Equally smoky and savory much like bratwurst, it only makes sense to pair these two meats up. It makes all the difference in the world. When to eat: In winter, pan-fried with most sauerkraut dishes and in summer straight off the barbie. Summer doesn’t get any better than this. Last, you serve it warm, not cold. Plus, here’s a fun fact about the fermented cabbage dish: it contains the same type of good bacteria also present in yogurt. Get the latest news and updates emailed straight to your inbox. I reckon Hamburg is the winner, but the sausage itself was invented by Herta Heuwer on a rainy day in Berlin, back in 1949. Achtung! Season the sauce to taste it and serve it to the bratwurst. Add the onions to the meat with the marjoram, pepper, cumin, coriander, mace and egg but not the salt. Some sausage lovers just use a classic German bratwurst and add the curry sauce, and even a grilled kransky tastes great with it. But when you eat it with an equally succulent sausage, you’ve got yourself a perfect combination. It is great when you can trust a provider! No rules – or judgment. Or you can try making your own. Don’t forget to slather that corn with butter! Leave the French’s in the fridge! document.getElementById("comment").setAttribute( "id", "a3e155fe5b720c598474b64e5f542932" );document.getElementById("d50c3b0c15").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Aside from how incredible it tastes, what we love most about this sausage is how insanely easy it is to cook. This pair is a classic tandem that traditionalists will appreciate. Just in case a German train should ever not be on time and you are looking for some food at the station, this is something you will definitely find there. 5. Eat with? Just say "Zwei Frankfurter bitte" and you will get two boiling hot sausages that snap when you bite them. I can’t end this list without the most iconic German beverage, can I? I love running, cooking, and curling up with a good book! Just braise red cabbage with red wine vinegar, apples, sugar, and cloves, and it’s done! Sausage stuffer. The most common currywurst is slightly smoked, 25 to 30-centimetres long and served with a good slather of a curry-spiced, tomato-based sauce. But it wasn't long before I started searching for that piece of Deutschland that I grew up with, that I know so well and hold so dear. Always check that they are stored in an … Buy it: Portman Continental Butcher, 19 Portman Street, Oakleigh, 9569 7078; Walma's Meat & Smallgoods, 4-6 High Street, Bayswater, 9729 0635. There are two techniques to get the meat out of the casings. Traditionally eaten standing by a high table. Test Kitchen tip: The best and easiest way to simmer your sausages is to use the grill. First of all, the German version uses unpeeled red potatoes, not peeled Russets. Summer just isn’t the same without backyard BBQ’s, brats, and beer. Only the locals would enjoy them without mustard. If you do not want to eat the sausages directly, you can poach them in a water bath at 75 °C (167 °F) for 25 minutes. 700g pork shoulder (skin off), slightly frozen. Bratwurst is usually consumed for breakfast, due to the tradition of farmers who would make the sausages in the morning and eat them by noon, as they would otherwise spoil. We also participate in affiliate programs with Thrive Market, Shareasale, and other sites. Both work fine. How to eat: Six sausages are a good measure to start with, but you may need more. When to eat: Traditionally before noon – they're made fresh daily without preservatives so don't keep long. Or, if you have to, use knife and fork. Stick to simple jarred applesauce! How to eat: Are you a peeler or a sucker? Traditionally with a good bread roll or with some mayonnaise-based potato salad and (of course) mustard. It's ready in only 30 minutes! When to eat: Any time really. Eat with? This breakfast sausage from Bavaria is made from veal, speck, parsley and spices such as cloves and nutmeg. Its recipe varies based on region, but this sausage link is usually made with a blend of pork and veal and tinged with seasonings like caraway, nutmeg, and coriander. Strongly flavored, its minced meat (usually pork, but sometimes beef) is preserved through a curing and smoking process. This zesty side balances out the rich and smoky flavors of the bratwurst. Nutmeg and caraway add a twist of originality. For thicker bratwursts I recommend hog casings caliber 28 / 30. Insanely Good Recipes is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Try it: Munich Brauhaus, 45 South Wharf Promenade, South Wharf, 1300 686 424. So what’s the difference between German and regular potato salad? A good all-rounder. This one is best with a nice pretzel and perhaps a stein of breakfast wheat beer. Just toss shredded carrots and cabbage in a tangy, vinegar-based dressing. Mustard pick: Kuehne Senf mittelscharf (medium-hot). There are famous bratwurst styles from every corner of Germany but my favourite comes from the middle-east of Germany – the Thueringer bratwurst, a mouth-watering sausage made for the barbecue. Buy it: DIY sauce with a sausage from a good German butcher. Spaetzle only requires four ingredients – flour, eggs, milk, and salt. This way, you can ask them how the sausage gets made and even ask for special varieties! You’ll have perfectly cooked brats. 7. This is a good sausage to start a conversation with. Since your grill is already on anyway, you might as well throw some veggies over the flames for a wonderful healthy side dish. Don’t worry though, because I am here to help turn your barbecue into your own personal Oktoberfest. Contact Us, What to Serve with Bratwurst: 14 Savory Side Dishes, Click Here to Get Our Top 10 Quick & Easy Dinner Ideas, Easy Mexican Rice Recipe (Restaurant-Style), 15 Thanksgiving Side Dishes (+ Easy Recipes). Throw in the sausages and let them poach for about 15 minutes. Dijon will do at a pinch. This is where the currywurst shows its full diversity and why it is one of Germany's most popular snacks. Personally, I never poach my Bratwurst. In Germany they weigh precisely 23 grams each. Eat with? The key to giving your sauerkraut more oomph, though, is grilling it for a few minutes until it caramelizes. Eight years ago, when I moved from Hanover in northern Germany to Melbourne, I was exposed to the guilty pleasures of Aussie meat pies, dim sims and Chicko rolls. Mustard pick: Skip the mustard and slather on curry sauce. Either way, they’re both equally satisfying choices. 3. There are countless ways to prepare Bratwürste, but the simplest and arguably most popular way to eat them is grilled (on a bbq) and served with mustard and a slice of bread. Eat only the inside of the sausage, not the casing, with a bit of sweet Bavarian mustard. Coleslaw. I usually use chicken thighs and the only sausage I can eat is bratwurst, but Italian would be yummy, of course. This cheesy bratwurst gnocchi recipe is made in one pan and has tasty pieces of bratwurst sausage smothered in a creamy tomato cheddar sauce. By Kathy Sheets. When picking a vessel for your bratwurst, don’t settle for soft buns that get soggy in a matter of minutes.