Ale Braise Bratwurst with Asparagus…and more homemade bread

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Today was warm.  Which is scary.  It feels like Spring is already here and we have had no rain.  =(

I am not ready to give up warm and filling Winter meals so tonight I made a simple, hearty meal.

1) Ale braise brats with kraut.  2) Asparagus sauteed in butter with macnuts and hazelnuts    3) Fresh baked herb bread (compliments of J, our resident baker)…I think he ground sage and thyme in a mortar and pestle and made an herb-olive oil.

I got the idea for this dinner inadvertently from my friend Shelby.  She brought beer braised bratwurst to a BBQ months ago.  I’m always looking for more ways to serve sausage.  The brats looked delicious.  Who can resist grilled sausage that has been marinated in onions and beer.  Since I was not limited by grilling, I added sauerkraut and various spices.

What would I change next time?  Less cabbage, more beer, and I’ll do it in a slow cooker.

Brats

  • 4 brats
  • 1 bottle of ale-napa smith amber ale
  • 3 cups sauerkraut
  • 2 cloves garlic (crushed and cut in half)
  • 2 onions (chopped)
  • caraway seeds ~ 2 tsp
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • spike
  • pepper
  • canola oil

-In a cast iron skillet, saute onion and garlic over medium heat until the onions are soft ~10 minutes

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-Add caraway seeds, spike, pepper, cayenne, paprika, and any other spices and cook another minute or two.

-Add ale and bring to a boil over medium-high heat.  Reduce liquid by 1/3.

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-Remove from heat and add kraut.  Mix thoroughly.

-Layer brats on top of beer/kraut mixture and push them in.

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-Cover frying pan with foil and bake at 400F for 40 minutes.

Asparagus

  • 1 bunch asparagus
  • 1/2 cup chopped nuts-almonds, mac nuts, hazel nuts, walnuts, etc.
  • 1 or 2 tbsp butter
  • salt
  • pepper

-Melt butter and saute asparagus in a covered pan, stirring occasionally until asparagus is tender.  Add nuts and saute another minute or two.  **If you don’t like them greasy, the nuts can be toasted in a separate pan and mixed in later.

-Season with salt, pepper, and serve.

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This meal is super simple and is ready in under an hour.  Once the brats are in the oven, there is plenty of time to clean up the kitchen and cook the asparagus.   It even packages up nicely for a delicious lunch!

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About cookingcampus

I'm a graduate student trying to stay happy and busy and pursue the things I love.
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