Grilled Beer Bratwust And Warm Potato Salad

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Tonight, while I sat at the kitchen counter savoring my "light" Sunday evening fare, I couldn't stop thinking of all the occasions I could serve these at.  Here at the lake I would serve them on Friday night, arrival time for weekend guests.  How about for a tailgate picnic or a steeplechase?  Football night with the boys? Saturday lunch with hubby after golf game? Saturday evening's poker game? Dinner at the sky house? I could go on forever, but it is getting late and I want to get back to my book,  Queen of the Desert...Gertrude Bell...have you read about her? you don't know what you are missing!) 

Contrary to what you may think, this was not a heavy meal.  At least I haven't reached for the Pepto Bismol yet.  It is going down rather nice.....

Like cooking with wine, you don’t want to use the cheapest beer here, but don’t use your nice one either — just something good that you’d want to drink, preferably German and dark. The handy thing about cooking the bratwurst this way is that if you’re having a big crowd, you can grill the brats a bit ahead of time and put them back in the warm beer for awhile until you’re ready to serve them.  By the way, the brown sugar is my idea so omit if you want.

Warm Potato Salad

1 1/2 lbs. red bliss potatoes

1 cup leeks, sliced

2 TBs olive oil

3 TB.s chopped white onion

2 TBS. chives

2 mashed and chopped garlic cloves

1 TB apple cider vinegar

2 TB white wine

2 TB Dijon style mustard

1/2 cup olive oil

salt and pepper

Directions

Boil potatoes until tender depending on size.  In the meantime. to a skillet add the 2 tbs. oil and leeks and sautee until soft.  Remove to a bowl.  Add the mustard, chives, vinegar, garlic, wine and the 1/2 cup olive oil.  Season with salt and pepper.

When the potatoes are done, let them cool a bit.  Slice them in 1/2 inch and toss with the dressing, being careful not to over toss and break the potatoes.  They can be served mildly hot or room temperature.

You can add the wurst to the potato salad or serve separately.

For the bratwurst or knockwurst

Ingredients

12 bratwurst (or more, depending on how many people you’re serving or how many sausages per person you want to serve)

1 onion, peeled and halved

1 or 2 cans/bottles of beer (enough to cover the bratwurst)

2 to 3 TBS. dark sugar (optional)

Saurkraut (optional) *

toasted hot dog buns or pumpernickel bread to serve

Directions

Prick each bratwurst a few times with a fork. Place them in a large pot or saucepan with the sliced onion.  Cover with the beer, add the brown sugar and stir. Bring to a boil, then reduce to a simmer and cook for 5 to 10 minutes, until the bratwurst are cooked through. Remove the brats from the beer and grill them on a hot BBQ for about 5 minutes, turning to make sure they’re golden brown on all sides. Boil down the beer, brown sugar, onion sauce and sauerkraut (if using) and return brat to skillet.  They can stay warm on top of the oven. Serve on lightly toasted hot dog buns or brown bread.



All photos Lindaraxa

on 2/15/14 I added sauerkraut* Next day cooked the leftovers on Naan for a delicious German pizza. Preheat oven 425.  Bake the naan until it puffs up a bit. remove from the oven.  Top with leftover sauerkraut, brats and potatoes.  Back in the oven for about 10 minutes until nam is crisp.

Memories of Berlin, Sanssouci And... Wiener Schnitzel Holstein

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This is a variation of the legendary Austrian dish and a specialty of Berlin. While Wiener Schnitzel is simply a breaded veal cutlet, it is acceptable to add a topping depending on where you eat it.

Right after the fall of the Berlin Wall I was in that city and had the opportunity to eat it this way and was hooked. It was also on that trip that I fulfilled my lifelong wish to visit Sanssouci, the summer palace of Frederick The Great in Potsdam near Berlin.

"Quand je serai là, je serai sans souci" (Once I am there, I shall be carefree)

                                                                                               Frederick the Great 1744.

After the reunification of Germany the final wish of Frederick the Great was realized. On August 17, 1991, the 205th anniversary of his death, the sarcophagus with the mortal remains of the King was laid out in the forecourt of Sanssouci palace, escorted by an honour guard of the Bundeswehr. The burial took place that night in the tomb Frederick had planned for the purpose since 1744 on the highest terrace of the vineyards that surround it. I was there much earlier, literally right after the fall and just as they were taking down the barricades, and missed seeing his grave.

If you have never visited Sanssouci I encourage you to do so as well as the Neues Palais on the western part of the park and a short walk from the summer residence. Sanssouci is a jewel of a palace, small and intimate, nothing like the grandeur of the Neues Palace which Frederick the Great built to commemorate his victories after the Seven Year's War. Architecturally, the latter rivals Versailles.  On the way back stop in Potsdam at Cecilienhof and visit the site of the conference.

Everything is in close proximity and easy to do in one day. I was lucky to travel in the car of the head of Deutsche Bank in Berlin who lent me his driver as well.  It was not only a luxury but also the only way to easily get there so soon after the fall. The palace is in the former East Germany and, although hard to imagine nowadays, to go from one side to the other in those days was quite a feat, particularly since nobody spoke English except our driver  He came along on the tour which was in German and thanks to him we were able to follow along.

I was completely unprepared for this visit and had not done as much research as I usually like to do before I visit a new place.   When after our business meeting our friend suddenly asked, "What would you like to see while you are in Berlin?" without missing a beat, I said Sanssouci! But I will never forget it for it was indeed a privilege to be there at the time. 

So that and the veal are some of my Berlin memories, although Checkpoint Charlie is not too far behind!

As to the recipe, it is very simple and straight forward. I have broken it down in case you want to omit the Holstein bit and avoid the egg. Nowadays, it is also acceptable to substitute pork for veal although, in my mind, it wouldn't be the same!

Wiener Schnitzel
Serves 4

Ingredients

1 1/2 pounds veal scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour
3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
1 lemon

Directions

Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.

Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.

Holstein Variation

4 eggs
4 to 8 anchovies
8 teaspoons capers, if desired

Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste

Recipe adapted from Food Network.
Photos Google