BEER BRAISED PORK BRATS & RED CABBAGE

DifficultyBeginner

Beer Braised Bratwurst Sausages & Braised Red Cabbage are hearty ingredients to bring together on a cold winters night. Brats are divinely tasty & steeping them in beer with onions & spices, and then pairing with Braised Red Cabbage, bring the ultimate explosion of flavors to your palate. A little bit of Germany on your plate!!

Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 kg Meisterwurst Pork Bratwurst links
 1 Pack of Hoagie Buns
 2 tbsp Unsalted Butter
 1 tbsp Dijon Mustard
 2 tbsp Fresh Dill—Chopped
For the Braising Liquid
 2 Bottles Dark or German Beer
 1 large Red Onion—Sliced
 1 Red Apple—Cored & Sliced
 2 tbsp Worcestershire Sauce
 1 tbsp Mustard Seeds—Whole
 1 tbsp Coriander Seeds—Whole
 1 tbsp Fennel Seeds—Whole
 1 cup Celery—Diced
 3 inch Pc Ginger
For Braising the Cabbage
 2 cups Red Cabbage—Finely Shredded
 2 tsp Red Wine Vinegar
 1 tbsp Olive Oil
 2 tbsp Honey
 Black Pepper—Coarsely Cracked
 Salt—to taste
1

In a large heavy pot brown the Bratwurst sausages in butter on medium heat till brown—turning periodically—transfer to plate

2

Using the same pot, combine the beer, onion, ginger, apple, celery, garlic & whole seeds—Simmer on medium heat

3

Lightly prick the Brats evenly with a fork & gently slide into the beer mixture—cover the pot—turn off the heat—let the Brats cook abt 10-15 mins

4

Prepare to braise the cabbage—heat olive oil in large pan—add shredded red cabbage with salt & pepper—strain ½ cup of the braising beer liquid & add to the cabbage

5

Cover & cook on low heat until cabbage is tender (abt 20 mins)—mix in the honey, vinegar, mustard & Worcester sauce

6

Uncover the pot & simmer abt 5 mins or until liquid is almost evaporated

7

Season again to taste & serve garnished with fresh Dill

8

Accompany with toasted Hoagie Buns slathered with Dijon Mustard

Ingredients

 1 kg Meisterwurst Pork Bratwurst links
 1 Pack of Hoagie Buns
 2 tbsp Unsalted Butter
 1 tbsp Dijon Mustard
 2 tbsp Fresh Dill—Chopped
For the Braising Liquid
 2 Bottles Dark or German Beer
 1 large Red Onion—Sliced
 1 Red Apple—Cored & Sliced
 2 tbsp Worcestershire Sauce
 1 tbsp Mustard Seeds—Whole
 1 tbsp Coriander Seeds—Whole
 1 tbsp Fennel Seeds—Whole
 1 cup Celery—Diced
 3 inch Pc Ginger
For Braising the Cabbage
 2 cups Red Cabbage—Finely Shredded
 2 tsp Red Wine Vinegar
 1 tbsp Olive Oil
 2 tbsp Honey
 Black Pepper—Coarsely Cracked
 Salt—to taste

Directions

1

In a large heavy pot brown the Bratwurst sausages in butter on medium heat till brown—turning periodically—transfer to plate

2

Using the same pot, combine the beer, onion, ginger, apple, celery, garlic & whole seeds—Simmer on medium heat

3

Lightly prick the Brats evenly with a fork & gently slide into the beer mixture—cover the pot—turn off the heat—let the Brats cook abt 10-15 mins

4

Prepare to braise the cabbage—heat olive oil in large pan—add shredded red cabbage with salt & pepper—strain ½ cup of the braising beer liquid & add to the cabbage

5

Cover & cook on low heat until cabbage is tender (abt 20 mins)—mix in the honey, vinegar, mustard & Worcester sauce

6

Uncover the pot & simmer abt 5 mins or until liquid is almost evaporated

7

Season again to taste & serve garnished with fresh Dill

8

Accompany with toasted Hoagie Buns slathered with Dijon Mustard

BEER BRAISED PORK BRATS & RED CABBAGE