email printBraised Bratwurst and Hard Cider Kraut

Oktoberfest has come and gone, and some how I missed it again.  I had wanted to head over to Leavenworth to check out the festivities but had to work the last few weekends.  If you live in the Washington area, or you are visiting and have time please go check out Leavenworth.  It is a wonderful little Bavarian themed town.  We went there for their Christmas tree lighting a few years ago, and just fell in love with this special little gem.  You feel like you have been transported back in time to a quaint German town, it’s so special.  We stayed at the Mountain Home Lodge(which you get to from a dirt road, during the winter months you have to be taken via snowcat.  Oh, and for the boys, there aren’t tv’s in the rooms.).  The lodge offers great service, amazing food and breathtaking views.  We took this picture on a hike (a hike where we got lost for longer then I care to mention) just an amazingly perfect place.  Anyhoo…..I digress……

LeavenworthSince we missed Oktoberfest, I decided to still celebrate our German roots and make an Oktoberfest worthy meal.  Brats, Kraut and potatoes kiddies….WoopWoop!  Eating this dish made me want to dress up husband in some lederhosen, slap him and call him Hans!  (Well….maybe not slap him….got a little too excited there.  I don’t condone slapping your husband).  

Bratwurst, Kraut and German PotatoesAnyhoo, Miss Rachel Ray had this recipe on a 30 minute meals for Braised Bockwurst and Warm Vegetable Hard Cider Kraut with German Style Potatoes(phew, long name).  I would suggest that when you are making this recipe, to cut up your Brats and stir them together with the completed potatoes and kraut.  Marry them together like a happy little German family – SEHR GUT (means very good in German). Now, on a side note if you are making this dish – it aint no 30 minute meal!  I’m thinking more like an hour plus.  I will have you know that ANY 30 minute meal I have ever attempted to make by Miss Rachel Ray (as great as her recipes are) have always taken me longer then 30 minutes.  I don’t know if this means I’m slightly challenged in the kitchen (maybe just challenged in general), or if I just need to drink 5 cups of coffee before making one of her meals.  I mean, have you seen that women in action, she’s like the Tasmanian Devil the way she cooks!?!  Whatevs.  If you have more than 30 minutes and would like to dress up in your Bavarian clothes, drink a butt load of German beer out of your beer stein, and refer to yourself as “Klaus”, this should be your go to recipe.

  • 4 large Idaho potatoes, peeled and cut into bite-sized pieces
  • Salt
  • 2 pounds bockwurst or bratwurst (veal or veal and pork)
  • Extra-virgin olive oil, for drizzling plus 2 tablespoons
  • 1/2 head red cabbage, about 1 pound
  • 2 carrots
  • 2 to 3 ribs celery
  • 1 medium-large red onion
  • 1 Golden Delicious apple, peeled and quartered lengthwise, core trimmed away
  • 1 bay leaf
  • 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or, coarse salt and pepper
  • 2 teaspoons caraway seed
  • 4 slices center cut bacon
  • 1 small yellow onion, chopped
  • 1 (12-ounce) bottle hard apple cider
  • 1/4 cup grainy Dijon mustard
  • 1/2 cup white wine or white balsamic vinegar
  • 2 rounded teaspoons sugar
  • 1 cup chicken stock
  • 1 generous handful flat-leaf parsley, chopped
  • Freshly ground black pepper
  • Hard cider, or white Belgian ale with orange wedge, for serving

Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.

Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside.

While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut. Shred the cabbage very thinly with your knife and reserve. Place the shredder blade in your food processor. Peel the carrots and trim the root end. Trim the celery, and peel and quarter the red onion lengthwise. Peel the apple and quarter lengthwise then cut away the core as you did the cabbage. Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary.

In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add cabbage and vegetable mixture and toss to combine. Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds. Saute 7 to 8 minutes, tossing frequently.

While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.

Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf.

When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors.

Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside.

Related Posts Plugin for WordPress, Blogger...
Be Sociable, Share!
This entry was posted in Main Course, Travel and tagged , , . Bookmark the permalink.

Drop Me a Line