Ingredients
Main course
- 800 g Nuremberg Bratwurst
- 1 kg tomatoes
- 3 tbsp tomato puree
- 1 garlic clove
- 1 grated peel of one lemon
- 3 whole green onions
- 1 bunch basil
- 1 splash balsamic vinegar
- 1 splash lemon juice
- 1 tbsp honey
- 2 pinches ground allspice
- 2 pinches Espelette pepper
- freshly scraped seeds of a vanilla pod
- vanilla salt
- pepper, olive oil for dressing
- freshly grated Bavarian horseradish
Grilled Nuremberg rostbratwursts with vanilla tomato ragout and fresh Bavarian horseradish
PREPARATION
- Score tomatoes crosswise, scald with boiling water, rinse with cold water and peel off the skin. Cut out the core, finely dice the tomato and place in a bowl.
- Season with vanilla salt, pepper, ground allspice, Espelette pepper, 2-3 tbsp tomato puree, grated peel of one lemon and plenty of good olive oil. Add the finely chopped garlic clove, finely sliced green onions and a bunch of finely chopped basil.
- Balance the sweet/sour flavor with a small splash of balsamic vinegar and/or lemon juice according to taste. Cover the sauce and refrigerate for 3-4 hours. Then season again to taste with vanilla salt, pepper, oil and vinegar.
- Barbecue the Nuremberg Rostbratwursts until nicely crispy and juicy and serve with the chilled tomato sauce.
- Sprinkle with freshly grated horseradish.
Grilled country bread or white bread goes well with this.
