It’s time for our December Blogger C.L.U.E. event, but first a big thanks and congratulations to Liz over at That Skinny Chick Can Bake for organizing our group and for a successful inaugural launch in November.
How much fun is this…each month we’re assigned to a blog and we’re given a clue. With that clue, we’re to sneak around, find a recipe, cook the recipe and blog about it. This month’s assignment was to find a food your Grandmother would have cooked or better yet, DID cook. Heading to Christy’s blog, Confessions of a Culinary Diva, I started the search for either baked items or German inspired meat and potato dishes. Since I didn’t inherit that German baking gene, lucky for me I found this Brats and Kraut recipe, and a blogger after my own heart, Christy served the whole thing over mashed potatoes. :::swoon.
The great thing about these types of groups is finding new blogs. Christy is a food enthusiast, wine aficionado, Food & Cooking Channel fanatic, and cookbook bibliomaniac, who suffers from an incurable case of wanderlust. Sounds good to me. 🙂 And the recipe I chose from her blog is a recipe that was passed along from her grandmother, Helen.
Unfortunately both of my Grandmothers died before I knew them, but Florence (Flossie) Lichtieg (on my Mom’s side) and her Bavarian heritage plays a big part in the food I love and cook to this day. I am certain that she had her share of brats and kraut most certainly over mashed potatoes. I chose a flavorful Duval Belgium Ale for to braise the brats and kraut into a golden wonderful plate of goodness. I’m such a kraut fan, and the golden ale caramelize it into a wonderful treat. What a great meal.
- 2 tablespoons olive oil
- 1 medium onion sliced
- 1 ½ bottles Spaten Lager or other beer ½ bottle for the chef
- 4 bratwursts or other German sausage
- 2-3 cups sauerkraut
Preheat oven to 375 degrees.
Pour olive oil in skillet and heat on medium high heat. Add the sliced onions and cook until they soften and are light gold in color. Add bratwursts and 1 ½ bottles of beer and braise about 10 minutes, turning the bratwursts periodically and sipping frequently from the remaining ½ bottle of beer.
Pour braising liquid into a baking dish and reserve. Return the skillet to medium high heat, brown the bratwursts on each side, and place in baking dish. Cover the bratwursts with sauerkraut and bake uncovered in oven for approximately 20—25 minutes.
Serve the bratwursts and sauerkraut over bed of mashed potatoes.
Brats and Kraut over Mashed Potatoes…It’s what’s for Dinner.
Be sure to check out Gramma’s recipes from the rest of the group:
- Liz from That Skinny Chick Can Bake
- Kate from Kate is Cooking
- Christiane from Taking on Magazines
- Debra from Eliot’s Eats
- Lisa from Authentic Suburban Gourmet
- Ramona from Curry and Comfort
- Janet from From Cupcakes to Caviar
- Christy from Culinary Diva
- Alice from A Mama, Baby & Shar-pei in the Kitchen
- Azmina from Lawyer Loves Lunch
- Kelli from Kelli’s Kitchen
- Kim from Liv Life
- Susan from Create Amazing Meals
- Aly from Cooking in Stilettos
- Lea Ann from Cooking on the Ranch
- Kathy from Bakeaway with Me
- Anna from Anna Dishes
- Stacy from Food Lust People Love
- Wendy from A Day in the Life On a Farm
- Jean from Lemons and Anchovies