzarella cheese
• 1 tbsp whole-grain mustard
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F. Heat olive oil in a skillet over medium heat. Add sliced onion, brown sugar, salt, and black pepper. Cook, stirring occasionally, for 12–15 minutes until deeply golden and caramelized.
2. Push onions to one side of the skillet. Add bratwurst, breaking it into small crumbles with a spatula. Cook for 6–8 minutes until browned and cooked through, then mix with onions.
3. Place flatbread on a baking sheet. Spread mustard evenly over the surface, then top with the bratwurst-onion mixture and shredded mozzarella.
4. Bake for 10–12 minutes until cheese is bubbly and edges are crisp. Sprinkle with fresh parsley before slicing.

The sweet-savory onions and juicy bratwurst crumbles make this flatbread irresistibly hearty—no knife required!

Tip: For extra crunch, broil for the last 1–2 minutes, watching closely to prevent burning.

Bratwurst and Lentil Stew

This hearty stew combines smoky bratwurst with earthy lentils for a cozy one-pot meal that’s packed with flavor and ready in under an hour.

Ingredients:

• 1 tbsp olive oil
• 4 bratwurst links, sliced into 1-inch pieces
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add bratwurst and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp smoked paprika, and 1 tsp thyme, cooking for 30 seconds until fragrant.
3. Add lentils, 4 cups broth, 1 tbsp vinegar, 1 tsp salt, and ½ tsp pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
4. Return the bratwurst to the pot and simmer uncovered for 5 more minutes until lentils are tender and stew has thickened. Stir in parsley before serving.

The tangy apple cider vinegar balances the richness of the bratwurst, while the lentils soak up all the smoky-spiced goodness for a satisfying bite.

Tip: For extra depth, deglaze the pot with a splash of beer after browning the sausage!

Bratwurst and Cheese Stuffed Pretzels

These hearty stuffed pretzels are the ultimate game-day snack, with juicy bratwurst and melty cheese wrapped in a golden-brown pretzel crust.

Ingredients:

• 1 lb fresh bratwurst (casings removed)
• 1 cup shredded sharp cheddar cheese
• 1 (16 oz) tube refrigerated pizza dough
• 3 tbsp baking soda
• 1 egg (beaten with 1 tbsp water for egg wash)
• Coarse sea salt (for sprinkling)
• 1 tbsp yellow mustard (for serving)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Brown bratwurst in a skillet over medium heat, breaking into small crumbles, about 8 minutes. Drain fat and let cool slightly, then mix with cheddar cheese.
3. Roll pizza dough into a 12×8-inch rectangle. Cut into 8 equal squares. Place 2 tbsp bratwurst mixture in the center of each square. Fold corners to seal, forming stuffed balls.
4. Bring 6 cups water and baking soda to a boil in a wide pot. Boil each stuffed dough ball for 30 seconds, then transfer to the baking sheet with a slotted spoon.
5. Brush pretzels with egg wash and sprinkle with sea salt. Bake for 15-18 minutes until deep golden brown. Serve warm with mustard.

The magic here is the contrast between the snappy pretzel exterior and the oozy cheese center—it’s like a soft pretzel and bratwurst sandwich had the tastiest love child!

Tip: For extra flavor, brush baked pretzels with melted garlic butter before serving.

Bratwurst and Mushroom Risotto

This hearty risotto combines smoky bratwurst and earthy mushrooms for a comforting dish that’s perfect for weeknights but fancy enough for guests.

Ingredients:

• 2 tbsp olive oil
• 2 bratwurst links, casings removed
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups chicken broth, warmed
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add bratwurst, breaking it into small pieces with a spoon. Cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add mushrooms and onion; cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
3. Add Arborio rice, stirring to coat. Pour in white wine and cook for 2 minutes until mostly absorbed.
4. Add 1 cup warm broth, stirring frequently until absorbed. Repeat with remaining broth, 1 cup at a time (about 20 minutes total), until rice is creamy and tender.
5. Stir in cooked bratwurst, Parmesan, butter, salt, and black pepper. Garnish with parsley.

The crispy bratwurst bits add a satisfying contrast to the creamy rice, while the mushrooms deepen the umami flavor. Tip: For extra richness, swap half the broth for beer (the same kind you’d drink with brats!).

Bratwurst and Zucchini Fritters

These crispy fritters are a genius way to sneak in veggies while savoring the hearty flavor of bratwurst—perfect for a quick weeknight bite or game-day snacking.

Ingredients:

• 2 bratwurst sausages, casings removed
• 1 medium zucchini, grated (about 1 cup)
• 1/3 cup all-purpose flour
• 1 large egg, lightly beaten
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 1/4 cup sour cream (for serving, optional)

Instructions:

1. In a bowl, combine the bratwurst, grated zucchini, flour, egg, Parmesan, garlic powder, salt, and black pepper. Mix until just combined.
2. Heat olive oil in a large skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening slightly into patties. Cook 3–4 minutes per side until golden brown and cooked through.
3. Transfer to a paper towel-lined plate to drain. Serve warm with a dollop of sour cream if desired.

The bratwurst adds a smoky richness to these fritters, while the zucchini keeps them light and tender—no one will guess they’re packed with greens!

Tip: Squeeze excess moisture from the grated zucchini with a clean towel to prevent soggy fritters.

Bratwurst and Pasta Alfredo

This hearty mashup combines smoky bratwurst with creamy Alfredo pasta—comfort food at its most indulgent, ready in under 30 minutes!

Ingredients:

• 8 oz fettuccine pasta
• 2 bratwurst links, casings removed
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Cook fettuccine according to package directions. Drain, reserving 1/4 cup pasta water.
2. While pasta cooks, crumble bratwurst into a skillet over medium heat. Cook for 5–6 minutes until browned, breaking it into small pieces. Transfer to a plate.
3. In the same skillet, melt 2 tbsp butter over medium-low heat. Add 2 cloves minced garlic; sauté 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, stirring constantly. Simmer 2 minutes until slightly thickened.
5. Reduce heat to low. Stir in 1/2 cup Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper until melted. Add pasta and reserved water; toss to coat.
6. Fold in cooked bratwurst. Garnish with parsley if using.

The crispy bratwurst bits add a savory punch to the velvety sauce, making every bite irresistible. Tip: For extra richness, swap half the cream with cream cheese!

Bratwurst and Kale Soup

This hearty soup combines smoky bratwurst with earthy kale and tender potatoes for a cozy bowl that’s ready in under an hour.

Ingredients:

• 1 tbsp olive oil
• 1 lb bratwurst, casings removed and crumbled
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups water
• 3 medium Yukon Gold potatoes, diced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 4 cups chopped kale, stems removed
• 1 tbsp apple cider vinegar

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add crumbled bratwurst and cook for 5–6 minutes, breaking it into small pieces, until browned. Transfer to a plate, leaving drippings in the pot.
2. Add onion to the pot and sauté for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Pour in 4 cups chicken broth and 2 cups water, scraping up any browned bits. Add potatoes, 1 tsp thyme, 1/2 tsp pepper, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
4. Stir in kale and cooked bratwurst. Simmer for 5 minutes until kale is wilted. Finish with 1 tbsp apple cider vinegar for brightness.

The vinegar at the end cuts through the richness of the sausage, making every spoonful perfectly balanced.

Tip: For extra depth, swap half the broth for beer—a lager complements the bratwurst beautifully!

Bratwurst and Apple Slaw

This sweet-and-savory combo brings juicy bratwurst and crisp apple slaw together for a meal that’s hearty yet refreshing. Perfect for weeknights or backyard gatherings!

Ingredients:

• 4 bratwurst sausages
• 2 cups shredded green cabbage
• 1 large apple (Honeycrisp or Granny Smith), julienned
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the bratwurst and cook for 12–15 minutes, turning occasionally, until browned and cooked through.
2. Meanwhile, in a large bowl, whisk together 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Toss the shredded cabbage and julienned apple in the dressing until evenly coated.
4. Serve the bratwurst hot alongside the apple slaw.

The contrast of smoky brats with the tangy, crunchy slaw makes every bite exciting—no boring sides here!

Tip: For extra flavor, toast the bratwurst buns lightly and spread with a little mustard before assembling.

Conclusion

With these 20 creative leftover brat recipes, you’ll never waste a bite! From hearty casseroles to zesty salads, there’s something for every craving. We’d love to hear which dish is your favorite—drop a comment below and share this roundup with fellow foodies on Pinterest. Happy cooking!