Expert Tips on German Cookery
Executive Chef of German Gymnasium, Bjoern Wassmuth, talks to The Sausage Man and Lamb Weston about preparing German food with style. With some top tips to make our hot dogs even more impressive, Chef Bjoern gives us an exclusive insight into how he creates dishes that look and taste amazing!
The iconic German Gymnasium restaurant sits between St Pancras International and Kings Cross, at 1 King’s Boulevard in London. Part of the prestigious D&D restaurant group, German Gymnasium specialises in warming German “comfort food”. Chef Bjoern creates wholesome and tasty dishes that look and taste great, pleasing patrons at this busy city centre location all year round.
Perfect Sausage Preparation
Chef Bjoern explains: “In Germany most sausages are fully cooked before they come to the shop. The best way to reheat them is to either pop them in the oven for a couple of minutes, so they get a nice temperature at their core. Or, when you’re in a restaurant, you heat them in a lightly salted water and then pop them on a really hot chargrill to give them that nice crispy char around the sausage. But be careful – don’t go too hot, because the sausage might pop!”
First in the Series
In this first episode, Chef Bjoern takes on the spicy Giant Chilli Beef Frankfurter from The Sausage Man, with a side of world-famous Stealth Fries from Lamb Weston. He shows how you can combine some very simple ingredients to make a hot-dog topping that’ll knock your socks off, whether you’re cooking commercially or for yourself at home.
Chef Bjoern tells us: “The idea behind this, with the fennel and cabbage slaw, is to make the whole dish a little bit fresher and nicer. Adding the Puszta Salat, which is nicely piquant, to the fresh cabbage and fennel gives it that really nice fresh kick to the sausage – and not adding another heavy creamy sauce.”
|Giant Chilli Beef Frankfurters||1 per dish|
|Brioche Jumbo Hot Dog Roll||1 per dish|
|Lamb Weston Stealth Fries||100g per dish|
|German Chip Seasoning||1 teaspoon|
|Fennel & Cabbage Slaw|
|Puszta Salat||2 table spoons|
|Chef Bjoern’s Chilli Beef Hot Dog Sauce|
|Homans Sweet Onion Hot Dog Sauce||3 table spoons|
|Tomato Ketchup||1 teaspoon|
|Worcester Sauce||1/2 teaspoon|
|Hot Sauce||1/2 teaspoon|
|Soy Sauce||1/2 teaspoon|
|Dried Coriander||1/2 teaspoon|
|Dried Cayenne Pepper||1/2 teaspoon|
|Curry Powder Spezial 1a||1 teaspoon|
|Crispy Fried Onions||Pinch|
|Sliced Jalapeño Peppers||1 or 2|
Fennel & Cabbage Slaw
Finely chop your fennel and white cabbage in medium strips. Add Puszta Salat, with some of the vinegar marinade. Add a drizzle of olive oil, with a pinch of salt and pepper. Dice some spring onions and fresh coriander then add to the mix. Let the mix marinade for a few minutes.
Chef Bjoern’s Chilli Beef Hot Dog Sauce
Put a generous squirt of Homann Sweet Onion Hot Dog Sauce in a mixing bowl. Add the Tomato ketchup and Mustard. A dash of Worcester Sauce. A splash of Hot Sauce (Tabasco) and Soy Sauce. Add your dried Coriander and Cayenne. Add your Curry Powder Spezial 1a. Chop some spring onions and pickled Paprikasalat then add both to the mix. Whisk everything together until all ingredients are combined together in your sauce.
Giant Chilli Beef Frankfurters
Heat your Giant Chilli Beef Franks in your oven for 5 minutes (10 minutes from frozen) until hot through. Alternatively, for restaurant kitchens, heat in a bain-marie (or water bath with hot water, not boiling) until warmed through. Take your pre-warmed sausages and place on the char-grill for a couple of minutes, turning once, until both sides are nicely charred.
Cook your Lamb Weston Stealth Fries in your fryer until crispy and brown. Toss in a mixing bowl with a sprinkle of German Chip Seasoning and serve.
Plating Up & Additional Toppings
Take your Brioche Bun, pack with Fennel & Cabbage Slaw, add your hot Chilli Beef Frankfurter. Top with Chef Bjoern’s Hot Dog sauce. Add Crispy Fried Onions, Spring Onions, Sliced Jalapeño Peppers for extra flavours and perfect presentation. Serve and/or enjoy!