Yield: 8 Servings
Measure | Ingredient |
---|---|
3 \N | Bottles Good, Heavy Ale |
2 \N | Bay Leaves |
6 \N | Whole Cloves |
1 tablespoon | Brown Sugar |
\N \N | Salt And Fresh Ground Pepper To Taste |
2 pounds | Fresh Bockwurst Or Other White Sausage |
4 cups | Fresh Sauerkraut, Preferably Homemade (Rec |
1½ cup | Apple Juice Or Cider |
1 teaspoon | Whole Caraway Seeds |
\N \N | Salt And Pepper |
\N \N | 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
Recipe By : COOKING RIGHT SHOW #CR9636 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:04:51 -0400 From: billspa@... (Bill Spalding)