Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Sunday, October 5, 2008

Recipe Review -- German-style Bratwurst

Our Oktoberfest meal yesterday was a real autumn treat -- if you don't celebrate, I suggest putting it on your calendar next year. Even if you're not a German.

The Warmer Kartoffelsalat (German Potato Salad) was warm and delicious, and the Beer Bread was salty and soft. And the Apple Crumble Pie was a perfect ending. These were all familiar recipes to us, so I knew they would be good. And I was going to just throw the brats on the grill and call it done. But, I read about this recipe for Wisconsin Bratwurst on Sunday morning, and decided to give it a try. I am very glad I did. The taste was really awesome -- it doesn't really change the flavor of the bratwurst -- just makes it better. I modified the recipe a little, so I'm posting my version.

German-style Bratwurst

5 to 10 fresh bratwurst sausages
1 onion, thinly sliced
1/4 cup butter
1 bottle beer
1/2 t. ground black pepper

Melt butter over medium heat in a skillet that has a lid.
When butter is melted, as onions and cook for 5 to 10 minutes
until onions are softened.
Add beer.
Prick bratwursts with fork to prevent them from exploding as they cook.
Place bratwurst in the skillet with the onions, butter, and beer.
Cover and simmer for 30 minutes,
turning occasionally so all sides are cooked evenly.
Preheat grill for medium-high heat.
Grill bratwurst until crisp on the outside.
Serve with sauerkraut on rolls, or not.


Esther said...

We are going to celebrate Oktoberfest tonight. Thanks for sharing your recipe.

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