Bratwurst In Beer, Berlin Style Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
12: Bratwurst, or pork sausage
1 tbsp: Flour,
2 tbsp: Butter or margarine,
2 medium: Onions, peeled and sliced
1 1/4 cup: Beer,
2: Bay leaves,
Salt and pepper, to taste
3 tbsp: Parsley, chopped
Directions:
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Place Bratwurst in saucepan and cover with boiling water. Cook 3 mins;
drain. Melt butter in a skillet; add Bratwurst to brown. Remove to a
warm plate. Pour off all except 2 Tbs fat. Add onions; saute until
tender. Return sausages to skillet. Add bay leaves, beer, salt and
pepper. Cook slowly for 15 mins. Add more beer during cooking, if
nedded. Remove Bratwurst to a warm platter. Mix flour with a little
cold water; stir into hot liquid. Cook, stirring, until liquid is a
thick sauce; remove bay leaves. Add parsley; pour over sausage. Serve
with mashed potatoes and red cabbage. Serves 4.
NOTES : The small whitish sausages called Bratwurst originated in
Nurnberg, but are used in Berlin in this specialty.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp
Place Bratwurst in saucepan and cover with boiling water. Cook 3 mins;
drain. Melt butter in a skillet; add Bratwurst to brown. Remove to a
warm plate. Pour off all except 2 Tbs fat. Add onions; saute until
tender. Return sausages to skillet. Add bay leaves, beer, salt and
pepper. Cook slowly for 15 mins. Add more beer during cooking, if
nedded. Remove Bratwurst to a warm platter. Mix flour with a little
cold water; stir into hot liquid. Cook, stirring, until liquid is a
thick sauce; remove bay leaves. Add parsley; pour over sausage. Serve
with mashed potatoes and red cabbage. Serves 4.
NOTES : The small whitish sausages called Bratwurst originated in
Nurnberg, but are used in Berlin in this specialty.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp