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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 tbsp oil
2 red onions, thinly sliced
1 green and red bell pepper, seeded and thinly sliced
1 (15 oz) bag sauerkraut, rinsed and drained
4 large (6 to 8 oz) fresh bratwurst sausages
3/4 cup jalapeno mustard (recipe follows)
1 bottle beer
1 tsp caraway seeds
4 hoagie rolls, split
1 cup shredded Gruyere cheese
Heat the oil in a 12 inch skillet over medium-high heat. Add the onions, bell peppers, and sauerkraut. Cook until the onions are soft about 8 to 10 minutes.
Prick the sausages all over with a fork and add to the hot skillet with half of the hot jalapeno mustard. Pour the beer into the skillet then stir in the caraway seeds.
Bring to a boil, reduce heat to low, partially cover, and steam for 20 minutes or until the sausages are cooked through and no longer pink in the center and the liquid has cooked away.
Brush the inside of the rolls with the remaining mustard. Place a cooked bratwurst in each roll and top with some of the sauerkraut and onion mixture. Sprinkle with the Gruyere cheese.
Hot Jalapeno Mustard
1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/2 cup Dijon mustard
2 tbsp dry mustard (such as Coleman’s)
1 tbsp honey
1 garlic clove, chopped
1 jalapeno pepper, seeded and finely chopped
Salt and pepper
Mix together all ingredients and season to taste with salt and pepper.
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*BEER BRAISED BRATWURST & SAUERKRAUT HOAGIE*
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 tbsp oil
2 red onions, thinly sliced
1 green and red bell pepper, seeded and thinly sliced
1 (15 oz) bag sauerkraut, rinsed and drained
4 large (6 to 8 oz) fresh bratwurst sausages
3/4 cup jalapeno mustard (recipe follows)
1 bottle beer
1 tsp caraway seeds
4 hoagie rolls, split
1 cup shredded Gruyere cheese
Heat the oil in a 12 inch skillet over medium-high heat. Add the onions, bell peppers, and sauerkraut. Cook until the onions are soft about 8 to 10 minutes.
Prick the sausages all over with a fork and add to the hot skillet with half of the hot jalapeno mustard. Pour the beer into the skillet then stir in the caraway seeds.
Bring to a boil, reduce heat to low, partially cover, and steam for 20 minutes or until the sausages are cooked through and no longer pink in the center and the liquid has cooked away.
Brush the inside of the rolls with the remaining mustard. Place a cooked bratwurst in each roll and top with some of the sauerkraut and onion mixture. Sprinkle with the Gruyere cheese.
Hot Jalapeno Mustard
1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/2 cup Dijon mustard
2 tbsp dry mustard (such as Coleman’s)
1 tbsp honey
1 garlic clove, chopped
1 jalapeno pepper, seeded and finely chopped
Salt and pepper
Mix together all ingredients and season to taste with salt and pepper.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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