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–+ servings

Thuringian Rostbratwurst Plate

Thuringia's legendary grilled sausage — made with finely minced pork, marjoram, and caraway — charred over beechwood and served with tangy sauerkraut and grainy mustard.
Print Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: German
Servings: 4 servings
Calories: 460kcal

Ingredients

  • 8 Thuringian Rostbratwurst (or quality pork sausages with marjoram)
  • 400 g raw sauerkraut
  • 1 onion sliced
  • 100 ml dry white wine
  • 4 tbsp whole-grain German mustard
  • 2 tbsp lard
  • 1 tsp caraway seeds
  • Fresh marjoram to garnish
  • Lemon wedges

Instructions

  • Heat sauerkraut with onion, lard, caraway, and wine, covered, 20 min.
  • Preheat grill or grill pan to medium-high. Grill sausages 4–5 min per side.
  • The skins should be charred in places and the sausages cooked through to 72°C.
  • Rest sausages 2 min before serving.
  • Plate over warm sauerkraut. Serve with mustard, marjoram garnish, and lemon wedges.

Nutrition

Serving: 1serving | Calories: 460kcal | Protein: 26g | Fat: 35g | Fiber: 3g
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