Although I had softer lunch plans and good intentions, I was destined with a gallon of beer and a large plate of dead roasted animals! If I haven’t got the hint already, Meat is undeniably the basis of German and Austrian cooking, due to their union at various points in history, between 1938 and 1945 under the Third Reich. Vegetarians, don’t worry! You have been assigned mashed Potatoes, and you owe it to King Frederick II who brought the potato to Germany and showed his people how to make the seeds grow in the 18th century.
After World War II in 1949, Germany was divided between the East and West. The division influenced the development of individual and different types of cooking in East Germany and West Germany. For instance, since East Germany was closely linked to Russia, the foods became a little more Russian, but the food of West Germany maintained traditional methods of rough cooking.
Germany is known for its various types of sausage, many have become international; particularly “Frankfurter” made from veal with some pork and flavoured with salt, pepper and paprika. It is boiled and eaten with mustard and looks like a curved hot dog, heavily consumed in the streets of Austria. Also “Currywurst”, another famous sausage made from finely minced pork and beef, usually grilled and served sliced and spiced with curry ketchup, popular in the metropolitan areas of Berlin, Hamburg and the Ruhr Area.
Austrian cuisine is most often associated with Viennese cuisine, and composed of influences from Italy, Hungary, Bohemia, Germany and the Balkans. Streets of Vienna are known to be the haven of street food lovers; dated to the time of the Imperial monarchy. Sausage stands were created to provide employment for returning war veterans who were disabled. Also known as Wiener; Frankfurter sausages are typically served with a slice or two of wheat or rye bread.
Aussies love a BBQ! In Australia, Sausages are inviting, and often mean “let’s get together” to party, watch a game, or simply for no reason.
if you are willing to raise the budget and go off-street, Lowenbrau Keller at the Rocks can provide you with an unforgettable Bavarian experience. The guys will make sure they fill you up with plenty of beer, good food and loads of entertainment, trust me! they knocked me out twice already. In return, you need to pay an average of $40.00 and make a booking if coming in a group.
Otherwise, go for the remaining options around Sydney, for as little as $2.00 for a sausage sizzles. Drooling? I understand! also referred to as “Snag”; commonly sold in fundraising and community events and warehouses like Bunnings. Not only they break the day’s agonising hunger, but also give you the sense that you have helped the community that loves you dearly, even though it is still having a trouble spelling your name right. Ok Ludevik? Ludwig?…
Whatever sausage you end up hammering, they are all delicious and the cause of much national pride and go hand in hand with a pint of cold tap beer Ahhhhh cheers to life!
You will need a special sausage maker and some training to be able to make your own frankfurter, but for your own sanity, it is best if you buy prepackaged fine sausages from your local butcher.
To make one for you and me:
Heat oil in a large saucepan over medium-high heat. Add ¼ bowl of shredded cabbage. Cook and stir for 2 minutes. Add ½ cup of beer, 1 teaspoon of mustard seeds, 1 teaspoon of caraway seeds, a sprinkle of apple cider vinegar and ½ of brown sugar.
stir all together and cook until liquid has evaporated and cabbage is tender and caramelised. Meanwhile, heat a medium non-stick frying pan over medium heat.
Lightly spray frankfurters with oil. Cook, turning often, for 4 to 5 minutes or until they are warmed through.
Altogether let’s sing and burp:
Odl lay ee, old lay ee Odl lay hee hee, odl lay ee Odl lay odl lay, odl lay odl lee, odl lay odl lee Odl lay odl lay odl lay
*BuRp* excuse me..