We're talking about pure pork in a sheep casing and the key ingredient is a pinch of mace. Oh, and since it’s a German staple, it only makes sense to serve it with bratwurst! It is great when you can trust a provider! Always check that they are stored in an … Simply place the sausages in the pan and add cold liquid until it reaches 3/4 of the way up the sausage. Buy it: Alka Polish Deli, stall 37, South Melbourne Market, 0416 829 433; Hansa Butchery & Smallgoods, 6 Avlona Street, Mordialloc, 9588 2100. Here you'll find simple and delicious recipes that you can make in 30 minutes or less. The Thueringer looks like a picture-book sausage: 15 to 20 centimetres long and made mostly made from pork although some recipes might ask for a bit of veal or beef in the mix. Again, say what? This zesty side balances out the rich and smoky flavors of the bratwurst. Don’t worry though, because I am here to help turn your barbecue into your own personal Oktoberfest. I can’t end this list without the most iconic German beverage, can I? It makes all the difference in the world. Either way, they’re both equally satisfying choices. Both work fine. Or you can try making your own. But so good when served on top of a warm, savory bratwurst. Opt for hard rolls instead; their crisp bite goes really well with the snappy sausage. Get the latest news and updates emailed straight to your inbox. I love running, cooking, and curling up with a good book! We also participate in affiliate programs with Thrive Market, Shareasale, and other sites. Try it: Hofbrauhaus 18-28 Market Lane, Melbourne, 9663 3361. Stick to simple jarred applesauce! Coleslaw. Throw in the sausages and let them poach for about 15 minutes. Just make sure that the place is clean and that they wrap your bratwurst in brown paper for the way home. Eat with? But it wasn't long before I started searching for that piece of Deutschland that I grew up with, that I know so well and hold so dear. In Germany they weigh precisely 23 grams each. I share recipes for people who LOVE good food, but want to keep things simple :). Just toss shredded carrots and cabbage in a tangy, vinegar-based dressing. When you need a sausage and a break from shopping, or to line the stomach before a stein or 10, or perhaps on your way home at 3am. Remove from heat and set aside to cool down. Summer just isn’t the same without backyard BBQ’s, brats, and beer. These slightly charred, smoky vegetables pair perfectly with bratwurst. Last, you serve it warm, not cold. Aside from how incredible it tastes, what we love most about this sausage is how insanely easy it is to cook. A cold pilsner or doppelbock is best, but honestly, any brew will do. Nutmeg and caraway add a twist of originality. Throw some pinecones in the charcoal to give them a nice smoky taste. Add the onions to the meat with the marjoram, pepper, cumin, coriander, mace and egg but not the salt. Bratwurst is the cooler German cousin of the classic hot dog, bursting with smoky, savory, and scrumptious flavors with every bite. On a bed of sauerkraut, in a roll, with potato salad, or just dunked in mustard. When to eat: No German grill party is complete without one. I usually use chicken thighs and the only sausage I can eat is bratwurst, but Italian would be yummy, of course. Take the brats to the pan and mix secondary ingredients like mushrooms, tomatoes, and peppers. This breakfast sausage from Bavaria is made from veal, speck, parsley and spices such as cloves and nutmeg. 1. Traditionally eaten standing by a high table. Mustard pick: Kuehne Senf mittelscharf (medium-hot). Search for brands like Plochman’s and Inglehoffer for the most authentic German experience. Try this as your second brekkie, if you have to settle your tummy with some Vegemite toast first. If you’ve got time, though, making your own from scratch is the way to go. Achtung! Mustard pick: Skip the mustard and slather on curry sauce. Eat with? This pair is a classic tandem that traditionalists will appreciate. No rules – or judgment. Yes, plenty – and I am sometimes surprised at where I find them. Are there any good German sausages in Australia? Try this as your second brekkie, if you have to settle your tummy with some Vegemite toast first. This cheesy bratwurst gnocchi recipe is made in one pan and has tasty pieces of bratwurst sausage smothered in a creamy tomato cheddar sauce. Summer doesn’t get any better than this. Sausage stuffer. Bratwurst sings when paired with spicy stone-ground mustard, and many purists consider it the only acceptable condiment for the meaty mouthful. You can keep your raw bratwurst in the fridge for up to 4 days or in the freezer for up to 3 months in the freezer. Plus, coleslaw is extremely easy to prepare. Bratwurst and beer are such a classic pair, you really can’t have one without the other. Plus, You don’t have to be an expert in German cooking to whip it up. Just braise red cabbage with red wine vinegar, apples, sugar, and cloves, and it’s done! How to eat: Cut into one centimentre discs with sauce on top. When to eat: Traditionally before noon – they're made fresh daily without preservatives so don't keep long. You can grill the sausages immediately or vacuum–pack and freeze. Also known as rotkohl, this vibrant classic is a healthy and filling side dish that further highlights the bratwurst’s savory flavor. When picking a vessel for your bratwurst, don’t settle for soft buns that get soggy in a matter of minutes. 2. Plus, here’s a fun fact about the fermented cabbage dish: it contains the same type of good bacteria also present in yogurt. Mustard pick: A mild German mustard like Bautzener Senf or Bron Senf. Bratwurst is usually consumed for breakfast, due to the tradition of farmers who would make the sausages in the morning and eat them by noon, as they would otherwise spoil. The key to giving your sauerkraut more oomph, though, is grilling it for a few minutes until it caramelizes. Season the sauce to taste it and serve it to the bratwurst. Don’t forget to slather that corn with butter! So basic, am I right? Spaetzle only requires four ingredients – flour, eggs, milk, and salt. Oktoberfest Chili Rating: Unrated 33 A hearty chili with a little kick and a German twist. Try it: Mutter Krause food trucks, mutterkrause.com.au. Don't throw them on the barbie – you must poach them. I reckon Hamburg is the winner, but the sausage itself was invented by Herta Heuwer on a rainy day in Berlin, back in 1949. Hang the sausages to dry in a cool place for an hour. Eat with? No matter where you live in Germany, locals will try to convince you they have they best currywurst. The most common currywurst is slightly smoked, 25 to 30-centimetres long and served with a good slather of a curry-spiced, tomato-based sauce. First of all, the German version uses unpeeled red potatoes, not peeled Russets. Envelop the pan and cook the brats up to temperature reaches 165 from ten to fifteen minutes. and Sausage casings / Jars. Finger-long, finger-thick and famous for falling through the barbecuegrate, these are beautiful small bratwurst from Nuernberg, but popular all over the country. Equally smoky and savory much like bratwurst, it only makes sense to pair these two meats up. When to eat: Any time really. Eat with? Only the locals would enjoy them without mustard. But when you eat it with an equally succulent sausage, you’ve got yourself a perfect combination. Hey there! Just braise red cabbage with red wine vinegar, apples, sugar, and cloves, and it’s done! Alternatively, you can also saute it with some butter or oil in a cast-iron skillet. When to eat: In winter, pan-fried with most sauerkraut dishes and in summer straight off the barbie. In the beginning you can also add a filler to your grinder or use a modified plastic bottel or funnel. Since your grill is already on anyway, you might as well throw some veggies over the flames for a wonderful healthy side dish.