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Bratwurst & braised red cabbage

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(WJBK) -

Get these recipes courtesy of Detroit Red Wings executive chef John Borso.

Learn more about the Hockeytown BrewHaHa Oktoberfest here.

Bratwurst Sausage

1 pound of ground pork
1 pound of ground beef
3 teaspoons of celery seed
3 teaspoons of caraway seed
1 1/2 tablespoon of powdered milk
1 egg
3 teaspoons of onion powder
Salt and pepper
1/2 teaspoon of lemon peel
1 1/2 tablespoon of dried parsley
4 1/2 tablespoons of water

Directions:
Combine all ingredients in a pot and let sit for 1 hour. Stir. Make into small patties and sear on flat grill

Braised Red Cabbage

1 Head red cabbage
2 tablespoons of Balsamic vinegar
1 medium Onion; peeled and finely sliced
1 cup of Red wine
2 Golden Delicious apples
2 tablespoons of Red currant jelly
Salt and freshly ground
1 1/4 cup of Olive oil or less

Directions:
Remove and discard any outer damaged leaves, cut into quarters, cut away the hard cores, thinly slice the cabbage. Put olive oil in a large pan, heat and add cabbage and stir for 10 minutes until all the cabbage is cooked, add the grated apple, sliced onions and red currant jelly, cook for 10 minutes more. Add the red wine, balsamic vinegar and reduce the heat to cook slowly for 45 minutes. The liquid should have evaporated.
 
Potato Salad

1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

Directions:
Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.

Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.

Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.

Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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