It’s 2:30pm.  You just opened your eyes after a crazy time out the night before.  Your head throbs.  Your stomach feels miserable.  You swear that your blood stream might actually be running with alcohol.  What is the first thing you reach for?  Advil.  The second thing?  Water.  Third?  Your car keys to take yourself to McDonald’s, Arby’s, IHOP, Norm’s or whatever greasy fast or diner food establishment is closest to your house.  The below recipe from the Town Talk Diner in Minneapolis, MN may not be an Egg McMuffin, but it will certainly fill up your aching tummy to the brim.

Comfort Food: Hangover Special by comfortadpole1

Upcoming shows…

Terraplane Sun is playing a few shows around the city next month.  On June 3 at Silverlake Lounge with Bear Face, then on June 16 and 21 at the Stronghold in Venice.

Today we have an AWESOME credit sequence from the show True Blood.  It’s grimy, it’s greasy, it’s sexy.   Brought to you by the fab Gary Calamar (who also produced the soundtrack):

And if that’s not enough, there’s an entire program on the Food Network devoted to terrible-but-oh-so-delicious eats – Diners, Drive-Ins, and Dives hosted by the slightly crazy but generally enjoyable Guy Fieri.  Check out a list (with addresses and websites!) of some of the places he visits here.

Town Talk Diner Brat Burger

INGREDIENTS

Brat Spice Mix

2 tablespoons freshly ground white pepper
2 teaspoons rubbed sage
1 teaspoon ground mace
1 teaspoon ground celery seed
1 3/4 pounds pork shoulder, diced
1/4 pound fat back, diced
2 tablespoons kosher salt
1 tablespoon brat spice mix

Spicy Kraut

1 cup store-bought sauerkraut

1 tablespoon diced bacon
1/4 cup onion, sliced
2 tablespoons white wine
2 juniper berries, crushed
1/4 teaspoon caraway seeds
1/4 teaspoon mustard seeds
1 tablespoon garlic-chili paste

Garnish

8 slices gruyere cheese
8 slices bacon, cooked
Large hamburger buns, toasted

PREPARATION

Combine all the spice mix ingredients.

To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into 4 (8-ounce) patties.

To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste.

To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.