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!”
In this episode, Chef Bjoern shows another takes on the classic English Breakfast but with a Germanic twist. Using the Mini Bratwurst Nurnberger’s instead of your traditional bangers, these sausages give the breakfast a great flavour. They are 100% pork but a nice blend of black pepper and Marjoram makes them perfect for a Breakfast. He combines these with Lamb Weston’s Mini Hashbrowns and few other Breakfast must haves. This fry up is sure to be a great addition to any Breakfast menu.
|Bratwurst Nurnberger Mini 8cm||6 Sausages per serving|
|Lamb Weston Mini Hash Browns||100g per serving|
|Bacon Rashers Smoked||3 per serving|
|Egg||1 per serving|
|Tomato||1 per serving|
|Butter||20g per serving|
|Breadcrumbs||20g table spoons|
|Garlic||1 clove per serving|
|Parsley||1 finely chopped|
|Salt & Pepper||For Seasoning|
Let’s Get Frying
First add your Bratwurst Nurnbergers to a lightly oiled pan, fry for around 5 minutes until they are nicely browned on the outside. Heat for 10 minutes if you are cooking from frozen.
Chop the top and bottom off of the tomato, season well with salt and pepper. Then lightly fry. Whilst the tomatos are frying create the buttered breadcrumb topping. Add butter and breadcrumbs to a pan, add in a crushed clove of garlic and parsley. Mix well until the butter has dissolved. Add to the top of the toasted tomato.
Breakfast Must Haves
Add your streaky bacon to a frying pan, leave to cook until the bacon is nice and crispy. Whilst the bacon is cooking you can also fry your egg by adding this to a small egg pan (if you don’t have one a normal pan will do) to give it the nice rounded shape.
Cook your Lamb Weston Mini Hash Browns in a deep fryer for a few minutes until they are crispy.
Layer Up and Serve
Add all elements to the plate and season with a little salt and pepper. Add a garnish too for a bit of flare. Serve with a coffee and you have the perfect English Breakfast with a Germanic twist.