Bratwurst with Cabbage, Potatoes and Beer-Mustard Sauce

INGREDIENTS

• 2 Tbsp EVOO
• 4 bratwurst
• 2 Tbsp butter
• 1 onion, thinly sliced
• 1 lb Yukon Gold potatoes, diced
• 1 small head green cabbage, cored and thinly sliced
• salt and black pepper
• 1/2 tsp caraway seeds
• 1 c dark beer
• 1/2 c beef broth
• 2 Tbsp Dijon mustard

PREPARATION

1. Heat a skillet over medium with EVOO. Add brats and cook until browned on all sides, about 8 minutes total. Transfer to a plate.
2. Add the butter and the onion. Cook until soft and golden, 5-7 minutes. Stir in potatoes and cabbage and cook until golden at the edges, 5-10 minutes. Add salt and pepper and caraway seeds.
3. When the potatoes and cabbage are almost tender, deglaze with beer, using a wooden spoon to scrape up browned bits. Cook 3-5 minutes, until beer is reduced by half. Add beef broth and mustard, bring to a simmer.
4. Return the bratwurst to the pan, cover and cook 5 minutes. Uncover and cook until the sauce is thickened, 3-5 more minutes.

( The Modern Cast Iron Cookbook - kindle )

-- JMag Guthrie - 2019-05-18