Bratwurst Braised in Beer
Beet Greens and Red Cabbage, Fresh Horseradish
Sausage lovers rejoice! The classic combination of red cabbage and sausage takes on a new twist with the addition of beet greens. Here, bratwurst is braised in beer and paired with red cabbage, beet, and onion. Sweet, sour, and spice flavors come from brown sugar, apple cider vinegar, and allspice. Sautéed beet greens add a garlicky earthiness while freshly grated horseradish’s hot, sharp notes balance the rich juicy beer-braised brats. Outstanding!
Beer Braised Bratwurst Recipe
- 3 large bratwurst, preferably freshly made from the butcher (not supermarket pre-cooked)
- 1 bottle beer, we like Anchor Steam
- 1 red onion, sliced
- 1/2 head red cabbage, thinly sliced
- 1 medium beet, peeled, coarsely grated
- 1/2 c. apple cider vinegar
- 2 T. brown sugar
- 1/4 t. ground allspice
- beet greens from 3 beets, roughly chopped
- splash of olive oil
- 2 garlic cloves, minced
- salt and pepper
- fresh horseradish root
Prick bratwurst all over with the the point of a knife. Heat wok over medium heat. Add bratwurst, then pour beer to cover just over halfway up the sausages. Simmer, turning once until cooked through, about 15 minutes. Remove sausages, but leave the beer.
*Note: I cook this dish in a wok rather than a large skillet because it concentrates the liquid to the center of the pan.
Add onion to the wok and cook until softened. Add cabbage and beet, stirring often until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and any remaining beer. Stir, then nestle bratwurst in the cabbage mixture. Simmer for an additional 15 minutes, turning bratwurst once.
Meanwhile, in a separate pan, sauté chopped beet greens in olive oil with garlic, using a tongs to continuously toss the mixture until the greens wilt. Season with salt & pepper.
Remove the bratwurst from the wok. Season the cabbage mixture to taste with salt and pepper.
Place cabbage mixture on a serving platter. Top cabbage with wilted beet greens. Place bratwurst on top of the greens. Grate fresh horseradish over the whole dish.
Pretzel bread or Mom’s Vintage Potato Salad make a nice accompaniment.
Recipe adapted from Bon Appetit. Beet greens are my addition.