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Bratwurst
Preparation, Recipes, History |
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Bratwurst
Braised with Apples, Cabbage, and Carrots
5 bratwurst sausages
1 Cup chopped onions
1 Cup chopped apples
1 Cup chopped carrots
1/2 cabbage sliced into 5 wedges
1 Tbls. Caraway seeds
1 bottle dark beer, or 1 cup Riesling wine
Beef Bouillon or
Salt and Pepper
1. Browning the sausages.
Start with 2 cups of water and simmer the sausages in a skillet, this leaches out some of the fat and keeps the sausage from getting too brown. When the water evaporates brown the sausages on both sides. |
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2. Add onions and cook till the onions are clear and lightly browned. |
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3.Add apples and cook till soft . |
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4.Add carrots and cabbage, caraway and the beer or wine.
Add the Beef bouillon or some salt and pepper
Cover and simmer for 1 hour or until the cabbage is tender. |
Serve with a nice German brown bread or crusty rolls.
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Last updated
December 29, 2005
