What Do You Serve With Brats & Sauerkraut?

[mousefan73]

This meal is a staple for us. We are German. For us we wouldn‘t need much more. A slice of bread ( the real, rye kind) or a bun. My daughter likes mashed potatoes, we prefer fried potatoes with onions chopped in.

 

[mousefan73]

For the record, nobody in Germany soaks their brats in beer Simply in the frying pan or on the grill

 

[Micca]

One version of brats & sauerkraut I like is with mashed potatoes. When the juice from the sauerkraut runs into the mashed potatoes on your plate it's awesome.

 

[ZuZugal]

potato pancakes

Potato pancakes for sure!!

 

[Gary M]

When in Munich several years ago I had sauerkraut, brats and mashed potatoes for dinner. I also consumed a few steins of beer. The next day was a tough day.

 

[NYCgrrl]

QUOTE="mousefan73, post: 59573918, member: 428047"]For the record, nobody in Germany soaks their brats in beer Simply in the frying pan or on the grill[/QUOTE]
The idea is not to soak your sausages in any liquid but to lightly cook them in it AKA as simmering or poaching.
Could be white wine, weiss beer, or spiced water. Definitely there are people who do this in various German speaking counties and cantons.

 

[DLgal]

For the record, nobody in Germany soaks their brats in beer Simply in the frying pan or on the grill

Thank you for pointing this out. I always just grill brats and other sausages. I would never boil sausages...ugh. I like the crispy casing you get from grilling and every time I attend an Oktoberfest at an authentic German place, they just throw raw sausages on a grill as well.

OP, try a cucumber and dill salad as a side dish. Goes great with brats and isn't heavy.

 

[NYCgrrl]

Thank you for pointing this out. I always just grill brats and other sausages. I would never boil sausages...ugh. I like the crispy casing you get from grilling and every time I attend an Oktoberfest at an authentic German place, they just throw raw sausages on a grill as well.

OP, try a cucumber and dill salad as a side dish. Goes great with brats and isn't heavy.

Just a heads up: boiling is different from simmering or poaching. Love the side salads!

 

[DLgal]

Just a heads up: boiling is different from simmering or poaching. Love the side salads!

I know plenty about cooking. I've been doing it over 30 years and I do it well. I know that the terms mean different things. However, simmering is still close enough to boiling to me. If there are bubbles, the water is at or very near 212 degrees. Poaching is different, and done at a much lower temp. If you tell me to simmer sausages...no. Not gonna happen unless they are frozen and I need to cook them quickly. I would never simmer fresh sausage, personally.

 

[Nancyg56]

My DH is Polish so I sometimes make what he considers a traditional meal - kielbasa, sauerkraut, perogies, caramelized onions, and beets. Oh, and something I'll eat since I won't touch any of that.

Mine is Lithuanian. I make kielbasa, or hot dogs like his mom did, sauerkraut, fried potatoes and onions and maybe a cucumber and onion salad. His mom would make cukes in sour cream, but he hates that.
Rye bread and butter. Yum!

I know plenty about cooking. I've been doing it over 30 years and I do it well. I know that the terms mean different things. However, simmering is still close enough to boiling to me. If there are bubbles, the water is at or very near 212 degrees. Poaching is different, and done at a much lower temp. If you tell me to simmer sausages...no. Not gonna happen unless they are frozen and I need to cook them quickly. I would never simmer fresh sausage, personally.

If you were cooking a fresh Lithuanian sausage you need to simmer it first. Actually, that's it. You bring it to a boil and then lower to a simmer. No frying after. And the directions from one of our local meat markets is pretty specific what to do it you leave it simmer too long: Drink the water and toss the sausage! LOL!

 

[Marchand63]

Just German Beer preferably Stella

 

[NYCgrrl]

I know plenty about cooking. I've been doing it over 30 years and I do it well. I know that the terms mean different things. However, simmering is still close enough to boiling to me. If there are bubbles, the water is at or very near 212 degrees. Poaching is different, and done at a much lower temp. If you tell me to simmer sausages...no. Not gonna happen unless they are frozen and I need to cook them quickly. I would never simmer fresh sausage, personally.

I know that some people think boiling and simmering are the same thing and as you clarified in your latest post, you know there is a difference too.
The difference between simmering and poaching temperatures are significant but I've been cooking even longer than you (where did the time go?!?) and noted the way the three terms are now used interchangeably in this country even though they aren't really the same. Poaching in cooking terms averages 170°, simmering approx 190°, and boiling is just flat out 212°F. Or put another way...poaching is tiny bubbles along the edge, simmering larger more active bubbles throughout, and boiling large bubbles that can move the item being cooked.
I guess if I was in a hurry or fuel was limited (I do much of my grilling whilst camping), I could grill a sturdy sausage such as bratwurst, knackwurst, or frankfurters alone.
Wouldn't happen for my all time fav, weisswurst though.

Staying on track if you are making homemade sauerkraut and have no juniper berries on hand a touch of gin works fine as a substitute.

 

[tvguy]

potato pancakes

Yup. I had dinner at a Germany restaurant Friday night and that is what they served with the sausage dinner.

 

[Wishing on a star]

I do not do authentic Eastern European/German.... which is what I think the OP is going for.

The absolute BEST cabbage/sauerkraut I have ever, ever, had (and ever will) was many years ago at an event where a Latvian chef prepared some specialty dishes. OMG.. this wasn't just sauerkraut... it was a complex and absolutely delicious side dish!!!!

I do the brats or smoked sausage, on a Telara roll, from Krogers.
Topped with sauerkraut and German/Brown mustard or Gray Poupon...
And as sides, I do a boiled/stewed cabbage, and diced parsley potatoes.
The potatoes are diced boiled/simmered, drained.... add some salt butter and light olive oil.. Parsley...
Everyone here likes this. I think it is good balanced and somewhat German combo!
I like to do a more healthy stewed/boiled with the high fat sausages!

 

[soccerdad72]

Thank you for pointing this out. I always just grill brats and other sausages. I would never boil sausages...ugh. I like the crispy casing you get from grilling and every time I attend an Oktoberfest at an authentic German place, they just throw raw sausages on a grill as well.

The problem I have sometimes with cooking raw sausages is that if you just grill them, it can be hard sometimes to get them cooked all the way through without charring the heck out of them on the outside. That's why I sometimes start with them simmering for a while, then move them to the grill to finish.

 

[cabanafrau]

Just German Beer preferably Stella

Stella? Stella Artois? I won't even touch a sip of beer and I know that's not German. It's a pilsner style, but not really considered German by beer drinkers.

 

[Wishing on a star]

My husband can be picky about some little things...
He hates chewing up and eating the casings!!!
At home, I cook/sear them in a deep skillet/cooking pan.... turn them, add a little water and the sauerkraut... Then leave sitting on low until everything is cooked and the flavors are melded... DH always removes the casings before he puts then on the roll and eats his german sandwich!

 

[cabanafrau]

My apologies, but I simply cannot hold it in anymore. It's sauerkraut.

I think I wore myself out not commenting on pierogies in packages.

 

[Wishing on a star]

Duly noted, and corrections made!!!

 

[tarheelmjfan]

Back to the OP. I got sidetracked by the pierogies.

How about a German beets salad?

I love beets, but I don't think I've had that type of beet salad. Interesting. Thanks

Sure, I've used rye bread as a hot dog "bun." Just use your hand to fold up the bread around the brat while you're eating it.

When I first glanced at that picture, I thought it had a black hair in it. I'll take my brats without hair please.I'll have DH see what type of bread he can find.

My DH is Polish so I sometimes make what he considers a traditional meal - kielbasa, sauerkraut, perogies, caramelized onions, and beets. Oh, and something I'll eat since I won't touch any of that.

That all sounds great to me. You're missing out.

Please cook your brats properly. Simmer in beer first and then grill.

Not much worse than an undercooked brat.

Thanks for the tip. We wouldn't have known to do that.