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!