Thursday, October 15, 2009

Braised Bratwurst with Bacon, Apples, and Sauerkraut

I found this on the Rachael Ray meal planner. You can see the original here.

  • 4 Servings
  • Prep 10 min
  • Cook 25 min


  • One 12-ounce bottle beer
  • 1 cup chicken broth
  • 8 cooked bratwurst sausage
  • 5 slices bacon, chopped
  • 2 onions, sliced
  • 1 pound sauerkraut, drained
  • 2 carrots, shredded
  • 2 granny smith apples, cut into matchsticks


  1. In a saucepan, simmer the beer, chicken broth and bratwurst for 10 minutes. Reserve the bratwurst and cooking liquid separately.
  2. Meanwhile, in a large skillet, cook the bacon over medium heat for 6 minutes. Using a slotted spoon, transfer to a plate. Add the onions to the skillet and cook over medium-high heat until softened. Add the reserved cooking liquid, bring to a boil and cook until most of the liquid has evaporated, about 8 minutes. Add the sauerkraut, carrots, bacon and bratwurst and cook, covered, until heated through. Stir in the apples.
We enjoyed this recipe, but it took WAY longer than the suggested time frame.
I used a bottle of Yeungling Lager, which added a nice flavor, and I also used beer flavored brats.
I basically halved the recipe, using 4 brats (although still 1 c of chicken broth and a whole bottle of beer, and 1 lb of sauerkraut..woops!), 4 slices of bacon, 1 onion, 2 carrots, and 1 apple. It was a bit too much for my skillet to handle, but it did work.

I would have liked the apples to be a little bit softer, but perhaps had I sliced them smaller, they might have been. Next time, I will add them to the heat a little bit earlier.

So, I'll probably make this again, but not for a weeknight...

Wednesday, October 14, 2009


I found this in a cookbook from allrecipes. You can also see the recipe here.

This was very easy to make, but not a big hit in our house. BAJ complained the whole time about the beef, but he did eat his entire serving. I just didn't like it, but I'm not such a great test case these days.

I made a few substitutions... I used a cubanelle pepper instead of a bell. I omitted the pepperoni, and used spaghetti sauce instead of pizza sauce.

There's a picture on allrecipes, and their creation looks very different from mine... perhaps a slice of ham might have changed the texture/flavor instead of the diced ham I used. I also folded my dough in half, instead of creating a log like a typical stromboli... this made it VERY difficult to cut.

I also found that this got overcooked, and came very close to burning after 20 minutes at the recommended temperature.

Soo, maybe I'll make a stromboli this way again, but not with this particular filling.
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