Thursday, October 30, 2008

My kind of recipe...

1 fresh bratwurst from the Fresh Market.
Some beer.
Some Worcestershire sauce.
Some pepper.
Some salt.
Rest of the sauerkraut from that jar in the 'fridge.

Slice brat. Put in frying pan with beer, Worcestershire sauce. Shake salt & pepper over pan some. When good & sizzling, add kraut. Stir some until kraut starts to brown a bit and smell drives you wild with hunger. Transfer whole mess into bowl. Eat. Yum.


Army of Dad said...

I will have to remember that one. Sounds great.

Stretch said...

God! I love it when you talk like that!!

Stingray said...

Are those imperial somes, or metric somes?

Somerled said...

I was telling my mom about your fried sauerkraut, rye and swiss at dinner tonight. Sauerkraut, fried cabbage even is good. Then there's a four-pound block of hickory-smoked Swiss cheese in the refrig. Thanks for putting kraut on tomorrow's menu here, Tam.

José Giganté said...

Try some neckbones and kraut sometime, you'll thank me.

Zdogk9 said...

Dead pig, braised in kraut. If it gets any better I'm sure it's against some law.

BobG said...

I had that a couple of days ago, except I had Andouille sausage.

Sigivald said...

You left out the most important part, "rinse the kraut until it's no longer vinegary death", but maybe that's just me.

To echo somerled, there's a lot to be said for just fried cabbage, to wit:

Get ends-and-pieces bacon from store.

Fry up a good batch (depending on how hungry you are and the number of people being fed). When mostly done, add some chopped cabbage and onions.

Cook (stirring to spread bacon-fat all over) until cabbage and onions are cooked to your liking (I like the cabbage still a little crunchy, myself).