Bratwurst is traditionally served with Sauerkraut, which is fermented cabbage. I really wanted to make some Brats and Sauerkraut but most recipes require 2-3 days for the cabbage to soak in all the brine. So I opted to make a coleslaw which can be made in less then an hour. However as I was cutting up the cabbage I thought it might be interesting to add more spice to the dressing. Before I knew it I was making a curried coleslaw by chance. It worked great with the Brat, which I cooked by simmering them slowly in beer and topping it with a spicy beer reduction. Recipe below –
- 1 Head of Cabbage (Chopped into 1/4″ strips)
- 4 Carrots, sliced
- 1/3 Cup of Rice Vinegar
- 1/3 Cup of Peanut Oil
- 1 Tbsp of Cumin
- 1 Tbsp of Coriander
- 1 Tbsp of Turmeric
- 1 Tbsp of Cayenne Pepper
- Pinch of Cinnamon
- Salt to taste
- Rabbit Bratwurst (Courtesy of Greene Grape)
- 1 Can of beer (I like dark beers, the sugar reduces down to a nice syrup)
- Butter or Vegetable Oil
1. Coleslaw: Wash the cabbage thoroughly. Slice the head in half then with the flat side down cut across every 1/4″. Add all the cabbage to a large bowl. Next Add in your sliced carrots. I slice by hand but a Julienne would work just as well. In a separate bowl add the vinegar and then all the spices. Whisk together constantly. When complete slowly add the oil whisking that in as well so the vinegar and oil do not separate. Mix the cabbage, carrots, and dressing together and refrigerate for at least 1 hour.
2. Bratwurst: In a skillet heat up the butter or oil. It doesn’t really matter but stay away from Olive Oil. Olive oil has low temperature smoke point and will quickly set off your smoke detectors. Brown the Bratwurst on each side, for about 3 minutes. Once browned add about a can of beer. As I mentioned above dark beers have more sugar in them then light beers. What this means is that as you reduce the beer down and it combines with the fat of the protein you end up with a nice syrup. A light beer (like a lager or pilsner) will just steam off. Once the beer is added cook the Brats for about 20 minutes per side. If needed add more beer as required to keep the bratwurst in a simmering liquid.
3. Helpful Hint: My homemade sausages and those from my butcher use natural casing. Most supermarket casing are not natural and are either cellulose based or plastic (WTF?). When cooking sausage with natural intestinal casing it is important to cook them at low to medium temperatures and with a liquid. If you don’t adjust the heat accordingly or have enough liquid in the pan the casings will split, oh noes!
4. Reduction: Once the Brats are done remove them from the pan. The beer should be cooked down to a nice dark brown syrup at this point. If it’s too thick add a little more beer and with a spatula scrape up all those brown bits stuck to the pan. If it’s too viscous than turn up the heat and reduce it down. As you are stirring the syrup over heat add in a pinch of the same spices used in the cole-slaw. Stir for another minute over the heat.
5. Plating: very simply plate the coleslaw first, top it with the bratwurst then pour the syrup over the top.
You have just made your first German-Indian Fusion plate, just like you always wanted.