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Bratwurst in beer sauce with savoy Recipe

Bratwurst in beer sauce with savoy

Recipe Ingredients for Bratwurst in beer sauce with savoy

1st Small cabbage, about 700 grams 1 Stg
Leeks 1st Carrot thick
2 tbsp Butter
1 tbsp Oil
125 ml Instant vegetable stock
1 tsp Noble sweet paprika
1 tbsp Oil
600 grams Rostbratwürste small, Nuremberg or raw sausages
20 g Wheat bread
100 ml Instant vegetable stock
150 ml dark beer
2nd Bay leaves 2 tsp
Sugar syrup health food store or organic shop
Pepper 2 tsp
Cider vinegar or beer vinegar 50 g
Whipped cream

Bratwurst in beer sauce with savoy Recipe Directions

1st For the vegetables cabbage of all withered leaves and wash free. Lengthwise into quarters and cut out the fat from the middle stump. Savoy cabbage cut into fine strips. Leeks, cut lengthwise and wash thoroughly. Also cut into strips. Peel the carrot, the length to divide into thin slices, then cut crosswise into strips. 2nd 1 tablespoon butter and oil in a saucepan. Sauté sliced ​​vegetables in it. Remove from broth and season with salt, pepper and paprika. Cover and heat on low about 10 minutes to cook al dente. 3rd Meanwhile, the oil in a large pot or pan. Fry sausage until crispy in about 6 minutes. Turn over and shake the pan from the sausages and there. Remove sausages and keep warm, covered. 4th Rid of the bread crust, crumble and add them with liquor, beer and bay leaf in a pot or pan. Boil until the bread disintegrates and bind the sauce. Season to taste with syrup, salt, pepper and vinegar. Cream and beat. Sausages in the sauce can be hot and good. 5th Remaining butter into small cubes and toss with the vegetables. Serve and season to taste with sausages and gravy. Per serving: 675 kcal/2840 kJ, 13 g carbohydrates, 38 g protein, 52 g fat suit this purpose: lye pretzel rods or caraway p>


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