Bratwurst and Red Cabbage recipe. Having lived in Germany for several years, I must say this recipe is quite different from any I ever experienced there. Generally, those contained red cabbage, onion and apples seasoned with bay, cloves and red wine vinegar and braised in water and red wine, and finished with red currant jelly.

Oktoberfest fans, here's your dish. Wondra flour, which dissolves quickly to prevent lumps from forming, is what helps thicken the juices in this fall. Traditional German-Style Bratkartoffeln make a hearty side for your favorite German meals.

Get Beer-Simmered Bratwurst Recipe from Food Network. Recipe: Beer Cheese Spread. This recipe makes a lot, but it can be frozen for up to a month. It fits perfectly into 4 (10-oz.) ramekins. Try it over French fries, hot. · · Bratwurst is one of my favourite sausages to eat and cook. Today I show you how to make them at home with a very simple recipe. There are a lot of very. Brats in a Swiss Chard Blanket. Bratwurst is a German sausage made from beef, pork, or veal, and they are often available precooked or uncooked. Read the Where can I buy authentic german sausages (bratwurst, bockwurst, weisswurst)? discussion from the Chowhound Markets, Manhattan food community. Join the.

Although the Germans use horseradish, I never saw it used to top this vegetable dish. This may be very tasty, but after living in Germany, it is not like any red cabbage I had living there or that I make at home. A common German recipe for Rotkohl mit Apfeln (red cabbage with apples) uses 2 lb. I just use 1/4 teaspoon ground cloves and no extra onion), one small bay leaf, 1 cup boiling water, 3 tablespoons dry red wine and 3 tablespoons dry red wine. Cabbage is shredded and tossed in a bowl with the vinegar, sugar and salt. Melt lard in a heavy skillet or casserole and add the apple slices and onion and cook and stir until softened and slightly browned. Add the cabbage, and bay leaf and the boiling water and bring to a boil over high heat.

Then cover and reduce the heat to very low until cabbage is tender and liquid is evaporated. Stir in wine and currant jelly. Although the Germans use a lot of horseradish, I have never heard of it being grated Rotkohl. This was pretty good, but not fall- down- dead delicious. I had beets but forgot them, otherwise following the recipe.

Served with mustard and rye bread. Husband liked it as well. Would make it again. Hubby said, "do not lose this recipe!".

YAY. I only tweaked a teeny bit. I added caraway see (1/4 tsp) and used some no salt added canned beets (sliced super thin). I have no clue what "uncured" brats are, but I used fresh brats from butcher dept. They were about 7" long and I can't wait to return to store to buy a bunch to freeze. Didn't add any water- -no need. Served w/horseradish potatoes (no fresh for main dish). This was outstanding!

I backed off the vinegar a bit and glad I did. I won't rate this one as I made a version of it the night before it appeared in the Epi post. I had read my February issue of Bon Appetit several days before so perhaps it was in my sub- conscious. In any case the combo of good quality brats in a sweet and sour braised cabbage is an awesome combo. Wish I had thought of adding the beets.

In place of the brown sugar and cider vinegar I used a splash of Black Mission Fig Balsamic vinegar I received as a Christmas gift. I'm going to add it to my tried and liked file because I want to try it again with the beets and horseradish. Great weeknight meal.. I added a minced clove of garlic with the cabbage and beets, and made no other changes except had to reduce the cooking temperature.

I only had prepared horseradish but it also worked just fine. Beautiful dish. Simple and tasty. It lends itself well to a slow cooker adaptation. I usually skip the onion (the wife hates them) and add some apples.

Smoked sausage makes a nice variation also. This is one of my favorite go to casserole type dishes.

Sheboygan Bratwurst Sausages. Photo by Holly A.

Heyser. It was Wisconsin where I first learned to love the brat. Bratwurst was a new thing to me, child of new Jersey that I am, but here in this new land it was as common as the Italian sausage I knew and loved was back home.

It was 1. 99. 2, and I was living away from the East Coast for the first time. I ate an awful lot of brats and drank an awful lot of beer when I was a student at UW- Madison. Then I moved back to Long Island, and there I met a woman named Jen, who would ultimately become my wife for a time. Ironically, Jen was from Wisconsin, and when it came time to meet her family, I found myself back on familiar ground. It was Jen’s uncle Casey — Casimir Migacz — who first showed me how to make this sausage. Casey was a gruff older man, probably in his sixties, a true blue collar, stand- up guy.

Deer hunter, family man, lover of Friday night fish fry. One day he invited us down into his workshop/basement. It was time to make sausage. Brats, to be exact.

And not just any kind of brat, the classic “white brat” made famous in nearby Shebogyan. Sheboygan brats owe their origin to the classic German bratwurst, possibly the Nürnberger variety, which looks and tastes similar. No two recipes are alike, but they all tend to have marjoram, ginger, nutmeg, black or white pepper, and occasionally mustard seed, caraway and other spices.

Many recipes have a bit of egg and or cream in them, too. Casey’s recipe had most of these ingredients, although no egg or caraway. We made a giant batch, easily 3. My recipe here is pork and wild turkey. Wild turkey is an excellent white meat for sausage- making.) I used trim off the carcass, as well as the thigh meat and some of the breast. No matter what meats you use, a Sheboygan brat is light in color, medium- coarse — somewhere between an Italian sausage and a hot dog — rich, and bright with that medieval spice mix, which feels like its been around for a millennium. Grill these brats and serve them on a roll with mustard and sauerkraut or caramelized onions.

There ain’t nothing better when the Badgers or Packers are playing. Of course, you can eat them rooting for another team, too, I suppose. Photo by Holly A.

Heyser. Sheboygan- Style White Bratwurst. I like making this sausage with wild turkey because it gives me that nice white color — veal would be traditional, but I don’t use veal at home. You can do this with any white meat bird, too, such as pheasant or chukar or partridge. Of course an all- pork white brat — from wild pigs or domestic — is also pretty common. I do everything in grams here because you really do need some precision, especially with salt. If you don’t own a kitchen scale, this is the kitchen scale I use. You can alter the seasonings if you want, but this is a pretty fair re- creation of the Sheboygan brats I ate when I lived in Wisconsin, so try it this way first before you tinker.

I like serving these brats on a bun with sauerkraut and mustard, but you could roast them and serve with potatoes or put them in a stew. Mostly I like eating these on the grill at parties, though. Makes about 4 pounds, 1. Prep Time: 9. 0 minutes, depending on how experienced you are. Cook Time: 3. 0 minutes, including poaching time.

Hog casings_______________Get out about 1. Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, pepper, marjoram, ginger and nutmeg, then mix this with the meat and fat until every piece has a little on it. Refrigerate overnight if you want, but let it marinate at least an hour or so; this helps develop myosin in the mixture, which helps the texture of the finished sausage. When you are ready to grind, put the meat in the freezer until it is between 3.

F and 4. 0°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge. Grind one- third of the mixture through the coarse die on your grinder, and the rest through the fine die. This creates a more interesting texture. If your meat mixture is still at 3. F or colder, you can go right to binding. If it has heated up, you need to chill everything back down.

Use this time to clean up the grinder. Once the meat is cold, put it in a large bin or bowl and add the dry milk, caraway, mustard seed, egg white and heavy cream. Mix well with your (very clean) hands for 2 to 3 minutes — a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don’t get as good a bind as you do when you do this by hand. You now have bratwurst.

To make links, put the loose sausage into a stuffer and thread a casing onto it. Stuffing sausage is easier with two people, one to fill the links, the other to coil, but I do it solo all the time. Stuff the links well but not super- tight, as you will not be able to tie them off later if they are too full. Don’t worry about air pockets yet.

Stuff the whole casing, leaving lots of room on either end to tie them off; I leave at least three inches of unstuffed casing on either end of the coil. To form the individual links, tie off one end of the coil. Now pinch off two links of about six inches long. Rotate the link between your hands forward a few times.

Look for air pockets. To remove them, set a large needle or a sausage pricker into a stovetop burner until it glows (this sterilizes it), then pierce the casing at the air pockets. Twist the links a little and gently compress them until they are nice and tight. Repeat this process with the rest of the sausage. Poach your links to set the sausage. Get a large pot of water to about 1. F, which is steaming.

Gently poach your sausage in this for 2. Don’t let the water get too hot. Tart Crust Recipe. Take the sausages out and plunge them into a big bowl of ice water to stop the cooking.

Hang your links for an hour or so to dry. Once you’ve taken the links down, they can be refrigerated for up to a week, or frozen for up to a year. More Sausage Recipes. More Recipe for Wild Turkey.