Bring home the WVRST experience and enjoy cooking their signature sausages in the comfort of your own kitchen. Recreate WVRST’s signature sausage dogs at home, with your choice of 4-pack sausages, WVRST signature sausage buns, all the ingredients you need for the perfect sauteed vegetable toppings, Swiss raclette cheese, and subtly spiced and flavourful currywurst sauce. Pick from classics such as Bavarian style Oktoberfest, Kranjska, or Bratwurst to Jarlsberg Cheese Stuffed Kielbasa, Maple Blueberry Bison, or Venison sausages. Perfect for backyard BBQs, cottage trips, or game day celebrations, these WVRST sausages are sure to be a crowd favourite!

SAUSAGE LEGEND

Classic

KRANJSKA: Kielbasa style sausage made with pork, beef, and natural smoke

BRATWURST: German style sausage made with pork, veal, and mustard seed

OKTOBERFEST: Bavarian style sausage made with pork, beef, and sage

Specialty

BISON: WVRST specialty sausage made with bison, pork, blueberries, and maple syrup

VENISON: WVRST speciality sausage made with venison, pork, red pepper, and dijon mustard

KAAS: Cheesy Kielbasa style sausage made with pork, beef, Jarlsberg cheese, and natural smoke

• 4pcs Sausage of Choice
• 4pcs WVRST Sausage Buns
• 1pc Jalapeño
• 1pc Sweet Red Pepper
• 1pc Onion
• 473mL Currywurst Sauce
• 224g Swiss Raclette Cheese

Allergens: Onion, Eggs, Capsicum (Peppers), Dairy, Sugar, Gluten

Make sure you’ve got a Serving Platter, a Large Frying Pan or Grill, a Medium Sauté Pan, a Cutting Board, a Chef’s Knife, a Bread Knife, and a Small Baking Sheet. It’s also ideal to have a few staples on hand like Vegetable Oil, Salt, and Pepper. Now, let’s get cooking!

Chef’s Tip: Sausages can be kept frozen until the best before date marked on the package. When ready to cook the Sausages, it’s best to pull them from the freezer 3-5 hours before cooking, or ideally, let them defrost in the fridge overnight.

Mise en Place

Preheat the oven to 400°F.

Remove your Buns from the fridge and set aside, allowing them to come to room temperature while you prepare the rest of the ingredients.

Using a Chef’s Knife and a clean cutting board, cut your Red Pepper down the middle from top to bottom. Remove any seeds and the white “ribs” of the Pepper, then slice each halved piece into 1 inch wide strips. Set aside.

Cut off the top of the Jalapeño to remove the stem then cut the Jalapeño down the middle from top to bottom. If you’re concerned about the level of spice, scrape out the seeds using a spoon. Cut the Jalapeño into 1-inch-wide half-moons. Set aside.

Chef’s Tip: Wash your hands thoroughly after handling Jalapeños and do not rub your eyes. The heat from the seeds can burn.

Cut the top and bottom of the Onion, then cut the Onion in half. Remove the peel and slice into quarter inch strips. Set aside.

Warm a medium frying pan over medium heat and add 2 tablespoons of vegetable oil. Add your cut vegetables and season with salt and pepper. Sauté over medium heat for 3-5 minutes so the vegetables soften slightly but still have a bite and bright vibrant colour. You can sauté the vegetables in separate pans or all together, depending on your desired level of spice. Set aside.

Sausages

When you are ready to cook your Sausages, remove from packaging and gently pat down any excess moisture with a paper towel.

Grill Method

Turn your grill on high heat.

Sausages are best cooked on the grill for 12-15 minutes over high heat. The key to cooking your Sausages properly is not to flip them around a lot. Cook for 5 minutes on one side, 5 minutes on the other side, then 2-5 minutes on their backs.

Pan Fry Method

Heat a large non-stick frying pan on medium heat. Add 1-2 tablespoons of a neutral cooking oil such as canola or grapeseed oil.

Place the Sausages in the heated pan and fry for 15-20 minutes. The key to cooking your sausages properly is not to flip them around a lot. Cook for 5 minutes on one side, 5 minutes on the other side, then another 5 minutes on their backs.

Chef’s Tip: Some of WVRST’s Sausages contain seasonings and natural sugars that will caramelize when cooked and will yield a dark char. This is normal adds great texture and flavour.

Next Steps

When your Sausages have 3-5 minutes left to cook, place your Buns on a baking sheet and put them into the oven to warm. Oven temperatures may vary, keep a close eye on your Buns so they don’t burn.

Once your Buns are warm and toasted, cut them open lengthwise, being sure not to cut all the way through, so you have a Bun that resembles a hot dog bun. Set aside.

Switch your oven to broil.

Once your Sausages are cooked through, place them on a baking sheet and lay a piece of Swiss Raclette Cheese over top of each Sausage. Place the baking sheet with the Sausages and Cheese on the top shelf of your oven until the Cheese has completely melted, approximately 2-3 minutes. Keep a close eye on the Cheese to ensure it doesn’t burn.

Plating

Once all items have finished cooking, you can assemble your sausages. Place one Sausage in each Bun and top with Sautéed Vegetables as desired. As a finishing touch, you can add some Currywurst Sauce instead of ketchup or mustard.

Chef’s Tip: WVRST’s Currywurst Sauce can be served warm or cold. To warm, add some Currywurst Sauce to a small saucepan and warm over medium heat until it begins to steam, approximately 3-5 minutes.

Think of their Currywurst Sauce as the “everything” sauce. You can use it as a condiment on your sausages, eggs, meats, or vegetables, and it can also be used as a marinade or BBQ sauce. It can be served warm or cold, and adds an extra touch of flavour to take your home cooked meals to the next level.

That’s it! Enjoy!