When you talk about German food you immediately think sausages…right? Well, I do… so when friends and I decided to have a German Dinner party all I could think of bringing were sausages.
Apparently there are special ways to cook different kinds of sausages… and there are quite a few. I settled for bringing veal bratwurst… coz their huge… and can easily be a meal even with just one piece. I mean really who can handle two of these?!
So anyway I had to stay up until 10 p.m. the day before the dinner cooking 14 pieces in my tiny pan at home. And this is how I did it.
1. Poured about a cup of water in a non-stick pan and dumped 4 of those babies in there. Note: don’t poke holes in the sausage or cut strips on it. Hindi ito tender juicy hotdog. But seriously, it will make the casing burst and the sausage will look just weird…
2. Just let it simmer, cover it up for about 5 minutes, take of the lid and let the water evaporate… it should brown a little on one side then flip it and let the other side get some color.
3. When it’s a little brown na pour beer over it. Reduce the liquid and take it out.
Some would tell you to cook onions with the sausages in the pan then pour the beer… but I decided to caramelize the onions instead and serve it as a side.
When caramelizing, don’t forget the salt! Let the onions (use the big white ones) brown a little in virgin olive oil. Glaze the onions…do not drown them. Onions get sweet on their own, but the salt really brings out the flavor. I used about a teaspoon of brown sugar to help with the caramelization. As a final touch I put a dash of balsamic vinegar.
Well my friends seemed to enjoy my super simple dish. I served it with store-bought sauerkraut and a bit of the caramelized onions.
Easy breezy recipe! Something new to try!
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