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BRATWURST & SAUERKRAUT SANDWICH SMOTHERED IN A DELICIOUS GINGERSNAP GRAVY
A good dark beer is used to cook the brats as well as to serve for a base for a delicious beer sauce.
Bratwurst in Germany is street food, party and holiday celebration food. Paired with bold dark beer and some "Um Pah" music you can dance your little Lederhosen off all through the night.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Makes 4-5
• 4 - 5 bratwurst (Depending on how many in a package)
• 1 -2 tablespoon flour
• 1 -2 tablespoon butter
• 1˝ cups dark beer (1 bottle)
• 4 gingersnap cookies (Place in a plastic bag and roll over with a rolling pin to make crumbs)
• 1 tablespoon grated/finely diced onions
• salt and fresh ground black pepper ( to taste)
• 2 tablespoons concentrated beef stock ( Better than Bullion®)
• 1 tablespoon lemon juice
• 2˝ cups rinsed and drained sauerkraut ( I like Seinfelds®)
• A good German seeded mustard
• ˝ dozen good Hoagie type sandwich buns
DIRECTIONS: Makes 4-5
1. Poke a few holes in each bratwurst with a fork so they don't burst.
2. Bring to a boil for 5 minutes in the beer
3. Drain the bratwurst on a paper towel (Save the beer used for boiling)
4. Dredge the brats in flour.
5. Melt the butter in a skillet and fry the bratwursts on both sides until they are browned.
6. Remove them from the skillet and set aside.
7. Pour the beer you used for boiling into the skillet and deglaze it, making sure you scrape all
the yummy "GOODIES"** sticking to the sides and bottom of the pan.
8. Add the ginger cookie crumbs and grated onion.
9. Cook those together for about 10 minutes to reduce to a thick but runny sauce.
10. Season with salt, pepper, beef stock and lemon juice.
11. Cook for 2 more minutes.
12. Reduce heat, return the bratwurst to the skillet and cook them until heated through.
13. Heat the sauerkraut
14. Put mustard on the bun, place the bratwurst, spoon on a little beer sauce, add ⅓ cup of
sauerkraut, a little more sauce and serve with your favorite dark beer.
The beer will de-glaze the pan of all the tasty little brown bits and pieces stuck to the bottom and
add an extra measure of flavor to your sauce, as well as making clean-up easier for your frying pan.
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