It's that time again. Summer? Yes, but I 'm talking about something else. Europa-Meisterschaft, 2016 to be exact. All you need is a flatscreen bigger than Bayern and your best besties. Oh, and a delicious nosh nosh with a super cocktail.

 

First things first, the cocktail. I propose a variation of the red wine cocktail, Tinto de Verano. 

"Tinto de Verano" translated into English means "red wine of summer," and is served in the hot months throughout Spain. It is traditionally prepared by mixing young Spanish red wine (like a "Joven" Tempranillo) with a lemon soda-pop ("Gaseosa"), but less sweet and more citrusy.

 

I tried this nifty wine cocktail for the first time on a recent trip to Aranda del Duero, at the urging of my pals Antonio and Olga Diez and Marie Keary. I was skeptical at first, but I found the drink to be cool and refreshing on a hot day. It is simple to prepare, and it is low in alcohol. BONUS!

 

If you don't have any young Spanish red wine sitting around, you can easily substitute another young red wine like Spätburgunder, Frühburgunder, or a Beaujolais for your cocktail. 

Tinto de Verano

-      4oz young red wine

-      1oz sprite

-      2oz bitter lemon

-      lots of ice

 

Mix the wine, sprite, and bitter lemon together. Serve over ice. You can vary the amounts depending on your taste. That's it!

 

Now all you need is a nice nosh to match your cocktail, so fire up the BBQ. Here are some grill tips and three outstanding sauces for the ultimate Europa-Meisterschaft Bratwurst!

For the grill

-   Nürnberg Rostbratwürste

-   Stadtwurst

-   Tofu Sausages (yes, I love the vegans, too)

 

Let's take a moment to reflect on a few fundamental rules that will make you a grill master in no time flat.

 

FROM REFRIGERATOR TO GRILL IS A NO-NO!

Bring your sausage to room temperature first before cooking. This rule can be applied to all meat and not just for grilling.  Allowing your delicious bratwurst to come to room temperature before slapping it on the hot grill will prevent the outside from burning or drying out while you are waiting for the inside to finish cooking.  The result? A juicy, delicious, and evenly cooked bratwurst.

 

EASY ON THE HEAT, COWBOY!

Temperature is important. The secret to controlling the temperature of your bratwurst is by grilling over medium-low heat. Scooch the hot charcoal to one side of your BBQ and grill the sausages over indirect heat on the other side. Don't try to sear the outside, or your lovely bratwurst will be burnt. Burnt is not a flavor people!

 

BROWN IS THE NEW BLACK

The goal is to have delicious, golden brown bratwurst. Don't let the flames flare up and turn your bratwurst into a black stick. Keep a vigil eye on your sausage booty. Thou shall not walk away from your BBQ. This is not only a sausage violation but also a potential safety issue. Don't wanna be calling Fireman Sam on game day because you burnt your block down.

 

So now that you have some pointers for a successful BBQ session let's talk sauce.

Three sauces, to be exact in the color of the German flag. How's that for some German national pride?

For the Sauces

Red Velvet BBQ Sauce

150 ml ketchup
50 ml cider vinegar
75 ml molasses
1 tsp cinnamon
1 tsp ground clove
1 tbsp smoked paprika
1 clove garlic, minced

 

Combine all ingredients and simmer for twenty minutes.

 

 

Ginger Hoisin 

200 ml hoisin sauce
1 inch knob ginger, chopped
1 tbsp  lime juice

 

 Blitz all ingredients in a food processor and chill until ready to serve.

 

 

Pineapple Curry

 250 g pineapple, chopped
1 tbsp gound english curry
 250 g mayonnaise
 100 g greek yogurt

 

Blitz all ingredients in a food processor and chill until ready to serve.

 

 

So now you have the makings of a great party, and you should be ready to cheer Germany on to victory. 

 

Pass the chips!