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!”