There cannot be a sausage tastier than this … not until another sausage proves me wrong!
“Laws are like sausages, it is better not to see them being made.” – Otto von BismarckThe Fact: In 320 AD, because of their association with pagan festivals, Roman Emperor Constantinus I and the Catholic Church made sausage eating a sin and their consumption was banned! This led to sausages going underground until the ban was lifted. The Journey:The title’s an exaggeration, of course! Switzerland’s famous for its wine, cheese, fondue, raclette, rösti, chocolate and certainly, the Alps, but the one thing I couldn’t dream of leaving Switzerland without was a bagful of vacuum-packed Bratwurst sausages that I’d handpicked from the Christmas markets around Zürich Hauptbahnhof (Zurich HB), the largest railway station in Switzerland. And although these sausages are supposedly available all over the world, there was something about this perfectly cured, steaming-hot Bratwurst pork sausage coupled with the minus temperature around Christmas, the carols playing in the distance and the warm Glühwein I was happily drinking.




The Ingredients
1 packet of Bratwurst Sausages
The Method
So, here’s what I did with the Bratwurst after getting home. You can’t go wrong with this and it’s apparently the best way you could eat a Bratwurst sausage (but I speak only for the pork one since the sausage is also available in veal and beef and not they’re not quite the same)…
- Thaw the Bratwurst sausage if it’s frozen.
- Boil some water; enough to cover the sausage.
- Drop the sausage in the boiling water and allow it to cook, covered, for 20 minutes.
- Remove from water, slice it up if necessary, and serve right away.
Serving suggestions: Plain ol’ sausage by itself is amazing; however, you could also serve it with toasted brown bread with a little butter, or a salad on the side. Try not complicating the plate with too much stuff, or the sausage won’t get its due.
I think I’m going to make one right now! Bon appétit!