Monday, March 23, 2015

Rosie Likes Purple Food.

 I'm going purple today.
Purple cabbage.
Purple onion.
Purple beet.

Purple passion symphony.
I'm saving the wurst...  and best...  for last...

  Purple onion.
 Purple cabbage.

  Purple patterns.

Roasted, peeled, and grated beets on the left.
Shredded cabbage and chopped onion on the right.

 Beer, Bratwurst, Cabbage, Beet, and Onion 
1/4 purple cabbage, thinly sliced
1/2 purple onion, chopped
1 medium beet, peeled and grated
(I used "Medical Exam Quality" vinyl gloves from Walgreens
to keep the stain off my fingers.)
2 bratwurst, pricked
1 40 ounce beer
1 TB oil
kosher salt
freshly ground pepper
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 tsp ground allspice
Prick the bratwurst all over and place in large skillet, medium heat, with the oil.
Add beer halfway up side of brats and bring to a simmer.
Cook, turning once, about 20 minutes.
Slice sausages into thirds.
Increase heat to medium high and cook until liquid evaporates.  Add more beer and continue cooking until it evaporates. Continue adding beer and evaporating until you have about 12 ounces of beer left.
Roll brats to the edge of skillet and add onion in center.  Cook, turning bratwurst often and stirring onion occasionally until sausages are browned and onion soft, 6-7 minutes.  
Transfer brats to a plate and add beets and cabbage to skillet.  Season with salt and pepper.
Cook, stirring, until cabbage wilts, about 5 minutes.
Add vinegar, brown sugar, allspice, and remaining beer.  Cover and cook about 10 minutes.
Add sausages to skillet, cover, and cook another 15-20 minutes.

By adding the beer and evaporating several times,
you end up with lots of flavor in the goody bits
 at the bottom of the pan.
These roasted bits are referred to as "fond"
and it's all concentrated flavor.

Add onions.

Transfer brats to a plate
and stir in cabbage and beet.
 Pretty colors!
Apple cider, brown sugar, and allspice in.
Cover and cook 10 minutes.

Last of the beer in.

Return brats to pan, cover and cook about 15 - 20 minutes.

And serve!

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