Posted on 03/12/2010 1:39:13 PM PST by Pavegunner72
Preheat the grill. Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard the all the bacon fat except for 1/4 cup. Place 1/4 cup of the fat back into the pan and add the onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until the cabbage is tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Reseason with salt and pepper. Place the sausages on the grill and cook for 2 minutes on each side. To serve, place the sausages between each bun. Top each sausage with some of the smothered cabbage. Serve with the potato salad.
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American needs more natural gas!
Why??? Why do you do this. I just got out of the hospital with a moderate heart attack, and a new diet, now this. And the way you fixed it in a Weber’s grill. It’s cruel.
mmmmm.. thanks!
Oh yeah, Bay-am! is right!
Mine was a bit different - our old standby at company cook-outs now...
Boil the brats in water a coupla days before the cook-out. I boil for about 20 minutes, so that I know they’re done.
On cookout day, fire up the grill and put a big soup pot on it. Pour in three quarts of the cheapest beer you can find, 2 medium yellow onions (sliced), and two sticks of unsalted butter. Bring the sauce to a simmer.
Put the brats on the grill and brown them. As they finish, plop them in the sauce and let them simmer.
When they’re all done (I do 60 brats for the cook-out) kill the grill and take the brat pot in to the hungry diners. It don’t last no time at all.
It sounds quite good, but I’d have to sleep outside.
This is low cal., right?
Yummy! When’s your next cook out? I’ll bring my own brats to throw in the pot!
“Why??? Why do you do this. I just got out of the hospital with a moderate heart attack, and a new diet, now this. And the way you fixed it in a Weber’s grill. It’s cruel.”
YOU ARE RIGHT !!! I’m Catholic, it’s lent and it’s Friday ( no meat) The poster is just....well...mean...my tummy is growling.........
“I do it in the Polish style”
What is the Polish style ?
And what is the Polish style of sauerkraut, verses the German style of sauerkraut?
You boil the sauerkraut in water first. Then you drain it and fry up some onions, mushrooms and butter. Put it all together and bake it.
I posted it at #16. If you like it sour...don’t do the Polish style.
If you like it tasty...do the Polish style!
Sounds good. I’ll have to try that.
That looks like margarine on those potatoes. Are you trying to kill yourself? Use real butter, it’s real food.
Now we’re talking real food. If it doesn’t moo it’s over-cooked.
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