Help! How should I prepare this meal?!
-Nurnberger German pre-cooked bratwurst
-German mustard
-Saukraut
-German potato salad
I also have hot dog buns available. How do the Germans traditionally eat their meals? Do they use the hot dog buns or no? Thanks!
Answers: Ok here is what I have to work with:
-Nurnberger German pre-cooked bratwurst
-German mustard
-Saukraut
-German potato salad
I also have hot dog buns available. How do the Germans traditionally eat their meals? Do they use the hot dog buns or no? Thanks!
I lived in Germany for three years.
We bought all kinds of wursts served on lovely fresh rolls with hot kraut & mustard from street vendors all the time. These rolls were butter soft on the inside but slightly crusty on the outside. I think we called them brochen or something. Anyway, they were nothing like American "hot dog buns", more a long the line of French bread.
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For a family dinner though I'm not so sure the wurst would be served on these rolls unless it was a luncheon or picnic.
Usually you would be served the wurst by it's self along side the mustard & kraut on a plate (hot, pickled with whitewine, vinegar & caraway seeds).
"German" saurkraut made with wine can be bought here in the states, look for it in a glass jar. It is much milder tasting.
The potato salad we ate (it was a bit sour & had bacon in it) was always served heated, not like the American cold potato salad.
We had that or maybe "Heaven & Earth" (a wonderful hot potato & apple dish) plus assorted veggies (Beets, white asparagus, etc.).
A fresh baked loaf of rye bread would be served "on the side" with butter.
We usually had some sort of cake or torte for dessert.
Our favorite cake was a version of pineapple upside down cake. Instead of just pineapple an assortment of other fruits would be featured in sections...pears, peaches, apples, etc. so guests had a choice.
Ohhh, I know what I'm fixing for dessert tonight!
Why are you having nazis over for dinner. They might try to cook you!
Buns are American!!
look for a german recipe website. theres a bunch. thats what i do!
No!...Don't use hot dog buns...MMmmmm that is my FAVORITE meal!
with what you have , all you need is beer. boil the beer and add the brats. when cooked grill them to add flavor. serve on the rolls or use the rolls as a bread side.
heat the brats and saurkraut. Put mustard on buns add, brats and saurkraut. Potato salad on side.......yummy
okay first you cannot use sauerkraut from a can! oh my grannie would be rollin in her grave over that. The bag kind is best! take a cabbage whole head of it and chop it up and put it in a pot with the kraut add about a cup of water, two ham hocks, the brats could be used in this at the end or chop up one or two for some extra flavor and a few fennel seeds..seriously like count out 3-6 seeds and boil this up..should take about an hour or so to cook it up
I would eat the kraut like this alone and some sausage/brats on the side. you can dip it in the mustard but typically bread is like a "sopper" for a meal like this..soppin up the juices! lol
You have a perfectly good German meal ... all you have to do is heat the food up and put it onto plates ... let each person serve their own mustard. This is NOT a 'well balanced meal' by most people's view, because they don't think of 'saurkraut' as being a true vegetable, but it was once green cabbage, and it's actually a GOOD 'cruciferous vegetable' that helps people keep from getting cancer. If the potato salad is known as 'warm' you may need to heat it up (use the microwave) but if it's usually served cold, then just chill it in the fridge until time to serve the meal. The Germans do occasionally use 'bread' for serving their bratwurst, but it should be a good 'sandwich roll' at the very least, and NEVER a 'hot dog bun' ... those are too 'American' and have little food value. My husband and I have this meal frequently, and we always have it with no bread, which is actually the way most Germans eat it, too.
Toss the rolls out all together. You have the potato salad which is the better idea.
Cook the bratwurst and sauerkraut together on a low heat or slow cooker for several hours. The meat will be nice and tender.
If you have the chance to run out to the store, I would buy some leaks, chicken broth and sun dried tomato. Throw it all in a pot and boil it. Let it cool and then puree it. Heat it back up with half a cup of apple sauce.
Leave the mustard out for people to serve thenselves. The mustard, bratwurst and soup will make the meal come together perfectly.
GERMAN RHINELAND SAUERBRATEN
1 kg beef
1 onion
4 peppercorns
2 cloves
1 bay leaf
1/4 liter vinegar
3/8 liter water
salt and pepper
sour cream
corn flour and water
Maggi liquid seasoning
Being German and never finding a traditional recipe online (no matter how many I have looked at), I asked my Oma for hers.
We do not ever use ginger snaps and anything else you may find that sounds American, so the ones I've found are not anywhere near traditional German food.
This is for the pure German Sauerbraten from Koln, uninfluenced and had not changed for thousands of years.
Wash and dry beef, place in large cook pot or bowl; chop onion and place all other ingredients in bowl to marinate (except for the sour cream and corn flour).
Place in cupboard to marinate, turning every day to allow all of the meat to become infused with spices. Marinating should be allowed to take place over 4-7 days. Remove meat from the marinade and place in pre-heated oven at 180°C with a small amount of water to prevent burning and sticking.
Dook until done to your liking. Mix corn flour and water to make paste for gravy.
Pour meat juices from pan and marinade into saucepan, bring to the boil and add corn flour to thicken, Maggi seasoning to taste.
Finally add sour cream to make gravy creamy and serve wtih dumplings and vegetables.
Cook's Note: To modernize this recipe, marinate meat in refrigerator and discard any used marinade - use only fresh marinade in the gravy preparation.