I can honestly say that I never ate a Bratwurst until I met my Husband and his family oh so long ago. Although his family is not of German decent his Mother cooked as if she were. As Jim never had Italian food growing up I never had German. Actually the closest I got to German food when growing up was when I went to my lifelong friend Valorie’s home and her Mom, Gert, would make fruit dumplings. Gert’s parents were from Germany and this is the closest I ever got to Bavarian food.
Jim’s Mother, Kathryn, being from Wisconsin, (America’s Land of many German Descendants) would drive to Sheboygan, Wisconsin, from the Chicagoland area specifically to buy Bratwurst and all things German. Katty would make cooking Bratwurst an event and invite family over for a Bratwurst Festival. Along with the Bratwurst, Katty would make the best German Potato Salad (another first for me). The guys would have a Bratwurst eating contest and Jim was almost always the winner. He was very slight in those days and I couldn’t figure out where he put all those Bratwurst. I think his secret was not drinking beer while eating. All the others would fill up on the beer drinking. Kind of a secondary contest.
Bratwurst Steamed in Beer
My favorite way to cook Bratwurst is to grill them and then steam the sausages in the beer. Tonight I am cooking the brats on the stove top until brown all around and then steaming. Either way they are delicious.
6 Fresh Bratwurst
1 Tablespoon Unsalted Butter
1 Tablespoon Vegetable Oil
2 Bottles German Beer
1 Teaspoon Caraway Seed
1 Teaspoon Yellow Mustard Seed
½ Teaspoon Paprika
1 Bay Leaf
In a sauté pan heat the butter and oil. Add the Bratwurst and brown on all sided. Add the beer, caraway seeds, mustard seeds paprika and bay leaf. Turn the heat down to a simmer and steam the brats for 45 minutes.
Remove the Brats from the beer before serving.
Hints and Tips: Try grilling the Brats instead of cooking on the stovetop.
You might want to have more than one per person for the big eaters.
Braised Red Cabbage
I love serving this side dish on a cold winter’s night with roast duck, rack of pork or, in this case, Bratwurst Steamed in Beer. It never gets very cold where I live but if the temperature plummets down to 50 that’s cold enough for me to make this delicious, sweet, pungent and oh so tender braised cabbage. You will be surprised to see how much volume you will lose when the cabbage cooks down.
Serves 6 to 8
8 Ounces Thick Cut Smoked Bacon, Cut Crosswise into Julienne Strips
1 Medium Red Onion, Thinly Sliced
2 Garlic Cloves, Minced
2 Granny Smith Apples, Peeled, Cored and Diced into ½” Pieces
2/3 Cup Dark Brown Sugar, Firmly Packed
1 Cup Red Wine Vinegar
1 Large Head Red Cabbage (About 3 Pounds) Halved, Cored and Shredded
1½ Teaspoons Coarse Sea Salt
¾ Teaspoon Freshly Ground Black Pepper
Preheat oven to 350°.
Heat a large braising pan such as a Dutch oven over medium heat. Add the bacon and cook until brown and crisp, about 5 minutes, stirring often. Add the red onion and garlic and sauté until onion is wilted and slightly golden, 2 to 3 minutes. Add the apples and sauté for 1 to 2 minutes. Stir in the brown sugar; when the sugar is completely incorporated and begins to caramelize, add the vinegar and stir to combine. Add the cabbage and toss to completely coat with the mixture. Add the salt and pepper and toss to combine.
Cover the pan and place into the oven. Braise for 1½ hours stirring every 30 minutes. Remove from oven and let rest, covered, for up to 30 minutes.
Hints and Tips: The cabbage can be made several hours in advance. When ready to serve heat the cabbage over medium heat until hot once again.
You can also make the cabbage the day before you serve it. Cool completely and store in a non-reactive container in the refrigerator. When ready to serve, remove from the refrigerator and bring to room temperature, about 1 hour. Reheat over medium heat until hot all the way through.