your are examining a German Bratwurst recipe on our foodblog and we are the Preisfelders. Preisfelders are Marina and Philipp. We are interested in travelling, art and obviously in food. We are usually blogging in German but we want to share some traditional and classic German recipes with you in English.
And what better to start with than German Bratwurst with Sauerkraut and mashed potatoes. So lets start with the sausage. It is a fresh Bratwurst called `Thüringer Art´. This time we could not use the original `Thüringer´ cause we live in Hamburg. The `Thüringer Bratwurst´ is only available fresh in the area of Thüringen. So this bratwurst is called `Thüringer Art´ made in Hamburg and it is a damn good bratwurst in the good old Thüringer tradition. Thüringer Bratwurst is made from different parts of pork and fresh bacon. It is spiced with garlic, marjoram, caraway, salt, pepper and onion. The recipes are always a bit of family secret and differ from butcher to butcher. If you do not get the Thüringer? You can use different kinds of Bratwurst or even a Bockwurst for this recipe. No problemo!
Here are the ingredients for 2 portions of our German Bratwurst recipe:
- 2 Bratwurst for example `Thüringer Art´
- 200 g of Sauerkraut
- 5 big potatoes
- 1 carrot
- 2 onions
- 1 cm thick slice of mild bacon
- about 100 ml cream
- 2-3 spoons butter
- 2 spoons clarified butter or oil
- 1 teaspoon caraway
- black pepper
- 1 teaspoon tomato paste
- 1 teaspoon flour
- dark beer or one of your choice 😉
German Bratwurst goes traditionally with sauerkraut and mashed potatoes.
The mashed potatoes are the first to set up. Take a pot, peel them and cook them about 20-30 minutes. You can fasten this up by cutting the potatoes into smaller pieces. You can add carrot which is very common and delicious too. Tip out the water and mash the vegetables while adding some butter and cream. Season with a pinch of nutmeg, pepper and salt. You decide about the consistence but it should not be too liquid.
For the sauerkraut we use 1 cm thick slice of mild smoked bacon and an onion and cut both into similar pieces. Onion and bacon needs to get fried slowly and gently till it has a nice gold color. Delicious drippings give the sauerkraut a lot of aroma. Now you add the sauerkraut and season it with some black pepper and a teaspoon of caraway. Add a little bit of water and let the kraut simmer on a relatively low temperature.
The bratwurst gets fried in a steel pan at a medium temperature. Do not overhead it. A bratwurst needs time to be fine! 😉 You can use neutral oil or even better, clarified butter.
Now lets get back to the German Bratwurst. 😉 After about 10 to 15 minutes of frying it must be fine at all. Place it on top of the sauerkraut to keep it warm. Cause hot bratwurst is better than cold. Now you gonna take the bratwurst pan and add onion pieces, fry them till they are glassy and a little bit brown. Now you add a teaspoon of tomato paste and a teaspoon of flour. Let it fry for 30 seconds and deglaze it with a dark beer to build up a nice gravy. Do not forget to drink some beer!
Now everything is ready to serve. Beer fits perfectly and a medium hot or hot mustard is standard too!
HOW TO EAT GERMAN BRATWURST: Spear a slice of bratwurst on your fork and give it some sauerkraut and puree and a bit of mustard. Eat it and drink a big gulp of your favorite beer. This is really the best combination mix of aroma you can experience. Sounds so simple but is also simply GREAT! 🙂
Hope you enjoy this first episode of `Kraut Recipes´! Stay tuned and wait for the next which may be the original `Schweinebraten with Knödel´! 😉
If you have any questions or ideas? We would love to read about it in the comments! Linking, liking and sharing is awesome! Thank you very much!