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Beans and Bratwurst
Saturday, 27 December 2025
I actually started on this recipe yesterday, which is when I began prepping the dry beans.
Thought I had a package of dark red beans. No, but I did have a package of cholent mix, which is
pinto beans, red kidney beans, and navy beans. Rinse, place in pot with water to cover by 2 inches.
Bring to boil. Let sit until cool. Refrigerate overnight. Drain, set aside until everything is prepped.
It is true that I gladly make use of my air fryer on a regular basis. Fish, shrimp, chicken tenders - all cook not merely rapidly but also well, in an air fryer. But there are certain things that are better when cooked long, slow and low. Like dishes that include dry beans. Think of cassoulet. That French dish involves lamb and pork and duck. And beans. Also several people to enjoy it. Cholent includes beef such as brisket, flanken, kishke (think haggis), and marrow bones. What I'm preparing is a sort of adaptation or amalgam - what do I have and how shall I prepare it.
The man who hunts on our property gave us a package of venison bratwurst. That would be good.
Need fat. I have some rendered duck fat in the freezer. Scraped some out of the container. More needed
so I browned some thick sliced hickory smoked bacon. Set bacon aside and used rendered fat for bratwurst,
sliced onions, carrots peeled and cut in chunks. Cannot waste all those good brown bits in bottom of pan.
I used some red vermouth and a spoon to scrape and stir
and simmer, and deglaze the pan to add to slow cooker.
Time to start layering up and slowly cooking. Beans go on the bottom.
Next, cover with a layer of sliced onions, cooked just until transparent.
Scatter some sprigs of fresh thyme and rosemary (more thymes, less rosemary.)
Layer bratwurst on top of onion and herbs, leaving space to tuck in carrot chunks.
Combine deglazing liquid with one cup of tomato puree and one half cup water.
Pour over everything in slow cooker. Place lid on ceramic insert. Turn on to slow.
And go away for 7 hours or so, while dinner deliciously, aromatically, slowly cooks.
And when it is done . . . the bratwurst is somewhat spicy, delicious as a pairing with beans,
crispy bacon, and carrots. Delightful dinner. Even better, there are leftovers for another meal.
If you have any comments or questions, you can e-mail me: jgglatt@gmail.com
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