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Category: Pork
Prep Time: Cook Time: Total Time:
8 links fresh (not precooked) bratwurst
2 cups julienned red onions
4 bottles (8 ounces each) dark beer
6 ounces (about 6 slices) bacon, chopped
2 cups julienned yellow onions
1 tablespoon minced garlic (2 large cloves)
3 large red or golden delicious apples, cored and cubed
1 bay leaf
1 teaspoon whole black peppercorns
1 teaspoon dried juniper berries, crushed
2 pounds sauerkraut, rinsed well under cold running water and drained
2 tablespoons light brown sugar
1 teaspoon salt
Freshly ground black pepper to taste
With a sharp knife or fork, pierce each sausage several times. In a saucepan, combine the red onions and beer, and bring to a simmer over medium heat. Add the sausages and poach until just cooked through, about 8 to 10 minutes. Remove sausages from the poaching liquid and refrigerate. Strain onions from poaching liquid and discard; reserve liquid.
In large pot, cook bacon over medium heat until crisp, about 5 minutes. Remove bacon with slotted spoon and drain on paper towels. Add yellow onions to fat in pan and cook, stirring, until very soft, 5 to 6 minutes. Add garlic and cook, stirring, 30 seconds. Add apples and cook, stirring, until they begin to soften, about 2 minutes. Add bay leaf, peppercorns and crushed juniper berries and cook, while stirring, 30 seconds. Add sauerkraut, reserved beer poaching liquid, brown sugar, salt and pepper, and bring to a boil. Reduce heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 1/2 hours.
Preheat grill. Grill sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on a platter.
Remove sauerkraut from heat and discard bay leaf. Stir in cooked bacon and season with salt and pepper to taste. Arrange sauerkraut on the platter with the sausages and serve with rolls, mustard and cold beer. Serves 6-8
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BRATWURST COOKED IN BEER WITH APPLE SAUERKRAUT
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Category: Pork
Prep Time: Cook Time: Total Time:
8 links fresh (not precooked) bratwurst
2 cups julienned red onions
4 bottles (8 ounces each) dark beer
6 ounces (about 6 slices) bacon, chopped
2 cups julienned yellow onions
1 tablespoon minced garlic (2 large cloves)
3 large red or golden delicious apples, cored and cubed
1 bay leaf
1 teaspoon whole black peppercorns
1 teaspoon dried juniper berries, crushed
2 pounds sauerkraut, rinsed well under cold running water and drained
2 tablespoons light brown sugar
1 teaspoon salt
Freshly ground black pepper to taste
With a sharp knife or fork, pierce each sausage several times. In a saucepan, combine the red onions and beer, and bring to a simmer over medium heat. Add the sausages and poach until just cooked through, about 8 to 10 minutes. Remove sausages from the poaching liquid and refrigerate. Strain onions from poaching liquid and discard; reserve liquid.
In large pot, cook bacon over medium heat until crisp, about 5 minutes. Remove bacon with slotted spoon and drain on paper towels. Add yellow onions to fat in pan and cook, stirring, until very soft, 5 to 6 minutes. Add garlic and cook, stirring, 30 seconds. Add apples and cook, stirring, until they begin to soften, about 2 minutes. Add bay leaf, peppercorns and crushed juniper berries and cook, while stirring, 30 seconds. Add sauerkraut, reserved beer poaching liquid, brown sugar, salt and pepper, and bring to a boil. Reduce heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 1/2 hours.
Preheat grill. Grill sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on a platter.
Remove sauerkraut from heat and discard bay leaf. Stir in cooked bacon and season with salt and pepper to taste. Arrange sauerkraut on the platter with the sausages and serve with rolls, mustard and cold beer. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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