The Supermarket Gourmet

In the Beginning

by Buck Reed

My writing career started at Culinary School when I submitted articles to the school newspaper, and, much to my surprise, they actually got published. Eventually, I was made editor, mostly because nobody wanted to do it. My spelling and grammar left a lot to be desired, but I did develop strong organizational skills and the ability to recruit and manage people who would help me. Years later, I joined FOAM, a local homebrewing club, and I was asked to contribute some words for their newsletter.

Lately, I have been trying to organize the 20-plus years of teaching material that is nothing short of a total cluster of mass, unorganized information that I would like to have done by my next birthday.

In this mess, I managed to stumble on my first article for my Beer Making Club. I thought I might present it here as a reference for where I started.

Sausages & Beer

Is there a better combination than sausages and beers? Most people think about hot dogs and a brew at a ball game, but with the season over, there just doesn’t seem to be a good excuse for this pedestrian combination. At the FOAM holiday party, though, I was able to share two sausage dishes that were a big hit (it’s tough being talented). Both dishes were enhanced with the very ingredient we are all somewhat familiar with: Beer.

When pairing food and beer, you only have to think of three basic flavors in the beer, and if you are going to contrast or compliment the food it is cooked or served with. I will talk more about this in the next issue.

For our first dish, I made a classic Hot Italian Sausage & Peppers. The basic flavors of this dish are obviously the spiciness of the sausage, as well as the sweet flavors found in cooked sausage and peppers. So, the beer for this dish was used to enhance the sweetness of the vegetables. I chose a strong Scottish ale, but a barley wine or strong ale would work just as well.

The other dish was a bit trickier: Bratwurst & Sauerkraut. Brats are a popular dish in Wisconsin, as well as with Paul Quick. Sauerkraut has a very pungent, sour taste, which cooks very well with bratwurst. But using a beer to enhance the krauts flavor really won’t work. So, I used a bitter beer to contrast the sour flavor.

As my birthday sets before me, I find it refreshing to look back at where I started and see how far I have come. Back then, I was little more than a former chef who used words like blunt instruments and now can put thoughts into an article using my knowledge, as well as my sense of humor. I don’t see any Pulitzers in my future, but it is nice to see how far I have come.

Hot Italian Sausage & Peppers

1 pound hot Italian sausage

2 medium green peppers, seeded and sliced

1 large onion, peeled and sliced

1 bottle of beer, Strong Ale, Strong Scottish Ale or Barley Wine

1-2 tablespoons Butter

Salt & Pepper to taste

Preheat oven to 325°. Layer sausages side-by-side in a casserole. Pour half the beer on top and place in oven until done (about 20-25 minutes).

Meanwhile, sauté the peppers and onions with the butter in a medium sauté pan, heated over medium-high heat. When the peppers are about half way done, add the rest of the beer. Cook the peppers until tender. Serve the sausages with the peppers on rolls or over cooked pasta.

Bratwurst & Sauerkraut

1 pound bratwurst

1-1½ quarts Sauerkraut (well drained)

½ bottle beer (Pale Ale, ESB, IPA, or other bitter beer)

Preheat oven to 325°.

Layer bratwurst in casserole dish and cover with beer. Place in oven until about half way done (about 15-20 minutes. Place sauerkraut on top of brats and continue baking until brats are cooked and sauerkraut is hot.