This month I’m able to participate without being late to Taste & Create. What a great pleasure came back from Munich and found out that my March’s partner is For the Love of Food, the organizer of the event. And she’s from Fuerth, pretty close to Nuerberg and Munich. A great coincidence.
I started to surf through her blog, finding her Bratwürst & Apple Frittata and soon after the Sausage & Apple Frittata , which I decided to replicate using the Wiener Wuerst that I just bought at the Viktualien Markt in München (alis Munich, alis Monaco di Baviera). I’ve fallen in love with Viktualien Markt and with this recipe.
The recipe is, in the brackets my doses for two very hungry people (me and my favourite guinea pig, alias my boyfriend):
500 grams potatoes (3 medium potatoes)
200 grams of a soft smoked Italian Sausage, chopped (2 Wiener Wuerstel and a bit of Speck Wuerst)
1/2 of a Granny Smith Apple, chopped
1/2 of a Red Onion, sliced
1 clove of Garlic, minced
Indian red hot “peperoncino” (pepper)
In a medium-sized pot, place in cleaned potatoes with skin and bring to boil. Depending on the size of the potatoes, boil for 15-30 minutes (larger potatoes will need longer). Once you can prick them with a fork and they’re not hard, remove from heat, drain water, and set aside to cool.In the mean time, in a skillet of some sort, heat some of the olive oil – enough to coat the bottom of the pan lightly. Simultaneously sauté the sausage, onion, and garlic (I put first onion and garlic and after and while wuerstel) for about 2 minutes, stirring occasionally. In the mean while, remove the potatoes from the pot and slice. Then, add the apple and potatoes, and stir. Season with salt, pepper, and oregano and pepper. Cook until the potatoes have re-heated through and caught on the flavor of the spices.
We really liked this frittata. As soon as the guinea-pig arrived in the kitchen he appreciate the flavour and has soon as we finished to eat he said “Really really good”.
I have just a pair of questions:
how to choose among the great variety of german Wuerst ?
What’s the best type for the Berlinian CurryWuerst ?