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Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut
Recipe courtesy Bobby Flay
Prep Time:
15 min
Inactive Prep Time:
10 min
Cook Time:
38 min
Level:
Intermediate
Serves:
8 servings
Ingredients
* 3 large onions, peeled and thinly sliced
* 2 cloves garlic, smashed
* 3 pounds precooked bratwurst, pricked with a fork
* 6 bottles dark beer
* 2 cups water
* 1 teaspoon coriander seeds
* 1 teaspoon caraway seeds
* 1 teaspoon mustard seeds
* 1 (1-inch) piece of fresh ginger, peeled and chopped
* Hot dog buns, brown bread, or hoagie buns
* Sweet and hot German mustard, optional, for garnish
* Spicy brown mustard, optional, for garnish
* Red Cabbage Sauerkraut, recipe follows
* Pickles, optional, for garnish
* Pickled beets, optional, for garnish
* Pickled eggs, optional, for garnish
Directions
Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
Red Cabbage Sauerkraut:
* 1/4 cup olive oil
* 2 cups red wine vinegar
* 1 cup water
* 1/4 cup granulated sugar
* 1 teaspoon whole mustard seeds
* 2 cloves garlic, peeled and thinly sliced
* 1 large head red cabbage, thinly shredded
* Salt and freshly ground pepper
Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.
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So I tried the simple way that beerman recommended. I chopped up an onion and red pepper, put in one beer bottle of water and added 3 bottles of the following:
http://whistlerbeer.com/images/uploa...black-tusk.jpg
I cooked the bratwursts until they were white and then a bit longer (roughly 30 minutes). I continued for another hour or so and boiled down the beer into the onions and peppers. Then I browned the bratwurst on the grill. They were incredibly tasty and a huge hit. It was a good day. Thanks all. Even those that recommended ways to "beat on the brat with the baseball bat." LOL.
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Glad it worked out for you.
Now I'm in the mood for currywurst. ****.
