Title: Bockwurst Braised in Ale with Homemade Sauerkraut
Categories: Sausage Pickle Vegetable
Yield: 8 Servings

3		Bottles Good, Heavy Ale
2		Bay Leaves
6		Whole Cloves
1	tb	Brown Sugar
		Salt And Fresh Ground Pepper
		To Taste
2	lb	Fresh Bockwurst Or Other
		White Sausage
4	c	Fresh Sauerkraut, Preferably
		Homemade (Rec
1 1/2	c	Apple Juice Or Cider
1	ts	Whole Caraway Seeds
		Salt And Pepper
		Honey Beer Mustard (Recipe
		Follows)

Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3-4 minutes. Add bockwurst and simmer slowly, covered, for 4-5 minutes or until warmed through and plump.

Drain sauerkraut and rinse, if it is too strong. Add to a non-reactive saucepan along with apple juice, caraway seeds and salt and pepper to taste. Simmer slowly, partially covered, for 20-30 minutes or until most of the juices are absorbed.

To serve: Mound sauerkraut on warm plates and top with steamed bockwurst and a big dollop of homemade Honey Beer Mustard.

Recipe By : COOKING RIGHT SHOW #CR9636

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