The bratwurst
is Germany’s famous sausage; sizzling on many a strasse. “Brat” means “chopped
meat” while “wurst” means “sausage.” Some sources claim there are over fifty
different varieties of wurst, varying in texture and flavor, depending on the
region they come from. Some of the more famous bratwurst include the Coburger,
which is traditionally grilled over pine cones; the Rote Wurst, a spicy pork
variety; and the Würzburger Bratwurst, which contains wine and, frankly, has a
name that is great fun to say out loud in a mock German accent.
Wursts may be
broiled (grilled) or pan-fried, but one of the best ways to cook them is to
simmer them in beer, before finishing on a hot BBQ grill or in a ridged griddle
pan; this keeps the meat really juicy, ensures even cooking, and imparts
flavor. It’s hard to argue with a cooking method that involves beer in any
case.
Makes 1
INGREDIENTS
1 bratwurst of your choice
1 hot dog bun, split open
Hot German mustard
This is a no-brainer, really; broil, grill, or
pan-fry your sausage, put it in a hot dog bun with hot German mustard, but
never, ever, ketchup. Serve at once.
