Post by carnation037 on Jan 23, 2003 12:18:40 GMT -6
Bratwurst with Onion Marmalade
For the onion marmalade:
1/4 cup (60 ml) olive oil
3 large sweet onions such as Vidalia, Maui, or
Bermuda, finely chopped
1 cup (250 ml) dry red wine
1/4 cup (60 ml) balsamic vinegar
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
6-8 bratwurst, grilled or broiled until browned on all sides
6-8 hoagie rolls or French bread buns, split lengthwise
Assorted mustards
Heat the oil in a saucepan over moderate heat and saute the onions
until tender, about 10 minutes. Add the remaining marmalade
ingredients and reduce the heat to low. Simmer uncovered, stirring
occasionally, until almost all of the liquid has evaporated, 15 to 20
minutes. Remove from the heat and let cool. Serve with the cooked
bratwurst on buns along with assorted mustards. Serves 6 to 8.
For the onion marmalade:
1/4 cup (60 ml) olive oil
3 large sweet onions such as Vidalia, Maui, or
Bermuda, finely chopped
1 cup (250 ml) dry red wine
1/4 cup (60 ml) balsamic vinegar
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
6-8 bratwurst, grilled or broiled until browned on all sides
6-8 hoagie rolls or French bread buns, split lengthwise
Assorted mustards
Heat the oil in a saucepan over moderate heat and saute the onions
until tender, about 10 minutes. Add the remaining marmalade
ingredients and reduce the heat to low. Simmer uncovered, stirring
occasionally, until almost all of the liquid has evaporated, 15 to 20
minutes. Remove from the heat and let cool. Serve with the cooked
bratwurst on buns along with assorted mustards. Serves 6 to 8.