Bratwurst

Keeping with todays theme of Oktoberfest, here’s another traditional German dish: Bratwurst. These low fat sausages are full of flavour when cooked regularly, but follow the recipe below, and a whole combination of flavours, colours, smells and textures make this a great dish

Serves 8
8 fresh bratwurst
1 litre  beer
500g bacon, chopped
2 cups onions, julienned
Fresh ground pepper
1 small head of cabbage, cored and shredded
Salt
2 Tbsp garlic, chopped
1/4 cup whole grain mustard
8 hot-dog buns

1. Preheat your grill.

2. Put the beer into a saucepan, and bring it to the boil on the stove.

3. When boiling, reduce to a simmer, and add the sausages. Cook for ten minutes

4. Remove the sausages from the beer, but keep it to one side.

5. In a fresh large pan, heat it till medium-hot. Add the bacon, and cook until crispy. Should be around six or eight minutes. Once cooked, set aside and remove all the fat from the pan except for ¼ of a cup.

6. Put the bacon back in the pan, add the Onions and Cabbage, season with salt and pepper.

7. Continue to cook on a medium heat until tender, before stirring in the Garlic, Mustard and 2 cups of the beer. Bring to simmer, and cook for ten minutes.

8. Place the sausages on the grill and cook for two minutes on each side.

Continue to sauté for four minutes or until tender. Stir in the garlic, mustard and two cups of the liquid from the sausages. Bring the liquid to a simmer and cook for eight to ten minutes. Place the sausages on the grill and cook for two minutes on each side.

To serve, place a sausage in each bun. Top with some of the cabbage and finish with whole grain mustard.

Photo Courtesy of Stu Spivack