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Open House 2018

Beer Bratwurst With Braised Red Cabbage

Serves 8
Chef Brian Streeter
Pairs well with:
Guajolote, Suscol Springs, Napa Valley

Cakebread Cellars Guajolote pairs nicely with this sausage and cabbage delight.


3 lbs. boneless pork shouilder, small dice
1 tsp. fine sea salt
1 tsp. sugar
1 ½ tsp. caraway seeds
1 tsp. dry mustard powder
4 tsp. fresh thyme, chopped
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. pink curing salt
1/3 c. pale ale
4-5 feet hog casings

1 head red cabbage
2 yellow onions, sliced thin
1 green apple, peeled, cored and grated
2 T. butter
1 bottle red wine
3 T. red wine vinegar
1 T. sugar
1/8 tsp. ground cloves
1 bay leaf
salt and pepper

Prepare the sausages

Place the cubed pork in a mixing bowl. In a separate bowl combine the sea salt, sugar, caraway, mustard, thyme, ginger, nutmeg and curing salt. Stir to mix well. Add the pale ale to the bowl, and gently stir to incorporate. Pour the marinade over the cubed pork and stir to coat evenly. Spread on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid.

Remove from freezer and grind through meat through a sausage grinder with the small-die attachment. Spoon 2 tablespoon of the meat mixture into a non-stick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through. Taste the sausage for seasoning and adjust if necessary.

Stuff the sausage into hog casings and twist into links. Poach the sausage links in a saucepot filled three quarters full with water. Add 2 tablespoons of salt to the pot and place over medium heat. The water should not to exceed 160˚F. Poach the links until an instant-read thermometer inserted into the center of the sausage registers 145˚F. The poached sausages can be grilled and eaten immediately, or chilled in an ice bath and refrigerated or frozen for a later use.

Prepare the red cabbage

For the braised cabbage; cut cabbage into quarters, remove the core and slice thin. Heat a large skillet over medium heat, add the butter, onions, green apple and cabbage. Season with salt and pepper and cook until the cabbage and onions are wilted down to about half its original volume.

Pour in the red wine, vinegar and add the sugar, ground cloves and bay leaf. Partially cover, turn heat to low and simmer for about one hour until wine has almost completely evaporated and coats the cabbage. Stir occasionally to keep the cabbage from sticking to the pan. Taste and adjust the seasoning if necessary. Serve alongside the beer bratwurst with a side of your favorite mustard.

Enjoy with a glass of Cakebread Cellars Guajolote.

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