Ingredients
The Bratwurst
- 4 Bratwurst XXL
- Ketchup
- Curry Powder
Cheesy Chips German Style
- 6 medium sized roasting potatoes
- Olive or vegetable oil
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup grated cheese Cheddar works well
- 3/4 teaspoon ground cayenne pepper
- Pinch of sea salt
- Freshly ground black pepper
The Mediterranean Vegetable Chunks
- 1 red & 1 green pepper
- 1 green or yellow courgette
- 1 fennel bulb
- 1 aubergine
- Olive oil
- Pinch of salt
- Freshly ground black pepper to taste
The Blood Orange & Radicchio Salad
- 2 blood oranges substitute for navel oranges if not in season
- 1 navel orange
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon agave syrup or sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 heads radicchio
- 1 fennel bulb
Instructions
The Blood Orange & Radicchio Salad
- Cut your orange in two, then squeeze out the juice.
- Mix ¼ cup of extra-virgin olive oil with 2 tablespoons of apple cider vinegar, 1 tablespoon of agave syrup, 1 teaspoon of salt and ½ a teaspoon of freshly ground black pepper. Mix it well with the freshly squeezed orange juice and set it aside to dress the salad before serving.
- Cut radicchio heads in half lengthwise, then quarter lengthwise again (this makes it easier to remove the core segments). De-core and break up into separate leaves.
- Cut fennel bulb in half lengthwise, then into quarters lengthwise. Remove the core and dice.
- Arrange your salad whichever way you’d like, then cover and store in the fridge – don’t add the dressing until you are ready to serve.
Get cooking
- Fire up your barbecue.
- Pre-heat your oven to 200°C (180°C for fan ovens).
The Chips
- Peel and chop potatoes into chips or wedges, toss and coat well with oil. Spread evenly across a glass or metal baking tray and season with salt and pepper. Pop them in the oven for 35 to 45 mins, or until golden brown all over. Turn half way through cooking for best results.
The Mediterranean Vegetable Chunks
- When your barbecue has reached a medium heat, grill your peppers whole and turn to blacken them all over. Remove to cool for a few minutes. Peel off the blackened skins, core and quarter. Set the pepper segments aside.
- Chop your courgette, fennel and aubergine into chunky, bitesize pieces. Place in foil trays, toss in some olive oil with a good crack of pepper and salt. Place foil trays on the barbecue and pierce the bottoms to aid cooking process.
- Once your veggies are nicely chargrilled and maintain their crunch (about 10 to 15 minutes on the barbecue) they are ready to serve. Add the pepper segments to your trays. If you still have steps left to complete, you can return to the grill or oven five minutes before serving to reheat.
The Creamy Cheese Sauce
- While your vegies are cooking, add your butter to a saucepan over a medium heat – either on your barbecue, or on the hob – stir until completely melted.
- Sprinkle your flour into the melted butter and stir constantly until the mixture becomes a thick and paste-like roux.
- Gradually add milk to the pan, stirring constantly, until the mixture thickens into a creamy sauce.
- Add the grated cheese and whisk until fully melted. Season with cayenne, salt, and ground black pepper to taste.
The Bratwurst
- Place your chilled Sausage Man Bratwurst on the barbecue and grill for 5 to 7 minutes, turning frequently for an even heating. They work best on a medium to low heat (they aren’t meant to be blackened like the peppers 😉). The skins are meant to pop and crack a little, but you can score your Bratwurst with cuts spaced 1.5cm apart (before cooking) for a more controlled aesthetic.
- Once the sausages swell and the skin is nicely seared, remove them ready for serving.
Finally
- Remove your chips from the oven. Build your platter with the Mediterranean Vegetable Chunks, Chips and Bratwurst. Add dollops of ketchup with a sprinkling of curry powder – for that authentic German currywurst flavour – to your Bratwurst, then cover the chips with your Creamy Cheese Sauce.
- Fetch your Blood Orange & Radicchio Salad from the fridge, pour over the dressing, and serve.
- Guten Appetit!