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
Showing posts with label knockwurst. Show all posts
Showing posts with label knockwurst. Show all posts
Thursday, August 25, 2011
Tuesday, April 06, 2010
1793. SAUTEED CABBAGE with SAUSAGE, BACON and POTATOES
serves four
1 tablespoon canola or vegetable oil
1 pound Knockwurst or Kielbasa, cut into 1/2-inch slices
4 slices bacon, cut into 2-inch pieces
3 large potatoes, cut into 1/4-inch thick slices
1 small to medium head cabbage, cut into thin wedges
2 tablespoons all-purpose flour
salt and pepper to taste
1 teaspoon caraway seed
1 tablespoon cider vinegar or red wine vinegar
1 cup sour cream (garnish, can use reduced fat)
Heat a large skillet over medium-high heat. Add the oil, then the bacon and sausage. Sauté until lightly browned, about 3 minutes. Add the sliced potatoes and just enough water to make some steam. Reduce heat to medium; cook about 15 minutes, adding a little water if the potatoes get too brown. Add the cabbage wedges. Sprinkle with the flour, salt, pepper, caraway and vinegar; stir well to combine, scraping up the browned bits in the bottom of the pan. Cook until cabbage is tender, about 45 minutes, again adding a little water if needed to prevent burning. Just before serving, check the bottom of the pan. If there are browned bits, add just a little more water, scrape them up, and stir into the cabbage until the moisture has evaporated. Serve immediately, passing sour cream and, if desired, extra vinegar.
bacon recipe courtesy of: Teri's Kitchen.com, teri@teriskitchen.com
1 tablespoon canola or vegetable oil
1 pound Knockwurst or Kielbasa, cut into 1/2-inch slices
4 slices bacon, cut into 2-inch pieces
3 large potatoes, cut into 1/4-inch thick slices
1 small to medium head cabbage, cut into thin wedges
2 tablespoons all-purpose flour
salt and pepper to taste
1 teaspoon caraway seed
1 tablespoon cider vinegar or red wine vinegar
1 cup sour cream (garnish, can use reduced fat)
Heat a large skillet over medium-high heat. Add the oil, then the bacon and sausage. Sauté until lightly browned, about 3 minutes. Add the sliced potatoes and just enough water to make some steam. Reduce heat to medium; cook about 15 minutes, adding a little water if the potatoes get too brown. Add the cabbage wedges. Sprinkle with the flour, salt, pepper, caraway and vinegar; stir well to combine, scraping up the browned bits in the bottom of the pan. Cook until cabbage is tender, about 45 minutes, again adding a little water if needed to prevent burning. Just before serving, check the bottom of the pan. If there are browned bits, add just a little more water, scrape them up, and stir into the cabbage until the moisture has evaporated. Serve immediately, passing sour cream and, if desired, extra vinegar.
bacon recipe courtesy of: Teri's Kitchen.com, teri@teriskitchen.com
Friday, August 07, 2009
1551. ALSATIAN CHOUCROUTE and DUCK CONFIT with BACON
makes 4 servings
4 duck leg confit
1 lb. (2 packs) bacon, small dice
1 lb. ventréche, large dice
4 Boudin Blanc
4 knockwurst
2 bags sauerkraut rinsed and drained
3 medium white onions, sliced thin
10 juniper berries, crushed
2 tablespoons fresh thyme leaves
4 bay leaves
3 cups dark beer
duck fat
1/3 cup veal demi-glace
salt and pepper
butter
Preheat the oven to 300°. In a heavy bottomed rondeau or oven-proof casserole, sauté the bacon, ventréche and onions in about 2 tablespoons duck fat, trying not to pick up too much color.
Add sauerkraut to the onions, juniper berries, bay leaves, thyme and season to taste with salt and pepper. Stir all of the ingredients in the pan to combine and heat through. Add the beer and cover with parchment or waxed paper buttered on one side (butter side down). Place in the oven for 2 1/3 to 3 hours or until all the liquid is about gone.
Add about 2 tablespoons of duck fat to a sauté pan and cook the duck leg confit skin side down until crisp and brown over medium heat. Remove to a baking sheet skin side up. In the same sauté pan, brown the sausages and add to the baking sheet. Place the sheet in the oven at 300° F. for 12 to 15 minutes.
Heat the demi-glace in a sauce pan and add about 4 tablespoons of butter over low heat. Swirl the pan constantly to incorporate both ingredients until the butter is just melted.
Place a quantity of the sauerkraut mixture in the center of each plate bracketed on each side with one boudin blanc and one knockwurst.
Spoon a little of the demi-glace/butter emulsion over and around the sauerkraut. Remove the thigh and leg bones from the confit leaving the meat in one piece and place skin side up over the top of the sauerkraut and serve.
bacon recipe courtesy of: D'Artagan, 280 Wilson Avenue, Newark, New Jersey 07105, (800) 327-8246 ext. 0
4 duck leg confit
1 lb. (2 packs) bacon, small dice
1 lb. ventréche, large dice
4 Boudin Blanc
4 knockwurst
2 bags sauerkraut rinsed and drained
3 medium white onions, sliced thin
10 juniper berries, crushed
2 tablespoons fresh thyme leaves
4 bay leaves
3 cups dark beer
duck fat
1/3 cup veal demi-glace
salt and pepper
butter
Preheat the oven to 300°. In a heavy bottomed rondeau or oven-proof casserole, sauté the bacon, ventréche and onions in about 2 tablespoons duck fat, trying not to pick up too much color.
Add sauerkraut to the onions, juniper berries, bay leaves, thyme and season to taste with salt and pepper. Stir all of the ingredients in the pan to combine and heat through. Add the beer and cover with parchment or waxed paper buttered on one side (butter side down). Place in the oven for 2 1/3 to 3 hours or until all the liquid is about gone.
Add about 2 tablespoons of duck fat to a sauté pan and cook the duck leg confit skin side down until crisp and brown over medium heat. Remove to a baking sheet skin side up. In the same sauté pan, brown the sausages and add to the baking sheet. Place the sheet in the oven at 300° F. for 12 to 15 minutes.
Heat the demi-glace in a sauce pan and add about 4 tablespoons of butter over low heat. Swirl the pan constantly to incorporate both ingredients until the butter is just melted.
Place a quantity of the sauerkraut mixture in the center of each plate bracketed on each side with one boudin blanc and one knockwurst.
Spoon a little of the demi-glace/butter emulsion over and around the sauerkraut. Remove the thigh and leg bones from the confit leaving the meat in one piece and place skin side up over the top of the sauerkraut and serve.
bacon recipe courtesy of: D'Artagan, 280 Wilson Avenue, Newark, New Jersey 07105, (800) 327-8246 ext. 0
Tuesday, March 21, 2006
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
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
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