Recipes


BARBECUED NUREMBERG ROSTBRATWURST WITH VANILLA AND TOMATO RAGOUT AND FRESH BAVARIAN HORSERADISH

BARBECUED NUREMBERG ROSTBRATWURST WITH VANILLA AND TOMATO RAGOUT AND FRESH BAVARIAN HORSERADISH

INGREDIENTS

  • 800g Nuremberg Rostbratwurst
  • 1 kg tomatoes
  • 3 tabs. tomato puree
  • 1 garlic clove
  • Grated zest of 1 lemon
  • 3 spring onions
  • 1 bunch of basil
  • Dash of balsamic vinegar
  • Squeeze of lemon juice
  • 1 tbsp. honey
  • 2 pinches ground all spice
  • 2 pinches ground pimento or chilli
  • Scraped seeds of 1 vanilla pod
  • Vanilla salt
  • Pepper and olive oil to serve
  • Freshly grated Bavarian horseradish

METHOD

  1. Score the skin of the tomatoes with a cross, scald them with boiling water, rinse in cold water and peel off the skin. Scoop out the seeds and pith, dice the flesh finely and place in a bowl. Season with vanilla salt, the vanilla seeds, pepper, ground all spice, chilli or pimento, 2-3 tbstomato puree, grated lemon zest and a good glug of olive oil. Finely chop the garlic, spring onions and bunch of basil and add to the tomatoes. Add enough balsamic vinegar and/or lemon juice and honey to achieve a balance of sweet and sour. Let the sauce rest covered in the fridge for 3-4 hours. Then season to taste with vanilla salt, pepper, oil and vinegar.
  2. Grill the Nuremberg Rostbratwurst until nicely browned and juicy and serve with the cold tomato sauce. Garnish with freshly grated horseradish and serve with brown or white bread.