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Bratwurst

Serves 4 to 6 Entree meat

Bratwurst

Bratwurst, a beloved staple of German cuisine, hails from the regions of Thuringia and Franconia, where it is prepared in a straightforward and unpretentious manner. It's a dish that finds its place on tables year-round, celebrated for its simplicity and the comfort it brings. This version captures the essence of home cooking, where butter or clarified butter is used freely, and the salt is seasoned instinctively by hand, without a hint of apology for indulging in seconds.

The Bratwurst should have a juicy, savory bite with a hint of sweetness from sautéed onions, accented by the tang of sauerkraut and the sharpness of German mustard. The sausages develop a delicate crispness on the outside while remaining tender within, making each mouthful a delightful contrast of textures. Serve these alongside a hearty helping of sauerkraut and a dollop of mustard for an authentic taste experience.

Ingredients

  • 8fresh Bratwurst sausages
  • 2onions — sliced
  • 2 tbspclarified butter or oil
  • German mustard — to serve
  • Sauerkraut — to serve
  • to tastefine sea salt

Method

  1. Lightly prick each of the 8 fresh Bratwurst sausages with a fork to prevent the casings from splitting during cooking. This will allow the sausages to release steam gently and maintain their shape.
  2. In a large skillet, heat 2 tablespoons of clarified butter or oil over medium heat. Once the butter is melted and shimmering, add the Bratwurst sausages, ensuring they have enough space to brown evenly without touching each other.
  3. Cook the sausages gently, turning them occasionally, until they are evenly browned on all sides. This should take about 8-10 minutes, and you'll know they are ready when the casings are golden brown and slightly crisp.
  4. While the sausages are browning, peel and thinly slice the 2 onions. Add them to the skillet with the sausages, arranging them around the edges of the pan.
  5. Cook the onions, stirring occasionally, until they become soft and sweet, absorbing some of the flavors from the sausages. This should take about 5-7 minutes, and the onions will turn a light golden color.
  6. Reduce the heat to medium and continue cooking the sausages until they are cooked through and juicy. They should feel firm to the touch, and if you cut into one, the juices should run clear, not pink.
  7. Taste a small piece of sausage and a few onions, then season with fine sea salt to taste, if needed. This step ensures the flavors are balanced and to your liking.
  8. Serve the Bratwurst with a generous dollop of German mustard and a side of Sauerkraut. Accompany with crusty bread or Brötchen to complete the meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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