The perfect sausage roll – German sausages (bratwurst) just plain get it!
This is a recipe for German sausages I learned about 25 years ago while I was living in Germany.
The Germans do love their sausages and the Bratwurst I used in this recipe are my favourite German sausages. You could use other good quality butchers’ sausages though.
The problem most people run into when cooking German sausages on the barbecue is cooking them correctly. Unless you are watching them really closely, there is a good chance they will be overcooked on the exterior and raw in the centre.
With this recipe, you will not need to worry about doneness. These are perfect every time.
The idea behind this recipe is so simple…
This is a super easy recipe and it’s also quite convenient.
The sausages are first simmered in beer or stock ( I used beer ) with the vegetables of your choice like onions, red peppers and cabbage.
By the time you take them down to the barbecue, they are completely cooked through and can sit in the cooking liquid until your guests are feeling peckish.
Then, all they need to do is skewer one or two up and place it over the bonfire flames.
I served my German sausages in homemade hotdog buns and covered them with the vegetables from the cooking stock.
This is the perfect and safe way to cook bratwurst for groups large and small. No more raw centres and/or blackened and split skins!
Cook your sausages this way on Bonfire night and you’ll have a lot more time to enjoy your evening.
Frying the veggies before adding the beer.
The sausages will cook through in the beer and vegetables.
I aim for an internal temperature of 70c so that I know that the sausages are safe to eat.
The cooked sausages can stay in the hot stock until ready to cook.
Brown your sausages over the fire and serve. Top with the cooked vegetables.
If you like this recipe, you might also like to try some of these…
Campfire burritos
Pan Seared Sea Bass
Beef Sauerbraten
Spätzle
Bonfire Night Perfectly Cooked Sausages
Ingredients
- 8 Bratwurst
- 1 knob butter
- Sliced onions, red peppers, cabbage etc to cook with the sausages
- Beer or stock
Instructions
- Melt the butter and fry your vegetables in a pan or large pot if needed.
- Allow to fry until the onion is soft and translucent and then pour in the beer or stock.
- Bring to a simmer and then add the sausages.
- Cook the sausages until their internal temperature is about 65c to 70c.
- The sausages can then sit in the cooking liquid until people want to brown them over the fire.
- Serve on their own or with hotdog buns, topped with the vegetables from the cooking liquid and the condiments of your choice.
I hope you enjoy this recipe for German sausages. If you do try it, please don’t be a stranger. I would love to hear from you.
