Bratwurst Braised With Apples Cabbage And Carrots Recipes

GRILLED BRATWURST WITH BRAISED CABBAGE

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Preheat a grill on medium-high.
• In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes
• In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste.
• Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.
• Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
• To assemble:
• Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.

BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION AND APPLE SLAW

Steps:

• Put the sausages in a skillet over high heat and add 1/2-inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.
• Combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot over high heat. Bring to a boil, stir, then lower the heat to medium-low and let the brine reduce for 5 to 6 minutes.
• While the brine reduces, combine the cabbage, red onions, and apples in a large serving bowl. Sprinkle with caraway or cumin seed, if you like the flavor.
• Pour the hot reduced brine through a strainer over the cabbage mixture in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, to taste, and toss to combine.
• Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.
• Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.

BRATWURST, RED CABBAGE, AND APPLES

Steps:

• Place a sauté pan over medium-high heat. Add the bratwurst and cook, turning, for about 15 minutes, until well browned.
• In a small bowl, combine the vinegar, sugar, and beer and mix until the sugar dissolves.
• In a large bowl, combine the cabbage, onions, caraway seeds, and apples and toss well with your hands. Season with salt and pepper. Transfer to the slow cooker and pour in the vinegar mixture. Place the bratwurst on top. Cover and cook on low for 4 to 6 hours, until the cabbage is tender to your taste.
• Divide the bratwurst and vegetables evenly among plates and serve hot.

BRATWURST - BRAISED WITH APPLES, CABBAGE AND CARROTS

Steps:

• Brown the sausages- Start with 2 c. water and simmer the sausages in a skillet until water evaporates and sausage is browned on both sides.
• Add the onions and cook until tender and browned.
• Add apples and cook until soft.
• Add carrots and cabbage, and beer.
• Add the beef bouillon or some salt and pepper.
• Cover and simmer for 1 hour or until the cabbage is tender.
• Serve with a nice crusty bread, so that you can soak up the juice.

KNOCKWURST WITH BRAISED CABBAGE AND APPLES

Steps:

• Melt butter in a large heavy-bottomed pot over medium-low heat. Add onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.
• Stir in cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until cabbage is very soft, about 1 hour.
• Tuck sausages into cabbage; cover pot. Cook until heated through, about 20 minutes. Serve with mustard.

BRAISED RED CABBAGE, APPLES, AND BRATS

Steps:

• Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until sugar browns (about 4 minutes).
• Reduce the heat to medium low, add the onion, and saute it until golden.
• Add cabbage, apples, vinegar and caraway seeds. Stir to blend.
• Place sausage links and potatoes on top of cabbage mixture.
• Season with salt and pepper, then pour beer all over.
• Bring to a boil over medium high heat, then reduce to a simmer. Cover and simmer for 45 minutes.
• Taste to adjust seasonings.