📍 Where this dish comes from: Cologne · Cologne Cathedral
Discover the history of this region →
Discover the history of this region →
No German cookbook would be complete without a proper Bratwurst preparation, and getting it right is a matter of respect for the craft — simple, iconic, extraordinary. A good Bratwurst needs very little intervention: a hot grill, a few minutes of patience, and the company of sauerkraut and pungent mustard. The three components — sausage, cabbage, and mustard — create a flavour harmony that has stood for centuries.
What You’ll Need
Servings: 4 servings
Calories: 480kcal
Ingredients
- 8 Bratwurst sausages (Nuremberg or Thuringian style)
- 500 g raw sauerkraut
- 1 onion finely sliced
- 1 tsp caraway seeds
- 100 ml dry white wine or broth
- 2 tbsp lard or duck fat
- 3 tbsp whole-grain mustard
- 2 tbsp sweet German mustard
- Fresh parsley
Instructions
- Heat sauerkraut with onion, caraway, wine, and lard in a covered pan 20 min until soft.
- Preheat grill or grill pan to high heat.
- Grill Bratwurst 4–5 min per side until charred, blistered, and cooked through.
- Check internal temperature reaches 72°C.
- Serve sausages on a bed of warm sauerkraut with both mustards alongside.
Nutrition
Serving: 1serving | Calories: 480kcal | Protein: 28g | Fat: 36g | Fiber: 3g
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Health Benefits
- Pork Bratwurst provides complete protein with thiamine and selenium.
- Sauerkraut is naturally fermented and, when eaten raw, is a source of Lactobacillus bacteria; the gentle warming in this recipe reduces some of that live bacterial content.
- Mustard seeds are traditionally used to support bile production and fat digestion.
Pairs Well With
- Keto Sauerkraut Homemade Fermented
- Radish & Cucumber Salat with Dill Vinaigrette