Brussels Sprouts and Grilled Brats in Beer

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by Frank Davis / WWL-TV Cooking Expert

wwltv.com

Posted on October 3, 2009 at 3:13 PM

Updated Friday, Nov 6 at 1:58 PM

Brussels Sprouts and Grilled Brats in Beer

Ingredients:

The Brussels Sprouts4 cups chicken broth, canned

2 bay leaves

1 lb. fresh or frozen Brussels sprouts

1 large potato, cut into small cubes

1/4stick butter

6 slices bacon, roughly chopped

1 medium onion, roughly chopped

1 sweet red pepper, medium diced

2 tsp. Frank Davis Vegetable Seasonings

Fresh ground black pepper

1/4 cup fresh parsley, minced First, in a large, high-sided skillet bring the chicken broth to a gentle boil and drop in the bay leaves. Meanwhile, with a paring knife, trim the ends off the Brussels sprouts and remove any yellowed leaves (if you choose to use frozen sprouts, this step isn't necessary). Now cut an "X" about one-quarter inch deep into the base of each sprout (this helps the vegetable cook evenly and prevents it from turning gray). When the chicken broth comes to a rapid boil and all the sprouts have been "X-ed," drop the sprouts (and the diced potatoes) into the broth, cover the skillet immediately, and simmer until the sprouts are just tender in the center when tested with the point of a knife (figure this will take you about 8-10 minutes). Then when they're done to perfection, drain off the broth (discard it), place the sprouts and the potatoes into a bowl, and set them aside for the moment.

At this point, return the poaching skillet to the fire and turn up the heat to about medium-high. Then melt down the butter, drop in the bacon and the onions, whisk in the red bell pepper, and saut? everything together until the onions are softened and lightly browned (it is not necessary to crisp up the bacon-it should slowly melt into the onions).

Now add the Brussels sprouts, potatoes, and red bell pepper to the skillet with the bacon, butter, and onions, toss everything until completely blended, sprinkle with the Frank Davis Vegetable Seasonings, top generously with fresh ground black pepper, and garnish with the minced parsley

I suggest you serve the sprouts super-hot with maybe a few extra pats of butter for added richness. ========================The Brats in Beer

4 cans beer

2 lbs. fresh bratwursts

1/4 cup melted butter or olive oil

10 hoagie buns or Fresh pistolettes

German or garlic mustard for garnish

Yellow mustard for garnish

Mayonnaise for garnish

1 large Spanish onion (roughly chopped)

1 cup thinly sliced scallions (green onions) First, pour the beer into a heavy, high-sided skillet and bring it to a gentle boil. Then pierce the brats just once with a fork and drop them into the beer (over-piercing will cause the casings to split). Now simmer everything for approximately 15 minutes or so or until the brats start to swell.

Then, using a pair of tongs, remove the brats from the poaching liquid, place them on a hot grill, and continue to turn them over and over until they are toasty brown. While they're cooking, butter the buns or the pistolettes lightly and put them, too, on the grill to heat.

When you're ready to eat, serve the bratwursts on a hot bun right off the grate with German or garlic mustard, maybe a splash of mayonnaise, and a generous sprinkling of chopped onions and sliced scallions.

A "side" of the buttered Brussels sprouts you made earlier, along with a crisp lettuce salad, makes this a very comforting and satisfying cool-weather meal. ---------Chef's Notes: "Bratwursts" are fresh pork sausages whose origins date back to historic age-old Germany. They can be pan-fried, broiled, or even baked, but the most popular method of preparation is grilling. But regardless of the method you prefer to use, brats should always be cooked slowly so that the casing does not burst.

If you decide to use fresh sprouts, make sure you pick out only those that are tight, hard, and green with a minimum of yellow leaves. Sprouts with leaves which are starting to open are usually indicative of old produce.

To get a nice toasty glaze on the brats as they grill, you might want to brush them down with a little extra melted butter or extra virgin olive oil.

Use only regular beer (not dark brew or light beer) when poaching brats or any other sausage. And as soon as the poaching process is done, discard the beer immediately.

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