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Ingredientes
- 1 c. fresh gooseberries, stems and blossom ends removed
- 1/2 c. tomato paste
- 1/4 c. sugar
- 2 Tbsp. garlic-flavored wine vinegar or possibly cider vinegar
- 2 Tbsp. finely minced onion
- 1 Tbsp. Worcestershire sauce
- 1/8 tsp salt
- 6 x fresh bratwursts
- 2 x , 12-oz cans beer (3 c.)
- 12 x black peppercorns
- 6 x bratwurst or possibly frankfurter buns Coarsely minced onion, optional
Direcciones
- 1. For catsup, in a saucepan combine gooseberries, tomato paste, sugar, vinegar, finely minced onion, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, 10 min, stirring often. If you like, press mix through a fine-mesh sieve; throw away skins. Cover and refrigeratefor 2 hrs or possibly up to 2 weeks.
- 2. Meanwhile, pierce holes in skins of bratwursts. In a saucepan combine bratwursts, beer, and peppercorns; bring to boiling.
- Reduce heat. Simmer, covered, 10 min or possibly till thoroughly cooked; drain.
- 3. Grill bratwursts on rack of an uncovered grill directly over medium coals for 7 to 8 min or possibly till skins are golden brown, turning often. Serve on buns with gooseberry catsup. Top with coarsely minced onion, if you like.
- Makes 6 servings.
- Prep Time: 20 minutes.
- Cooking Time: 10 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 638 | |
| Calories from Fat 481 | 75% |
| Total Fat 53.51g | 67% |
| Saturated Fat 25.13g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 350mg | 15% |
| Potassium 688mg | 20% |
| Total Carbs 15.85g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 11.4g | 8% |
| Protein 24.7g | 40% |
