Street Food
Grilled Sausage with Crispy Onions (Bratwurst vom Grill mit Röstizwiebeln)
Ingredients
- 4 fresh Bratwurst sausages
- 2 onions, thinly sliced
- 2 tbsp vegetable oil
- 1 tbsp butter
- 4 crusty bread rolls
- Mustard, to serve
- Salt and pepper, to taste
Method
- Heat the oil and butter in a frying pan over medium heat and cook the sliced onions for 15-18 minutes, stirring occasionally, until deeply golden and crisp at the edges. Season with salt and pepper.
- Meanwhile, preheat a grill or griddle pan to medium-high heat.
- Grill the sausages for 12-15 minutes, turning occasionally, until browned all over and cooked through.
- Split the bread rolls and warm them briefly on the grill.
- Place a grilled sausage in each roll, top generously with the crispy onions, and serve with mustard on the side.
Introduction: Grilled sausage stands are a fixture of Liechtenstein's village fairs, National Day celebrations and local markets, where a simply grilled Bratwurst topped with crisp fried onions and served in a bread roll is the classic quick bite enjoyed standing up among neighbours and visitors.
Cultural Background: Grilled sausage stands are a fixture of Liechtenstein's village fairs, National Day celebrations and local markets, where a simply grilled Bratwurst topped with crisp fried onions and served in a bread roll is the classic quick bite enjoyed standing up among neighbours and visitors.
Tips: Cook the onions low and slow for genuine crispness rather than just softening them quickly over high heat. Prick the sausages lightly before grilling to prevent them from bursting.
Variations: Swap in a different regional sausage if Bratwurst is unavailable. A vegetarian version uses a plant-based grilling sausage in place of the Bratwurst.
Storage: Best eaten fresh; leftover cooked sausages can be refrigerated for up to 2 days.
Reheating: Reheat sausages on a grill or in a frying pan until warmed through; crisp the onions again briefly in a hot pan.
FAQs:
Q: What's the best way to keep onions crispy?
A: Cook them slowly and drain any excess oil before serving so they don't turn soggy in the roll.
Q: Can this be made on a barbecue?
A: Yes, grilling the sausages over charcoal adds extra smoky flavour, very typical at village fairs.
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