What do you eat with bratwurst?
I am a vegetarian, but I just found meatless bratwurst at the store, so I bought it. I was wondering what bratwurst it typically served with. Potatoes? Pasta? Sauce? Bread? Thanks!
How do you cook Italian sausages or Bratwurst in an electric skillet?
Put a little water in the skillet first, to come up halfway on them. Put a lid over to cover them & keep the steam in, or turn them. That will cook them through without burning & remove some fat. When the water evaporates, the skin will get browned in the fat.
What fixings go on a sausage (hot dog, bratwurst, italian sausage, etc.) where you're from?
sauteed onions and mustard
What would be the best condiment for sausage?
For Italian Sausage, I would use pasta sauce. I would also saute with onions and peppers and put everything on Italian Bread. For Kielbasa, knockwurst, bratwurst, frankfurters etc.; sauerkraut and mustard are perfect on a Hot Dog Roll or on Rye bread. Relish is fine with with the Knockwurst or Frank and don't forget the pickles. For Chorizo, I would use shredded cheddar cheese, some pickle jalapenos and a little salsa on a tortilla. There are so many different condiments in the world and so many different sausages that it would take me days to name them all and that time you would have picked a best answer.
Should one put bbq sauce on a bratwurst?
Bratwurst, like most sausages, is most appealing when there is something to balance the saltiness of the charcuterie. Condiments like mustard, pickle relish or sauerkraut do a fine job.The moniker "Barbeque Sauce" embraces a huge range of accompaniments, but most folks are probably thinking of a thick smoky/sweet, ketchup-based sauce that enhances slow-cooked chicken, pork and beef.If your brat is very bland, you might consider enhancing it with some more intensely flavored sauce, but I still think that either with a more bland or more flavorful sausage, you want to choose a condiment that complements the flavor, instead of of muting it.Should you put BBQ sauce on bratwurst? No. Beyond that, do what you want at your house. :-)
What is your favorite way to cook bratwurst?
Infrequently.Personally, I think Bratwurst is only really good from a grill (preferably charcoal, wood or gas fired lava-stone), which is sort of hard to do in a 4th storey apartment without a balcony…Apart from that, I’ll usually just put them in a medium hot skillet / frying pan with a bit of vegetable oil and fry them, turning over every now and again.The whole point (IMHO) is to get a nice brown, crispy skin on them, which braising sort of defeats…If there’s Sauerkraut to go with them, I might deglaze the skillet with a bit of white wine or water and add that to the kraut, if it looks like it’d be worth the effort.Decent mustard (German or maybe Dijon-style) is a must.Another option would be a dark beer sauce. For that, deglaze the pan with a decent amount of dark beer (preferably not Pilsener style, Dark Weizen or Malzbier + Pilsener works, in a pinch, you can get away with caramelising some sugar in the pan before adding the light or Pilsener-style dark beer. If there are kids to be served, just Malzbier may do, although I’d mix it with half alcohol-free Pilsener to mitigate the sweetness).Add spices (allspice, bay leaf, pepper, juniper berries work well. Caraway or marjoram, too). Reduce a bit, fill with some beef stock or, better yet, jus (if available) and reduce again. Bind with dark roux or starch and strain (or put the spices in a paper teabag and remove that).Sides?Apart from the mustard, for grilled Bratwurst, I’d tend to go with either just a roll or potato salad.For fried Bratwurst: Sauerkraut and mashed potatoes. If beer sauce is involved, boiled potatoes will do in a pinch, and the Kraut is semi-optional…
How do you eat Thuringer/beef summer sausages?
In North America, the term Thuringer refers to Thuringer cervelat, a type of smokled semi-dry sausage similar to summer sausage. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture. After stuffing into a fibrous casing, it is smoked and dried, then cooked. Like a summer sausage it can be sliced, served with crackers and cheese and usually a good mustard.A traditional thuringer is a s a unique sausage from the German state of Thuringia. Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram and garlic are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. These ingredients are blended together and filled into a pig or sheep intestine. The preferred preparation method for this style Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldn't be so hot that the skin breaks. However, some charring is desired. The sausages are sometimes sprinkled with beer during the grilling process.