Knockwurst And Bratwurst Recipe 455

Steps:

• Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
• Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
• Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.

Steps:

• In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
• Preheat a grill.
• Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
• Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
• Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in pan over medium heat, then add the bacon and cook to render the fat, but remove before crisp, 2 to 3 minutes. Place the rendered bacon on paper towels or a kitchen towel to drain.
• Add the garlic and onions to the same pan and stir. Cook to soften, 4 to 5 minutes, then add the tomato sauce, stock, sugar, Worcestershire, mustard and vinegar. Season with black pepper and bring to a simmer. Add the beans and stir, then transfer to a casserole dish and arrange the bacon on top. Bake the beans for 2 hours.
• Preheat the griddle. Halve the knockwurst and butterfly the pieces by cutting across but not all the way through. You will end up with 12 split, halved dogs. Grill to crisp on both sides. Arrange the knockwurst in the casserole dish.
• Cool, cover and store for a make-ahead meal. Reheat in a moderate oven. Garnish with scallions and sever with extra mustard.
• Soak the beans in water overnight. Rinse and pick through beans for stones or imperfect beans. Place in a pot and cover with fresh water, then add the bay leaf and bring to a boil. Season with salt, and cook beans at rapid simmer until tender, 35 to 40 minutes. Drain and reserve.

Steps:

• I serve the brots with sauteed peppers and onions, and knockwurst with sauerkraut. Of course your favorite mustard with either The bratwurst is also good with the schaschlik recipe