Vanessa is making sausages and eggs with sauerkraut for some guests, at the Gingerbread Cottage bed and breakfast, who absolutely love sauerkraut. This is very nice bratwurst, from a local German butcher, fried in very good pork fat from organic bacon. For the sauerkraut side dish, Vanessa starts by frying some organic local free-run bacon with thinly sliced onions. Then she takes it off the heat and adds the sauerkraut. While that steams through, she grates a cooked potato into it for a creamier taste.
Learn how to make Vanessa’s fantastic sauerkraut here: https://www.youtube.com/watch?v=lHtOxrY_d34
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is http://victoria-bed-and-breakfast.com
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas’ Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her “chef skills” under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her “70’s husband” owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors. You can purchase her cookbook online in a PDF format http://victoria-bed-and-breakfast.com…
Vanessa makes all her guests feel like Austrian Royalty in her c. 1905 Victorian “Arts and Crafts Heritage Home” with Cozy Themed rooms and Elegant 3 Course Breakfasts in her “Bavarian Gasthaus” Style Breakfast Room
Please Feel Free to Contact us for booking information. Call Toll free 1-877-767-2121 iMessage or Text 250-812-5457 Email: gingerbreadcottagebb@gmail.com
Closed Captioning and Description Editing by Kris Brandhagen. brandhagen@gmail.com
So now we’re making sausages with sauerkraut. Mm hm. Bratwurst and sauerkraut right? These are very nice sausages, from a local butcher. Yeah. And I do fry them up in pork fat. Okay. But very good pork fat of course. From our organic bacon right? Yep, organic bacon. Yeah. And that’s the best way to do it because it’s a familiar fat, you know, it belongs there. Yeah. And the same here, bacon, onions. Okay. And the onions are finely sliced like this, okay. Yeah. So, and this here is, the bacon is pretty well rendered. Yeah. So I turn the heat off, okay. Okay, yeah. Okay, you see the heat is off. You’re just warming that, right? Yeah, the bacon is here. Mm hm. And this is here, and we just go like this. See, I like to wear gloves because that way I can reach in sometimes, which you can’t do with bare hands. Bare hands. Not only because it’s maybe unhygienic. Yeah. But it’s also, you can stand a lot more heat through gloves, okay. So that’s all I do. Yeah. Put a lid on it. Yeah. And just let it sit in the hot pan. And it will. Steam it? Yeah. In it’s own juice. Okay, now what you can do here. Yeah. If you want, you can take a cooked potato, and grate it into the, into the sauerkraut. Yeah. Okay. To make it a little more creamy, right, we can do that, and I’ll show you how to do this really quick. Mm hm. What you also can do is put an apple, finely diced apple in. Okay. But that has to be done before the sauerkraut goes in. Okay. Right. So here, look at it. Mm hm. We’ll just put a little bit of potato. And some people put in flour, but that’s, that’s really, oh I don’t know. I call it…. What? Low. I call it low. You don’t like it. (Laughter.) I don’t like it. No. This is much nicer, and much tastier, okay, so you have this, right. Yeah. Yeah. And you get a little more texture to your sauerkraut. So, yeah. Okay. Come back when you dish it up. Of course, okay. So this sauerkraut is finished now. You’re going to serve it up a little bit. Later on, Vanessa’s going to package it up, and show you how to do that. We’re doing a dish with bratwurst and sauerkraut today, and we’ll show you that. So here’s this beautiful sauerkraut. Yeah. And see, the potatoes have kind of…. Yeah. Starch. A little bit of starch in it, yeah? Yeah. Mm hm. We have guests here who love sauerkraut. Yeah. And with wonderful sausages from our local butcher. So this is one of your breakfasts at the B and B? Yeah. Bratwurst. This is in the fall of course. Yeah, yeah. You know, so. Bratwurst and eggs. Yeah. Yeah. And we still have some green chives in the garden, so we are going to garnish it off with that. Very simple, right? Mm hm. Very nice. Mm hm. Okay, out they go. Oh perfect. Just two, and I do have more. (Laughter.) Okay. Already, already…. Closed Captioning by Kris Brandhagen. brandhagen@gmail.com
2 Comments
so did you boil the brat before frying?
It all looks amazing. A fantastic old country dinner!