LCBO Food & Drink Winter 2018

ENTERTAINING  FAN FARE

BRAISED BRATS WITH PURPLE SAUERKRAUT

1 Drain sauerkraut in a colander, pressing with back of spoon to remove as much brine as possible. 2 Remove and discard any damaged outer leaves of cabbage. Cut in half through core. Remove and discard core. Slice cabbage very thinly, preferably on a mandoline. 3 In a large pot, heat butter over medium heat. Add onions and caraway seeds. Cook, stirring, 5 minutes. Add cabbage, sauerkraut, wine and 4 tbsp (60 mL) sugar. Cover and raise heat to medium-high. When it starts simmering, reduce heat to maintain gentle simmer. Cook, stirring occasionally, until cabbage is very tender and moisture has evaporated, about 1½ hours. Season with salt, if necessary, and pepper. If it seems a bit tart, stir in remaining 1 tbsp (15 mL) sugar. (Cooled, covered and re- frigerated, cabbage will keep for up to 5 days.) 4 Preheat oven to 375°F (190°F). 5 Transfer cabbage to roasting pan. Pour in beer. Cover with foil and bake until hot, about 20 minutes.

6 While cabbage is in oven, heat oil in a large nonstick frying pan over high heat. Cook sau- sages until nicely browned, about 2 minutes per side. Place sausages on top of cabbage. Cover and bake until sausages are cooked through, 20 to 25 minutes. 7 While sausages are cooking, soak diced onion in cold water for 10 minutes. Drain, pat dry with paper towel and transfer to small bowl. 8 Serve sausages and cabbage with buns, onion and mustard. Serves 6

This tailgater-style choucroute garni takes sauerkraut and mellows it out with red cab- bage and a long braise. It’s both an excellent side dish and condiment with sausages. Not only can the cabbage be cooked ahead of time, it noticeably improves after a few days in the fridge. Kozlik’s makes a German-style mustard that is terrific with this dish. 1 jar (796 mL to 1 L) sauerkraut 1½ lbs (750 g) red cabbage, about ½ medium head

2 tbsp (30 mL) unsalted butter 2 medium onions, thinly sliced 1½ tsp (7 mL) whole caraway seeds 1½ cups (375 mL) dry white wine 5 tbsp (75 mL) granulated sugar, divided Salt and freshly ground pepper, to taste ½ cup (125 mL) lager beer (not dark) 1 tbsp (15 mL) vegetable oil 6 fresh Bratwurst or plain pork sausages 1 cup (250 mL) diced Vidalia onion 6 buns to fit sausages, split German or Dijon mustard for serving

WHAT TO SERVE Wellington County Brown Ale LCBO 65011, 473 mL, $2.95 Moosehead LCBO 613497, 473 mL, $2.75

FOOD & DRI NK WINTER 2018 67