Bratwurst Hotdog with Sauerkraut
Weekend food should be one of two things - either a dish which you can take your time over or something fun which gives in to your cravings. Here's our take on a hotdog made with bratwurst or boudin blanc and paired with sauerkraut. Try your local butcher to get good quality sausages.
Serves 2
Ingredients
4 bratwurst or boudin blanc sausages
250g sauerkraut
100g lardons
1 onion
1 apple
30g butter
2 hotdog rolls of your choice
4 tablespoons olive oil
1 glass white wine
2 tablespoon tomato ketchup
1 tablespoon mustard
salt and pepper
Method
Finely slice the onion. Peel the apple, discard the core and cut into 1 cm cubes. Place the sauerkraut in a sieve and rinse under cold running water.
Heat a pot over medium heat. Add 2 tablespoons olive oil and 2 cubes butter with the onion and lardons. Fry for 5 minutes. Add the sauerkraut, apple and a glass of white wine and cook gently over a low heat, covered with a lid, for about 20 minutes.
Heat a grill pan over medium heat. Add 2 tablespoons olive oil to the pan and grill the sausages for about 12 minutes until golden brown and cooked through. Slice the crispy rolls lengthways in half. Toast them, cut side down, in the grill pan.
Season the sauerkraut with salt and pepper. Top the open roll halves with the sauerkraut and lay a sausage on each one. Serve with ketchup and mustard.
Nederlands
voor 2 personen
Ingrediënten
4 Berliner braadworstjes or boudin blanc
250gr zuurkool
100gr lardons
1 ui
1 appel
30gr cupjes boter
2 hotdog broodjes, naar keus
4 eetlepels olijfolie
1 glas witte wijn
2 eetlepels tomaten ketchup
1 eetlepel mosterd
zout en peper
Bereiding
Snijd de ui in dunne ringen. Schil de appel, verwijder het klokhuis en snijd in kleine blokjes van 1 cm. Doe de zuurkool in een zeef en spoel af onder koud stromend water.
Verwarm een pan op medium vuur. Voeg 2 eetlepels olijfolie en 2 cupjes boter toe samen met de ui en lardons. Bak ze 5 minuten. Voeg de zuurkool en appel toe. Voeg een glas witte wijn toe en kook zachtjes, afgedekt, op een laag vuurtje voor ongeveer 20 minuten.
Verwarm een grillpan op medium vuur. Voeg 2 eetlepels olijfolie toe aan de pan en grill de worstjes in ongeveer 12 minuten gaar en goudbruin. Snijd de pistolets of hotdog broodjes over de lengte in tweeën. Rooster de broodjes op de gesneden kant in de grillpan.
Breng de zuurkool op smaak met zout en peper. Leg op beide helften van broodje wat zuurkool en daar bovenop een worstje. Serveer met ketchup en mosterd.
Sauerkraut
It's easier than you think to make your own sauerkraut. Have your own supply right through the cold months.
Here's the recipe:
Ingredients
1,2 kg finely shredded white cabbage
1 teaspoon caraway seeds
5 teaspoons fine salt
Method
Place the finely shredded cabbage in a large bowl together with the caraway and salt. Using your hands, knead and squeeze the cabbage for about 10 minutes until the appearance and texture change and water begins seeping from the cabbage.
Place in a jar or container, weight it down and cover with a muslin cloth. Allow to ferment for at least 5 days. This will be a very young sauerkraut. Ferment up to 2 weeks until you have reached your desired strength of flavour.
Place into sterilised jars, cover with a lid and keep in the fridge for up to 6 months.
Click on the link below to see how to mix the cabbage:
Sauerkraut with Sausages and Confit Duck
Serves 4
Ingredients
4 bratwurst or any of your favourite sausages
2 packs sauerkraut (zuurkool), about 800 gr
250 g lardons
2 onions
2 apples
olive oil
50 g butter
1 bottle beer
2 bay leaves
6 juniper berries
salt
pepper
boiled potatoes, to serve
4 confit duck legs, to serve
mustard, to serve
Method
Finely slice the onions. Peel the apples, discard the core and cut into 1 cm cubes. Place the sauerkraut in a sieve and rinse under cold running water. Dry the sauerkraut well. Heat a wok with 2 tablespoons olive oil and stir fry the sauerkraut until lightly caramelised. Remove from the heat and set aside.
Heat a large heavy pot over medium heat. Add 2 tablespoons olive oil and 50 g butter with the onion and lardons. Fry for 5 minutes. Add the stir fried sauerkraut, apple, the bottle of beer, juniper and bay leaves and cook gently over a low heat, covered with a lid, for about 40 minutes.
Heat a frying pan over medium heat. Add 2 tablespoons olive oil to the pan and fry the sausages for about 12 minutes until golden brown and cooked through.
Season the sauerkraut with salt and pepper. Serve with the sausages and confit duck, boiled potatoes and a little mustard, if you wish.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours