A COLLECTIVE NATIONAL DISH OF GERMANY
Bratwurst, Sauerkraut, mashed potatoes, and roasted onions.

The bratwurst is often considered as "The German Fast Food Meal".A Bratwurst can be eaten with Sauerkraut, mashed potatoes and roasted onions. The sausage is often eaten with a hot or sweet German mustard, with ketchup or sliced and eaten as Curryworst, sometimes also served on a hard German roll and accompanied by beer. It is a very popular snack in German-speaking countries, where Bratwurst in a roll is sold at various fast food outlets and is often consumed while standing. 


BRATWURST (Make it yourself)
 7.5 lbs. pork trim
 2.5 lbs. beef trim or 10.0 lbs. pork trim (80% lean)
 3.2 oz. salt
 0.8 oz. sugar
 8.0 oz. crushed ice
 3.2 oz. non-fat dry milk
 2.0 oz. fresh chopped onion
 0.5 oz. ground white pepper
 0.15 oz. lemon juice
 0.013 oz. ground allspice (.04 gm)
 0.1 oz. ground celery seed

Grind beef and pork separately through 3/8 inch plate. Regrind beef with onions and half
the ice through 1/8 inch plate. Mix all remaining ingredients and remaining ice with
ground beef and onion. Add pork and mix thoroughly. Regrind through 3/16 inch plate.
Stuff into 32-35 mm hog casings and link. Cook in 170oF water for 10 minutes. Cool in 
40oF cooler.
Bratwurst (Buy it already made)
 INGREDIENTS
2 pounds fresh bratwurst sausages
2 onions, thinly sliced
1 cup butter
6 (12 fluid ounce) cans or bottles beer
1 1/2 teaspoons ground black pepper
10 hoagie rolls

DIRECTIONS
1  Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot 
with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.

2  Preheat grill for medium-high heat.

3  Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to
brown evenly. Serve hot off the grill with onions on hoagie rolls.

Roasted Onions
INGREDIENTS
4 medium unpeeled yellow onions
2 tablespoons olive oil
Salt and fresh ground pepper
 Balsamic vinegar (optional)
DIRECTIONS
1  Adjust oven rack to lowest position; heat to 425 degrees.
2  Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-
side down, on a lipped cookie sheet.
3  Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust
seasonings; drizzle with balsamic vinegar.
Add Sauerkraut and enjoy
.

Please report any bad links..Thanks, Buzz

BACK TO GUTSY'S HOME
Copyright © 2001 - The Gutsy Gourmet - All rights reserved


• Armenian Recipes • Italian Recipes • Asian Recipes • Mexican Recipes • Greek Recipes • Native American Recipes • North African Cuisine • Soul Food •
• Provencι • Jewish Recipes • Middle Eastern Recipes • Cajun, Creole, & Caribbean • Spain & Portugal • Artichoke Recipes • Aubergine-Eggplant Recipes •
• Secret Recipes • Yogurt Recipes • Dungeness Crab Recipes • Grill & Barbecue Recipes • Vicki's Desserts • Buzz's Bistro •
• Tapas, Mezza, PuPus • Appetizers • Soups & Stews • Salads • Meats • Poultry • Seafood • Beverages & Cocktails • Casseroles and Gratins •
• Rice and Grains • Pasta • Breads • Vegetables • Sauces & Salsas • Condiments • Cooking Hygiene • Food Humor • Home • Guestbook • E-mail • Art Collection•