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!
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!
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!”
- 1 per serving Venison Wild Boar & Pork Bratwurst
- 1 per serving Pretzel Bun
- 100 g per serving Lamb Weston Potato Wedges
- 50 g per serving Hainich Rotkohl Red Cabbage
- 20 ml per serving Gravy
- 2 slices Apple
- 2 tbsp Mustard Snack Sauce Sweet
- 1 tbsp Lingonberry
- Crispy Fried Onions A handful
- Red Vein Sorrel
- a pinch for garnish
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.
- 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.
- 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!