|3.00||Bottles Good; heavy ale|
|1.00 tablespoon||Brown sugar|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|2.00 pounds||Fresh bockwurst or other white sausage|
|4.00 cup||Fresh sauerkraut; preferably homemade, see * Note|
|1½ cup||Apple juice or cider|
|1.00 teaspoon||Whole caraway seeds|
|Honey Beer Mustard; see * Note|
* Note: See the "Homemade Sauerkraut" and "Honey Beer Mustard" recipes which are included in this collection.
Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3 to 4 minutes. Add bockwurst and simmer slowly, covered, for 4 to 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 to 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. This recipe yields 6 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9636 broadcast 09-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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