Bockwurst Braised In Ale w Sauerkraut & Honey Beer Mustard

Recipe Ingredients

3		Good, heavy ale
2		Bay leaves
6		Whole cloves
1 tablespoon	15ml	Brown sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Fresh bockwurst or other white sausage
4 cups	948ml	Fresh sauerkraut, preferably homemade - see * Note
1 1/2 cups	355ml	Apple juice or cider
1 teaspoon	5ml	Whole caraway seeds
		Honey Beer Mustard - see * Note

Recipe Instructions

* Note: See the "Homemade Sauerkraut" and "Honey Beer Mustard" recipes which are included in this collection.

Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3 to 4 minutes. Add bockwurst and simmer slowly, covered, for 4 to 5 minutes or until warmed through and plump.

Drain sauerkraut and rinse, if it is too strong. Add to a non-reactive saucepan along with apple juice, caraway seeds and salt and pepper to taste. Simmer slowly, partially covered, for 20 to 30 minutes or until most of the juices are absorbed.

To serve, mound sauerkraut on warm plates and top with steamed bockwurst and a big dollop of homemade Honey Beer Mustard.

This recipe yields 6 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9636 broadcast 09-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.