Brats With Gooseberry Catsup Recipe

• 1 c. fresh gooseberries, stems and blossom ends removed
• 1/2 c. tomato paste
• 1/4 c. sugar
• 2 Tbsp. garlic-flavored wine vinegar or possibly cider vinegar
• 2 Tbsp. finely minced onion
• 1 Tbsp. Worcestershire sauce
• 1/8 tsp salt
• 6 x fresh bratwursts
• 2 x , 12-oz cans beer (3 c.)
• 12 x black peppercorns
• 6 x bratwurst or possibly frankfurter buns Coarsely minced onion, optional

1. 1.
2. For catsup, in a saucepan combine gooseberries, tomato paste, sugar, vinegar, finely minced onion, Worcestershire sauce, and salt.
3. Bring to boiling; reduce heat.
4. Simmer, uncovered, 10 min, stirring often.
5. If you like, press mix through a fine-mesh sieve; throw away skins.
6. Cover and refrigeratefor 2 hrs or possibly up to 2 weeks.
7. 2.
8. Meanwhile, pierce holes in skins of bratwursts.
9. In a saucepan combine bratwursts, beer, and peppercorns; bring to boiling.
10. Reduce heat.
11. Simmer, covered, 10 min or possibly till thoroughly cooked; drain.
12. 3.
13. Grill bratwursts on rack of an uncovered grill directly over medium coals for 7 to 8 min or possibly till skins are golden brown, turning often.
14. Serve on buns with gooseberry catsup.
15. Top with coarsely minced onion, if you like.
16. Makes 6 servings.
17. Prep Time: 20 minutes.
18. Cooking Time: 10 minutes.

fresh gooseberries, tomato paste, sugar, garlic, onion, worcestershire sauce, salt, fresh bratwursts, black peppercorns, buns

Taken from cookeatshare.com/recipes/brats-with-gooseberry-catsup-91255 (may not work)