Continue the Germany’s win of the 2014 Fifa World Cup with this hearty platter of grilled bratwurst, smoked bratwurst, and bockwurst. Mustard gets spun three ways with a flash of heat from horseradish, hot chilli, and wasabi. Sharp and clean German-brewed Becks beer balances the rich sausages without overpowering and a tall glass of Coca-Cola will always make a perfect pairing
Recipe serves 4
Preparation time: 10 minutes
Cooking time:12 minutes
For the horseradish mustard:
1/3 cup Dijon mustard
2 teaspoons grated horseradish in vinegar (not horseradish sauce)
For the apricot-chilli mustard:
¼ cup apricot preserves
1 tablespoon Dijon mustard
½ teaspoon hot chili flakes
For the wasabi-whole grain mustard:
1/3 cup whole grain mustard
½ teaspoon wasabi paste
600g assorted cooked German sausages (bratwurst, bockwurst, smoked bratwurst), sliced on the bias (diagonally) 1 cm thick
1 baguette, sliced
1. To make the mustards: in 3 small bowls, stir together the ingredients for each of the mustards.
2. Heat a grill pan (or fry pan) over medium heat. Cooking in batches, arrange the sausage pieces in a single layer and cook each side until fully heated through and grill marks appear. This will take about 2 to 3 minutes per side. Repeat with second and third batches.
3. Arrange the sausages, mustards and sliced bread on platters, with toothpicks on the side.
In her former life in the United States, Yvonne Ruperti was a pastry chef, bakery owner, magazine writer, and cooking show co-host on America’s Test Kitchen TV. Now based in Singapore, she still writes for SeriousEats.com and maintains her own food blog. When not at work, she is busy concocting up recipes for a new cookbook.