Johann’s Wurst mit Karotten und Kartoffeln

Sausage with Potatoes & Carrots

This is so simple it seems silly to do the recipe but I have noticed that some folks

don’t seem to know the secrete…………Beer. Fifty years ago in a

little town (where I lived) called Prüm; there was a man who had a Bratwurst stand.

It was a great favorite and always had folks in line. He sold various things but the most

popular was kind of a Bratwurst hotdog. The Brat was in a bun but the Bun was more round than long and the Brat stuck out of

both ends. This came with Pommes Frites. Prüm is on the Belgian border so I guess this

is why his menu said Pommes Frites. Anyway, we Americans were accustomed to Catsup with our Fries and Mustard with our Hotdog so we were surprised to find it all served with Mayonnaise………..which he made. It was all very good and we decided that we like Fries and Wurst with Mayo.

Ingredients:

1. Various Kinds of Wurst………

Bratwurst, Knockwurst, Frankfurter, Weißwurst, Wienerwurst, Bockwurst etc.

2. Beer……….enough for cooking and plenty for drinkin’ while you cook.

3. Potatoes………….yellow or white 4. Carrots……….the orange ones 5. Garlic………plenty 6. Olive Oil 7. Black Pepper 8. Caraway Seeds 9. Mayonnaise 10. Bread 11. Grapes for eating 12. A can or package of

Sauerkraut………..optional

Because I am goofy, I first sauté plenty of chopped Garlic in Olive Oil and add some Black Pepper and Caraway Seeds. Then I strain it. Traditional, German cooking would not use Olive Oil (a Mediterranean thing) but it has become popular everywhere now and I know German cooks who use it.

I cut my Potatoes in half; lay them flat side down and slice them into wedges.

Then I cook the Potatoes in the Garlic Oil. I don’t know why its brown in this picture………..I guess there was something in it that I don’t remember. Don’t worry about that. just have a few more Beers and you won’t care.

Poke plenty of holes in the Wurst. This will keep it from bursting open when you boil it. When in Dallas, I like to get my German Stuff from Kuby’s.

One way I do it is without the Sauerkraut………..further down.I don't cut up the Carrots. I just peel off any bad parts and dump them in a Green pot with the Wurst and add plenty of Beer…………….then I drink some. The Carrot skin is very nutritious.

I boil it gently (not too hot so it cooks all the way through) for a little while and check the Carrots. They need to be cooked but just enough to still slightly resist a fork.

You have to be carful and not cook the Wurst too long or too hot because, even with the holes in them, they may still burst open. And then you will be disgraced and shunned by the whole neighborhood. If you are Catholic, you will have to go see your priest and confess your sin.

Another way is with the Sauerkraut which now comes in various ways (cans, jars, plastic bags etc.)

Drink a swig of Beer, dump in the rest and open another bottle.

Now dump in plenty of Caraway Seeds……….enough so that you can smell then when all is boiling.

Now you can add the sausage, Potatoes, Carrots or whatever you have…..Maybe some Leeks, Turnips, Rutabaga, Salsify etc.

Now you could serve it with, Bread, Grapes and Mayonnaise.

Or if somebody insists, you could have some German mustard too.

Or have some Sauerkraut with it and be sure to sing Biertrinker-Marsch! Guten Appetit!