This post is an addendum to my buckwheat crepe post of the other day. I neglected to tell you how delish the bratwurst were in my crepe wrap entree. I bought the package of 4 uncured Bavarian bratwurst at Aldi’s. They were kinda pale and unexciting looking in the shrink wrap but when I pan fried them in a bit of olive oil they browned up nicely. Each brat was still juicy and tender with a delicate flavor I was very impressed with.
I have bought brats before at other grocery stores and found them rather dull and pedestrian. These are thinner, longer and far tastier. Uncured means they have less junk added in the curing process of many sausages. Definitely a yummy and healthyish choice for sausage in any recipe. They cook in about ten minutes. And grilling them is on the package as an alternative to the frying pan. Next time I will try them on my grill. Maybe for camping…
They are imported from Germany so I am guessing they are very authentic compared to stuff made in the USA. I give these an A plus in every category. Enjoy!
This post came as a result of me buying some uncured German bratwurst at Aldi’s and I didn’t know what to make with it. Then I saw a blog post; for a meal of bratwurst served in a “galette” which is basically a buckwheat crepe. Bratwurst is a quick cooking meat; about 10-11 minutes in fry pan. The crepes took far longer. I used dark buckwheat flour. You will need some water, a bit of coconut oil or butter, salt and an egg. You beat it up and refrigerate it for an hour or more; up to overnight. I made the whole recipe which should make 8 crepes; I got about 6-7. I have made crepes before, long ago; they are a bit smaller; these were made in a 12 inch non stick frying pan. They are harder to turn as they are so large. The crepe is thin, fairly flexible especially when it is just made. I reheated one tonight on a plate; for about 35-30 seconds.
I cooked the brats and then opened a can of sauerkraut and got out the mustard. It goes especially good with country style mustard; aka stone ground mustard. One time I had it with a pickled okra added in and second time with some caramelized onions added. Both tasty.
So here are my hints. I made the batter in a 4 cup flexible measuring cup; measure the water and dump in flour and rest of ingredients. Mix it well. Put in fridge while you do something else. When you measure batter to make a crepe, go for a touch less than a ladle full. I found that the first one was crap; just as the author said it would be. Then I got out the cooking spray and changed from coconut oil to butter and sprayed the pan as well; Much less sticking. You have to rotate the pan around quickly to spread the batter into a thin big crepe. Be patient to turn and be careful not to flip it onto itself; sticks together and cannot be separated again; mutant crepe! Let it get some brown spots on the bottom. The edges might be all feathery; they look pretty when that happens.
I think you could use these to make wrap sandwiches; far better tasting and more flexible than any gf wrap bread I have found. They are fairly easy once you get the hang of making them. I love that there is no baking and in an hour of batter resting plus 15 or 20 minutes I can have 6 wraps to use with brats, hot dogs, lunch meat or whatever! Six is plenty for me; not sure they freeze so don’t want a ton of them. This is definitely a keeper recipe I will be able to use in many meal situations.
Here is the link to Margaret’s recipe: http://www.kitchenfrau.com/buckwheat-galettes/