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2. Add the bratwurst to the skillet and cook until well browned, stirring occasionally. 3. Stir the beer, soup, brown sugar, sauerkraut and bacon in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the bratwurst is cooked through, stirring occasionally.
2 tablespoons of brown sugar. ½ teaspoon of granulated garlic. ½ teaspoon of salt. ½ teaspoon of pepper. 1 bay leaf. ½ teaspoon ground caraway seeds. 2 tablespoons chopped fresh sage ...
1. Cook the bacon in a 12-inch skillet over medium heat for 5 minutes or until crisp. Remove the bacon from the skillet and let drain on paper towels.
Before your guests come over prepare your grill for a medium heat. Place a cast iron skillet directly over the heat, add a little oil and sauté the diced peppers, onion, and garlic for about 15 min.
The sausage is flavored with a variety of spices, including cardamom, coriander, ginger, nutmeg, onion, leek, celery and lemon. In the 1438 statutes of the Butchers' Guild of St. Gallen, it is stipulated that this sausage must be produced with veal, bacon, spices and fresh milk. The recipe has not changed since. Today it is protected by a PGI ...
German fries (also referred to as German fried potatoes) is a dish consisting of thinly sliced raw or cooked potatoes fried in fat, like lard, butter or vegetable oils. [1] Bacon and onion slices are common additional ingredients. Salt and pepper are always used for seasoning, while caraway, marjoram, rosemary and garlic are optional.
Another variation of the faggot is pig's fry (testicles) wrapped in pig's caul: the pig's fry and boiled onions are minced (ground) together, then mixed with breadcrumbs or cold boiled potatoes, seasoned with sage, mixed herbs and pepper, all beaten together and then wrapped in small pieces of caul to form a ball. They are baked in the oven ...
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