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.
(Excerpt) Read more at emerils.com ...
Here is the ultimate beer and brats recipe:
Ingredients:
Brats, as many as you think you will eat, cooked any way.
Beer, German.
Directions:
Drink beer untill brats taste good, eat brats, drink remainder of beer.
I’ve tested this recipe many times in Germany and it delivers perfect results every time.
A month from today.
Do you know how to get to Sierra Vista?
One of our folks came out and asked if the brats were made of pork. He was so disappointed to find out they were.
He had to settle for hamburgers or the corned beef.
Man, you just can’t beat the German method!! LOL!!
Oh, wow, where are my manners?
Recipe thread!!
LOL....aren’t we doing enough to destroy the enviroment.....Whew I’ve heard of Greenhouse Gasses..but this is ridiculous.......Wait I better be quiet.....Al Gore and the Global Warming Enviromental Nazi’s will try and ban Brats and Cabbage...
I made BBQ pork in the crockpot with a little jerk seasoning thrown in. I am learning to appreciate brats, but I don't like cabbage.
LOL - I will have to try it.
Yummmmmm!
.....and almost without exception you will pass gas like a pack mule!
especially after washing it all down with a nice cold dark beer.
We used Optimater for the recipe.
The brat recipe is from Bruce Aidell( a sausage master) and being homemade is great in many ways. Store bought brats can by law contain up to 39% fat. Making it at home limits the fat to about 15%( and that amount is necessary to help form the links).
Since making them this way one time, store bought pale in comparison. Store bought, no matter what brands I've tried, have nowhere near the flavor. I also poach the brats in beer, as opposed to boiling them, before tossing them on the grill. Boiling can cause them to split open if you are not careful.
As far as the kraut goes, I'm partial to my Grandma's recipe for bavarian kraut. She was from the old country and passed it to me. Everyone who tastes it asks for the recipe. Here it is if you would like to try it.
1 jar sauerkraut(not canned)
1 medium to large potato(shredded)
2 teaspoons caraway seed
6 - 7 slices bacon(uncooked)
Combine the first 3 ingredients thoroughly in saucepan, then layer the bacon across the top, cover and simmer for 1 hour, stirring every 15 minutes
Enjoy!!!
We’re sort of in the same boat...I’ve shot and cooked more venison than you can think of. (Also pheasant, turkey...etc.)
I sure do! But a month from today we'll be out of town in the totally opposite direction :-(
Recipes? Sausages & cabbage?
Dang....this chicken’s not gonna taste as good now!:)
What the fudge did emril do with the dang bacon? He set it aside and BAM! it was gone.
I’m sure the recipe has room for modifications...for taste, of course.
Ah, too bad.
One of these days...maybe we’ll have another Arizona FReeper get-together.
I like to steam em in beer. reserve the beer, then pan brown em.
Then toss the lot in a crock pot with onion, caraway seed, Bush brand sauerkraut,diced granny smith onion and a dash of paprika.
Comes out sweet and savory. Loses the sour.
Granny smith apple, and onion
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