Bratwurst (German Frying sausage)
Bratwurst are a careful blend of fresh meats and spices that give the bratwurst its regional variation. They range from coarse to fine textures , smoked or unsmoked, fresh or blanched. Bratwurst are best served on a fresh roll with caramelise onion and sauerkraut, topped with a generous serve of German mustard
- Preheat BBQ or pan to a low to medium heat
- Score the sausages that are smoked or blanched with short diagonal cuts with a sharp knife along their length
- Heat or cook until heated through and browned
- Cut long roll along its length on top
Put sausage in roll, top with onion, sauerkraut and mustard
Also try with shredded tasty cheese, remoulade, or crispy onion flakes.
Weisswurst – traditionally heated in a broth and skin removed but also delicious lightly panfried as above.
Ingredients: (of ready-made rouladen)
Onion, mustard, speck, gherkin, salt, pepper, beef topside steak.
- Dice one whole onion and together with the ready-made rouladen, place into a heated pan with a dash of olive oil.
- Brown the rouladen well, evenly on all sides. When done add enough water to half cover the rouladen, and then leave to simmer for approx 30 mins.
- Remove rouladen and then thicken remaining liquid with cornflour to create a gravy. Serve with mashed potatoes and your favourite vegetables.
Try different sauce/gravy variations such as added cream, a mushroom gravy, red wine sauce, or even a tomato base.
If creating your own flling for the rouladen, why not also try adding diced frankfurts, boiled egg, carrots etc. for added flavour.
- Simply brown the Kassler on both sides (try frypan, grill or even BBQ). The Kassler are already cooked, so they just need heating through.
- Serve with red cabbage, sauerkraut or potato.
Traditional German "meatloaf"
- Cut into approximately finger-thick slices and lightly pan fry. The Leberkäse is already cooked, so only needs warming through. It is usually served with sweet mustard, eggs, and potato salad.
- Cold Leberkäse can also be cut into very thin slices and used on a variety of sandwiches.
The staple German food
Ingredients: (serves 4)
- 1kg Sauerkraut
- 200g diced Speck
- 1 onion finely diced
- 1tbs brown sugar
- In a medium pot, brown onion and speck in olive oil. When golde, add sauerkraut with 1 cup water and stir through. Cook at a low temperature, stirring occasionally until brown.
For variations, add Kassler Rib on top of cooking sauerkraut and heat through, or try adding smoked sausage pieces like Stattgarter or Csabai.
As a substitute for sauerkraut use Kale (Grünkohl)