Nuremberg Rostbratwurst with Caraway Sauerkraut and Mustard

Why You’ll Love This Recipe

• Classic Bavarian flavor: snappy, well-browned sausages with gently spiced caraway sauerkraut.
• Weeknight-friendly: one pan for kraut and a quick grill or skillet sear for the brats.
• Foolproof technique: precise temperatures and timings to keep sausages juicy, never split.
• Flexible serving: on a plate with kraut, or “drei im Weggla” in a roll with mustard.

Grocery List

• Produce: 1 medium yellow onion, 1 small tart apple, fresh chives or parsley
• Dairy: Unsalted butter
• Pantry: Nuremberg Rostbratwurst, sauerkraut, neutral oil, caraway seeds, juniper berries, bay leaf, dry white wine or apple cider, low-sodium chicken broth, sugar, black pepper, salt, German mustard, rye or pretzel rolls

Full Ingredients

Caraway Sauerkraut

• 2 tbsp unsalted butter (28 g), divided
• 1 tbsp neutral oil (15 ml)
• 1 medium yellow onion, thinly sliced
• 1 small tart apple (e.g., Granny Smith), peeled and coarsely grated
• 1 tsp caraway seeds, lightly crushed
• 3 juniper berries, lightly crushed (optional but traditional)
• 1 bay leaf
• 500 g sauerkraut (about 18 oz), drained and briefly rinsed, then squeezed dry
• 1/2 cup dry white wine or apple cider (120 ml)
• 1/2 cup low-sodium chicken broth or water (120 ml)
• 1 tsp sugar (4 g)
• 1/4 tsp freshly ground black pepper
• Kosher salt, to taste

Sausages

• 16 small Nuremberg Rostbratwurst (about 1 lb / 450 g)
• 1 tsp neutral oil, for lightly coating (plus more as needed)

For Serving

• 1/2 cup coarse German mustard (mittelscharf) (120 g)
• 4 crusty rye rolls or pretzel rolls
• 2 tbsp finely chopped fresh chives or flat-leaf parsley

Step-by-Step Instructions

Step 1: Prep the sauerkraut and aromatics

Drain the sauerkraut in a sieve and briefly rinse under cold water to tame excess brine. Squeeze by the handful to remove moisture. Thinly slice the onion and grate the apple. Lightly crush the caraway seeds and juniper berries with the side of a knife.

Step 2: Build flavor for the kraut

In a medium pot or deep sauté pan, heat 1 tbsp butter and 1 tbsp oil over medium heat. Add the onion and cook, stirring, until translucent with a hint of gold, about 5 minutes. Stir in the grated apple, caraway, juniper, and bay leaf; cook 1 minute until fragrant.

Step 3: Simmer the caraway sauerkraut

Add the squeezed sauerkraut and toss to coat with the aromatics. Pour in the wine and let it bubble for about 2 minutes to reduce slightly. Add the broth, sugar, and black pepper. Cover and simmer over low heat for 20 minutes, stirring once or twice. Turn off the heat and stir in the remaining 1 tbsp butter. Taste and season with salt as needed. Keep warm.

Step 4: Preheat and prepare the sausages

Preheat an outdoor grill to medium (about 400°F/205°C), or heat a cast-iron skillet or grill pan over medium heat until hot. Pat the sausages dry and lightly coat with a teaspoon of oil. Do not prick the casings; this keeps the juices in.

Step 5: Cook the Rostbratwurst

Grill or pan-sear the sausages over medium heat, turning every 2–3 minutes, until evenly browned with light blistering and cooked through, 8–10 minutes total. Aim for an internal temperature of 160°F/71°C. If using very high heat, move the sausages to a cooler zone to prevent splitting.

Step 6: Warm the rolls and plate

While the sausages cook, warm the rolls at 350°F/175°C for 5–7 minutes, or split and toast them cut-side down in a dry pan until lightly crisp. To serve, spoon a generous bed of caraway sauerkraut onto each plate, nestle 4 sausages on top, add a dollop of coarse German mustard, and scatter with chopped chives or parsley.

Pro Tips

• Don’t pierce the sausages; it releases juices and can cause flare-ups.
• Heat management is key: medium heat renders fat and crisps the casing without bursting.
• Rinsing sauerkraut is optional. For a brighter, less salty profile, rinse briefly; for maximum tang, skip the rinse.
• A splash of wine lifts the kraut; apple cider works well if you prefer no alcohol.
• For a subtle smoke, add a handful of soaked beech or applewood chips to a gas or charcoal grill.

Variations

• Drei im Weggla: Serve three small sausages in a crusty roll with mustard for the classic Nuremberg street-food style.
• Beer-Braised Finish: After browning, simmer sausages in 1/2 cup lager for 3–4 minutes; reduce and spoon the pan juices over.
• Bacon Kraut: Render 2 slices chopped bacon before the onion; proceed with the recipe for a heartier, smoky sauerkraut.

Storage & Make-Ahead

The sauerkraut keeps well refrigerated for up to 4 days and tastes even better the next day. Reheat gently on the stovetop with a splash of water. Cooked sausages can be cooled, refrigerated for up to 3 days, and reheated over medium heat or in a 325°F/165°C oven until warmed through. Sauerkraut freezes well for up to 2 months; sausages are best enjoyed fresh but can be frozen up to 2 months if tightly wrapped.

Nutrition (per serving)

Approximate: 480 calories; 23 g protein; 36 g fat; 14 g carbohydrates; 2 g fiber; 1,450 mg sodium. Values vary by brand and portion size.