Heartbreak Kid, The"
For Better or For Wurst
Join Claud and the gang as they win over your heart with this delectable salad..."Broken Hearts of Romaine."
- For the Mustard:
- 3 tablespoons yellow mustard seed
- 1 tablespoon black or brown mustard seed
- 4 tablespoons ground yellow mustard
- 1 teaspoon salt
- 2 tablespoons water
- 3 tablespoons cider vinegar
- For the Kraut:
- 1 pound sauerkraut
- 1 small white onion, thinly sliced
- 3 cloves garlic, peeled and smashed
- ½ cup dry vermouth
- 1 cup chicken broth
- 1 bay leaf
- 1 teaspoon caraway seeds
- For the Bratwurst:
- 4 uncooked bratwursts
- 1 small white onion, chopped
- 4 whole black peppercorns
- 2 bottles beer
- 1 28-ounce can stewed tomatoes
- 1 green bell pepper, chopped fine
- 1 tablespoon brown sugar
- Seeded buns
1. To prepare the sauerkraut:
• Drain the sauerkraut using a strainer over a bowl.
• In a medium saucepan, combine the onion, garlic, vermouth, chicken broth, caraway seeds, and bay leaf. Bring to a simmer.
• Add the sauerkraut to the vermouth mixture and return to a simmer. Cover and cook over low heat about 30 minutes.
2. To make the mustard:
• Combine the mustard seeds, mustard powder and salt in a coffee grinder. Pulverize with 2 short bursts. Transfer to a small bowl and add the water and vinegar. Cover and refrigerate to thicken.
3. To make the brats:
• Combine the brats, onion, peppercorns, and beer in a large saucepan. Bring to a simmer (Do not Boil!!) and simmer 15 minutes. While the brats cook, light the barbecue or heat a cast iron griddle.
• Transfer bratwurst to grill and grill until deep brown, but not burnt.
• Add the tomatoes, bell pepper and brown sugar to the hot beer mixture; season to taste with salt and pepper and return to a simmer. Transfer cooked bratwurst to the tomato sauce and keep warm until use.
4. Serve on seeded rolls with plenty of warm sauerkraut, tomato-beer sauce and spicy homemade mustard.