There are two types of sauerkraut, regular (sour) and Bavarian (which is sweet and less sour, plus it has caraway). You also should serve boiled potatoes with butter. A slice of rye bread is a nice complement. Thanks for posting.
This film was really professionally done.. kudos, chef! Looks great and I'll bet it smelled awesome in your house. I personally would have cooked the kraut with the lid off to evap most of the liquid and concentrate the flavor, but that's just the way I've always done it.. great either way I'm sure.
Hey Boobtuber! That is true, my wife is from Germany and she cooks them slowly in a pan and turns them frequently so they are cooked through and not pink in the middle. I am impatient, so I parboil and then brown them as she does, only for a shorter time.
@massacceleration Thanks for the comments! I will gve that a try...sounds good and I love to grill on the bbq. The only reason for the parboil, is so the brats don't end up pink and undercooked in the center (the wife is from Bavaria...) and that is not good! To remove that step would be nice! I cannot really find quality German-style brats here in California anyhow - sometimes at a specialty supermarket.
@juggla4evr1 I noticed many folks do not like to parboil the bratwursts, in which case you'd have to grill them on the skillet for quite some time on a super low flame...until they brown really well and the center is not pink and raw. If you parboil them like I do, grilling them is a snap because they are essentially "cooked" through, you just brown the outside to your preference; 3 to 4 minutes each side, turning frequently.
Ich wohne in California, so finde ich ganz selden richtige echte deutscher wurste. Bei uns in die Naehe, haben wir einen Nuggets Market, und die machen bratwurste selber. Nicht schlecht!
im from Nordrhein-Westfalen in western Germany, and for my ppersonal taste the sauerkraut looks way to raw.we usually braise it in the pot till its well caramellised and browned, and we also dont use water in the process. the Bratwurst looks good though. and a little tip: serve it with boiled potatoes and turn the meat juices from the skillet into a gravy ^^
They are edible. I always eat them its just not everybodys taste. They taste very strong. I can give a tip to crush them open a little bit with the side of a knife so they give more flavor to the Kraut in the cooking process and also dont taste that strong if you eat them because the strong flavor is in the Kraut already 😉👍
Bratwurst is grilled over charcoal in Germany. Bockwurst and white Weißwurst from Bavaria are heated in warm water.You can see it on my channel. Greetings from Germany.
This looks great. I’m going to make this for me dinner. 😋
There are two types of sauerkraut, regular (sour) and Bavarian (which is sweet and less sour, plus it has caraway). You also should serve boiled potatoes with butter. A slice of rye bread is a nice complement. Thanks for posting.
This film was really professionally done.. kudos, chef! Looks great and I'll bet it smelled awesome in your house. I personally would have cooked the kraut with the lid off to evap most of the liquid and concentrate the flavor, but that's just the way I've always done it.. great either way I'm sure.
Hey Boobtuber!
That is true, my wife is from Germany and she cooks them slowly in a pan and turns them frequently so they are cooked through and not pink in the middle. I am impatient, so I parboil and then brown them as she does, only for a shorter time.
@SteveInFlorida Hi Steve - thanks for the suggestion! Totally makes sense!
Thanks for this; I just used it and it was great to eat.
Your welcome! Thanks for the nice comment.
Looking this up for this year's Oktoberfest :)
@massacceleration Thanks for the comments! I will gve that a try...sounds good and I love to grill on the bbq. The only reason for the parboil, is so the brats don't end up pink and undercooked in the center (the wife is from Bavaria...) and that is not good! To remove that step would be nice! I cannot really find quality German-style brats here in California anyhow - sometimes at a specialty supermarket.
Danke Milo!
Thanks for the input, sir
I wonder if they use butter or lard as frying fat...
That made me hungry
how long do you skillet the brats for?
@juggla4evr1 I noticed many folks do not like to parboil the bratwursts, in which case you'd have to grill them on the skillet for quite some time on a super low flame...until they brown really well and the center is not pink and raw. If you parboil them like I do, grilling them is a snap because they are essentially "cooked" through, you just brown the outside to your preference; 3 to 4 minutes each side, turning frequently.
When done!
Ich wohne in California, so finde ich ganz selden richtige echte deutscher wurste. Bei uns in die Naehe, haben wir einen Nuggets Market, und die machen bratwurste selber. Nicht schlecht!
im from Nordrhein-Westfalen in western Germany, and for my ppersonal taste the sauerkraut looks way to raw.we usually braise it in the pot till its well caramellised and browned, and we also dont use water in the process. the Bratwurst looks good though. and a little tip: serve it with boiled potatoes and turn the meat juices from the skillet into a gravy ^^
ShishigamiLP I agree. I don’t think the sauerkraut looks a little off to me. But those brauts look really good
is north american recipe , what can you expect ..
Yo can u help me learn German
Are juniper berries edible? or should we throw them away after the cooking is done. (like the bay leaves).
They are not edible. They’re very hard. Maybe you could grind them then infuse into your oil before adding the other ingredients.
They are edible. I always eat them its just not everybodys taste. They taste very strong. I can give a tip to crush them open a little bit with the side of a knife so they give more flavor to the Kraut in the cooking process and also dont taste that strong if you eat them because the strong flavor is in the Kraut already 😉👍
Take a look at the sodium content on the label of the kraut jar sometime. Believe me when I tell you you do not need to add salt to sauerkraut lol
try currywurst
you need mustard...mittelscharf or löwensenf
Na dann GUTEN APPETTIT. gez.: Christoph Hölker
Bratwurst mit Sauerkraut: Das GEFÄLLT MIR. gez.: Christoph Hölker
what method they cook the bratwursts in Germany?
I was informed they don't pan fry or parboil them as we do.
Thank You
Either they are already parboiled from the butcher or you grill it slowly over coal or panfry it slowly
Bratwurst is grilled over charcoal in Germany. Bockwurst and white Weißwurst from Bavaria are heated in warm water.You can see it on my channel. Greetings from Germany.
thats frankfurters ,what u have^^
Frankfurters, Hamburgers, Wieners, Berliners, Duesseldorfers, Nuernbergers - there are so many I can never get them straight!
no offense dude frankfurters ar delish^^
Kräuter Baron None taken! I totally agree :)
aber sonst top
Weird way to make the Bratwurst ^^
Grüße aus Deutschland
oliven öl ist falsch
Eigentlich ja aber zum anschwitzen der Zwiebeln gehts grad noch. Raps oder Sonnenblumen wäre natürlich besser
not exactly quick lol
Who came here because of rammstein
Thrasher Daniel me
Not me because I'm not uncultured