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BEER BRAISED PORK BRATS & RED CABBAGE
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!!
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