2 bottles Samuel Adams Octoberfest beer
2 cups chicken stock
4 garlic cloves
1 cup whole grain mustard
Mix beer, chicken stock, and garlic in pot. Bring to a light simmer. Add the bratwurst into the poaching liquid and cook until 145 degrees. For the mustard sauce, take the 1 cups of mustard and splash about 2 oz of beer and mix.
2 heads red cabbage shredded
2 Cortland apples , diced
2 cups sugar
2 cups water
1 1/4 cups apple cider vinegar
a stick of butter
Put butter in pan and sautÈ onions until translucent. Add the reaming ingredients to the pot and simmer for about 1 hour.
1 lb flour
8 ounces milk
1 teaspoon nutmeg
2 ounces butter
Bring a pot of water to a boil. Mix flour and nutmeg together. Mix the egg and milk together. Pour the wet into the dry. Will become a batter.
If you have a spatzel cutter or anything with holes like a perforated spoon, push the batter through and into the water. Spatzel is done when it floats.
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L'Aperitif's German sausage with Beer Mustard, Red Cabbage and Spatzel.
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