It did not taste as good as most German sausages as that particular one seemed to be a bit dry (maybe we overcooked it) and looked and tasted more Currywurst than Bratwurst, perhaps too much curry seasoning. It wasn’t too bad, just that we were not used to the taste of curry in sausages.
As always nothing goes to waste in this house. The leftover Bratwurst was converted into a pie.
To make it a wholesome meal, we added the below ingredients.
2 pastry sheets
4 – 5 sausages
1 avocado – cut into cubes
2 tomatoes – cut into slices
parsley or mixed herbs (optional)
pepper and seasoning (any flavour to your liking)
A few pieces of bacon fried with butter until brown
1 egg with 150ml of milk (or fresh cream) – add a tablespoon of breadcrumbs for thickening if you use milk instead of fresh cream
- Grease the baking dish.
- Roll the pastry sheets to the shape of the dish.
- Use a fork to prick a few holes in the base pastry sheet.
- Pre-bake the bottom pastry sheet till puffed (not totally brown), about 15 to 20 minutes.
- Place a layer of sprinkled cheese on top of the pastry sheet.
- Lay the tomato pieces, sausages and cracked the eggs in between.
- Put in the bacon pieces on top of the cracked eggs.
- Add the parsley and avocados into the beaten egg mixture.
- Pour into the fillings making sure you cover any empty space in the fillings.
- Lay the top pastry sheet on top and with a fork to prick the pastry.
- Sprinkle some cheese on top.
- Bake at 175 degrees for 30 minutes.
Preparation and cooking time – approximately 1 hour.