What’s for Dinner?
Oh how many times have I asked this question to myself or to Mike. The response normally becomes “I don’t know” or “leftovers” or even “Well we don’t have anything that is appealing lets go out”.
In an effort to be a bit more budget-conscious and weight-conscious (that last response hasn’t worked out so well between myself, the scale, and weight watchers) I have been pulling out my cookbooks and scouring the internet looking for new ways to make dinner interesting. There are only so many times I can handle bratwursts on a bun with some sauerkraut but adding in a sauce, some diced onions, and slow cooking the brats on low for a few hours gives a new twist to an old standby. The best part: The meal makes enough left overs to freeze for another day so I won’t get bored eating the same thing every night for a week!!
So for my first installment of What’s For Dinner:
Slow Cooked Bratwursts
Makes 8 servings
8 Bratwursts
1 large onion, sliced (or you can be lazy like me and do the prediced 8oz onions from the produce section)
12 oz can of beer (any kind. I used Turbo Dog by Abita- a dark, Guiness sort of beer)
1 cup chili sauce (its in the bottled condiment section)
1 Tbsp Worcestershire sauce
1 cup ketchup
2 Tbsp Vinegar
1/2 tsp salt
2 Tbsp brown sugar
1 Tbsp paprika
1. Boil Brats in water in skillet for 10 minutes to remove fat
2. Drain brats and place in slow cooker (I failed to do that and man was it nasty after 1 day in the fridge. I was scraping out the fat but at least it was easy to deal with)
3. Mix together remaining ingredients in bowl and then pour over meat.
4. Cook on low 4-5 hours.
On a side note brats come 5 to a pack around here so I just did 2 packs of 5 and it turned out fine. Now thinking about it I bet some green bell peppers would be delish as well and add in some extra veggies. Goes well on a hot dog bun and served with a side of sauerkraut (or on top).
