Currywurst mit Pommes Frites

How traditional do you want it to be?
Just for the beginning. Red cabbage is a winter vegetable that is eaten with duck, goose or roast, not really with Bratwurst.
Real classics are Currywurst and Fires, Bratwurst and Sauerkraut or Bratwurst and Rye Bread.
The first one lives form the sauce, similar to a ketchup based BBQ sauce with of curry. This THE classic an a winner for sure.
For the second one, the fried sausage has to be simmered in a mix of beef both/red wine an onions for about an hour. It will be served with mild sauerkraut and mashed potatoes. The red wine can be replaced with either white wine or cidre if you want variation. It's something you will find on any menue in Ratskeller restaurats thoughout Germany.
If you wrote the titel of your thread by yourself then will understand German well enough to get further information from chefkoch.de

bratwurst im brötchen.

I'll admit that I used Google for 'Rezept", as I learned German in High School, not from family.

As of now, my girlfriend is adamant about her dislike of sauerkraut and red cabbage, so I have a feeling we're going to fry a couple Brats in some oil and eat them on rye bread.

It's not looking good.

quote:

Originally posted by Gustofer:
Brats belong on a bun IMO. Boil them in beer until almost done then put them on the grill to give them that "snap". Serve on a bun with mustard (and ketchup for us heathens). Side of macaroni or potato salad. Perhaps some corn on the cob. Any beer not used for boiling should be consumed at that point.

Use a GOOD German dark beer for this (not Becks, which is now Budwieser) Best Sauerkraut I've found is at Aldis....

quote:

Originally posted by newtoSig765:
I'll admit that I used Google for 'Rezept", as I learned German in High School, not from family.

As of now, my girlfriend is adamant about her dislike of sauerkraut and red cabbage, so I have a feeling we're going to fry a couple Brats in some oil and eat them on rye bread.

It's not looking good.

As noted by OTD, red cabbage is not really eaten with Bratwurst. An alternative to Sauerkraut is Bavarian cabbage, something also eaten with other South German dishes like Leberkäse; I like it a lot more than Sauerkraut personally, and it might be available from a German deli.

Germans tend to be amused of the science foreigners make of Bratwurst, with all the soaking and spices; we generally just get it out of the package and throw it on the grill. I am sort of ideological about a proper Currywurst being served sliced with fries however, even though here in Berlin where it originated it is frequently served whole.

quote:

Originally posted by newtoSig765:

quote:

Originally posted by Otto Pilot:
Potatoes or spaetzl.

How would you prepare them?

Spaetzl, you're on your own. LOL

Potatoes, Well the best ones I have had in Germany are sliced into rounds (use small ones), baked until almost done and then browned in bacon fat. Then they just sprinkle or drizzle whatever herbs or oils are the chef's favorite. Mmmmmm.

And in light of the experts weighing in here, actual Germans, that is, I must say my taste for red cabbage came from the Texas German community who eat it all the time. As to the potatoes, it's kind of a guesstimate of the prep process, but the results are wonderful.

don't give up, NTS !

i now recall that mom's recipe was for knockwurst...

sounds like you might not have an outside grill, but no problem !

in a deep skillet, do the boil then fast simmer in beer thing, then pour off the beer and nicely brown those bad boys.

get the German potato salad from the Hy Vee, as planned, then do some sort of veggie she likes also... does she like asparagus ?

don't dispair ! you'll find a way to please her palate

Pomes Frites aka fried potatoes. As mentioned above, a cucumber salad or even just sliced cucumber with salt and dill. Spatzle is always tasty and actually simple, but it can be annoying if you don't have the press. I saute the spätzle in butter.

https://www.allrecipes.com/rec...-spaetzle-dumplings/


I'm assuming you are doing a plate of Bratwurst vs Bratwurst mit Brochen.
Most of the time I get Bartwurst with brochen it's either a fest or the haubtbahnhof and there are no sides.

quote:

Originally posted by ersatzknarf:


in a deep skillet, do the boil then fast simmer in beer thing,

Nein! Nein! Nein!

No self-respecting German would EVER boil a Bratwurst.

They are grilled. Plain and simple. In Germany usually on a flat-top type griddle actually. NEVER boiled in anything.

The very name means "Grilled Sausage".

The real swiss Bratwurst(St.Galler) must be eaten grilled with an onion sausage and rösti:-)

You're right, ersatzknarf, no barbecue grill. Also, no beer. And she told me as we were turning out the lights last night that she doesn't like German potato salad, hot or cold.

Oddly enough, she was the one who spotted this assortment of treats that were on sale -- brats, chicken, and pork steaks, all nice quality. I've tolerated pork (the Other Dry Meat) because she likes it, and we both like chicken...

quote:

Originally posted by PASig:

quote:

Originally posted by ersatzknarf:


in a deep skillet, do the boil then fast simmer in beer thing,

Nein! Nein! Nein!

No self-respecting German would EVER boil a Bratwurst.

They are grilled. Plain and simple. In Germany usually on a flat-top type griddle actually. NEVER boiled in anything.

The very name means "Grilled Sausage".

guessing you dinna read the whole thing

my slimey crud bike gang friends in west-consin might have a thing or two to say, too . . .

quote:

Originally posted by newtoSig765:
You're right, ersatzknarf, no barbecue grill. Also, no beer. And she told me as we were turning out the lights last night that she doesn't like German potato salad, hot or cold.

Oddly enough, she was the one who spotted this assortment of treats that were on sale -- brats, chicken, and pork steaks, all nice quality. I've tolerated pork (the Other Dry Meat) because she likes it, and we both like chicken...

ah, hah ! the plot thickens, my friend.

okay ! never ever give up

grill the sausages in a large frying pan (FYI - the Bier thing works to make sure you've got the sausages cooked through), but watch to keep the heat down so they can cook through completely.

before all that, get some good cheeses and some really good bread and excellent mustard, then maybe some nice cold cuts from the deli and make a platter that you both can snack on while enjoying your favorite beverages !

that should work

This message has been edited. Last edited by: ersatzknarf,

quote:

Originally posted by Gustofer:
Brats belong on a bun IMO. Boil them in beer until almost done then put them on the grill to give them that "snap". Serve on a bun with mustard (and ketchup for us heathens). Side of macaroni or potato salad. Perhaps some corn on the cob. Any beer not used for boiling should be consumed at that point.

Agree. But I usually add to the boiling beer a sliced up half of a large onion and about 2 table spoons of real butter. Really seems to add to the flavor.

quote:

Originally posted by ersatzknarf:


guessing you dinna read the whole thing

I did. Not sure why you would boil the flavor right out of them, THEN grill them?

They are meant to be grilled and eaten.

I like mine with saurkraut and mashed potatoes.

quote:

Originally posted by BansheeOne:
other South German dishes like Leberkäse

Leberkäse is one of my favorite German foods.

A thick slice of pan-fried Leberkäse on a Kaisersemmel, topped with a fried egg, a bit of salt and pepper, and some spicy mustard.

quote:

Originally posted by PASig:

quote:

Originally posted by ersatzknarf:


guessing you dinna read the whole thing

I did. Not sure why you would boil the flavor right out of them, THEN grill them?

They are meant to be grilled and eaten.

p'raps not, my friend...

he does not have a grill. please see the above edited post. if you can go low and slow enough, grilling is the way.

by the way, i was not the first, or last, to mention the beer thing.