Charcuteriefrick

November recipe, Bratwurst and Red Cabbage

administrator — Wed, 21 Sep 2016 03:42:16 +0000

Amazing recipes to discover and learn each month.

Some of the recipes emerge from the latest generation of German chefs or Germans traditions. Each German region has its own specialty dishes plus some regional variations.
We will try to save your time, sharing some fast and easy-to-make recipes ideas to cook for lunch, dinner or breakfast.

Bratwurst and Red Cabbage

Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes. Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5–8 minutes. Transfer sausages to a plate. Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20–25 minutes. Serve sausages with cabbage mixture, topped with horseradish.

CourseMain Dish
CuisineGerman flavor

Servings4

Prep Time45 minutes

Ingredients

1pound bratwurstuncured
2tablespoon olive oil
112 ounce beerbottle Pilsner or other lager
1 red onionmedium red onion, chopped
1/2 red cabbagemedium head of red cabbage, thinly sliced
1 red beetmedium red beet, peeled, coarsely grated
salt
pepperfreshly ground pepper
1/2cup apple cider vinegar
1tablespoon light brown sugar
1/4teaspoon allspiceground
horseradishFreshly grated horseradish (for serving)

Recipe Notes

CLAIRE SAFFITZ | BON APPÉTIT | FEBRUARY 2015

The post November recipe, Bratwurst and Red Cabbage appeared first on Charcuteriefrick.

October recipe, Bayerischer Würsteltopf

administrator — Wed, 21 Sep 2016 01:08:09 +0000

Amazing recipes to discover and learn each month.

Some of the recipes emerge from the latest generation of German chefs or Germans traditions. Each German region has its own specialty dishes plus some regional variations.
We will try to save your time, sharing some fast and easy-to-make recipes ideas to cook for lunch, dinner or breakfast.

Bayerischer Würsteltopf

Germans like to layer meats and vegetables in a pot and leave them to cook. Not all their hot pots are all-day affairs, however. This one, a hearty main dish, is ready to serve in half an hour. Most of its liquid cooks away, so this is actually a mélange of broth-poached vegetables and sausage.

CourseMain Dish

Servings6

Ingredients

1pound cabagecored and sliced 1/2-inch thick
2 carrotsmedium-sized carrots, peeled and sliced 1/4-inch thick
6ounces green beanstipped and snapped into 1-inch lengths
1pound potatoesMaine or Eastern potatoes, peeled and cut into 1/2-inch cubes
2coups green peasshelled fresh green peas or frozen green peas (do not thaw)
3coups beef brothrich beef broth (preferably homemade)
1/2teaspoon salt
1/8teaspoon black pepperfreshly ground
1/8teaspoon nutmegfreshly ground
1teaspoon caraway seeds
1teaspoon marjoramdried leaf marjoram, crumbled
3/4pound knockwurst or kielbasasliced 1/4-inch-thick
2tablespoons parsleycoarsely chopped flat-leaf

Instructions

Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.

Recipe Notes

BY JEAN ANDERSON AND HEDY WÜRZ | 1993 | THE NEW GERMAN COOKBOOK

The post October recipe, Bayerischer Würsteltopf appeared first on Charcuteriefrick.

Le savoir-faire européen en plein cœur de Lacolle

administrator — Fri, 27 Feb 2015 20:32:21 +0000

The post Le savoir-faire européen en plein cœur de Lacolle appeared first on Charcuteriefrick.

Charcuteriefrick

November recipe, Bratwurst and Red Cabbage

Amazing recipes to discover and learn each month.

Some of the recipes emerge from the latest generation of German chefs or Germans traditions. Each German region has its own specialty dishes plus some regional variations. We will try to save your time, sharing some fast and easy-to-make recipes ideas to cook for lunch, dinner or breakfast.

October recipe, Bayerischer Würsteltopf

Amazing recipes to discover and learn each month.

Some of the recipes emerge from the latest generation of German chefs or Germans traditions. Each German region has its own specialty dishes plus some regional variations. We will try to save your time, sharing some fast and easy-to-make recipes ideas to cook for lunch, dinner or breakfast.

Le savoir-faire européen en plein cœur de Lacolle

Some of the recipes emerge from the latest generation of German chefs or Germans traditions. Each German region has its own specialty dishes plus some regional variations.
We will try to save your time, sharing some fast and easy-to-make recipes ideas to cook for lunch, dinner or breakfast.

Some of the recipes emerge from the latest generation of German chefs or Germans traditions. Each German region has its own specialty dishes plus some regional variations.
We will try to save your time, sharing some fast and easy-to-make recipes ideas to cook for lunch, dinner or breakfast.