Sept 17 2016
Today was a little cool and rainy all day here. I had almost
a pound of kraut to use and some frozen brats from my butcher. After Pappy’s post
of Pierogie on LTBBQ I had bought some Mrs. T’s loaded mashed potato pierogie.
They would hit the spot with the brats and kraut. I also had some cooked down tomatoes
from my garden I would add in, I like tomatoes with kraut at times.
This supper was prepared on My Traeger, my Instant Pot and
CS skillet on stove top.
I smoked the brats on my Traeger at 190 deg. for an hour. I
cut up some onion and garlic to add to the kraut and some onion to go with the
pierogie. I heated the IP on sauté mode and as soon as it was hot I browned the
brats in a little oil and butter 4 minutes then turned, added the onions &
garlic and after 4 minutes deglazed with about half can of beer. I added in the
sauerkraut and pulled them up some so they were not on the bottom. I poured the
tomatoes over, about 1 ½ cups and some salt and pepper. I set the IP on
Meat/Stew mode for 10 minutes.
I had thawed 7 of the pierogie in hot water so heated my CS
skillet on med high with 3 TBS. butter and a TBS. of olive oil. I cooked them
about 6 minutes on the first side until I was getting some browning then turned
and after a couple of minutes added the onions and then spooned some of the
butter over.
Sorry missed a shot of adding the tomatoes and the finished
pot!
We both thought it was delicious. I use Frank’s Sauerkraut
that comes in a plastic bag and it’s made in Freemont Ohio. My wife likes it
sour so for this I just poured off the juices and didn’t rinse. I thought adding
the tomatoes were good for a change. The brats were infused with the sour from
the kraut.
Brats on my Traeger
The pierogie
Browning the brats some
Beer added to deglaze
Kraut added and then the tomatoes
Pierogie one side browned
Turned, onions added and ready to serve
My supper
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