Shop & Preparation
Shopping List
- 1 & 1/4 Cups all purpose flour
- 2 x Tablespoons of sea salt
- 2 x Tablespoons of black pepper
- 1 x Tablespoon olive oil
- 1/4 Cup of fine cornmeal
- 1 x Pinch of nutmeg
- 3oz of lardons/speck/pancetta or thick bacon
- 1 x White onion
- 1 & 1/4 Cups of shredded gruyere or emmental cheese
- 2/3 Cup crème fraiche (where you cannot locate; substitute with full fat plain Greek yogurt or sour cream)
- 1 x package of Bratwurst sausages or thick vegetarian sausages where required
- 1 x 12oz (345ml) bottle of dark beer (see pairing below)
- 1 x Tablespoon of grainy mustard
- 1/2 Cup of brown sugar
- 1 x Tablespoon of chopped parsley
- 2 x Teaspoons of cornstarch
Flammenkuchen
Ingredients:
- 1 & 1/4 Cups all purpose flour
- 6 x Tablespoons of water
- 2 x Tablespoons of sea salt
- 2 x Tablespoons of black pepper
- 1 x Tablespoon olive oil
- 1/4 Cup of fine cornmeal
- 1 x Pinch of nutmeg
- 3oz of lardons/speck/pancetta or thick bacon
- 1 x White onion thinly sliced
- 1 & 1/4 Cups of shredded gruyere or emmental cheese
- 2/3 Cup crème fraiche (where you cannot locate; substitute with full fat plain Greek yogurt or sour cream)
Preheat oven: 500ºF (260ºC)
Vegetarians: Replace the bacon with red pepper as an alternative
Method
- In your medium sized mixing bowl, gently combine the flour and salt.
- Add the water and olive oil, and then combine with the dry ingredients. Don’t be afraid to get in there with your hands.
- Once dough is a gentle ball, set aside.
- Chop the lardons/bacon/speck into small pieces and fry until medium crispy.
- Finely slice the onion - finer the better, so that they can caramelize in the pan.
- Remove “bacon” and set aside in the small bowl.
- Cook the onions in the bacon fat - low heat will do the best job.
- In the second small bowl, mix the crème fraiche with the nutmeg and season with salt and pepper.
- Roll out the dough into a roughly rectangular shape and place in the sheet pan.
- Top with grated cheese, then the onions and then the bacon.
- Bake at 500ºF for about 15 minutes. The edges will be almost burnt.
- Remove from oven and let cool for 5 minutes before cutting and enjoying.
Beer Brat Bites
Ingredients:
- 1 x package of Bratwurst sausages or thick vegetarian sausages where required
- 1 x 12oz (345ml) bottle of dark beer (see pairing below)
- 1 x Tablespoon of grainy mustard
- 1/2 Cup of brown sugar
- 1 x Tablespoon of chopped parsley
- 2 x Teaspoons of cornstarch
- Sea salt & pepper
- 1 x Tablespoon of cold water
Method
- Pierce bratwurst sausages with a sharp knife to allow fat to escape.
- Cook bratwurst sausages in the non-stick pan, starting with a medium heat until fat starts to release, and then lowering heat if it gets too “spitty”. Periodically, check on the brats, turning to prevent burning and cook evenly.
- While the sausages are cooking, make the sauce.
- Pour the dark beer into your pot and add the brown sugar.
- Stirring continuously, bring the mixture to a boil and then lower the heat to achieve a gentle simmer for 10-15 minutes (or until mixture is reduced and thickened.
- Whisk in the mustard until smooth.
- In your small dish/bowl, combine the cold water and cornstarch. Stir until completely dissolved. Pour into the beer sauce mixture.
- Bring the sauce pot back up to a boil, stirring continuously - cook for 1 minute. Turn heat off.
- Remove the cooked brats from the pan, and slice the sausages into 1 inch pieces.
- Add cut sausages into the sauce pot, folding and stirring to completely coat the pieces.
- Use your kitchen scissors to “chop” parsley.
- Pour the saucy brats onto your serving dish, top with parsley and enjoy.