Tuesday, March 19, 2013

Cooking with beer - Sweet & Sour Red Cabbage and Sausage

This is real comfort food for me and brings back warm, cozy childhood memories.  

This is very much like the recipe Gramma used to make except I've upped the flavor factor by replacing the water with beer and using Tony Chachere creole spice in place of the salt and pepper.  

Use whatever kind of beer you like.  I think this recipe is especially good with a lager or a brown, but you can experiment with your favorite style.

This makes for yummy leftovers.  Mmmmm . . . good stuff!

Beerific Sweet & Sour Red Cabbage & Sausage

4 Tablespoons Rendered Bacon Fat
2 Tablespoons Sugar
1 Small Yellow Onion, Chopped
4 Cups Shredded Red Cabbage
2 Granny Smith Apples - Unpeeled, Cored & Sliced Thin
2 Tablespoons Cider Vinegar
1/2 Teaspoon Caraway Seeds
1 To 1-1/2 Pounds German or Polish-Style Smoked Sausages
1 Pound Potatoes, Halved or Quartered
Salt And Fresh-Ground Black Pepper To Taste
1 Bottle Cup Beer

Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until the sugar browns, about 4 minutes. 

Reduce the heat to medium-low, add the onion, and saute it until it is golden, about 5 minutes. Add the cabbage, apples, vinegar, and caraway seeds, and stir to blend.

Place the sausage links and the potatoes on top of the cabbage mixture. Season with salt and pepper and pour the beer over all. 

Bring the mixture to a boil over medium-high heat, reduce the heat, and simmer, covered, for 45 minutes. 

Taste, adjust the seasonings, and serve hot.

Note:  I use raw sugar in place of granulated sugar.  I replace Tony Chachere Creole Seasoning for the salt and pepper.  


Anonymous said...

What about brown sugar for this recipe?

Bräuista said...

I don't see why not, it will change the flavor subtly. Give it a go, I bet it will be great!

Anonymous said...

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