Bratwurst and Red Cabbage

The Best of the Wurst!!
(makes 4 servings)

1 lb. uncured bratwurst
2 T. EVOO
1 12 oz. bottle Pilsner beer or other lager, divided
Water
1 med. red onion, chopped
1/2 med. head of red cabbage, thinly sliced
1 med. red beet, peeled and coarsely grated
Kosher salt and freshly ground pepper
1/2 cup apple cider vinegar
1 T. light brown sugar
1/4 t. ground allspice
Freshly grated horseradish root*, peeled*
Whole grain mustard*

Prick the bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up the sides of sausages. Bring to a simmer over med. heat. Cook, turning once, until just barely cooked through, 12-15 mins. Increase heat to med.-high; cook until liquid is evaporated, 5-10 mins. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5-8 mins. Transfer sausages to a plate. Add cabbage and beet to skillet; season with S&P. Cook, stirring often, until cabbage is wilted about 5 mins. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20-25 mins. Serve sausages with cabbage mixture, topped with horseradish, and mustard on the side.

"We can accomplish more together than we can alone."

Have FUN today, and notice everything!!

Love,

MM