| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dishes, Pork & ham |
1 |
Servings |
INGREDIENTS
|
|
Grilled Brats and Knocs with |
|
|
Bayleaf |
INSTRUCTIONS
Slice as many sausages as you plan to eat into coin shapes about 1 inch
thick. Spear onto Kabob skewers alternating with a bayleaves that have been
soaked for 15 minutes in warm water. Set aside. Make a sauce of sour
cream, horseradish, a pinch of salt and minced granny apple( about 1/2 an
apple is good). Set aside in the refrigerator to chill and firm up. Slice
yellow onions and saute in butter until translucent. Add a few pinches of
sugar to carmelize them. Set aside.
Now grill the sausages on the grill ( obviously) till they are charred to
your liking. Eat with lots of beer and perogies. We also use a nice
grainy mustard as another side condiment for the sausages. Everytime that I
make these the family says that I did not make enough. That is high praise
from a 4 and 7 year old .
Recipe By : RED FLA
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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