Sunday, 10 January 2016

Franconian Bratwurst or Sausages

Franconian Style Sausages are sold here in our area too. They are thinner than regular Bratwurst and have an distinctive marjoram taste. During the Oktoberfest in Munich they are sold mostly in a bun with mustard.

This kind of street food is so old, it goes back many centuries. In Franconian market towns vendors sold over open fire roasted sausages and bread on days of busy trade. They had a strong butchers guild. Every household there had Bratwurst and Bread as a dish to enjoy.

Franconian Bratwurst

I used a pan to fry off the Bratwurst and served it with a creamy rich mashed potatoes, caramelized mixed onions and some lettuce.

Mixed onions:
2 shallots
3 spring onions
1 red onion
2 big cloves of garlic
1 tbsp butter
1 tsp olive oil
1 tsp honey
1 tbsp Bourbon Whiskey
1 tbsp aceto balsamico
a pinch of salt and pepper

500 g potatoes peeled and cut in large chunks
1 tsp salt
200 ml hot whole milk
50 ml double cream
2 tbsp butter
2 pinches of nutmeg
1/2 tsp dried parsley

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