Hello Recipe Club,

As many of you know, my wife Pam helps me put these pages together each week. One night not too long ago she rolled over at about 3:00 in the morning and said " I have an idea for a week of recipes for the Recipe Club" She then turned back over and went to sleep. I thought to myself...she needs a vacation! The next day she told me that the title of her week would be "The Dog Days of Summer...A Tribute to Tube Steaks" I KNEW she needed a vacation.

Beer-Brats on a Bun

Grill the sausages first, then add them to a beer sauce for a great sandwich.

Makes 4 servings

Ingredients:

1 pound bratwurst
3 tablespoons olive or canola oil
1 large onion, sliced
12 ounces dark German beer
2 bay leaves
1 tablespoon coarse German-style mustard
4 Kaiser or other hard rolls

Preparation:

Grill sausages over medium heat until brown and 3/4 done, turning them occasionally as they brown.

In a large skillet, heat 3 tablespoons oil. Add the onion, cover the skillet and cook over medium-high heat for 10 minutes, stirring frequently until light brown. 

Pour in the beer and scrape up any brown bits clinging to the bottom of the pan. Add grilled sausages to the pan, and add the bay leaves.

Partially cover and cook over moderate heat for 15 minutes. Stir in the mustard and cook until the liquid has begun to thicken slightly. To serve, split the brats down the middle and place on a roll with the onions and sauce. Pass a pot of hot mustard on the side.

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Honey Glazed Bratwurst with Cabbage and Roasted Walnuts

Makes 2 servings

Ingredients:

1 pound bratwurst
1/4 cup honey
1/4 teaspoon thyme
1 tablespoon Dijon mustard
1/4 cup walnuts
2 tablespoons butter
1/4 head cabbage, cored and shredded
1/4 teaspoon salt
1/4 teaspoon cracked peppercorns
1 1/2 tablespoons cider vinegar

Preparation:

Preheat oven to 350°F.

Place the sausage on a shallow baking dish. Combine honey, thyme, and mustard and coat the sausage with it. Bake for 25 minutes, basting 3 times.

Spread walnuts on a cookie sheet and roast in the oven at the same time for about 10 minutes or until they darken and develop a nutty aroma. Set aside.

To prepare the cabbage, melt the butter in a large heavy skillet and add the salt and pepper. Stir to coat the cabbage in butter, cover and cook over medium heat for about 15 minutes, or until cabbage is completely wilted. 

Add the vinegar and cook for 2 more minutes, uncovered.

Serve sausage accompanied with the cabbage and garnish with the walnuts.

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Hot German Potato Salad with Bratwurst

Makes 8 servings

Ingredients:

1 1/2 pounds bratwurst sausages
5 medium potatoes
8 slices bacon, diced
1 medium onion, diced
1/2 cup vinegar
1/2 cup beef bouillon
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon sugar
2 egg yolks, beaten

Preparation:

Scrub potatoes and boil in their skins until cooked, approximately 30 to 40 minutes. Cool, peel and cut into 1/4 inch slices.

Slice brats 1/4 inch thick. In a large sauté pan, cook bacon until crisp. Add brats and onions, stir and cook until onion is transparent and brats are browned.

Add vinegar, bouillon, salt, pepper and sugar. Stir and let come to a boil. Remove from heat. Take a small ladle full of this mixture and whisk briskly into egg yolks. 

Once done, stir egg yolk mixture into sauté pan with the rest of the ingredients. Stir well. Pour over potatoes and serve.

German Style Braised Bratwurst

Ingredients:

5 bratwurst sausages
1 cup chopped onions
1 cup chopped apples
1 cup chopped carrots
1/2 cabbage sliced into 5 wedges
1 tablespoon caraway seeds
1 bottle German dark beer
1 beef bouillon cube
pepper to taste

Preparation:

Start with 2 cups of water and simmer the sausages in a skillet, this leaches out some of the fat and keeps the sausage from getting too brown. When the water evaporates brown the sausages on both sides, making sure they are cooked through. Set aside.

Add onions and cook until they are translucent and lightly browned. Add apples, carrots, cabbage, caraway and the beer. Add the beef bouillon and pepper. Cover and simmer until the cabbage is tender. 

The last 5 minutes, add the brats to bring back up to temperature.

Serve with a nice German brown bread or crusty rolls.