Bratwursts: Fun facts and recipes - East Valley Tribune: At Home

Bratwursts: Fun facts and recipes

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Posted: Wednesday, May 18, 2011 12:00 am | Updated: 9:53 am, Mon Aug 13, 2012.

Here are some sausages that are tailor-made for Memorial Day grilling. They can often be found both fresh and fully cooked. Serve them in rolls with garnishes, spreads and relishes of your choice.

Kielbasa, sometimes called Polish sausage

Bratwurst

Hot or sweet Italian sausage

Knockwurst

Spicy chorizo

Andouille

Look for specialty sausages that combine meat (chicken, beef or pork) with other ingredients such as roasted garlic, feta cheese, spinach, apples, parsley and Romano cheese.

CURRIED RICE AND ARTICHOKE SALAD

2 packages (6.9 ounces each) chicken-flavor Rice-A-Roni

Olive oil, for cooking rice

6 scallions, green parts only, trimmed and chopped (about 1/2 cup)

1/2 cup finely chopped red or green bell pepper

1/2 cup sliced green olives

1/4 cup chopped fresh parsley

1 (12-ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup mayonnaise

2 teaspoons curry powder

1/2 cup toasted sliced almonds

Cook Rice-A-Roni following the instructions on the package, using olive oil. Let cool.

Meanwhile, place the scallions, bell pepper, olives and parsley in a large mixing bowl. Add drained and chopped artichoke hearts.

In a small bowl, whisk the mayonnaise and curry powder. Set aside.

Add the cooked and cooled rice to the bowl with the artichokes. Spoon the curry mayonnaise on top of rice and mix well.

Salad can be served cold or at room temperature. Garnish with toasted almonds before serving.

Serves 10 to 12.

-- "What Can I Bring?" by Anne Byrn (Workman, 2007)

SPINACH SALAD WITH MAHOGANY ROASTED MUSHROOMS AND ONIONS

1/3 cup balsamic vinegar

1 tablespoon light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided use

8 ounces mushrooms, lightly rinsed and patted dry (12 mushrooms)

1 cup onion slivers (1 medium onion)

3 slices sturdy sourdough bread

2 ounces soft goat cheese

1 (10-ounce) bag spinach (6 to 7 cups), rinsed and drained well, stems removed

Preheat oven to 425 degrees.

Place the balsamic vinegar, brown sugar and 1/4 teaspoon salt in a medium bowl and stir to combine. Whisk in 1/3 cup olive oil.

Trim and discard the stems of the mushrooms. Add the mushrooms and the onion slivers to the dressing mixture. Stir to coat well and let marinate for about 5 minutes. With a slotted spoon, remove the mushrooms and onions and place in a baking dish. Save the remaining dressing. Bake the mushrooms and onions for about 20 minutes, until they are golden.

While the mushroom and onions are cooking, toast the bread lightly, then place on a cutting board and spread it with the goat cheese. Cut the bread into 1-inch cubes and place in a shallow metal baking dish. Set aside.

When mushroom and onions are done, place them in a large, shallow serving bowl. Heat the remaining dressing by pouring it into the hot baking dish and letting the residual heat warm it.

Preheat the broiler to high. Drizzle the bread cubes with 1 tablespoon of the olive oil, then broil until cheese bubbles, 2 to 3 minutes. Remove from oven.

Add the spinach to the serving bowl and stir to combine with olive oil, mushrooms and onions. Dress with warm dressing and garnish with hot goat-cheese croutons.

Garnish note: To save time and to offer an alternate taste, substitute large shavings of Parmesan cheese for the goat-cheese croutons.

Serves 6.

-- "What Can I Bring?" by Anne Byrn (Workman, 2007)

BRATS WITH CHERRIES AND BACON

8 fully cooked, unsmoked bratwursts

8 ounces pitted cherries, thawed if frozen

8 slices bacon

8 rolls

Dijon-style mustard

Use a serrated knife to slice the bratwurst lengthwise, cutting halfway through. Stuff cherries inside the opening, 4 or 5 for each. (If fresh cherries are large, use halved cherries.) Wrap 1 slice of bacon around each sausage to keep cherries in place. (You may need toothpicks, too.)

Heat grill to medium with lid closed.

Grill the cherry-stuffed brats for 10 to 12 minutes, turning occasionally, until they are cooked through and the bacon is dark, golden brown.

Transfer the cooked brats to a platter and serve with rolls and mustard.

Makes 8 sandwiches.

Oven method: Stuffed brats can be baked in the oven. Place them on a rack over a baking sheet and cook for about 20 minutes at 350 degrees. If you don't have a rack, turn the brats halfway through cooking so the bacon browns evenly.

-- "Dad's Awesome Grilling Book" by Bob Sloan (Chronicle Books, 2009)

 

 

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