Potato-less Raclette

Bratwurst-Brussel Sprouts Raclette (Click image to enlarge)

Another block of raclette cheese – another non-traditional raclette. For this one we replaced the potatoes with brussel sprouts and bratwurst.

Trim the stems of the brussel sprouds and steam them for about 15 minutes. I try to use the smaller brussel spouts, they seem to be more flavorful and more fun to eat :). For color and variety I also added some pieces of bell peppers and some baby carrots
Cut the brats into half inch slices and fry them in a little olive oil.

Put the brats and sprouts in a casserole dish and cover them with thick slices of raclette cheese. The dish is then placed in the broiler just long enough to melt the cheese and get a bit of a brown crust on top.

It turned out to be one of those dishes that one can not stop eating…

Sausage (Knackwurst) with Kale

Knackwurst with Kale (click picture to enlarge)

Knackwurst with Kale (click picture to enlarge)

This meal is inspired by the delicious “Gr√ľnkohl mit Bregenwurst” meal I had in Germany years ago.

Kale: Strip the leaves of the stalks and wash them well. Chop them up and set aside. Cut up some bacon into small pieces and fry them for 3 minutes, add some finely chopped onions and fry for another 5 minutes until the onions are slightly brown. Now mix in a table spoon of oat meal for thickening. After a little stirring add the kale. Cover the pot and let the mixture simmer for about 20 minutes, occasionally stir.
I do all the steps in my favorite Le Creuset pot.

Sausage: I used some very tasty Knackwurst from a local European butcher store where they make these here in town. For this meal I boiled the sausage for about 10 minutes.

Some hot mustard goes well with this meal, we found some very strong Russian mustard in a little delicatessen store.