Tuesday, March 25 2014, 11:03 AM MDT
Bratwursts and Sauerkraut
As Aired on July 24, 2013
Recipe Courtesy Chef Bryan Woolley
2 cups prepared sauerkraut
1/3 cup chopped onion
2 tbsp freshly chopped dill
1 tbsp chopped pickled ginger
3 garlic cloves, minced
1 cup julienne cut cabbage
Extra virgin olive oil
Salt and pepper to taste
1.) Heat a large sauté pan on the stove. Add enough olive oil to lightly coat the bottom of the pan.
2.) Add the onion, garlic, freshly chopped dill, and chopped pickled ginger. Sauté until fragrant.
3.) Add the remaining ingredients and sauté for about 5 minutes.
4.) Set aside until ready to use.
6-8 cups liquid (I like to use beer or chicken stock)
Spices of choice (bay leaves, cloves, peppercorns, parsley…)
1.) Add the liquid to a large stock pot.
2.) Place the bratwursts in the poaching liquid and bring to a simmer.
3.) Simmer brats for about 5-7 minutes.
4.) Remove brats from poaching liquid and finish off on a hot grill.
5.) Serve with above sauerkraut.
(Copyright 2013 Sinclair Broadcasting Group.)