Bockwurst Braised In Ale With Homemade Sauerk Recipe




Bockwurst Braised In Ale With Homemade Sauerk Ingredients

1 3 bottles good, heavy ale
1 2 bay leaves
1 6 whole cloves

A Recipe for
Bockwurst Braised In Ale With Homemade Sauerk

 

I will not eat oysters. I want my food dead - not sick, not wounded - dead.

Woody Allen



All sorrows are less with bread.

Miguel de Cervantes, Don Quixote



This Bockwurst Braised In Ale With Homemade Sauerk recipe is one of many in our Ethnic Category.






Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.


This Recipe for Bockwurst Braised In Ale With Homemade Sauerk is one of thousands in the Recipes-to-go Ethnic Cookbook.


Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.



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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people.

Ed Bluestone


This is a recipe for Bockwurst Braised In Ale With Homemade Sauerk from the recipe cookbook of Recipes-to-go (Ethnic)


Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




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Worries go down better with soup.

Jewish Proverb



Old people shouldn't eat health foods. They need all the preservatives they can get.

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The bagel, an unsweetened doughnut with rigor mortis.

Beatrice & Ira Freeman



Bockwurst Braised In Ale With Homemade Sauerk

No man is lonely eating spaghetti; it requires so much attention.

Christopher Morley






Bockwurst Braised In Ale With Homemade Sauerk Directions

1 TB Brown Sugar
: Salt And Fresh Ground Pepper
: To Taste
2 lb Fresh Bockwurst Or Other
: White Sausage
4 c Fresh Sauerkraut, Preferably
: Homemade (Rec
1 1/2 c Apple Juice Or Cider
1 ts Whole Caraway Seeds
: Salt And Pepper
: Honey Beer Mustard (Recipe
: Follows) Add ale, bay leaf, cloves, sugar, salt and pepper
to a saucepan and simmer for 3-4 minutes. Add bockwurst and simmer
slowly, covered, for 4-5 minutes or until warmed through and plump.

Drain sauerkraut and rinse, if it is too strong. Add to a non-reactive
saucepan along with apple juice, caraway seeds and salt and pepper to
taste. Simmer slowly, partially covered, for 20-30 minutes or until
most of the juices are absorbed.

To serve: Mound sauerkraut on warm plates and top with steamed
bockwurst and a big dollop of homemade Honey Beer Mustard.

Yield: 6 servings

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Recipe By : COOKING RIGHT SHOW #CR9636

Serves: 8

 

 

 

 

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Bockwurst Braised In Ale With Homemade Sauerk Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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