My, what a nice idea for a thread. Gotta read through it when I have time. For now, this is my
fight against my digicam dinner:
Nürnberger Rostbratwürst (Nuremberg speciality bratwurst) with Sauerkraut. I originally intended to add mashed potatoes as a sidedish, but it turned out that the only milk I had left:
1) was of the low-fat, long-life persuasion and
2) had other plans (turning into yoghurt, from what i could see*).
*Not that I spent too long looking at it, mind you.
Yuck. Not a good start.
Aaaanyway.
Step one: Go out into the freezing cold, pluck last apples from apple tree. No pic of that.
Step two: Gather a pan, some oil, and the prepackaged goods. Get a sporsk and a knife.
Step three: Prepare apple. We only need a few slices.
Step four: Add oil to pan, turn on heat, put pan on stovetop. Wait for pan to get hot.
Step five: Put pan on
correct stovetop. Swear (optional). Open packages.
Choose wisely.
(NO.)
(Close enough)
Step six: use (sausages) with (hot frying pan)
Step seven: Add the apple slices to the pan once the sausages are nearly done. This way they'll soften up and soak up some fat from the sausages for added taste.
Step eight: Remove sausages and cover them up, turn down the heat. Then add Sauerkraut (make sure you've squeezed out nearly all of its juice first).
Let the Sauerkraut soak up the rest of the fat from the sausages (don't let your fitness trainer/medical advisor see this). Turn up the heat, stir repeatedly until done. Add caraway, a bay leaf and shortly before serving a dash of white wine. Remove bay leaf before consumption.
Serving suggestion:
An Guadn.
I have to say, cooking stuff is one thing. But snapping pics while doing so is quite a challenge, at least for my chaotic cooking style. My hat is off to you, good sirs.
Also: Beaten by OnkelC, kind of. Booo.
