Mustard-beer butter

Mustard beer butter goes well with grilled pork and pork products, especially sausages. That’s not to rule out grilled chicken or fish. Unwrap the roll and cut it crosswise into ½ inch thick slices. Place a slice on the hot grilled food.

This recipe will go great with sausage! What can be a better combo? This recipe brings together sausage, mustard, and beer! To reinforce the mustard flavor use three types: seed, powder, and prepared. The choice of the prepared mustard is up to you, a French mustard will give you a different flavor than a honey mustard … pick your choice. It will make for a great combo either way!

Ingredients:

  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons black mustard seeds
  • ¼ cup finely chopped shallots
  • ½ cup dark beer
  • 2 teaspoons wine or distilled white vinegar
  • 2 teaspoons mustard powder
  • 2 tablespoons prepared mustard, or more to taste
  • 8 tablespoons (1 stick) salted butter, at room temperature
  1. Place both mustard seeds, the shallots, vinegar, and beer in a small saucepan and bring to boil over high heat. Reduce the heat to a medium and simmer until most of the beer has evaporated and the mixture is thick and syrupy. for 6 to 8 minutes. Remove the pan from the heat and cool to room temperature.
  2. Place the mustard powder, prepared mustard, and butter in a mixing bowl and stir or whisk until light and fluffy. Stir in the mustard-beer mixture. Correct the seasoning, adding more prepared mustard or vinegar if needed.
  3. Wrap, roll, and store the butter . this will make about ¾ a cup and will serve up to 12 people.
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Sausage, pepper and pasta!

For this recipe pick you favorite type of pasta, and sauce!

Ingredients

  • 1 red pepper
  • 1 clove of garlic
  • Fresh rosemary
  • 1 pound Italian sausage
  • ½ pint Heavy cream
  • Parmesan cheese
  • 1 loaf of French bread
  • Olive oil (if you want)
  • 1 box of pasta
  • 1 jar of tomato sauce

Take the French bread and wrap it in foil. Then put it in the oven at 350 degrees. Just leave it, by the time you are done it will be nice and warm. Now you are to cook the sausage. I prefer a mild sausage. Put it into the pan and chop it up as it is cooking. Once it is simmering you can use the spatula to break it up. Keep the lid on, as it tends to spray around.

Now that the sausage is cooking, cut the red pepper. Make sure you cut out the middle part. Cut it into thumb sized pieces. Then check out the sausage, you want all nice little pieces. Then put some paper towels onto a plate and add the sausage onto the plate.

Now take the garlic clove and chop it up. Then get the pasta started. Get a deep pan and fill it up. Get the water boiling and add some salt. Once it is boiling, pour the pasta in the pan. Cook the pasta. Now you set the sauce. Take a frying pan; you may use the same pan that the sausage was in, and add some of the olive oil. Place the garlic in and allow it to sizzle. Then add in the red peppers. Don’t let them get mushy, once they are a bright red, add in all of the sausage again. Let it simmer for a bit. Then pour in the entire can of pasta.

Next add in the cream, you may not have to add it all in. all you want to do is flavor it and change the color. Then get the rosemary, take the scissors and cut it into there. The last thing for the sauce is to grate in some fresh parmesan, you don’t need to much. Stir it up and you have made the pasta sauce. Then check on the pasta, pull out the bread, and you are ready to go.

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Sausage and egg casserole

If you are expecting a group of people for brunch tomorrow, this recipe is for you. It will feed up to 8 people or fewer with leftovers.

Ingredients:

  • 1 pound of Italian sweet sausage
  • 1 half cup of chopped shallots
  • 2 garlic cloves
  • 1 half cup of oil packed sun dried tomatoes
  • 4 tablespoons of fresh parsley
  • 5 large eggs
  • 3 large egg yolks
  • 1 cup of half and half
  • One cup of whipping cream
  • One cup of whipping cream
  • 2 cups of grated mozzarella cheese
  • ½ teaspoon of salt
  • 1 tablespoon butter

Equipment: one 9x13x2 inch baking dish, one nonstick fry pan, knife, cutting board, measuring cups, mixing bowl, and a whisk

  1. Start by preheating the oven to 375 degrees, and smear 1 tablespoon of butter on the glass baking dish.
  2. Peel and chop the shallots, peel and mice the garlic, and drain the sun dried tomatoes on a paper towel (they too need to be chopped), chop the parsley.
  3. With a knife cut the sausage castings lengthwise and just peel them off. Set this aside
  4. Preheat the nonstick pan to medium heat, and fry the sausages until they are brown and cooked through. This will take about ten minutes. Be sure to keep breaking them up into small pieces with the back of a fork.
  5. Add the shallots and the garlic to the pan and continue to cook for another three minutes.
  6. Now add the sun dried tomatoes and half of the parsley, save the rest for later. Give everything a stir for about a minute.
  7. Spread this mixture into the prepared baking dish. If you want you could do this ahead of time, and cover and refrigerate until tomorrow.
  8. Next we separate the eggs. We break open the egg and let the white part slip into a bowl, as you put the yolks into a large bowl. You can freeze the white part for later omelet use. Then add five more whole eggs to the bowl. Add the half and half, whipping cream, and whisk everything together.
  9. Then add 1 ½ cups of the cheese, and the salt. Blend this all together really well.
  10. Pour the egg mixture over the sausage mixture and sprinkle the remaining cheese and parsley over the top.
  11. Bake this for about thirty minutes or until the top is golden brown. When you insert a knife into the center, it should come out clean.
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Horeseradish Sauce

There are many good things about this recipe. For one thing, if you have a cold, this recipe will blast you right back to health. On the other hand if you have a delicate sense for spices, this will tear you up. This will actually take about 15 minutes to make, but you will need a few hours to allow the mustard seeds to soak and cool, but its well worth the time spent.

  • ¼ cup yellow mustard sauce
  • ¼ cup brown mustard seeds
  • ½ cup white wine vinegar
  • ½ cup dry white wine
  • 3 tablespoons hot water
  • 2 teaspoons coarse salt
  • 2 teaspoons light brown sugar
  • 1 teaspoon freshly ground black pepper
  • 2 ounces fresh horseradish root, peeled and cut into ½ inch pieces
  1. Combine the yellow and brown mustard seeds, vinegar, wine, and hot water in a non-reactive saucepan and bring to a boil, over high heat. Remove the pan from the heat and cool it to room temperature. Soak the mustard seeds at room temperature until soft, for an hour
  2. Transfer the mustard seed mixture to a blender or food processor and process to a coarse puree. Transfer the puree to the top of a non-reactive double boiler or to a non-reactive saucepan sitting in a sauté pan of simmering water. Add the salt, pepper, and brown sugar and cook, stirring often, until thick and creamy, for 15 to 20 minutes. Don’t worry if the mixture is not as thick as typical commercial mustard, it thickens when it cools. Remove the pan from the heat and let the mustard cool to room temperature.
  3. Place the horseradish in a food processor fitted with a chopping blade and finely chop. Add the mustard and process to mix. Transfer the mustard to a large jar, cover, and refrigerate. The mustard will keep for weeks.
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Amazing barbecue sauce

Serve this off-beat sausage with barbecued chicken, pork, or shrimp. Its sweet but not too sweet! You could slather this stuff on with sausages to make a great meal

How much would you pay for the worlds greatest barbecue sauce? Would it be a sauce worth killing for? Not to over-exaggerate or anything but this sauce may well be the best out there! It’s a sure fire hit! And that may be pun intended. This recipe has been adapted from rich apple cider, mustard, coffee, and beer barbecue sauce .

Ingredients:

  • 2 cups apple cider
  • 1 bottle ( 12 ounces) dark beer
  • 1 ¼ cups ketchup
  • ½ cup balsamic vinegar
  • ½ cup honey mustard
  • ½ cup yellow mustard
  • ½ cup grainy meaux-style mustard
  • ½ cup honey
  • ½ cup molasses
  • ½ cup cane syrup
  • 1/2 cup brewed coffee
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tobacco sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon celery salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground coriander
  • 1 habanero chili, seeded and minced
  • Coarse salt ( kosher or sea)to taste

Combine all of the ingredients in a large, heavy, non reactive saucepan and stir or whisk to mix. Bring the sauce to a simmer over medium heat. Continue simmering, uncovered, until thick and richly flavored, about thirty minutes, stirring from time to time. Use right away or transfer to a jar, cover, cool to room temperature and refrigerate. This sauce will keep for many months. This recipe will make about 9 cups. Use it well, its one of those to die for recipes! Something you can’t buy at a store.

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Smoked Beer Brats

Smoked beer brats – this is a rather simple dish, and if you have never had bratwurst before, you don’t know what you are missing.

Ingredients:

  • Onions of your choice (the amount depends on the number of brats your cooking)
  • Good ol’ German beer
  • Brats, any kind – veal, pork, traditional German, even hot dogs.
  • Olive oil

Slice up some big sweet onions. You may use a Spanish onion, whichever you like. Then cut the onion into ¼ inch slices. Then get the black iron pan and place it over the grill, add in some olive oil. Place the bratwurst on the black iron pan. You don’t want to cook the sausages through, just sear them, and get a nice browning through them. Its pretty easy. Then add the onions into the black iron pan. Cover the brats with the onions. Then throw the German beer onto the onions and the brats. Just pour enough to cover the bottom of the pan. You don’t want to boil them , just steam. Then remove the pan off the hot coals. And add some chunk hard wood to the grill and put the lid on. Close the vents, we want to cook them nice and slow. After about a half an hour, with the grill on a 200 degrees, you will see that the brats are nice and brown. Now what you want to do is place the brats onto the grill. Now that they are on the grill, you may also want to place your sandwich bread on the grill too. Once the brats have been grilled to a nice texture, you are ready to enjoy them. Of course, there is the preferred way of serving them, with some nice sauerkraut, potato salad, relish, mustard ketchup …. Good ol’ fashioned American style toppings on a German dish.

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Easy to make grilled Beer Brats

Ingredients

  • 1 onion roughly chopped
  • Whole black peppercorns
  • Bratwurst of your choice
  • Beer of your choice

Directions: Place the bratwurst into a pan, and then pour beer into the pan with the black peppercorns, onions. get the grill going. With the grill on at about 450 degrees, let the pan sit and Simmer the mixture for about 15 minutes, turning halfway though. You are now ready to place the brats on the grill. Turn the brats every once in a while. The brats should not take longer than an added ten minutes on the grill. Then remove them from the grill and allow them to rest for about 3-5 minutes before serving.

Some sauerkraut to go along with it

Ingredients:

  • 2 pounds of sauerkraut
  • 1 teaspoon of caraway seeds
  • ½ cup of applesauce
  • two bay leaves
  • 1 teaspoon of juniper berries
  • 3 slices of diced bacon
  • 1 cup of diced onion
  • One minced clove of garlic (or one teaspoon garlic-shallot puree)
  • one cup of German Riesling wine

An easy method for this recipe is to use a crock-pot or a slow cooker. Preheat it on high. Then add about 2 pounds of sauerkraut (rinsed and patted dry). Then place in 1 teaspoon of caraway seeds and ½ cup of applesauce. Stir it around and drop in two bay leaves. Next, place 1 teaspoon of juniper berries in a plastic bag and lay it down to smash it so that the flavor is released. Next, preheat a pan to medium high heat and add 3 slices of diced bacon (before you dice it you should put it into the freezer for about 10 minutes, it will be a lot easier to dice). Then add in the onion and allow to cook for about a minute, and then add in one minced clove of garlic (or the garlic-shallot puree), and the juniper berries. Stir it around and let it cook for a bit before you add the wine. Add about a cup of German Riesling wine and let it cook for about a minute. Then add it to the crock-pot and let it cook for at least an hour and a half. Serve the sauerkraut with the brats and enjoy.

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Bratwurst Braised in Tomato And Herbs

Serve this recipe with a warm grilled pita bread or combine it with pasta.

  • 1/2 cup blended olive oil
  • 2 cups finely diced onions.
  • Coarse salt and freshly ground pepper
  • 6 garlic cloves, minced
  • 1 teaspoon dried Greek oregano
  • Pinch of hot red pepper flakes
  • 1 1/2 cups canned tomato sauce
  • 6 pounds of Bratwurst Sausage, cut crosswise
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons extra virgin olive oil
  1. Heat the blended oil in a heavy saucepan over low heat. Add the onion along with a pinch of salt. Cover and cook, uncovering and stirring from time to time, for about 12 minutes, or until the onion is very soft and trasnlucent. Stir in the garlic and cook, uncovered for another 3 minutes. Stir in the oregano and pepper flakes. Add the tomato sauce and increase the heat. Bring to a simmer and add the Bratuwrst, stirring well. Season with salt and pepper to taste, cover, and bring to a boil. Lower the heat, uncover and stir. Cover and cook at a bare simmer, stiring occasionaly for 2 to 2 1/2 hours, or until the Bratwurst is very tender and the mixture resembles a thick stew. If it becomes too dry, add about 1/4 cup water at a time to keep it moist.
  2. Remove from the heat, fold in the parsley, and drizzle with the extra virgin olive oil. Serve warm.
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Marinated Bratwurst with Fennel

This is a perfect Bratwurst Snack if you are craving for something easy to do, and even easier to teat.

  • 12 fresh 4 to 5 inch long Bratwurst Sausages
  • Coarse Salt
  • 3/4 cup white vinegar
  • 2 cups plus 2 tablespoons extra virgin olive oil
  • Sea salt and cracked black pepper
  • Cracked fennel seeds
  • Pita bread for serving
  1. Place a layer of Bratwurst, skin side down, in a small baking dish or casserole. Lightly sprinkle with coarse salt and continue layering and salting until all of the Bratwurst are in the pan. Cover with plastic wrap and refrigerate for 15 minutes.
  2. Remove the Bratwurst from the refrigerator and uncover. Pour the vinegar over the top and again cover with plastic wrap. Place the Bratwurst in the refrigerator to marinate for about 6 hours.
  3. Remove the Sausage from the refrigerator, uncover, and drain off all the liquid.
  4. Add 2 cups of olive oil to the dish, again cover with plastic wrap, and refrigerate for at least 6 hours or up to 3 days.
  5. Place the Bratwurst Sausage in the oven to cook for about 40 minutes in a temperature of 400 degrees Fahrenheit.
  6. When ready to serve, remove the Bratwurst from the oven and place 2 on each of 6 meze plates. Drizzle with a bit of the remaining 2 tablespoons of olive oil and sprinkle with sea salt, cracked black pepper, and cracked fennel seeds. Serve with pita bread.
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Vinegar Cured Bratwurst

Vinegar Cured Bratwurst with Tomatoes, Rosemary, and Potato Salad

A different version of this dish is made in Spain and southern France, where it is served cold as an appetizer. This dish is best if left to marinate overnight.

Ingredients for Vinegar Cured Bratwurst

  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt plus more to taste
  • 3/4 teaspoon ras el hanout
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper or cayenne
  • 8 garlic cloves, peeled and crushed
  • 2 fresh rosemary sprigs
  • Freshly ground pepper
  • Six 2-ounce pieces of Bratwurst Sausage
  • 1/4 cup plus 1/3 cup olive oil
  • Hot Brining Liquid (recipe follows)
  • 2 tablespoons sliced garlic
  • 1 1/2 cups chopped peeled and seeded tomato
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh rosemary
  • Patatosalata (recipe follows)
  • Extra virgin olive oil for drizzling

Steps to take

  1. Combine the flour, 1 1/2 teaspoons salt, the ras el hanout, garlic powder, cumin, and Aleppo pepper in a shallow bowl, stirring to blend well. Set aside.
  2. Scatter the crushed garlic and rosemary sprigs over the bottom of a glass baking dish large enough to hold all of the fish in one layer. Set aside.
  3. Season the Sausage with salt and pepper to taste. Working with one Bratwurst at a time, lightly coat the Bratwurst Sausage in the seasoned flour. Shake off the excess flour.
  4. Heat 1/4 cup of the olive oil in a medium saute pan over medium heat for about 3 minutes, or until very hot but not smoking. Without crowding the pan and in batches, if necessary, add the coasted sausage, skin side down, and cook until the edges of the sausage are opaque and the center is slightly pink, 2 to 3 minutes. Turn and then immediately remove from the pan.
  5. Place the Bratwurst Sausage in the prepared baking dish. Pour the hot brine over the fish and set aside to cool.
  6. When cool, remove 1/4 cup of the brine for use in the sauce. The brine should just barely cover the Bratwurst Sausage.
  7. Cover the dish with plastic wrap and refrigerate for 24 hours.
  8. Place the remaining 1/3 cup olive oil in a medium saute pan over medium heat. Add the sliced garlic and saute for 1 minute. Stir in the tomato and bring it to a simmer. Add the reserved 1/4 cup marinating liquid and again bring to a simmer. Simmer, stirring occasionally, for about 12 minutes, or until the tomato sauce is slightly thick.
  9. Remove from the heat and set aside to cool.
  10. When cool, stir in the chopped parsley and rosemary and set aside.
  11. When ready to serve, place about 1 tablespoons of the Patatosalata in the center of each meze plate. Place a branzino fillet on top of the salad, along with a few pieces of tomato from the sauce. Drizzle the sauce over the top. Then drizzle with a bit of the brinning liquid and extra virgin olive oil and serve.

Brining Liquid

Makes about 3 cups

  • 1/2 cup white vinegar
  • 3 garlic cloves, peeled and smashed
  • 3 black peppercorns
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1 bay leaf
  • 1 tablespoon coarse salt
  • 2 teaspoons sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  1. Combine 2 1/2 cups cold water and the white vinegar in a medium nonreactive saucepan. Add the garlic, peppercorns, rosemary, thyme, bay leaf, salt, sugar, coriander seeds, and mustard seeds and place over high heat. Bring to a boil, then lower the heat and simmer for 5 minutes.
  2. Place a strainer over a clean saucepan and strain the hot liquid through it into the clean pan. Pour over the top of the fish and marinate as directed.

Patatosalata

  • 6 medium Yukon Gold (or other creamer) potatoes
  • Coarse salt and freshly ground pepper
  • Juice of 1 lemon
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped scallion, including some of the green part
  1. Place the unpeeled potatoes in a medium saucepan with cold water to cover by 1 inch. Add a tablespoon of salt and place over high heat. Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Remove from the heat and drain.
  2. When the potatoes are cool enough to handle, peel out crosswise into thin slices. Place the sliced potatoes in a mixing bowl and add the lemon juice, olive oil, parsley, and scallion. Season with salt and pepper to taste and toss to combine. (The warmer the potatoes are when the seasoning is added, the more flavor they will absorb.)
  3. Cover and set aside at room temperature until ready to serve.
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