"A take on street food in Germany - the bratwurst in a white bun with mustard," says Boetz. "Our breads come from the German master bakers at Neu's, a small bakery in Bondi Junction. It's the only bakery I know that has a complete focus on making traditional German recipes using local ingredients to create what are truly outstanding products. Neu's uses rye sourdough for a denser and more flavoursome bread, and bakes in deck ovens for a crust that isn't as sharp or harsh as wheat-flour sourdoughs. And their pretzels are exactly what you'd find hanging in a baker's window in Germany: soft, salty and full of flavour." Begin this recipe two days ahead to soak the sausage casing and to hang the sausages.
Note German-style brioche buns are available from select delicatessens and bakeries. Natural sausage casings are best ordered in advance from your butcher; soak them overnight in two changes of water and drain them well before using. Sausage machines are available from select kitchenware shops.
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