There's something about cool weather that makes comfort food mandatory. You know what I mean? Of course it doesn't hurt that we have a local store that produces the most amazing fresh sausage of which I'm determined to take advantage since I'm only here in Tucson for another 2 weeks. Can you believe it? Ten years of plotting, scheming and dreaming of being somewhere else and our dreams are finally coming true. Now that's progress!
Last night's dinner effort was really no effort at all. Simply onions seasoned with a little rosemary and sauteed in a Dutch oven until translucent, followed by browned brats, drained jarred sauerkraut (I used Libby's crunchy) and a touch of white wine and chicken stock. That's it. One hour in a covered pot in a 325 oven and Bob's your uncle.
Delicious with grainy mustard and sweet applesauce on the side, the whole shebang would be fabulous with some boiled potatoes glammed up with butter and parsley, but we went another direction. We enjoyed our German style feast with crispy sauteed potato/cheddar perogies courtesy of Mrs. T's and Safeway's freezer section. Hey, I had every intention of making them from scratch but you know how it goes, right?
All but 3 of my 300 or so cookbooks along with darn near every bit of kitchen equipment's already in Oregon waiting to be unpacked and placed into our new kitchen that hasn't been built yet. There is progress to report in that respect though. Mike and Rob at Alsea Bay Granite and Interiors have the kitchen ripped out down to the studs and the electrician, plumber and sheet rock guys'll be doing their thing during the next week or so before the new cabinets go in. It's killin' me being here while all the work is going on, but I bet they're thanking their lucky stars. At least I'm not there to change my mind every 20 seconds.
Baked Brats and Sauerkraut (adapted from finecooking.com)
4 large fresh bratwurst sausages
2 tablespoons butter
2 large yellow onions, halved and thinly sliced
1/2 teaspoon dried rosemary
1 tablespoon olive oil
1 – 32 ounce jar sauerkraut, well drained (I used Libby’s Crispy)
1/2 cup white wine or dry vermouth
1/2 cup chicken broth
1 bay leaf
Mustard as garnish
Applesauce as garnish
Heat a Dutch oven or large oven proof skillet with lid over medium high heat. Add butter and when melted add sliced onions. Cook until softened and just beginning to turn golden – about 10 minutes. Remove to a plate. Add olive oil to the pot and when oil is hot, add sausages. Brown on all sides and remove to a plate when done. Return onions to the pot, add sauerkraut and place sausages on top. Sprinkle evenly with white wine and chicken broth. Bury bay leaf in the middle of the pot, cover and place in 325 oven for 1 hour. Serve with mustard and applesauce on the side. Makes 4 servings.
A year ago - Grilled Chicken Salad with Tzatziki Sauce
Two year's ago - Buttermilk Cheese Scones and Kicky Kumquat Marmalade
Three year's ago - Spicy Chicken with Apricots and Olives