It’s October and we’re talking Street Food! As you may have noticed by now, my definition of street food is pretty broad. I use the term to mean basically any food that you buy at a place that has no designated seating.
So it wasn’t long before we were bound to stumble onto the topic of Oktoberfest! The Bavarian festival to celebrate beer, food, and feasting (and more historically, agriculture and livestock). And if it’s Oktoberfest, there’s got to be Bratwurst!
If you’re not familiar with Bratwurst, they’re basically just a really delicious sausage. They’re commonly made from pork or veal, and are subtly spiced with interesting ingredients like marjoram, nutmeg, white pepper and lemon zest.
The recipe changes from region to region and maker to maker, which is why I strongly suggest hunting out a good source for these. Sausages are one of those foodstuffs where you really do get what you pay for, so it’s worth seeking out a specialist producer of Bratwurst!
I imagine that October in Bavaria is pretty chilly, but dammit if these don’t seem like perfect hot-weather food to me! It’s definitely an Aussie tradition to go sit out in the baking sun and eat a sizzling-hot sausage in bread.
Sure, this is a super fancy (and super-delicious) version of that, but I still can’t help but feel that the smell of sunscreen and the feeling of my pale Anglo-saxon skin slowly turning pink is what’s really missing from this experience.
But maybe that’s just because I’ve never been to Bavaria, and experienced the full joy of a German Oktoberfest celebration! Bavarian Tourism Board, are you listening? I’m open to the experience, and I also love your cakes. *sassy wink*
So what do you think? Let me know in the comments – are Bratwurst hot weather food, or cold?
- 4 good quality bratwurst
- 2 tsp olive oil
- 3 brown onions, peeled and sliced thinly
- 1 tbsp butter
- ⅔ cup (170ml) beer (I used a German wheat beer)
- Crusty bread rolls and mustard, to serve
- Heat a heavy based frying pan over a medium low heat.
- Prick the bratwurst once each, and place the oil into the pan, followed by the sausages. Cook until golden brown.
- Shuffle the brats off to one side of the pan, and add the butter, followed quickly by the onions. Stir them around to coat them in the butter, and then shuffle the sausages in and around the onions.
- Cook until the onions are soft and beginning to darken and brown.
- Add the beer to the pan, and cook gently for about 10 minutes, or until the beer has cooked away.
- Serve the brats hot from the pan, stuffed into crusty bread rolls and slathered with hot mustard.