Recommendations · Beer and food

Fried sausage with Weihenstephaner Hefe Weissbier

German fried sausage from the pan, with a lukewarm potato salad with mustard and vinegar. A weizen is the most obvious choice with this plate, and there is a reason for that.

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Bottle of Weihenstephaner Hefe Weissbier, beer

From the shelf

The bottle

Weihenstephaner Hefe Weissbier comes from Germany and is 5.4% ABV. It is a weizen: a wheat beer that is cloudy in the glass because of the yeast. That yeast gives this beer style its recognisable aroma of banana and clove. The bitterness is low, the carbonation high.

Order in the online shopWeihenstephaner Hefe Weissbier

The combination

Why this works together

Bratwurst is fatty and salty, and the potato salad brings mustard and vinegar. The high carbonation of a weizen lifts that fat off the tongue. The low bitterness keeps the beer out of the way of the mustard, which would otherwise stack sharp on sharp. The fruity yeast note goes along with the sweet onion in the salad instead of against it.

At the table

The dish

  • Before 4 people
  • Ready in 40 minutes
  • Type main course

What you need

  • 8 fresh braadworsten, about 800 g in total
  • 1 kg waxy potatoes
  • 1 red onion, finely chopped
  • 200 ml chicken stock, hot
  • 3 tbsp white wine vinegar
  • 2 tablespoons coarse mustard
  • 4 tbsp sunflower oil
  • 1 tsp sugar
  • salt and black pepper
  • 1 bunch of chives, finely chopped
  • 1 tablespoon butter

How to make it

  1. Boil the potatoes in their skins for 20 to 25 minutes until tender. Drain them, let them steam dry for 5 minutes and peel them while they are warm.
  2. Cut the potatoes into slices of half a centimetre and put them in a large dish.
  3. Whisk together the hot stock, the vinegar, the mustard, the oil, the sugar, salt and pepper.
  4. Pour this mixture over the still-warm potatoes and fold in gently. Warm potatoes absorb the moisture, cold ones do not.
  5. Stir in the red onion and let the salad stand for 15 minutes.
  6. Meanwhile heat the butter in a frying pan and fry the sausages over medium heat for 12 to 15 minutes until browned all round and cooked through. Do not prick them.
  7. Fold the chives through the salad, taste and season. Add the sausages and serve immediately.

In the glass

Serving

Serve at 7 to 8 degrees in a tall wheat beer glass. Hold the glass at an angle and pour slowly until three-quarters full, then set the glass upright and pour in the rest in a wide arc. The head may well be three fingers thick here; that is how it should be with a weizen.

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