Brautwurst in Beer Sauce

I'm sorry, but I have no idea how to photograph a brautwurst - even a brautwurst in beer sauce on a homemade roll - so that it looks attractive. Brautwurst are just unfortunate-looking things.

Very tasty though. The beer sauce was almost incidental to how good this meal was. Much more integral were the goodness of the sausage itself, and the very sweet hoagie rolls I made using Better Home and Gardens' Red Plaid Cookbook. I just made their dinner roll recipe, and shaped them like hoagie rolls. Mmmmm! The sweetness of the rolls contrasting with the savouriness of the brautwurst was wonderful, and the beer sauce provided a nice, bitter foil.

We didn't give the sauce to the kids, because it was so bitter. You'll probably like it if you've got a taste for a nice, dark, stout, but otherwise, either alter the recipe to use broth instead of beer, or switch the stout out for a nice amber ale.

Great meal though. We had seconds. We would have had thirds, but there wasn't anymore. Oh so good. Yum. Meat and bread, who knew?

peace of Christ to you,
Jessica Snell

jasmine-turkey meatballs: Cooking Light

So, I played around a bit with this recipe when I made it last night. Mostly because baby bok choy is not nearly my favorite vegetable. So I made the meatballs without alteration*, skipped the bok choy, water and green onions (not that I don't like green onions), and put the rest of the ingredients together into a nice, shiny, cornstarch-enhanced sauce:



Isn't it lovely how shiny cornstarch makes everything?

Verdict: delicious. Love that ginger and garlic. The sauce, however, is best served on the side if you've got little kids, 'cause the red pepper gives it quite a bite. We at ours over whole-wheat fettuccine.

I would note that mine version cooked a bit faster than the recipe indicated, so keep an eye on them as they brown and then cook through. But as for taste? I whole-heartedly recommend this recipe.

happy eating!
-Jess


Alterations:
-*okay, so I used frozen, mechanically separated turkey instead of fresh ground. What can I say? It's cheaper. Like, lots. :)
-Rereading the recipe just now, I realize that I accidentally put in two eggs instead of two egg whites. Oops.
-due to the above alteration (I'm presuming), my meatballs were more like mini-meat-patties, and were browned on only two sides. Still yummy, not quite so pretty.
-I cooked the rice according to package directions, not recipe directions.

ALTERATION I WILL ALWAYS MAKE:
-I used low-sodium nothing. I used reconstituted bouillon instead of real chicken broth. You can just always assume I'll do this. Yep.
-left out bok choy, water, oil and green onion, and tweaked the sauce preparation instructions, as noted above.