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I have a quick sort of trashy cooking question. So there are these local sandwiches called "Runzas" in the Nebraska area, basically it's spiced ground beef, onion, and cabbage baked into a bread roll, cheese optional. Around these parts, they're sort of considered standard football food because you can get them at the stadium in Lincoln. I've decided to make my own, but with a twist. I'd like to make "beer brat runzas" using brats, sauerkraut, onion, and probably peppers. I have two questions regarding this idea. First of all, for the meat. If possible, I'd like to keep the consistency of ground pork without sacrificing the beer flavor.. Should I cook the brats in beer, then cut them up and put them in the dough to bake? Or just fry ground pork in some beer? My other question is about the sauerkraut. Should I try to dry it out a little bit before adding it in? I'm worried about adding too much moisture to the dough before it bakes. Is this unreasonable? Here's the trashy recipe I'm basing this on: Warning: Onion Soup Mix in This Recipe
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Sep 20, 2011 21:47
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| # ¿ May 7, 2024 04:59 |
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