Saturday, August 9, 2008

The mother of fry ups: Bratwurst, Mushrooms and Onions

Finding quality sausages (read: not those factory "i have no idea what parts are in this" mass produced sausages) this part of town is hard. Really really hard. It usually takes an entire 40 minutes journey from Cheras to my absolute favorite-st deli Jarrod & Rawlins in Damansara Heights. So when I found the newly renovated "non-halal" section at a supermarket close by boasted of a huuuuuge spread, I went a little crazy.

The juicy, chunky and oh so porky Pepper Bratwursts was a definite winner. And I could tell by the time my mom's fingers snuck up to grab a third piece off my plate when she thought I was distracted by the telly (note: mom is NOT a fan of all things pork)!

The mother of all fry ups: Bratwurst, mushrooms and onions
Part Uno - Garlic Butter Mushrooms:
Saute white oyster mushrooms with garlic herb butter till soft and yummy smelling. Set aside.

Part Dos - The Brats:
Once you set aside the mushrooms, add a bit of oil/ garlic butter and fry the thickly cut slices of bratwurst till nicely browned.

Part Tres - Caramelised Onions:
Slice onions ( i only had shallots so i just quartered them). Heat a bit of olive oil in pan, add in sliced onions and saute. I usually add in a sprinkling of salt over the onions as this softens and browns them faster. Once its golden brown, slosh in about 1 - 2 tablespoons balsamic vinegar (depending on how much onions you have). On high heat with some deft wrist movement, flip and toss the onions around the pan (ala those chefs on tv). If you're lucky, you'd get some flame action too! :-)

The finale:
Toss up everything together for the mother of all fry-ups!

1 comment:

MrOrph said...

We love brats!!!!

I grill mine and serve them on rolls with sauerkraut, mustard, and raw white onion or with onions carmelized in beer. Great stuff!