3510. BACON-WRAPPED DOUBLE PORK MEATLOAF

yields 8 to 10 servings


1 tablespoon vegetable oil

1/2 medium white onion, finely chopped (about 1 cup)
2 medium garlic cloves, minced
Leaves from 4 sprigs thyme (about 1 teaspoon)
2 large eggs
1/2 cup well-shaken lowfat buttermilk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground pork
1 pound bratwurst pork sausage, removed from casings and broken up
1 cup crushed saltine crackers (about 20)
1/4 cup finely chopped fresh Italian parsley leaves
8 strips bacon

Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.

Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.

In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture).

Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.

bacon recipe source: Aida Mollenkamp, "Dinner Party Pork," Ask Aida, Food Network

2812. BACON-WRAPPED BRATS with RED CABBAGE

yields four


2 tablespoons vegetable oil
1 red onion, thinly sliced
1 pound red cabbage, cut into 1/4-inch slices
1/4 cup sugar or light brown sugar
1/4 cup cider vinegar
Salt and pepper
3 crisp apples, such as Braeburn, Liberty, Gala, diced
2 tablespoons golden raisins
1 teaspoon cumin seed or caraway seed
1 cinnamon stick
2 bay leaves
12 wurst or brat sausages of your favorite variety
12 slices lean, center-cut smoky bacon
Mustards and pickles to pass at the table

Heat oil in a large Dutch oven or deep skillet over medium-high heat. Add onions and let soften a couple of minutes then wilt in cabbage. Toss with sugar and vinegar to coat, season with salt and pepper. Add apples, raisins, cumin or caraway seed, cinnamon stick and bay; reduce heat to medium and cover. Cook to tender and when the liquids come out of cabbage, 30 minutes. Preheat oven to 375ºF. Remove sausages and dry them. Wrap each of them with one slice of bacon, overlapping as you work. Arrange the bacon-wrapped sausages on a slotted broiler pan and bake to crisp, around 30 minutes. Serve sausages with cabbage, buttered rye or pumpernickel bread, or some buttered egg noodles tossed with herbs like dill, chive and parsley. Pass mustards and pickles at table.


bacon recipe courtesy of: Rachael Ray Show, October 12, 2012 | KWP Studios Inc., CBS Television Distribution, 328 8th Ave, Suite 149, New York, NY 10001

2300. BACON and ONION BRATWURSTS

makes four servings


2 slices bacon
2 medium onions, sliced and separated into rings
1 medium green pepper, cut into strips
1 tablespoon Dijon mustard
4 links fully cooked bratwurst or knockwurst
4 frankfurter buns, split and toasted
Dijon mustard

In a large skillet cook bacon till crisp. Drain bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.

Cook onions and green pepper in reserved drippings, covered, over medium heat about 5 minutes or till tender, stirring occasionally. Stir in the 1 tablespoon mustard. Score bratwurst 1/4-inch deep at 1-inch intervals; add to onion mixture. Cover and cook for 10 to 12 minutes or till heated through.

Spread buns with additional mustard. Place bratwurst in buns. Top with onions and green pepper. Sprinkle with bacon.


bacon recipe courtesy of: Better Homes and Gardens' New Cook Book, page 238. Des Moines, Iowa: Better Homes and Gardens Test Kitchen, 1989

2164. BRUSSELS SPROUTS and BACON CHOUCROUTE with PORK SHOULDER, SAUSAGES and STOUT

makes 8 to 10 servings


For the pork
3/4 cup packed light brown sugar
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
One 4-pound pork shoulder, boned, rolled and tied
1/4 cup Worcestershire sauce
12 ounces stout beer
3 large bay leaves
1 small bunch thyme, tied
1 tablespoon dried juniper berries
Four 4-ounce mild sausages (uncooked), such as bratwurst or Italian
Four 4-ounce spicy sausages (uncooked), such as chorizo, andouille or merguez

For the choucroute
6 strips (9 ounces total) thick-sliced good-quality smoked bacon
2 tablespoons olive oil
2 pounds Brussels sprouts, trimmed, rinsed and cut into thin slices
6 medium carrots (12 ounces total), trimmed, peeled and cut into thin coins
8 cloves garlic, coarsely chopped
1/2 cup pork cooking liquid
Freshly squeezed juice of 1 lime (1 tablespoon)
Kosher salt
Freshly ground black pepper

For the pork: Preheat the oven to 400 degrees. Spread a large sheet of aluminum foil on the counter.

Pile the brown sugar, cumin, coriander, chili powder, pepper and salt in the center of the foil; mix, then use the mixture to coat the roast on all sides, pressing it onto the roast to ensure that none remains on the foil. Transfer the roast to a Dutch oven or lidded casserole. Pour the Worcestershire sauce around the roast, along with the stout. Place the bay leaves, dried juniper berries and thyme bunch around the roast. Press a large piece of foil directly onto the roast (molding it to the pork), with the excess foil draped over the side of the pot. Cover with the lid, and crimp the draped foil around the edge of the lid to create a seal.

Place the roast in the oven; immediately reduce the temperature to 200 degrees. Slow-roast for 4 hours.

Uncover the casserole and transfer the roast to a bowl. Strain the cooking liquid into a fat-separator cup. Reserve a half-cup of the cooking liquid, and return the roast and remaining defatted cooking liquid to the casserole. (Discard the strained solids.) Pierce the skins of the sausages on two sides at 1-inch intervals and place them around the roast. Cover the pot and cook for 1 hour, turning the sausages over after 30 minutes so they are browned on the second side.

While the sausages are cooking, prepare the choucroute: Line a plate with several layers of paper towels.

Fry the bacon in a large saute pan over medium-high heat until golden brown on both sides. Remove from the heat and transfer the bacon to a paper towel-lined plate. Blot the bacon on both sides, then cut the strips crosswise into 1-inch pieces.

Remove all but 2 tablespoons of the bacon drippings from the pan, and add the oil. Return the pan to medium-high heat and heat until the oil shimmers. Add the Brussels sprouts, carrots, and bacon to the pan, then scatter the garlic on top. Do not stir; let the vegetables cook for about 10 minutes undisturbed, until they begin to caramelize on the bottom, then add the reserved cooking liquid and lime juice and stir well.

Reduce the heat to medium; cover the pan and cook for about 5 minutes, until the vegetables are just cooked through. Season with salt and pepper to taste.

To assemble, mound the choucroute in the center of a platter. Cut the roast into thick slices and cut the sausages crosswise in half. Arrange the meats over the choucroute. Ladle some of the cooking liquid over the choucroute and meats, and serve the rest on the side.

Serve hot.


bacon recipe courtesy of: David Hagedorn, "Real Entertaining," The Washington Post, March 2, 2011

1039. APPLE KRAUT BRATWURST with BACON ONION POTATOES

serves 4


Apple Kraut Bratwurst

5 links bratwurst (about 1 1/4 lbs)
1 1/2 cups water
2 tablespoons butter, divided
2 cups sauerkraut
1 (3-ounce) bag sweet dried apple chips
1/4 cup light brown sugar
1/2 cup red wine
1/8 teaspoon pepper
1/2 teaspoon whole caraway seed

Place bratwurst, water, and 1 tablespoon of the butter in large saucepan on medium-high. Bring to boil and cook 10–12 minutes, turning occasionally, until water evaporates and bratwurst begin to brown. While brats cook, rinse sauerkraut under cool running water 30–40 seconds (to reduce tartness); drain well. Crush apple chips while placing in microwave-safe bowl. Stir in sauerkraut and brown sugar; cover. Cook sauerkraut mixture in microwave on HIGH 6 minutes, stirring occasionally, or until thoroughly heated. Add remaining 1 tablespoon butter, wine, and sauerkraut mixture to bratwurst; sprinkle with pepper and caraway seed. Cover and cook 6–8 more minutes, stirring occasionally, or until internal temperature of bratwurst reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve.


Bacon Onion Potatoes

2 tablespoons cooked bacon pieces
1/4 cup pre-diced onions
1/2 cup balsamic vinaigrette
1 (20-ounce) package refrigerated homestyle sliced potatoes
3 tablespoons light brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

Preheat large sauté pan on medium-high 2–3 minutes. Place bacon, onions, and vinaigrette in pan and cook 5–6 minutes, stirring frequently, until onions are well browned. Stir in remaining ingredients; cover and simmer 6–8 minutes, stirring occasionally, until potatoes are tender. Serve.


courtesy of: Publix Super Markets, PO Box 407, Lakeland, Florida 33802-0407, 800-242-1227

644. GERMAN BAUERNBRATWURST, BACON and SAUSAGE RAVIOLI

a.k.a. Maultaschen

makes 4 servings


Dough:
2 3/4 cups flour
4 eggs
salt

Filling:
1 tablespoon butter
6 strips medium-lean bacon, cut into cubes
3 medium onions, diced
1/4 lb fresh sausage meat (preferably from sweet Italian sausage)
1 hard roll, without crust, and best when stale
1/2 lb cooked spinach
1/2 lb ground meat or lightly smoked farm sausage
1 c Bauernbratwurst or leftover roast, stew meat, etc., diced
3 eggs
3-4 tablespoons chopped fresh parsley
salt and freshly ground black pepper
grated nutmeg
1 egg
3 tablespoons canned milk


Dough: Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Then add a little water and knead until it has a firm but elastic consistency.

Filling: Melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. The filling should be very spicy indeed.

Assembly: On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond-shaped 'Maultaschen'. The process is similar to making ravioli. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'. They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain.

Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve with slippery potato salad or a mixed green salad.

Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of hearty beef broth; garnish liberally with finely chopped onion.

Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into strips. Sauté in a skillet until crisp on the outside. Serve with potato salad.

Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover with boiled ham and a couple of slices of cheese, and heat in the oven until the cheese reaches the desired consistency. Serve with green salad.


courtesy of: The Cuisines of Germany, by Horst Scharfenberg. New York: Simon & Schuster/Poseidon Press, 1989

317. SAUERKRAUT GARNISHED with BRATWURST, KNOCKWURST, PORK CHOPS, and BACON

a.k.a. Choucroute Garni

serves 6 to 8


12 oz. bacon, diced
1 yellow onion, diced
3 cloves garlic, chopped
2 carrots, thinly sliced
4 cups chicken stock or broth
1 cup dry white wine
4 cups sauerkraut, drained
12 baby red potatoes, halved
2 bay leaves
1 teaspoon herbes de Provence
freshly ground pepper to taste
6 to 8 juniper berries (optional)
4 bratwurst, scored (2 or 3 small diagonal slashes a fourth of the way through)
4 knockwurst, scored
3 or 4 smoked pork chops, halved if large
assorted mustards as an accompaniment

In a large Dutch oven over medium-high heat, cook bacon until crisp, about 8 minutes. Remove bacon, leaving 1 tablespoon of drippings in Dutch oven. Reduce heat to medium. Add onion, garlic, and carrots and saute until tender, about 5 minutes. Return bacon to Dutch oven. Add stock, wine, sauerkraut, potatoes, bay leaves, herbes de Provence, pepper, and juniper berries, if desired. Reduce heat to medium-low and simmer, covered, about 1 hour. Add meats, submerging some into the stew. Simmer, covered, until sausages have plumped up and flavors are blended, 30 to 35 minutes longer. Remove bay leaves and discard. Serve with an assortment of mustards.


courtesy of: The Big Book of Soups & Stews, by Maryana Vollstedt. San Francisco: Chronicle Books, 2001, p. 132