Keeping with todays theme of Oktoberfest, hereâ€™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
8 fresh bratwurst
1 litreÂ beer
500g bacon, chopped
2 cups onions, julienned
Fresh ground pepper
1 small head of cabbage, cored and shredded
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 Â¼ 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 sautÃ© 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