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Bratwurst & Haluski (cabbage & noodles) Dinner

post #1 of 13
Thread Starter 

My first run of Bratwurst was so outstanding I'm planning on a 10 pound batch very soon. I usually make sausage with some heat to them but we are approaching Oktoberfest time so wanted to do a traditional Brat. I actually gave many away before trying one for myself and then decided to have the rest that was left for my own dinner. I've been wanting to make this Haluski recipe ever since seeing it so figured what better night to do it than with Bratwurst. I bought the primo, heavy, hand made looking egg noodles as a splurge. Quite tasty & I believe it could be a meal in itself and probably was on more than one occasion in the past. The texture of the Brats was awesome which surprised me somewhat since I added no binder to the mix. The homemade Brat buns were overkill...delicious, but to much bread so wound up using a knife & fork. The grilled garden peppers and onions put this over the top. Sadly, I am now out of Brats but intend on making more.

5 pound batch

 

 

great buns but to much--

 

 

onions, peppers and Brats getting happy happy

 

 

cabbage & onions for Haluski

 

 

finished Haluski--egg noodles, sauteed cabbage and onions with sour cream

post #2 of 13

OMG....that looks wonderful!  I cant wait till this Winter so I can play and do sausages!

 

Kat

post #3 of 13

Chef - where you at I'm comin over.. That looks great, good job. I know what I am going to do maybe this weekend.

post #4 of 13

Looks absolutely fantastic ,as usual Willie.

 

 Now just what kind of beer would you recommend other than wet?

 

Tom

post #5 of 13
Quote:
Originally Posted by Chef Willie View Post
 

 Sadly, I am now out of Brats but intend on making more.

 

I noticed you don't post till they are all eaten. Sure looks good, I love noodles 'bout anyway you fix 'em.

post #6 of 13
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post
 

Looks absolutely fantastic ,as usual Willie.

 

 Now just what kind of beer would you recommend other than wet?

 

Tom

Thanks Tom....lately, I've been a BIG fan of Stella Artois. Costco near me has it for $22 a case of 24. And, my American fav of late is good old Sam Adams Boston Lager

 

Quote:
Originally Posted by Foamheart View Post
 

 

I noticed you don't post till they are all eaten. Sure looks good, I love noodles 'bout anyway you fix 'em.

LOL.....5 pounds seemed like a lot at first Foam. I ran into some chums and was handing them out like candy, even b4 trying them. Once I had a bite of one for myself the giving away stopped. Agree on the noodles....these Penn Dutch ones are my new best friend...outstanding product.

post #7 of 13

That is a fine looking meal man!  :drool   Sausages look really tasty  Thumbs Up   & those noodles are really good - I eat them a lot. Try their kluskis sometime cooked in some fresh made turkey broth - oh boy!  :32:

post #8 of 13

Hi Would you have a recipe for those great looking  Brats=German sausage?

Thanks Dan

post #9 of 13
Quote:
Originally Posted by Chef Willie View Post
 

My first run of Bratwurst was so outstanding I'm planning on a 10 pound batch very soon. I usually make sausage with some heat to them but we are approaching Oktoberfest time so wanted to do a traditional Brat. I actually gave many away before trying one for myself and then decided to have the rest that was left for my own dinner. I've been wanting to make this Haluski recipe ever since seeing it so figured what better night to do it than with Bratwurst. I bought the primo, heavy, hand made looking egg noodles as a splurge. Quite tasty & I believe it could be a meal in itself and probably was on more than one occasion in the past. The texture of the Brats was awesome which surprised me somewhat since I added no binder to the mix. The homemade Brat buns were overkill...delicious, but to much bread so wound up using a knife & fork. The grilled garden peppers and onions put this over the top. Sadly, I am now out of Brats but intend on making more.

5 pound batch

 

 

great buns but to much--

 

 

onions, peppers and Brats getting happy happy

 

 

cabbage & onions for Haluski

 

 

finished Haluski--egg noodles, sauteed cabbage and onions with sour cream

 

Willie, you did it now....Heaven on a plate.... been a long time since I had some... Pass me a fork ............. Yumm

post #10 of 13

Looks tasty. Around here though, they use pierogies instead of the noodles. A PA Dutch thing I guess.

post #11 of 13
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

 

Willie, you did it now....Heaven on a plate.... been a long time since I had some... Pass me a fork ............. Yumm

 

Thank you...high praise indeed from a sausage master like yourself....I'm finding I love cabbage more now, thank God it's still cheap...lol

post #12 of 13
Thread Starter 
Quote:
Originally Posted by DanBono View Post
 

Hi Would you have a recipe for those great looking  Brats=German sausage?

Thanks Dan

 

Here ya go Dan. I ground once with the fine plate, mixed in seasonings, rested overnight and stuffed next day. The rosemary I used was ground.

5-lbs ground pork, fine grind
• 4-tsp sugar
• 1-tbsp ground coriander
• 1-tbsp ground sage
• 1-tsp paprika
• 1-tsp cayenne pepper
• 2-tsp dried rosemary
• 1-tbsp dry mustard
• 1-tsp pepper
• 1-tsp nutmeg
• 5-tsp salt

post #13 of 13

That is a great meal! Thanks for the recipe too.

 

Disco

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