Cook German Food Like The Professionals

Ever eaten at a German restaurant and wondered how the chefs make those dishes taste so delicious? Perhaps you tried a hot dog topping that you can’t get out of your head, but have no idea how to make it yourself, or even where to find the ingredients? Well this series just might help you learn that secret and more!

Second Episode

In this episode, Chef Bjoern takes on the venison, wild boar and pork bratwurst from The Sausage Man, with a side of delicious Potato wedges from Lamb Weston. He shows a traditional way that game meat would be served in Germany. We are sure this combination is something that will impress your family and friends.

 

 

Expert Tips on German Cookery

Bjoern Wassmuth, Executive Chef of German Gymnasium, tells The Sausage Man and Lamb Weston how he prepares German food with style and panache. His top tips will help make your hot dogs more impressive, guaranteed. Chef Bjoern’s exclusive insights into how he makes his dishes look and taste amazing are now available for you to try at home!

German Gymnasium

The famous German Gymnasium sits on the junction between Kings Cross and St Pancras International, at 1 King’s Boulevard in London. Part of London’s D&D restaurant group, German Gymnasium specialises in making warming “comfort food” from Germany. Chef Bjoern’s tasty dishes taste fantastic and always look great on the plate.

Perfect Sausage Preparation

Chef Bjoern tells us: “In Germany most sausages are fully cooked before they come to the shop. The best way to reheat them is to either pop them in the oven for a couple of minutes, so they get a nice temperature at their core. Or, when you’re in a restaurant, you heat them in a lightly salted water and then pop them on a really hot chargrill to give them that nice crispy char around the sausage. But be careful – don’t go too hot, because the sausage might pop!”

 

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GG Venison Burger


  • Author: Chef Bjoern Wassmuth
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes

Ingredients

Ingredients Quantities
Venison, Wild Boar & Pork Bratwurst 1 per serving
Pretzel Bun 1 per serving
Lamb Weston Potato Wedges 100g per serving
Hainich Rotkohl (Red Cabbage) 50g per serving
Gravy 20ml per serving
Apple 2 slices
Mustard Snack Sauce Sweet 2 table spoons
Lingonberry 1 table spoons
Crispy Fried Onions A handful
Red Vein Sorrel a pinch for garnish

Instructions

Red Cabbage Prep

Heat up your red cabbage in a pan on a low heat, add the gravy to the mix and stir. Cook until the cabbage has a thick consistency.

Chargrilled Apple

Thinly slice your apple. Use 2 slices per burger, lightly char grill each slice on both sides.

Venison, Wild Boar and Pork Bratwurst

Heat your Venison, Wild Boar & Pork Bratwurst in your oven for 5 minutes (10 minutes from frozen) until hot through. Alternatively, for restaurant kitchens, heat in a bain-marie (or water bath with hot water, not boiling) until warmed through. Take your pre-warmed sausages and place on the char-grill for a couple of minutes, turning once, until both sides are nicely charred. Slice the venison sausage in small chunks ready to be plated.

Sides

Cook your Lamb Weston Potato Wedges in your fryer until crispy and brown.

Plating Up & Additional Toppings

Take your Pretzel bun, layer with the red cabbage and  apple slices, add your chopped Venison sausages. Add a generous layer of the Mustard snack sauce followed by a dollop of Lingonberry. Sprinkle on some crispy onions and garnish with red vein sorrel. Add to the plate with the potato wedges. Serve and/or enjoy!

BBQ Summer Sessions – Episode 2: Smoked Jacket Potato Bockwurst

In this second episode of Chef Philli’s BBQ Summer Sessions, she cooks the ultimate comfort food on a BBQ – the jacket potato. Topped with a delicious Bockwurst, this is an amazing smoky sensation. Check out the full recipe now and get those BBQ’s cooking.

BBQ Summer Sessions – Episode 1: Spicy Sausage & Butternut Squash Pizza

In this first episode of Chef Philli’s BBQ Summer Sessions, she shows us just how easy it is to cook a pizza on a BBQ. Say goodbye to pepperoni as we have upgraded to Paprika Debrecener, once you have tried these on your pizza pepperoni will be a thing of the past. Check out the full recipe here and get your pizza grilling!

Chef Bjoern’s Pro Tips – Episode 3: Chilli Beef and Pulled Pork Dog

Learn to make Chef Bjoern’s awesome Chilli Beef and Pulled Pork Hot Dogs, use simple ingredients to create a restaurant style loaded hot dog! Created from a variety of ingredients available from The Sausage Man, this spicy topping is easy to recreate and the taste is truly outstanding!

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