Pfannenstieler Bratwurst aspic

Ingredients for 6 servings:

• 4 pairs of sausages, if possible fresh from the butcher
• 1 dash of oil for frying
• 500 ml vegetable stock
• 2 bay leaves
• 1 tsp juniper berries
• 1 shot of vinegar essence
• 1 onion(s)
• 1 carrot(s)
• 2 cucumber(s), sour
• 1 tbsp sugar
• Salt
• pepper
• 1 egg(s), hard-boiled
• 8 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 15 minutes; Total time approx. 2 days 1 hour 15 minutes

Bratwurst with a twist

Brown the sausages in oil on all sides, then set aside and let cool. Peel and dice the carrot, slice the onion into thin rings, then blanch both in boiling water. Bring the vegetable stock to a boil and add the bay leaves, juniper berries, and sugar. Simmer gently for about 15 minutes. Season the stock with salt, pepper, and vinegar essence. Since the spiciness and acidity will diminish over time, it’s better to add a little more of each. Remove the bay leaves and juniper berries or strain the stock through a sieve. Prepare the gelatin according to the package instructions and dissolve it in the stock. In the meantime, cut the pickled gherkins into small cubes and the sausages into pieces about 1 cm long. Mix the sausages, onions, carrots, and cucumbers well in a bowl. An oblong, flat container made of glass or plastic is best. Pour the stock over everything and stir well. Slice the hard-boiled egg and garnish the aspic with it. Once everything has set somewhat, add enough broth to cover the egg slices. Now let the aspic set in the refrigerator for about 24 hours. I like it best with classic fried potatoes.