| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking rig, New text im | 8 | Servings | |
INGREDIENTS
| 3 | Bottles Good, Heavy Ale | |
| 2 | Bay Leaves | |
| 6 | Whole Cloves | |
| 1 | T | Brown Sugar |
| Salt And Fresh Ground | ||
| Pepper To Taste | ||
| 2 | lb | Fresh Bockwurst Or Other |
| White Sausage | ||
| 4 | c | Fresh Sauerkraut |
| Preferably Homemade Rec | ||
| 1 1/2 | c | Apple Juice Or Cider |
| 1 | t | Whole Caraway Seeds |
| Salt And Pepper | ||
| Honey Beer Mustard, Recipe | ||
| Follows |
INSTRUCTIONS
Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3-4 minutes. Add bockwurst and simmer slowly, covered, for 4-5 minutes or until warmed through and plump. Drain sauerkraut and rinse, if it is too strong. Add to a non-reactive saucepan along with apple juice, caraway seeds and salt and pepper to taste. Simmer slowly, partially covered, for 20-30 minutes or until most of the juices are absorbed. To serve: Mound sauerkraut on warm plates and top with steamed bockwurst and a big dollop of homemade Honey Beer Mustard. Yield: 6 servings Recipe By : COOKING RIGHT SHOW #CR9636 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:04:51 -0400 From: billspa@icanect.net (Bill Spalding)
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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 266
Total Fat: 29.6g
Cholesterol: 105.5mg
Sodium: 1114.1mg
Potassium: 440mg
Carbohydrates: 8.7g
Fiber: 3.2g
Sugar: 4.4g
Protein: 16.6g