1 cup (or enough liquid to make a thick batter) Grolsch
Salt to taste
Wet a large sheet of baking paper under the tap and shake off the excess water. Wrap the rolls inside them and steam in the oven for 5 minutes or until soft and warm.
Heat a griddle pan over a medium heat. Place the bratwursts on the grill pan and cook to char.
To make the quick cucumber pickle, first slice the mini cucumbers diagonally down their length. Heat the vinegar, fennel seeds and sugar over a medium heat until the sugar has dissolved. Pour the hot liquid over the cucumber and allow them to cool before serving.
For the beer-battered onion rings, first slice the onions into thick rings. Heat the sunflower oil for deep frying. Combine the remaining ingredients together in a large mixing bowl to form a thick batter. Dust the onion rings with flour and shake off any excess before dipping into the batter to coat before gently frying in the oil until golden and crispy. Place the golden onion rings on absorbent kitchen paper before serving.
Slice open the warm roll and add the bratwurst, serve with german mustard, cucumber pickle and beer-battered onion rings.