By Frank E. Vaerewyck, The Firehouse Foodie
“What’s for dinner?” The shift just started, and most people do not worry about such things this early in the morning. But, most people don’t live in a firehouse for 24 hours with a number of other brothers and sisters.
Typically our day runs with a schedule: We come in and catch up with each other for a little while, then make our way out to the trucks to check out the equipment to make sure it runs and performs properly. Then it is on to station duties such as cleaning the bathrooms, floors, and windows. The “boss” or officer in charge of the shift typically lays out a plan of the day, which in most cases includes any training, special assignments, and events that we have to complete that day—and, of course, “What’s for dinner?” Some houses eat breakfast together; others say you’re on your own. Most all stations eat lunch and dinner together.
It’s hearty comfort food that can be reheated if the alarm goes off, and yes, there is a cost. In my station, we try to keep each meal at $5.00 a person, so clipping coupons and checking the circulars helps determine “What’s for dinner.” In a professional kitchen, the chef and his staff have a plan of the day. Prep work needs to be done so that when there are patrons in the seats they don’t run out of the little things that make your favorite dish at that establishment your favorite dish.
At the station, someone from the crew is always willing to lend a hand, step in, and be the sous chef. At home, our family members take on those roles, making cooking that much more fun. This week is one of my favorites, “Hot & Spicy Kraut Beer Brat.” It’s fun to make and even more fun to eat. Now “that’s bringing the firehouse home.”
Ingredients:
1 package of your favorite bratwurst (I like the hot and spicy ones)
1 package potato roll buns
1 beer (any kind–room temperature)
1 cup sauerkraut
2 medium onions, cut in half and sliced thin
1 tsp. Dijon mustard
½ cup ketchup
3 tsp. hot sauce
1 tsp. butter
1 tsp. celery seed
1 tsp. white pepper
Directions:
1. In a fry pan, heat bratwurst until brown over medium high heat.
2. Pour beer over them, reduce heat, and allow to simmer, rolling bratwurst often as to not burn.
3. Place potato roll buns on cookie sheet and toast in oven on low heat.
4. Sauté onions in butter until lightly caramelized; onions will be soft and not as white.
5. Add sauerkraut to onions.
6. When mixture is warm, add remaining ingredients and bring to a simmer. Mixture will thicken as it cooks. Once thick, remove from heat.
7. Place bratwurst in toasted potato roll and top with Hot & Spicy Kraut; just make sure you have a napkin. Enjoy!
Note: The alcohol cooks out of the beer, so this recipe is safe for kids as well!
Frank Vaerewyck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with the Manassas (VA) Volunteer Fire Company. He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program.
As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters, but as the firehouse chefs they truly are.
