Well, it has taken longer than I had originally planned, but I finally was able to update the photos in my original post, Pressure Cooker Rouladen.
One thing I have discovered is that Rouladen is an inherently unphotogenic dish, but seeing as how my original rouladen photo looked like a soggy stogie languishing in an ashtray, i think these photos are an improvement. Add to that the fact that with the original post I had to reformat my memory card in the middle of trying to prepare the dish, thereby erasing the photos that I had already taken so I didn’t have any photos of the various steps.
I have to admit, though, that I had a better gravy in the previous batch. With this batch, I just used the pan sauce without getting too fancy, but most of the time I like to make a richer gravy.
I usually serve this with red cabbage and potatoes, but having just been to the local farmer’s market, I served it with sweet potatoes and sugar snap peas which I already had on hand.
Hopefully these additional photos will better help demonstrate the steps of the recipe.
Having bought some good German bratwurst on the weekend, I decided that I wanted to do something else with it besides the usual sausage & sauerkraut (not that there’s anything wrong with that), but something in the pressure cooker of course!
Then I recalled that one time last year I got dinner from the Currywurst Truck (which as far as I can tell is no longer around). Currywurst (Wikipedia definition here) is one of the most popular snack foods in Germany, and is basically sliced sausage with a tomato-based curry sauce on top, and quite tasty. Like many things, there are many variations as far as sausage used and the sauce.
The usual accompaniment is French fries, but I served it with duck fat fried potatoes (to which I am currently addicted).
The sausage is first steamed, then grilled or fried. I did both steps in the pressure cooker, first steaming a couple hours before dinner and refrigerating, and then slicing, browning and cooking in the sauce just before serving.
It’s one of those things that wouldn’t be too difficult without a pressure cooker, but it saves a little time and I always have my pressure cooker on the stove and ready to go, so for me it is more convenient to use the pressure cooker.
If you can find good fresh German style sausage, that’s what works the best, but you can use your favorite sausage. I just wouldn’t use anything too spicy because it might conflict with the sauce. Also, if you can only find the precooked brats you can skip the steaming step.
It’s usually served with toothpicks for spearing the sausage, or a tiny wooden or plastic fork, but I served it with toothpicks just to be semi-authentic (because I had no tiny forks), but of course it can be eaten with a normal fork (I won’t tell!).
So, if you are looking for a different way to prepare sausage besides the usual sandwiches and sauerkraut, give it a try. Es schmeckt so gut!
A pressure cooker version of the famous German street food.
1 tablespoon vegetable oil or fat (I used duck fat because I had some)
1-1/2 to 2 pounds fresh bratwurst
½ cup white wine
2 cups strained tomatoes
2 tablespoons tomato paste
2 tablespoons curry powder
1 tablespoon hot Hungarian paprika
1 teaspoon dry mustard
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 tablespoon salt (or to taste)
Steam the sausage: add ½ to 1 cup water to the pressure cooker, insert the steamer basket and steam sausage for 7 minutes at high pressure. Release pressure naturally. Remove sausage to plate and drain water from pressure cooker pot. (The sausage can be steamed in advance, then refrigerated until ready to use.)
Slice the sausage on a bias
Heat oil in the pressure cooker pot over medium-high heat
Saute the sausage on both sides until lightly browned
Add the white wine and deglaze the pan, being sure to scrape up any brown bits that are stuck to the pan
Add the strained tomatoes and stir
Stir in the rest of the ingredients
Turn heat to high and cover the pressure cooker
When high pressure is reached, adjust heat to maintain high pressure and set timer for 5 minutes
When time is up, let pressure come down naturally
Put on plate and spoon more sauce over the sausage