BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION AND APPLE SLAW
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Put the sausages in a skillet over high heat and add 1/2-inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.
- Combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot over high heat. Bring to a boil, stir, then lower the heat to medium-low and let the brine reduce for 5 to 6 minutes.
- While the brine reduces, combine the cabbage, red onions, and apples in a large serving bowl. Sprinkle with caraway or cumin seed, if you like the flavor.
- Pour the hot reduced brine through a strainer over the cabbage mixture in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, to taste, and toss to combine.
- Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.
- Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.
SAUSAGES BRAISED IN BEER, APPLES, AND ONIONS
Categories Beer Fruit Onion Braise Super Bowl Dinner Lunch Apple Sausage Fall Winter Oktoberfest Tailgating Gourmet
Number Of Ingredients 4
Steps:
- Bring beer, onion, and apples to a bare simmer. Add sausages and cook 3 to 5 minutes or until heated through. Reserve beer mixture. Grill sausages until golden brown, about 2 minutes. Transfer beer mixture with a slotted spoon to a platter and top with grilled sausages.
PORK AND GARLIC SAUSAGE BRAISED IN BEER
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large casserole, heat the oil, brown the bacon and pork, remove from the pan, and set aside. Add the onions and saute over low heat for 10 minutes. Add the browned meat, beer, and enough chicken stock to cover. Bring to a boil and simmer for 45 minutes.
- Preheat oven to 350 degrees F.
- Add the sausage, cabbage, apples, potatoes, and caraway seeds and season with salt and pepper. Cover and cook in the oven until meat is tender, about 45 minutes. Serve with crusty bread.
BRATS, ONIONS, AND APPLES
A very hearty meal that's good in the autumn or winter. Lots of flavor and very much a comforting meal after a long day in the cold. It pairs well with coleslaw.
Provided by Meg Maples
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
- Stir apple and onion slices into the reserved drippings; cook and stir until the onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over the sausages; season with salt and pepper.
- Bring the beer to a simmer, reduce heat to medium-low, and cook until the the bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 427.7 calories, Carbohydrate 23.2 g, Cholesterol 51.5 mg, Fat 26.7 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 9.5 g, Sodium 820.7 mg, Sugar 8.8 g
BEER-BRAISED SAUSAGES AND SAUERKRAUT
Steps:
- Preheat oven to 325°F.
- In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
- While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
- Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
- If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)
ROASTED SAUSAGES WITH BEER-BRAISED ONIONS
Choose fully cooked sausages for this dish--pork, such as smoked bratwurst or mild poultry such as chicken apple, but any flavor or mixture will work.
Provided by Barb G.
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil into a 10- to 12-inch ovenproof frying pan over high heat; when hot, add onions and stir often until slightly limp and beginning to brown, about 4 minutes.
- Stir in beer and thyme; cook until liquid is reduced by about half, 3 to 5 minutes.
- Stir in salt and pepper to taste.
- Pick sausages all over with the tip of a sharp knife and arrange in a single layer on onions mixture.
- Bake in a 375°F regular or convection oven until sausages are heated through, about 20 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 432.5, Fat 33.3, SaturatedFat 10.1, Cholesterol 80.6, Sodium 718.2, Carbohydrate 10.6, Fiber 1.2, Sugar 3.5, Protein 18
EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS
Found this recipe on the back of a pkg of Emeril's sausage. Thought it was yummy. Have made it without thyme springs and it was still yummy.
Provided by Baby Chevelle
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat medium-size skillet over low heat for 30 seconds.
- Melt 2 tablespoons butter and add onions and brown sugar.
- Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
- Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
- Add chopped garlic and cook, stirring for 2 minutes.
- Add beer; reduce heat and cook, covered for 15 minutes.
- Remove pan from heat and stir in remaining butter and boubon.
- Remove thyme springs before serving.
- Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.
CREAMY CIDER & SAUSAGE BRAISE WITH APPLES & MASH
Pan-fry apples and onions with cider for a fresh take on the classic sausage and mash, made extra creamy with crème fraîche
Provided by Katy Greenwood
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 mins until tender, then drain and mash with 2 tbsp of the crème fraîche. Season to taste.
- While the potatoes cook, heat the butter and oil in a large lidded frying pan. When the butter is just foaming, add the apple wedges. Cook over a medium heat for about 2 mins each side, or until just turning golden. Remove from the pan with a slotted spoon and set aside.
- Add the sausages and onion to the pan and cook for 6-7 mins - turn the sausages so that they brown all over, and stir the onion so it doesn't catch. Pour in the cider and bring to the boil, then cover and cook for 10 mins.
- Stir in the mustard, remaining crème fraîche and the apples. Season to taste and serve with the mash.
Nutrition Facts : Calories 563 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 3 milligram of sodium
SAUSAGES WITH APPLES AND ONIONS
There are lots of kinds of wurst, or sausage: bratwurst, bockwurst, knackwurst, weisswurst (similar to the French boudin blanc). Bratwurst is popular the United States, and there are some new high-quality packaged supermarket brands now available, or look for other types from a butcher shop. But let's face it: Nearly any kind of sausage will taste great paired with caramelized onions and apples fried in butter.
Provided by David Tanis
Categories dinner, weekday, sausages, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
- Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
- Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
- Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
- Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
- To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 47 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 1126 milligrams, Sugar 16 grams, TransFat 0 grams
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