Mark's "Hot Snot" Brats

Mark is getting into this blog a little bit, which really surprises me ... in a good way.  His interest is fueled in part by the fact that the only "recipe" of his posted to-date is the #1 top-viewed post on the blog ... yup, the "I Tried Gizzards" post, featuring Mark's cooking, is the most popular post.  So, Mark would like to share another of his cooking adventures - "Hot Snot" Brats, a pressure-cooker recipe he created himself.  He accused me (gently) of not wanting to do this post for fear that he would then have both the #1 and #2 most popular posts.  I am not afraid.  If that turns out to be the case, I will give him the kudos he deserves!

"Hot Snot" Brats

So, when he was all ready for his cooking, he called me into the kitchen to give him a "proper" photo shoot.  He had all his ingredients lined up on the counter (along with his pressure cooker), just as he's seen me do before.  I asked if he'd just put everything there on the counter, or if he'd arranged them like that for a photo ... as I was a bit surprised to see everything lined up like that.  He had put the ingredients out for a photo!  He's so cute!!  I couldn't help but smile.

Pressure cooker & ingredients, ready for their photo shoot!

Then he layered all his ingredients in his pressure cooker ... first sauerkraut, followed by onions, brats, and then fresh jalapenos.  And, yes, I say his pressure cooker because it is absolutely his cooking utensil.  I am scared of it.

Ingredients layered in the pot

Then you drizzle in a good drizzling of olive oil (EVOO, as Mark likes to say!).  Mark says this is a very important step, as it keeps things moist and aids in pot clean-up.

Olive oil drizzle - Mark says this is very important

Next, pour in 1/2 a beer ... cheap and domestic.  The cheaper the better, according to Mark.  While the brats are cooking, drink the other 1/2.  (We wouldn't want it to go to waste, now, would we??)

Adding the beer ... cheap & domestic

Once the pressure cooker is heated up enough to pressurize (the little top knob is dancing), cook for eight minutes.  (If you don't have a pressure cooker, I would think you could simmer the ingredients in beer - it would just take longer.)  Then let the pot cool down.  Once it's cooled a bit, open her up to see your creation.  Mark wanted an action shot of the lid being removed with the steam releasing ... so here it is:

Action shot of the steam-release

Scoop a little bit of kraut, onion, and jalapeno onto your plate and lay your brats on top.  The jalapeno adds a really good spicy kick to the kraut! ... so watch out, this has some bite too it.  That's where the "hot snot" in the recipe title comes from.

Yum!

I really enjoy Mark's "Hot Snot" Brats, so whenever he says he'd like to make some, I don't protest!  As much as I love to cook, I also very much enjoy a night off in the kitchen ... especially when I get to watch my sweet husband cook!

"Hot Snot" Brats
Source:  Mark Original

Ingredients
1 to 2 lbs. bratwurst
About 16 oz. sauerkraut
2 to 4 whole onions, peeled
2 jalapeno peppers
About 2 T. olive oil
1 beer (cheap & domestic)

Directions
Cut jalapenos in half; scoop seeds into sauerkraut and mix well.  (For less heat, skip this step.)  Place sauerkraut mixture in bottom of pressure cooker.  Place onions on top of sauerkraut and then lay bratwurst over the onions.  Place jalapeno peppers on top.  Drizzle in olive oil and then pour in beer.  Seal pressure cooker lid.  Cook for 8 minutes once the pressure cooker top is "dancing."  Cut burner off and let pressure cooker cool down slowly.

NOTES:
- If you don't have a pressure cooker, I think you could simmer the ingredients in beer.  Probably for about 30 minutes?  We haven't tried it, but I think it would work.
- For a "Smoky Hot Snot Brats" version, use a chipotle pepper and some adobo sauce in place of the jalapenos.  The smoky version is my favorite!

This post is linked with This Week's Cravings hosted by Mom's Crazy Cooking.

Mark is getting into this blog a little bit, which really surprises me ... in a good way.  His interest is fueled in part by the fact that the only "recipe" of his posted to-date is the #1 top-viewed post on the blog ... yup, the "I Tried Gizzards" post, featuring Mark's cooking, is the most popular post.  So, Mark would like to share another of his cooking adventures - "Hot Snot" Brats, a pressure-cooker recipe he created himself.  He accused me (gently) of not wanting to do this post for fear that he would then have both the #1 and #2 most popular posts.  I am not afraid.  If that turns out to be the case, I will give him the kudos he deserves!

"Hot Snot" Brats

So, when he was all ready for his cooking, he called me into the kitchen to give him a "proper" photo shoot.  He had all his ingredients lined up on the counter (along with his pressure cooker), just as he's seen me do before.  I asked if he'd just put everything there on the counter, or if he'd arranged them like that for a photo ... as I was a bit surprised to see everything lined up like that.  He had put the ingredients out for a photo!  He's so cute!!  I couldn't help but smile.

Pressure cooker & ingredients, ready for their photo shoot!

Then he layered all his ingredients in his pressure cooker ... first sauerkraut, followed by onions, brats, and then fresh jalapenos.  And, yes, I say his pressure cooker because it is absolutely his cooking utensil.  I am scared of it.

Ingredients layered in the pot

Then you drizzle in a good drizzling of olive oil (EVOO, as Mark likes to say!).  Mark says this is a very important step, as it keeps things moist and aids in pot clean-up.

Olive oil drizzle - Mark says this is very important

Next, pour in 1/2 a beer ... cheap and domestic.  The cheaper the better, according to Mark.  While the brats are cooking, drink the other 1/2.  (We wouldn't want it to go to waste, now, would we??)

Adding the beer ... cheap & domestic

Once the pressure cooker is heated up enough to pressurize (the little top knob is dancing), cook for eight minutes.  (If you don't have a pressure cooker, I would think you could simmer the ingredients in beer - it would just take longer.)  Then let the pot cool down.  Once it's cooled a bit, open her up to see your creation.  Mark wanted an action shot of the lid being removed with the steam releasing ... so here it is:

Action shot of the steam-release

Scoop a little bit of kraut, onion, and jalapeno onto your plate and lay your brats on top.  The jalapeno adds a really good spicy kick to the kraut! ... so watch out, this has some bite too it.  That's where the "hot snot" in the recipe title comes from.

Yum!

I really enjoy Mark's "Hot Snot" Brats, so whenever he says he'd like to make some, I don't protest!  As much as I love to cook, I also very much enjoy a night off in the kitchen ... especially when I get to watch my sweet husband cook!

"Hot Snot" Brats
Source:  Mark Original

Ingredients
1 to 2 lbs. bratwurst
About 16 oz. sauerkraut
2 to 4 whole onions, peeled
2 jalapeno peppers
About 2 T. olive oil
1 beer (cheap & domestic)

Directions
Cut jalapenos in half; scoop seeds into sauerkraut and mix well.  (For less heat, skip this step.)  Place sauerkraut mixture in bottom of pressure cooker.  Place onions on top of sauerkraut and then lay bratwurst over the onions.  Place jalapeno peppers on top.  Drizzle in olive oil and then pour in beer.  Seal pressure cooker lid.  Cook for 8 minutes once the pressure cooker top is "dancing."  Cut burner off and let pressure cooker cool down slowly.

NOTES:
- If you don't have a pressure cooker, I think you could simmer the ingredients in beer.  Probably for about 30 minutes?  We haven't tried it, but I think it would work.
- For a "Smoky Hot Snot Brats" version, use a chipotle pepper and some adobo sauce in place of the jalapenos.  The smoky version is my favorite!

This post is linked with This Week's Cravings hosted by Mom's Crazy Cooking.