Vinegar Cured Bratwurst

Vinegar Cured Bratwurst with Tomatoes, Rosemary, and Potato Salad

A different version of this dish is made in Spain and southern France, where it is served cold as an appetizer. This dish is best if left to marinate overnight.

Ingredients for Vinegar Cured Bratwurst

  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt plus more to taste
  • 3/4 teaspoon ras el hanout
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper or cayenne
  • 8 garlic cloves, peeled and crushed
  • 2 fresh rosemary sprigs
  • Freshly ground pepper
  • Six 2-ounce pieces of Bratwurst Sausage
  • 1/4 cup plus 1/3 cup olive oil
  • Hot Brining Liquid (recipe follows)
  • 2 tablespoons sliced garlic
  • 1 1/2 cups chopped peeled and seeded tomato
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh rosemary
  • Patatosalata (recipe follows)
  • Extra virgin olive oil for drizzling

Steps to take

  1. Combine the flour, 1 1/2 teaspoons salt, the ras el hanout, garlic powder, cumin, and Aleppo pepper in a shallow bowl, stirring to blend well. Set aside.
  2. Scatter the crushed garlic and rosemary sprigs over the bottom of a glass baking dish large enough to hold all of the fish in one layer. Set aside.
  3. Season the Sausage with salt and pepper to taste. Working with one Bratwurst at a time, lightly coat the Bratwurst Sausage in the seasoned flour. Shake off the excess flour.
  4. Heat 1/4 cup of the olive oil in a medium saute pan over medium heat for about 3 minutes, or until very hot but not smoking. Without crowding the pan and in batches, if necessary, add the coasted sausage, skin side down, and cook until the edges of the sausage are opaque and the center is slightly pink, 2 to 3 minutes. Turn and then immediately remove from the pan.
  5. Place the Bratwurst Sausage in the prepared baking dish. Pour the hot brine over the fish and set aside to cool.
  6. When cool, remove 1/4 cup of the brine for use in the sauce. The brine should just barely cover the Bratwurst Sausage.
  7. Cover the dish with plastic wrap and refrigerate for 24 hours.
  8. Place the remaining 1/3 cup olive oil in a medium saute pan over medium heat. Add the sliced garlic and saute for 1 minute. Stir in the tomato and bring it to a simmer. Add the reserved 1/4 cup marinating liquid and again bring to a simmer. Simmer, stirring occasionally, for about 12 minutes, or until the tomato sauce is slightly thick.
  9. Remove from the heat and set aside to cool.
  10. When cool, stir in the chopped parsley and rosemary and set aside.
  11. When ready to serve, place about 1 tablespoons of the Patatosalata in the center of each meze plate. Place a branzino fillet on top of the salad, along with a few pieces of tomato from the sauce. Drizzle the sauce over the top. Then drizzle with a bit of the brinning liquid and extra virgin olive oil and serve.

Brining Liquid

Makes about 3 cups

  • 1/2 cup white vinegar
  • 3 garlic cloves, peeled and smashed
  • 3 black peppercorns
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1 bay leaf
  • 1 tablespoon coarse salt
  • 2 teaspoons sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  1. Combine 2 1/2 cups cold water and the white vinegar in a medium nonreactive saucepan. Add the garlic, peppercorns, rosemary, thyme, bay leaf, salt, sugar, coriander seeds, and mustard seeds and place over high heat. Bring to a boil, then lower the heat and simmer for 5 minutes.
  2. Place a strainer over a clean saucepan and strain the hot liquid through it into the clean pan. Pour over the top of the fish and marinate as directed.

Patatosalata

  • 6 medium Yukon Gold (or other creamer) potatoes
  • Coarse salt and freshly ground pepper
  • Juice of 1 lemon
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped scallion, including some of the green part
  1. Place the unpeeled potatoes in a medium saucepan with cold water to cover by 1 inch. Add a tablespoon of salt and place over high heat. Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Remove from the heat and drain.
  2. When the potatoes are cool enough to handle, peel out crosswise into thin slices. Place the sliced potatoes in a mixing bowl and add the lemon juice, olive oil, parsley, and scallion. Season with salt and pepper to taste and toss to combine. (The warmer the potatoes are when the seasoning is added, the more flavor they will absorb.)
  3. Cover and set aside at room temperature until ready to serve.
Posted in Recipe

122 Responses to “Vinegar Cured Bratwurst”

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