Title: Bockwurst Braised in Ale with Homemade Sauerkraut
Categories: New text im, Cooking rig
Yield: 8 Servings

3 Bottles Good, Heavy Ale
2 Bay Leaves
6 Whole Cloves
1 tb Brown Sugar
Salt And Fresh Ground
-Pepper To Taste
2 lb Fresh Bockwurst Or Other
-White Sausage
4 c Fresh Sauerkraut,
-Preferably Homemade (Rec
1 1/2 c Apple Juice Or Cider
1 ts Whole Caraway Seeds
Salt And Pepper
Honey Beer Mustard (Recipe
-Follows)

Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer
for 3-4 minutes. Add bockwurst and simmer slowly, covered, for 4-5 minutes
or until warmed through and plump.

Drain sauerkraut and rinse, if it is too strong. Add to a non-reactive
saucepan along with apple juice, caraway seeds and salt and pepper to
taste. Simmer slowly, partially covered, for 20-30 minutes or until most of
the juices are absorbed.

To serve: Mound sauerkraut on warm plates and top with steamed bockwurst
and a big dollop of homemade Honey Beer Mustard.

Yield: 6 servings

Recipe By : COOKING RIGHT SHOW #CR9636

Posted to MC-Recipe Digest V1 #229

Date: Sun, 29 Sep 1996 07:04:51 -0400

From: billspa@icanect.net (Bill Spalding)