Brats, brats, brats, and more brats.  You’d think that after the high of Oktoberfest, bratwurst would be the last thing on my mind.  Think again…instead it’s exactly what my fridge is filled with; left over brats.  After pulling the box of bratwurst out for dinner the other night, my oldest daughter Lindsey (who is never hesitant to voice her opinion) announced “Mom, enough!  After last week I don’t want to see another brat for at least a year”.  Thus I am forced to put my motto to good use “reuse, recycle, reinvent”!

Bratwursts are something that there is never a shortage of around Berghoff.  We sell countless a day, but also use them in numerous other recipes.  Some of the classics are Brat, Kraut, and Swiss Cheese Pizza with Caraway Crust, and Brat & Spatezle Soup. However this week at home I was looking for something different, gluten-free, and that my whole family would enjoy.  We just happen to have an abundance of eggs (thanks to our dear friend who drops off fresh food from his at home farm), and every now and then we love a good breakfast dinner.  Thus the idea for a Brat Frittata arose.  It’s the perfect solution to reusing the left over brats as well as a great way to sneak vegetables into my kids’ diets.  I personally love a Spinach, Mushroom and Brat Frittata, but you can add or hold whatever vegetables you like.  How will you reuse your leftovers in reinventing classic favorite dishes?



Brat & Spaetzle Soup

Yield: Makes 8 to 10 servings

This is an adaptation of my Homemade Chicken Spaetzle Soup, found in The Berghoff Café Cookbook. The soup can be made, except for the spaetzle, in advance. Refrigerate it, then reheat it when ready to serve, and add the spaetzle.


  • 2 cups Spaetzle
  • 2 tablespoons vegetable oil
  • 1 ½ cups finely chopped carrots
  • 1 cup finely chopped celery
  • 1 cup leafed spinach
  • 2 bay leaves
  • Pinch of freshly ground black pepper
  • 2 quarts prepared or homemade chicken broth
  • 1 cup thinly sliced white leeks, white and pale green parts only
  • 2 bratwurst, sliced thin
  • Kosher salt and freshly ground black pepper


Heat the oil in an 8- to 10-quart stockpot over medium hear. Add the carrots, onion, celery, spinach, bay leaves, and a pinch of pepper and sauté, stirring occasionally, until the vegetables are tender, 5 to 8 minutes. Add the chicken broth, leeks, and sliced bratwurst, and bring to a simmer. Season to taste with salt and pepper. Let simmer slowly for 30 minutes. Remove and discard the bay leaves.

To serve, place 2 rounded tablespoons of spaetzle in the bottom of each soup bowl. Ladle in the hot brat soup.