Bratwurst with beer

Votes: 3

Photo of the dish: Con Pulos

Time: 1 hour.
Complexity: easily
Servings: 6 - 8

A recipe for the German dish "Bratwurst," consisting of grilled sausages. The sausages are first boiled in water with beer and spices. They are then grilled and served with various toppings (sweet and sour onions, bell peppers with spicy vegetables, smoked cheese with beer), the preparation of which is included in this recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6-8 strollers (approximately 1100 g) sausages for frying (pork casing filled with raw minced meat)
700 ml of light beer
6-8 serving loaves or slices of Italian bread
1 large onion, cut into wedges
4 crushed garlic cloves
5cm piece of ginger, thinly sliced
1 teaspoon of caraway seeds
2 bay leaves
2 whole cloves
4 tbsp (60 g) unsalted butter
Whole grain mustard for serving
Assorted fillings for serving (see recipes below)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan, heat 6 cups of water, beer, onion, garlic, ginger, cumin seeds, bay leaves, and cloves over high heat. Bring to a gentle simmer and cook for 10 minutes. Add the sausages, bring back to a simmer, and cook for about 15 minutes, or until almost cooked through (the meat should still be slightly pink in the center). Remove from the heat and let the sausages cool for 1 hour in the water.
Preheat the grill to medium-high. Pour 2 cups of the sausage cooking liquid into a small saucepan and heat over medium heat. Add the butter to the pan and bring to a simmer. Cook for 1 minute, until the butter has melted.

Grill the sausages, turning occasionally and brushing with the oil mixture. Cook for 10-12 minutes, until charred. Serve on baguettes with mustard and other toppings.

Sweet and sour onions
In a skillet over medium-high heat, sauté 2 chopped red onions with 2 tablespoons olive oil for 8 minutes, until golden. Add 1/2 teaspoon cumin seeds and cook for another 30 seconds. Add 1/4 cup red wine vinegar, 1 tablespoon brown sugar, and 1/2 teaspoon coarse salt. Cook, stirring, for 1 minute, until the onions are glazed. Cool completely.

Bell pepper filling
In a food processor, finely chop 1 yellow and 1 orange bell pepper, 4 radishes and 4 green onions, 1 celery stalk, and 1 garlic clove. In a large bowl, combine 2 tablespoons each of apple cider vinegar and chopped parsley, 1 tablespoon of olive oil, 2 teaspoons of brown sugar, 1/2 teaspoon of salt with the chopped celery seeds, and coarse salt and pepper to taste. Add the vegetable mixture and mix thoroughly.

Smoked cheese with beer
In a food processor, combine 110g each grated sharp cheddar and smoked Gouda cheese, 1 minced garlic clove, 1/2 cup light beer, 2 teaspoons hot sauce, 1/2 teaspoon coarse salt, and black pepper to taste. Process until smooth.

These fillings go great with hamburgers or hot dogs.