Germany has a special place in my heart. It was the first foreign country I traveled to in high school, it’s the only country where I’m somewhat capable of speaking the language, and it’s the only country I’ve traveled to multiple times.
Munich is one of my favorite cities in the whole world.
Germany has some great vegetarian options. The rahmschwammerl (creamed mushrooms and bread dumpling) will blow your mind and they slice pretzels in half and fill them with cream cheese and chives which is one of my favorite street foods in the world. But you can’t tell me that when you think German food, you aren’t thinking of a sausage with mustard on a crusty bread roll or wienerschnitzel or a hot plate of sauerbraten.
Sometimes we choose to cook our own food while traveling to save money or eat healthier, but in Germany, we cooked at home so that our vegetarian selves could participate in the meaty food culture of Germany!
Today’s recipe isn’t so much a recipe, but it’s more for inspiration. It’s to show you that cooking from home (your hostel or Airbnb) doesn’t have to be difficult or time-consuming. It is a great way to participate in the local food culture while saving money and accommodating for dietary restrictions.
German Vegetarian Bratwurst
Ingredients
- 1 baguette (a nice, crusty, bakery loaf if you can)
- 1 vegetarian bratwurst (We found a wide selection of fake meat products at a market called VollCorner Biomarkt in Munich, but Viana Gourmet is a popular brand you can find in many places.)
- 1/4 cup sauerkraut, drained
- 1 Tablespoon good mustard (In Germany, mustard comes in squeeze tubes and is called Senf. You should be able to find a tasty variety at any market.)
Directions
Heat the bratwurst on a skillet over medium heat, turning often, until it is lightly browned and crispy and all sides (about 7 minutes). Move the bratwurst to the side of the pan. Add your sauerkraut to the middle of the pan and stir constantly until it’s warmed through (about 2 minutes).
Slice open your baguette and place your bratwurst inside. Top with sauerkraut and mustard.
Looks just like the real thing, right?!
If you liked this tip, be sure to check out my 10 Tips for Cooking Abroad!