hot german potato salad with bratwurst
 
  makes 8 servings
 
1-1/2 lb.  bratwurst sausages
5 medium  potatoes
8 slice  bacon, diced
1 medium  onion, diced
1/2 cup  vinegar
1/2 cup  beef bouillon
1 tsp  salt
1/4 tsp  freshly ground pepper
1 tsp  sugar
2   egg yolks, beaten
 
scrub potatoes and boil in their skins until cooked, approximately 30 to 40 minutes. 
cool, peel and cut into 1/4 inch slices. slice brats 1/4 inch thick. in a large 
sauté pan, cook bacon until crisp. add brats and onions, stir and cook until onion 
is transparent and brats are browned. add vinegar, bouillon, salt, pepper and sugar. 
stir and let come to a boil. remove from heat. take a small ladle full of this 
mixture and whisk briskly into egg yolks. once done, stir egg yolk mixture into 
sauté pan with the rest of the. stir well. pour over potatoes and serve. 
 
 
 
  german style braised bratwurst
 
5   bratwurst sausages
1 cup  chopped onions
1 cup  chopped apples
1 cup  chopped carrots
1/2   cabbage sliced into 5 wedges
1 Tbsp  caraway seeds
1 bottle  german dark beer
1   beef bouillon cube
  pepper to taste
 
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, 
making sure they are cooked through. set aside. 
add onions and cook until they are translucent and lightly browned. add 
apples, carrots, cabbage, caraway and the beer. add the beef bouillon 
and pepper. cover and simmer until the cabbage is tender. 
the last 5 minutes, add the brats to bring back up to temperature. 
 
serve with a nice german brown bread or crusty rolls. 
 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 76137) Mirror: rec.food.recipes: Fri, Aug 27, 2004


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