Celebrate International Beer Day on the first Friday in August!
I’d like to add a fourth purpose for this auspicious day; enjoying delicious meals made with beer.
Cheers!
Remove sausage
from refrigerator 1 hour before cooking.
Place brats,
beer, and onion in a saucepan. Cover meat with cold tap water by 1 inch
(2.54cm). Bring to a boil over high heat. Reduce heat and simmer for 10 – 15
minutes.
Preheat oven to
325° F (160°C).
Spoon
sauerkraut into an ovenproof dish. Lay brats on top. Bake for 15 minutes.
Remove pan from oven. Turn sausage and then bake another 10 minutes.
Allow sausage
to rest 10 minutes before you serve so the juices are reabsorbed into the meat.
Sauerkraut
Sauerkraut is best prepared a day in advance and then
cooked with the bratwurst. This recipe substitutes some stock with beer to
carry out today’s theme.
Preheat oven to
325° F (160°C).
Empty
sauerkraut into a colander. Rinse under tap water several times. Squeeze out
most of the moisture and fluff with a fork.
Fry bacon in a medium-sized
saucepan over medium heat until crisp. Set pieces on a paper towel. Do not pour
out grease rendered from the bacon.
Add onion to
pan and sauté until translucent, 5 – 7 minutes. Do not brown onion, it will be
bitter. Be sure to scrape in all the bits that cling to the sides and bottom of
the pan.
Return bacon to
saucepan. Stir in sauerkraut. Sprinkle thyme over the mixture. Mix well. Cook 3
– 4 minutes over moderate heat.
Stir in stock
and beer. Cover and bake in the oven 30 minutes or until sauerkraut is tender,
but still has crunch. This could take as long as 2 hours, depending on the
brand you use. Add more stock, if necessary, to keep the sauerkraut moist.
If you make the kraut a day in advance, cover, and refrigerate.
This recipe from Germany is for four people. Don’t
worry about the extra if you’re planning a romantic dinner for two. Scale back
the amounts by half, but I have to tell you, this salad lasts four days in the
fridge. It’s just as good then as on the day you first prepare it.
Drop potatoes into enough boiling water to cover them
completely. Boil briskly until they show only the slightest resistance when
pierced with a small, sharp knife. Don’t overcook or you’ll have mush when you
complete the recipe. Drain, peel, then cut potatoes into ¼-inch (.64cm) slices.
Place them in a bowl and cover tightly with aluminum foil.
Combine remaining ingredients except lemon juice in a
small saucepan. Bring to a boil over high heat, stirring occasionally. Reduce
heat to low and simmer uncovered 5 minutes. Remove pan from heat and stir in
lemon juice.
Pour sauce over
potato slices. Turn them about gently with a spatula or large spoon to coat
them. Let the potatoes cool to room temperature, then serve.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table.
Sloane
Talking my kind of meal.
ReplyDeleteI thought this might please you.:)
DeleteZiggy-zaggy, ziggy-zaggy, hoy, hoy, hoy! Bring on Octoberfest in August! Cheers, Sloane!
ReplyDeleteLOL Glad you like it, Sharon. PROSIT!!
DeleteOh, boy! Oh boy! My German genes are doing an Irish Jig! 🍻🍺
ReplyDeleteLOL Happy to bring out the music in you, Helen.:)
DeleteI love brats and sausages with sauerkraut, and serve it with mashed potatoes and dip the kraut in the potatoes.
ReplyDeleteYUM! Never tried that, Catherine, but sounds good to me.:)
DeleteBetter post this Downunder. Aussies and Kiwis are HUGE beer drinkers. Great arguments all the time as to what is the 'best.'
ReplyDelete