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Bavarian Guacamole

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The star ingredient of this Latin-by-way-of-Germany guac is beer-battered bratwurst. Served on a Bavarian black bread Dijon crostini and topped with sauerkraut, the dish is made for a malty Weihenstephaner Korbinian Doppelbock.

Makes: 8 to 10

Ingredients:
  • 2 large Haas avocados, diced (about 2 cups)
  • 1 bratwurst, halved and sliced
  • juice from six key limes
  • 1⁄2 cup red and orange bell pepper, diced
  • 1⁄4 cup red onion, diced
  • 1⁄4 cup white onion, diced
  • 1 medium Serrano pepper, diced
  • 1⁄4 cup finely chopped cilantro
  • 1 12 oz. can German lager
  • 1⁄4 cup teaspoons olive oil
  • 1 16 oz. jar sauerkraut
  • 3 teaspoons Dijon mustard
  • 1 loaf Bavarian black bread

Instructions:

• Create the guacamole base: In a medium bowl, add the red onion, bell peppers, Serrano chili, cilantro and lime juice. Add the avocado and mash with a fork, keeping the mixture chunky.

• In a separate bowl, combine the white onion, chopped bratwurst and beer. Let sit at least one hour, then drain the beer and remove the onion. In a medium pan, grill the bratwurst until fully cooked, let cool, then add to the guacamole.

• In a small bowl, stir the olive oil and Dijon mustard until blended. Cut the bread into thin slices and spread each with the mustard-oil mix. Bake bread slices in a 400º oven for 10 minutes and let cool.

• Serve the guacamole with the Bavarian bread crostini and a side of sauerkraut, and pair with a German weissbier.


 

Choose a Maibock/Helles Bock for this recipe

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