Recipes

Blue Point Beer Braised Bratwurst with Mustard Fried Potatoes and Red Cabbage

Nothing says Oktoberfest like beer-braised bratwurst served with flavorful mustard fried potatoes and red cabbage.

Blue Point Beer Braised Bratwurst with Mustard Fried Potatoes and Red Cabbage

Nothing says Oktoberfest like beer-braised bratwurst served with flavorful mustard fried potatoes and red cabbage.

 
 
Ingredients

(1) 8 oz. can Blue Point Zumfest Märzen Style Lager
2 diced shallots
1/3 cup Apple Cider Vinegar
¼ cup Schaller & Weber Düsseldorf Style Horseradish Mustard
¾ cup extra virgin olive oil
Kosher Salt
Freshly ground pepper
3/4 lb Yukon Gold potatoes
¾ lb purple potatoes
6 Schaller & Weber Bratwurst
Fresh thyme
8 oz. Schaller & Weber Red Cabbage
Directions

  • Peel and dice onion, carrots and pumpkin. Set side.
  • Melt butter in a medium pot, over medium heat.
  • Add diced shallot and sauté until fragrant. Add carrots and pumpkin, stir well and cook for about 5 minutes, stirring occasionally.
  • Add pressed garlic and stir well.
  • Sprinkle flour, stir until combined.
  • Add pumpkin ale, while stirring, and cook for a couple of minutes, stirring slowly.
  • Add Worcestershire sauce, broth, salt and pepper. Increase heat to medium-high and bring to a simmer.
  • Reduce heat to medium-low and cook for 15 to 20 minutes, until pumpkin is soft.
  • Stir in thyme, heavy cream and cheese.
  • Transfer soup to the blender and puree until smooth.
  • Meanwhile crisp the bacon. Cool. Chop. Sprinkle on Soup.
  • Let’s Eat!

Products featured in this recipe:

Ingredients

(1) 8 oz. can Blue Point Zumfest Märzen Style Lager
2 diced shallots
1/3 cup Apple Cider Vinegar
¼ cup Schaller & Weber Düsseldorf Style Horseradish Mustard
¾ cup extra virgin olive oil
Kosher Salt
Freshly ground pepper
3/4 lb Yukon Gold potatoes
¾ lb purple potatoes
6 Schaller & Weber Bratwurst
Fresh thyme
8 oz. Schaller & Weber Red Cabbage
Ingredients

(1) 8 oz. can Blue Point Zumfest Märzen Style Lager
2 diced shallots
1/3 cup Apple Cider Vinegar
¼ cup Schaller & Weber Düsseldorf Style Horseradish Mustard
¾ cup extra virgin olive oil
Kosher Salt
Freshly ground pepper
3/4 lb Yukon Gold potatoes
¾ lb purple potatoes
6 Schaller & Weber Bratwurst
Fresh thyme
8 oz. Schaller & Weber Red Cabbage
Directions

  • Peel and dice onion, carrots and pumpkin. Set side.
  • Melt butter in a medium pot, over medium heat.
  • Add diced shallot and sauté until fragrant. Add carrots and pumpkin, stir well and cook for about 5 minutes, stirring occasionally.
  • Add pressed garlic and stir well.
  • Sprinkle flour, stir until combined.
  • Add pumpkin ale, while stirring, and cook for a couple of minutes, stirring slowly.
  • Add Worcestershire sauce, broth, salt and pepper. Increase heat to medium-high and bring to a simmer.
  • Reduce heat to medium-low and cook for 15 to 20 minutes, until pumpkin is soft.
  • Stir in thyme, heavy cream and cheese.
  • Transfer soup to the blender and puree until smooth.
  • Meanwhile crisp the bacon. Cool. Chop. Sprinkle on Soup.
  • Let’s Eat!

Products featured in this recipe: