Tonight we had the best weisswurst in Augusta, and it was at home! There’s a small German deli off Washington Road that packs their own sausages, and a few days ago we watched Bobby Flay’s Boy Meets Grill where he cooked some wurst, so we figured we’d go get some good ones and try his method.
You load up a small stockpot with thinly sliced onions, put your wursts on top of the onions, add some coriander, caraway, and mustard seeds, and cover with a six pack of dark beer. Boil all that for 10 minutes, let it sit for 10 minutes off the heat, then grill the wursts. They were easily the best wursts I’ve had since my last visit to the Nurnberg Christmas Market in 2001.
We also made the red cabbage sauerkraut from the same episode, and rounded out the meal with a sweet potato salad from Thrill of the Grill. The sauerkraut was pretty good but the sweet potato salad really stood out, and it was vegetarian-friendly, too, so we can serve it next time our favorite vegetarians visit and we feel like grilling.