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Entries in bratwurst (2)


Bratwurst and Apple Kale Kraut Sandwiches

Bratwurst and Apple Kale Kraut Sandwiches

You’re going to love these! Bratwurst simmered in hard apple cider, served with a tangy, slightly sweet “kraut” made with sautéed apples and kale. It’s a little vinegary, a little sweet and a little spicy from cinnamon and cloves. Add some spicy coarse mustard and tuck it all into a bun and you’ve got my twist on sausage and peppers. German style! (Once again, I’ve continued the tradition of not being able to photograph a sandwich to save my life. They may not be gorgeous, but they’re damn tasty!)

I’m back with another Nature’s Greens kale post. It’s been a while, right? We’ve still been eating, I just haven’t been posting. Moving on though, and please read on to see how you can win a trip for two to Myrtle Beach or Charleston, SC for a two night hotel stay--plus $1,000 in spending money from Rawl/Nature’s Greens!

This contest is the Show Us Your Heritage Recipe Contest. It’s all about--you guessed it--your family heritage. I’ve touched on my husband’s heritage here once or twice, but not mine. I’m mainly German, with some Scottish, Irish and French tossed into my family tree.  I’m kind of hot tempered, but very interesting. Ha!

The Nature’s Greens products are washed, chopped and ready to go at a moment’s notice. It’s a full line of pre-cut and triple-washed leafy bagged greens like kale, collards and mustard greens. It’s available in both one and two pound packages, and ready for you to pick up year round.

Nature's Greens/Rawl

You’re probably wondering their policies on GMO’s. I asked Nature’s Greens about GMO products and was very happy with their reply:

“We support sustainability by incorporating integrated pest management into our growing practices. Integrated pest management means we release beneficial insects into the growing area, and grow certain types of flowers to attract these beneficial insects. In addition, our products are bred using traditional breeding methods and they are not genetically modified.”

Nature’s Greens are available in at Hannaford, Wegmans, Whole Foods and Wal Mart, they’re available in one and two pound packages, and available year round. They’re produced by WP Rawl, a leading producer of fresh bulk and packaged greens based in Pelion, SC.

· Visit for recipes

· Like Nature’s Greens on WP Rawls’ Facebook at to stay connected

Bratwurst and Apple Kale Kraut Sandwiches

I was thinking about my German heritage. I don’t have any family recipes from that side, my dad’s side. His grandmother did all of the cooking when he was a kid--his mom? Zero. Zilch. Her idea of cooking was not to cook. And my dad never thought to carry on with his grandmother’s recipes--he was just a kid. To hear him talk about her cooking, though--my great grandmother and I would have been like two peas in a pod.

I was thinking about kale, and then Bratwurst came to mind. We love sausage and pepper sandwiches, so what if I could make a twist on those? Yeah, why not?! Since the Brats were going to simmer in hard apple cider, why not go that route and make an apple-onion-kale type kraut to serve with them? It worked beautifully! These are so different and delicious. Funny, we went to an Oktoberfest last month that was catered. THE most bland food I’ve ever had. When I got the “how did you like us” survey in an email? I told them I could cook circles around their caterer--and I just did. His brats and kraut were dismal. These are not!

Bratwurst and Apple Kale Kraut Sandwiches

Makes 5 servings

1 package of original style Bratwurst (I had a pack of 5)
2 - 12 oz. Hard Apple Ciders (I always have Woodchuck on hand, so I used that)
1 medium onion, peeled, cut in half and sliced thinly
2 apples, peeled and sliced thinly (I used Macouns, but use what you have - just not too soft of an apple)
2 medium garlic cloves, minced
oil for sautéing
salt and pepper to taste
1/2 tsp cinnamon
2 - 3 pinches ground cloves
1 tbsp honey
2 tbsp apple cider vinegar
3 cups Nature's Greens Kale

Rolls for serving the Brats on
Coarse pub-style mustard

Bring the two ciders to a low boil in a medium sized pot. Poke just a couple of holes in each brat and add them to the cider. Reduce to simmer and let them go for 12 minutes. Remove from the cider and set aside.

In a large skillet, heat a bit of oil--just enough to cover the bottom of the pan. Finish the brats by browning them on all sides, about 2 minutes or so per side. Remove from the pan and set aside.

Using the oil that's still in the pan, sauté the onions and apples for about 5 minutes over medium heat. Add the garlic, a bit of salt and pepper, the cinnamon, cloves, honey, vinegar and kale. Cook for just a few more minutes, until the kale is wilted and everything is mixed together well. Taste for seasonings and adjust.

Spread some of the mustard inside the buns, add some of the apple-kale-onion kraut, and a brat to each bun.

  • These are incredibly simple to make. From a quick weeknight dinner to just before the game, you’ll be eating in no time. Tailgating? Try these this weekend and give your friends something different to eat!
  • I made these this morning and didn’t know if I’d want to eat one so early in the day after photographing it, but I could not stop going back for just one more bite. I ate the whole damn thing, and loved every single bite. In fact, the leftovers are for dinner tonight and I can’t wait to have more!
  • I think my great grandmother would have loved these. I know my dad will, and I can’t wait to share.
  • Oh! The kraut would be a nice side dish to any pork dinner, as well!

Now, go enter the contest! Dig down into your family heritage and twist those recipes up with some greens from Nature’s Greens and Rawl! Once again, one grand prize winner will win a trip for two to Myrtle Beach or Charleston, SC for a two night hotel stay--plus $1,000 in spending money from Rawl/Nature’s Greens! Hurry up!

Bratwurst and Apple Kale Kraut Sandwiches


Kick off Summer Grilling with Kayem Foods!


Some of you may remember my post from last summer about Kayem Foods. If not, we grilled Kayem Italian Sausage and put a little twist on the classic “sausage and peppers.” I was lucky enough to be sent another Box O’ Meat from them a couple of weeks ago. This time we grilled the delicious Italian Sausage along with veggie kabobs. It’s a simple and satisfying meal to prepare, and it’s great for a few people as well as a crowd.

I grew up enjoying Kayem foods, and now my kids enjoy them, too. Especially their hot dogs. We all love them! They’re super “snappy” with the natural casings. And they taste great! My husband is picky about hot dogs but he loves these.


I also have another Box O’ Meat to give away to one lucky reader, so read through to find out how you can win and kick off your summer grilling season!

Some fun Kayem facts:

Kayem is the official hot dog and sausage of the Boston Red Sox and Fenway Park and makes the famous Fenway Franks served at the ballpark.

Kayem is also the official hot dog of the New England Patriots, Tampa Bay Rays, Tampa Bay Lightning, Florida State Seminoles, and Boston College Eagles.

Kayem has been in business for more than 103 years, and began by delivering products to neighboring communities via horse-drawn wagon.

The name Kayem is derived from the initials of its founder, Kazimierz Monkiewicz and is the largest hot dog manufacturer in New England. 

Kayem franks are made with only the finest cuts of meat and contain no by-products, fillers or artificial flavors.

Kayem produces over 100 varieties of hot dogs and 300 varieties of deli meats, sausage and dinner hams.

The difference between the Old Tyme Frank and the Regular Hot Dog is that the Old Tyme Franks have natural casings, which give them a “snap” when you take a bite, while the Regular Hot Dogs do not have a casing.

Helpful tip! Use tongs when grilling Kayem Franks so as not to pierce the casing. Tearing the casing will result in losing the flavor and the juice.

Kayem is the #1 brand of franks in New England!

Kazimierz Monkiewicz started his handmade sausage business in 1909, in Chelsea MA. He would deliver them using a horse drawn wagon. One hundred and four years later, their product line includes hot dogs, Italian sausages, deli meats and all natural chicken sausage marketed under the Kayem, al fresco, Triple M, Genoa Sausage, Schonland's and Meisterchef brands. Kayem is the #1 brand of franks in New England, and al fresco is the #1 brand of chicken sausage in the total U.S. To this day, Kayem is a local company owned by the same family, employing almost six hundred people.

We’ve been grilling up a storm the past couple of weeks, including the Kayem Italian Sausage, Kayem Brats and Kielbasa, and of course, hot dogs. The veggie kabobs we had on the side are simple onions, red bell peppers and small potatoes, grilled and drizzled with lemon olive oil, fresh chopped rosemary and salt and pepper. We boiled the brats and kielbasa in beer for about 15 minutes before grilling. Pierce the brats and kielbasa lightly, bring them to a boil in your favorite beer, then reduce to a simmer for 15 minutes. Grill to your liking. Serve them any way you like. We’re partial to grilled veggies on the side, but any one of these in a bun with the grilled veggies and a few squirts of mustard is heavenly!

Would you like to win your own Box O’ Meat? Here’s your chance!

What you’ll receive in the box:

  • 12 oz package Kayem Old Tyme Franks
  • 1 lb. ring of Kayem Polska Kielbasa
  • 2 lb. box Kayem Old Tyme Beef Franks
  • 20 oz package Kayem Original Bratwurst
  • 20 oz package Kayem Sweet Italian Sausage
  • I lb. package Kayem Lean Franks

(Products subject to change based on availability.)

A random winner (US shipping only) will be chosen on May 13, 2013.

a Rafflecopter giveaway


Disclaimer: I was sent the Kayem products at no charge, but the opinions expressed in this post are my own and not paid for.