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Bratwurst In Beer Berlin Style
By Pig on a Spit - Apr 26, 2008 |
 
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A bratwurst is a sausage composed of pork, beef, and/or veal. The name is German, derived from Old High German brätwurst, from brät which is fine chopped meat and wurst, sausage.
Bratwurst is usually grilled and sometimes cooked in broth or beer and frying and roasting are the most common methods of preparation.
In the United States, bratwurst are usually eaten on a hot dog bun, brat bun or a hardroll, topped with mustard and/or many of the other condiments often eaten with hot dogs. These may include ketchup, onions, sauerkraut, pickle relish, shredded cheese, mayonnaise, and others.
Ingredients:
4 Servings
12 bratwurst or pork sausage
2 T butter (or margarine)
1 1/4 c beer
1 salt and pepper,to taste
1 T flour
2 md onions peeled and sliced
2 bay leaves
3 T parsley chopped
Cooking Method:
Place Bratwurst in a saucepan and cover with boiling water. Cook 3 mins and drain.
Melt butter in a skillet; add Bratwurst to brown. Remove to a warm plate.
Pour off all except 2 Tbs fat. Add onions; saute until tender.
Return sausages to skillet. Add bay leaves, beer, salt and pepper. Cook slowly for 15 mins. Add more beer during cooking, if
needed.
Remove Bratwurst to a warm platter.
Mix flour with a little cold water; stir into hot liquid. Cook, stirring, until liquid is a thick sauce; remove bay leaves.
Add parsley; pour over sausage.
Serve with mashed potatoes and red cabbage.
Serves 4.
This page is from our German Pork Recipes category.
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