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Bratwurst Cooked in Beer with Smothered Cabbage
Emeril ^ | Mar 12, 2010 | Emeril Lagasse

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 ...


TOPICS: Food
KEYWORDS: emeril
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To: Pavegunner72

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.


21 posted on 03/12/2010 2:47:56 PM PST by jstaff
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To: azishot

A month from today.

Do you know how to get to Sierra Vista?


22 posted on 03/12/2010 2:49:24 PM PST by HiJinx (Don't squat with yer' spurs on, a'ight?)
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To: Thinkin

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.


23 posted on 03/12/2010 2:50:26 PM PST by HiJinx (Don't squat with yer' spurs on, a'ight?)
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To: jstaff; patton

Man, you just can’t beat the German method!! LOL!!


24 posted on 03/12/2010 2:52:15 PM PST by HiJinx (Don't squat with yer' spurs on, a'ight?)
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To: HiJinx; MS.BEHAVIN; LUV W; mylife; StarCMC; AZamericonnie; Kathy in Alaska; GodBlessUSA; MeekMom; ..

Oh, wow, where are my manners?
Recipe thread!!


25 posted on 03/12/2010 2:54:28 PM PST by HiJinx (Don't squat with yer' spurs on, a'ight?)
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To: bigbob

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...


26 posted on 03/12/2010 2:57:26 PM PST by jakerobins
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To: Pavegunner72

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.

27 posted on 03/12/2010 2:57:49 PM PST by rabidralph ("Precedenting" is a lot tougher than community organizing.)
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To: HiJinx

LOL - I will have to try it.


28 posted on 03/12/2010 3:06:36 PM PST by patton (Obama has replaced "Res Publica" with "Quod licet Jovi non licet bovi.")
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To: HiJinx

Yummmmmm!


29 posted on 03/12/2010 3:33:30 PM PST by luvie (DIMs?......start packin'--you're fired!)
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To: Pavegunner72

.....and almost without exception you will pass gas like a pack mule!


30 posted on 03/12/2010 3:35:38 PM PST by RVN Airplane Driver ("To be born into freedom is an accident; to die in freedom is an obligation..)
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To: RVN Airplane Driver

especially after washing it all down with a nice cold dark beer.

We used Optimater for the recipe.


31 posted on 03/12/2010 3:38:45 PM PST by Pavegunner72
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To: the lastbestlady
We make our brats from scratch. I use my wife's stand mixer with the meat grinder and sausage stuffing attachments.

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!!!

32 posted on 03/12/2010 4:12:20 PM PST by magglepuss (Don't tread on me)
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To: magglepuss

We’re sort of in the same boat...I’ve shot and cooked more venison than you can think of. (Also pheasant, turkey...etc.)


33 posted on 03/12/2010 4:51:37 PM PST by the lastbestlady (I now believe that we have two lives; the life we learn with and the life we live with after that.)
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To: HiJinx
Do you know how to get to Sierra Vista?

I sure do! But a month from today we'll be out of town in the totally opposite direction :-(

34 posted on 03/12/2010 5:33:25 PM PST by azishot (J.D. Hayworth...U.S. Senator FOR Arizona...http://www.jdforsenate.com/)
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To: HiJinx

Recipes? Sausages & cabbage?

Dang....this chicken’s not gonna taste as good now!:)


35 posted on 03/12/2010 5:42:04 PM PST by AZamericonnie
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To: HiJinx

What the fudge did emril do with the dang bacon? He set it aside and BAM! it was gone.


36 posted on 03/12/2010 6:23:31 PM PST by mylife (Opinions...$1 Halfbaked...50c)
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To: mylife

I’m sure the recipe has room for modifications...for taste, of course.


37 posted on 03/12/2010 9:51:54 PM PST by HiJinx (Don't squat with yer' spurs on, a'ight?)
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To: azishot

Ah, too bad.

One of these days...maybe we’ll have another Arizona FReeper get-together.


38 posted on 03/12/2010 9:52:39 PM PST by HiJinx (Don't squat with yer' spurs on, a'ight?)
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To: HiJinx

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.


39 posted on 03/12/2010 9:58:25 PM PST by mylife (Opinions...$1 Halfbaked...50c)
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Granny smith apple, and onion


40 posted on 03/12/2010 9:59:52 PM PST by mylife (Opinions...$1 Halfbaked...50c)
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