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How To make Bockwurst Braised In Ale with Homemade Sauerkraut
3 Bottles Good, Heavy Ale
2 Bay Leaves
6 Whole Cloves
1 Tablespoon Brown Sugar
Salt And Fresh Ground Pepper To Taste 2 Pounds Fresh Bockwurst Or Other White Sausage
4 Cups Fresh Sauerkraut, Preferably Homemade (Rec
1 1/2 Cups Apple Juice Or Cider
1 tsp Whole Caraway Seeds
Salt And Pepper Honey Beer Mustard (Recipe Follows)
=20 Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3-4 minutes. Add bockwurst and simmer slowly, covered, for 4-5 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 20-30 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.
How To make Bockwurst Braised In Ale with Homemade Sauerkraut's Videos
Bockwurst
Bockwurst is a German sausage which was first mentioned 1827 in Bavaria. Nevertheless, an urban legend in Berlin claims that it was invented in 1889 by restaurant owner R. Scholtz of Berlin. It is one of the most popular varieties within Germany, and can be found abroad. The sausage is traditionally made from ground veal and pork. Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as chives and parsley, are often also added and, in Germany, bockwurst is often smoked as well. Bockwurst was originally eaten with bock beer and it is usually served with mustard. A natural casing sausage, it is usually cooked by simmering although it may also be grilled. Boiling should be avoided as the casing may split open and the Bockwurst may look unappetizing and lose flavor to the cooking water.
Bockwurst made in America, also from veal and pork, bears more resemblance to the Bavarian Weisswurst in color and taste, albeit parsley is rarely used in this version.
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Knackwurst
knackwurst inspired by Germany from Aldi supermarket
Brats_Potatoes_Kraut
Simple One Pot Recipe of a German Traditional
Braise Brats in EVOO, add Chopped Onions til translucent
Top with Cubed Potatoes, S&P, simmer covered about 10 Mins
Add Sauerkraut, liberal Paprika (Smokey is Best) continue to meld juices.
Add 1 Can Beer and bring to Low simmer to finish.
Serve with Spicy Brown Mustard.
How To Make Bratwurst | Oktoberfest Beer Brats | Gourmet Woodsman
Homemade is better than store bought. Follow along to make a tasty sausage and a delicious beer brat sandwich.
Bratwurst:
pork shoulder/butt
1.5% kosher salt
0.3% white pepper
0.1% nutmeg (or mace)
0.1% ground coriander
0.1% ground mustard
0.1% ground ginger
0.05% allspice
0.05% ground cardamom
0.01% ground clove (optional)
5% cream
30-32mm hog casing
Cooking with Beer: Choucroute Garnie
Originating in the Alsace region of France, this sauerkraut and smoked charcuterie stew is heavily spiced and the flavors are rounded off with a beer. Serve with bread and brown mustard.
Full recipe:
Knockwurst Bockwurst German Sausage Recipe Video theGermanSausageMaker littleGasthaus
Bockwurst Knockwurst Recipe German traditional Sausage Recipe
For the Recipe go to littleGasthaus Blog: