Servings: 8-10
Start to finish: 30 minutes
8-10 pork bratwursts, uncooked
1/2 stick unsalted butter
1 large white or yellow onion, divided
2-3 bottles or cans of beer, whatever you drink
8-10 hoagie, pretzel or potato rolls
2 cups Apple Fennel Sauerkraut, warmed or other favorite condiments
Special Equipment: 5-8 quart Dutch oven
Preheat the grill.
Melt the butter in the Dutch oven or heavy duty saucepan. Cut the onion in half and cut into half-moon slices. Place in the bottom of the Dutch oven and let cook for about 5 minutes or until translucent. Add the beer and bring to a simmer. Set aside.
Meanwhile, remove brats from packaging and set in the center of the cooking grate over indirect heat. Turn occasionally and let cook for about 20 minutes or almost cooked through. I like to cook them until they are a deep brown color.
Remove from grill and place into the simmering beer and onion mixture. Bring the liquid back to a gentle boil. Immediately reduce the heat to very low and simmer with the lid on for at least 15 minutes. The brats are now ready to serve directly from the stockpot. If you are going to serve them later, turn off the heat but leave them in the liquid. Either refrigerate or simmer them again just before serving.
Apple Fennel “Mock” Sauerkraut:
The dressed-up mock sauerkraut substitutes grated apple and fennel for the traditional cabbage. The result is a fresher, sweeter alternative to ballpark sauerkraut.
Serves: 8-10
1 large fennel bulb
1 tablespoons olive oil
1 Large Vidalia onion, chopped
5 Granny Smith apples, grated
1/2 lemon, juiced
1 1/2 tablespoons butter
2 teaspoons caraway seeds
1/2 cup hard cider or apple juice
Kosher salt and freshly ground pepper
Clean and cut the fennel bulb in long strips (julienne) and trim tops. Reserve furry leafy part that resembles dill and chop finely for later use.
Heat oil in heavy-bottomed sauce pan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add strips of fennel, stir, and let cook covered for about 5 minutes or until fennel begins to wilt. Reduce heat to medium-low.
Meanwhile, mix grated apple with lemon juice and add to pan. Cover and cook, stirring occasionally, for 15 minutes. Add butter, mixing well. Add caraway seeds, reserved fennel tops and hard cider or apple juice. Cook for an additional 5 minutes, uncovered. Season to taste with salt and pepper.
Remove from heat and let sit to allow the flavors to mingle. The sauerkraut can be made up to two days in advance and kept covered in the refrigerator until ready to use.
Nutrition information per serving: 558 calories; 286 calories from fat; 32 g fat (13 g saturated; 0 g trans fats); 63 mg cholesterol; 1176 mg sodium; 48 g carbohydrate; 2 g fiber; 11 g sugar; 17 g protein.
Elizabeth Karmel, Associated Press
