Wow, this is delicious: how to make bratwurst in beer
So, you’ve finally put up the tent, inflated the air mattress and unfolded the table, and now you still have to cook… There you are, slaving away over some wobbly little camping stove, which ultimately turns out to be nowhere near as tasty as food at home 9 times out of 10. Fortunately, there’s Julius Jaspers, with his book Kampeerkoken. It’s packed with an endless number of handy tips, a packing list and delicious recipes that are also completely camping-proof. What do you think of, for example, a BLT salad with smoked chicken or sardine rillettes? As a true beer lover, I really have to share the recipe for bratwurst in beer with you.
When we used to go on holiday with our family every year, cooking often fell by the wayside and we would regularly eat at the campsite restaurant. That’s how I got to know many special local specialties. Since cooking is one of my hobbies, I also enjoy cooking at the campsite. In Kampeerkoken, Julius shares lots of handy tips to make camping cooking even more enjoyable, such as this one: work from hot to cold.
Julius: ‘Hot food is of course delicious, but it isn’t essential. If you only have one burner, first prepare the hot dish with the greatest volume and density (a stew, for example), and only then make your garnish. Rice, pasta, potatoes and vegetables often need no more than fifteen minutes; by then, the stew will still be quite warm (keeping it warm in a duvet or sleeping bag is also a brilliant trick).’ See, that’s a useful tip. And now: let’s make bratwurst in beer!
How to make bratwurst in beer
If you’re a cautious and patient cook, you can skip that first step and immediately start frying gently.
- Bring the bratwursts almost to a boil in the beer and let them steep for 15 minutes (do not let them boil, or the casing will split).
- In another pan, sauté the onions in butter and, stirring regularly, caramelize them over low heat until lightly browned.
- Add the bell pepper to the onions and fry all over until soft.
- Add the bratwursts and fry all over until the sausages develop a brown edge.
- Pour 250 ml cooking liquid (beer, that is) into the pan with the sausages and stir in the mustard.
- Bring everything almost to a boil again and stir so that the mustard thickens the gravy with the beer.
- Season with salt and pepper.
* Make a choice; beef bratwursts can become somewhat drier, while pork sausages don’t have that problem but are a little fattier (I’m going for the latter).
** The beer is also a matter of choice. All beer is delicious; each type simply has a different, often distinctive, flavor.
Title: Kampeerkoken
Author: Julius Jaspers
Price: €25
Publisher: Carrera Culinair
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