BRATWURST IN BEER SAUCE
8 fresh bratwurst
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
1/2 teaspoon dried marjoram
1/8 teaspoon caraway seeds
1 cup dark beer (double bock or a similarly sweet beer)
Place bratwurst in center of cooking grate. Grill 18 to 25 minutes until no longer pink in the center, turning once halfway through grilling time.
Meanwhile, in a small saucepan heat flour and oil over low heat, stirring frequently, until light brown. Add marjoram and caraway seeds. Gradually whisk in dark beer. Bring sauce to a boil; reduce heat and simmer, stirring frequently, until sauce is slightly thickened.
Place bratwurst in sauce to coat. Serve with remaining sauce, brown bread, sauerkraut, and sweet mustard.
Makes 4 servings
8 fresh bratwurst
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
1/2 teaspoon dried marjoram
1/8 teaspoon caraway seeds
1 cup dark beer (double bock or a similarly sweet beer)
Place bratwurst in center of cooking grate. Grill 18 to 25 minutes until no longer pink in the center, turning once halfway through grilling time.
Meanwhile, in a small saucepan heat flour and oil over low heat, stirring frequently, until light brown. Add marjoram and caraway seeds. Gradually whisk in dark beer. Bring sauce to a boil; reduce heat and simmer, stirring frequently, until sauce is slightly thickened.
Place bratwurst in sauce to coat. Serve with remaining sauce, brown bread, sauerkraut, and sweet mustard.
Makes 4 servings
MsgID: 3131580
Shared by: Gladys/PR
In reply to: Recipe: Letter B Recipes (47)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Letter B Recipes (47)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (50)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Bratwurst in Beer Sauce
- Lemon-Garlic Pork Chops
- Roast Pork Tenderloin
- Hot Dog Burritos
- Pork and Noodles (using Ramen noodles)
- Peach-Sauced Ham Balls
- Honey Pineapple Pork Roast (Baby George Foreman Rotisserie)
- Pork Loin with Apricot-Rosemary Sauce (with brandy and vermouth marinade)
- Honey-Rosemary Stuffed Pork Chops (with apple, onion and almond stuffing)
- Oven-Roasted Honey-Glazed Spareribs
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!