When you next visit your local meat market, look over the different brat links they have. Pick your 6 favourite and head home to start the barbecue.
- 6 uncooked bratwurst links
- 1 1/2 cups white cranberry juice
- 3 cups shredded cabbage
- 1/2 cup thinly sliced cucumber
- 1/2 cup fresh blackberries
- 3 tbsp. sliced green onions
- 1/3 cup buttermilk
- 2 tbsp. mayonnaise
- 1 tbsp. fresh chopped parsley
- 1 tbsp. freshly chopped dill
- 1 clove garlic, minced
- pinch of salt and pepper
- 6 buns, split and toasted (to fit the brats you purchased)
In a large pot, combine the brats and juice. Bring to a boil and then reduce the heat and simmer for about 10-12 minutes, rearranging just one time. The internal temperature should reach 160 degrees on an instant read thermometer.
In a medium bowl combine the cabbage, berries, and onion. Stir together the buttermilk, mayonnaise, parsley, dill, garlic, salt and pepper and add to the cabbage. Toss gently to coat.
Now that the barbecue has reached a medium heat, place the brats directly on the grill. cooking for about 7 minutes, until browned, turning as you cook.
Serve in toasted buns and top with the slaw. How’s that for a different meal? Oh yeah! fun in the summertime.
Yummy!
Sliders For The Party
Be it a football party or entertaining for the holiday season, these are great little “bites” to serve. Make the meatballs with a gentle touch and don’t make them packed too hard. These are cooked right in the sauce. YUMMY !
- 2 slices white bread, cut into 1 inch pieces,
- 1/2 cup whole milk
- 8 oz. lean ground beef
- 8 oz. ground pork
- 4 oz. ground veal
- 1/2 cup finely grated Romano or Parmesan cheese (1 oz.)
- 3 tbsp. coarsely chopped flat leaf parsley
- 1 garlic clove, minced
- 1 large egg
- pinch of pepper
- 6 cups Marinara Sauce (homemade or bottled)
- 2 dozen Brioche buns, split
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup-finely grated Romano cheese
- Small basil leaves (or larger ones, torn)
Soak the bread in the milk for about 5 minutes, now mix together the bread, meat, cheese, parsley, egg and pinch of salt. Cover and refrigerate for 30 minutes.
Pour a coffee, tidy the work-space…whatever…then roll out 24 x 1 oz. meatballs. They should look like golf balls.
Pour the marinara sauce in a large pot and when at a simmer, add the meatballs and cook on for 20-25 minutes.
When ready to serve, heat the oven to 400 degrees, arrange the buns, cut side up on the cookie sheet lined with parchment paper. Place 1 meatball, 1 tbsp. of the sauce and 1 tbsp of the mozzarella cheese, along with a 1 tsp of the romano cheese on the bottom half.
Bake for about 3 minutes until the cheese melts. Remove from the oven, add a basil leaf on top and place the bun top on. Put on a tray and, with a handful of plates and napkins placed on the table, present this.
Ohhhs and ahhhs for sure. The smells, looks and tastes will make you the hit for the day. Yeah, you deserve that glass of wine (or beer).
French Toast Pear and Sausage “Dogs”
The weekend is upon us and you want to try something different…something that everyone will like and probably become addicted to….get ready…here it is.
- 3/4 lb. your favourite sausage links, fully cooked
- 1 tbsp. Crisco oil
- 2 eggs
- 1/2 cup half and half cream
- 1 tbsp. brown sugar, packed
- 1 tsp. pure vanilla extract
- pinch each of ground cinnamon and fresh grated nutmeg
- 6 of your favourite Portuguese buns (long shaped), split down the top, lengthwise OR regular hot dog buns. Do not cut right through.
- 2 tbsp. honey
- 6 thin slices of Povolone cheese
- 1-2 red pears, sliced thin, do not remove the skin
- 2 tbsp. butter
Slice the cooked sausage links into 1/2 inch pieces and place in a skillet with 1 tbsp of oil and brown on all sides. Remove and drain on a paper towel. Set aside.
In a shallow dish, whisk the eggs, cream, sugar and spices together until well blended and set aside.
Put a slice of cheese inside the bun. Brush the cut sides with honey. Add some of the sausage pieces and a couple slices of pear and close up, securing with toothpicks to hold together.
Dip each of these buns into the egg mixture. Melt the butter in a clean skillet and add the buns, cooking 4 minutes each side. being careful not to burn. Remove the toothpicks.
When serving, drizzle with pure maple syrup and enjoy. Add a couple slices of melon or grapes and you ‘did it again’.
Coffee anyone?