The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

German

Thu Sep 27, 2018

Bockwurst

Posted by

Bockwurst

To be totally honest, I've never been a huge bratwurst guy. I know I'm in the minority here, but I'm attracted to more heavily flavored things and, while I can appreciate bratwurst's light seasoning, there are so many other sausages out there I would pick over a brat. So when deciding to do an Oktoberfest themed cookout last year, bratwurst was on the menu for good measure, but it wasn't the sausage I was most excited about trying to make at home, that designation went to bockwurst.

Read more and get recipe >>

Thu Sep 20, 2018

Schweinshaxe

Posted by

Schweinshaxe

Last summer I accomplished what I considered a grand achievement—getting incredibly crisp and crackling pork skin with tender and juicy meat all on the grill. I did that via an all belly porchetta, and that dish left me with a strong desire to keep churning out similar recipes. With Oktoberfest upon us, I found one such porcine item by way of German Schweinshaxe—crispy pork knuckles.

Read more and get recipe >>

Thu Dec 14, 2017

Schwenkbraten Sandwiches

Posted by

Schwenkbraten

I'm no master of German cuisine, and when I decided to host an Oktoberfest cookout of sorts, my first, and only, recipes I thought of were all of the wurst variety. I felt like I both wanted to cook and offer more than sausages to my guest, so did some research on other ubiquitous German grilled meats and came across schwenkbraten—marinated and grilled pork neck steaks. It seemed like schwenkbraten consisted of three things, all dubbed schwenker—the unique suspended swinging grill over a live fire for cooking, the person actually doing the grilling (or most correctly, the swinging), and the meat itself. Seeing as I had two out of three and, having never had schwenkbraten before, I was freed a bit of the confines of authenticity, it seemed like a decent choice to help fill out the menu with at least one thing that fit the theme was not an encased meat.

Read more and get recipe >>

Thu Nov 2, 2017

Currywurst

Posted by

Currywurst

While I'm starting to move into the mindset that the process of making sausages is not so arduous that it can't be done on a regular basis, the fact of the matter is it's still more time consuming than the majority of other recipes I do. So, when it does come time to work on some links, I usually make it count and do at least five pound batches, which both leaves me in a position to not have go back and remake the sausages anytime soon, but I also usually end up with more than I know what to do with. Luckily, I had a perfect use for some excess bratwurst I had on hand at the last Meatwave—serve them as currywurst!

Read more and get recipe >>

Thu Oct 26, 2017

German Bratwurst

Posted by

Bratwurst

In my earlier days of cooking, sausage seemed like a next logical step after a few years of throwing Meatwaves and developing recipes. At that time I opted to just buy the sausage stuffer attachment for my KitchenAid meat grinder, which was a bitch to use and, paired with less than stellar sausage results, made the effort feel arduous and pointless. Still, I'm not one to give up and I kept making sausages again and again, incrementally improving, but never quite reaching what I considered to be their full potential. The addition of a vertical sausage stuffer certainly made the process a lot easier and faster, and while I was getting better at seasoning and achieving ideally juicy links, the years of past memories always lingered. This made sausages something I still considered comparatively difficult and risky, leading to only taking a crack at them once a year or less. I think my perception of sausage making has finally turned a corner though with these German bratwurst, whose production felt totally manageable and with end results that I considered on par with top quality specimens.

Read more and get recipe >>