Main CourseDinner

Nuremberg Rostbratwurst with Sauerkraut

Name: Nuremberg Rostbratwurst with Sauerkraut
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: german
Ingredients: 12 pcs nuremberg bratwurst; 500 g sauerkraut drained; 1 pcs yellow onion finely chopped; 1 pcs apple peeled, cored, and grated; 1 tbsp vegetable oil; 0.5 tsp caraway seed; 60 ml white wine; 60 ml water; 1 pinch salt; 1 pinch black pepper freshly ground; 2 tbsp mustard for serving

Savor the authentic taste of Bavaria with these traditional Nuremberg Rostbratwurst, pan-fried to a perfect golden crisp. Paired with tangy, slow-simmered sauerkraut infused with apple and caraway, this hearty German classic offers a delightful balance of savory and sour flavors.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 618 kcal

Allergen information: may contain mustard and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

12 pcsnuremberg bratwurst
500 gsauerkraut, drained
1 pcsyellow onion, finely chopped
1 pcsapple, peeled, cored, and grated
1 tbspvegetable oil
0.5 tspcaraway seed
60 mlwhite wine
60 mlwater
1 pinchsalt
1 pinchblack pepper, freshly ground

garnish

2 tbspmustard, for serving

Equipment

Large heavy-bottomed pot or Dutch oven · Large skillet or cast-iron pan · Chef's knife · Cutting board · Box grater · Spatula or wooden spoon · Tongs

The method

Step by step

1
Finely dice the yellow onion and grate the apple using a box grater.
About 5 min
Cook’s note: Using a fine grater for the apple helps it melt into the sauerkraut, adding sweetness without noticeable texture.
2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
About 1 min
Cook’s note: A heavy-bottomed pot ensures even heat distribution and prevents the onions from scorching.
3
Add the diced yellow onion to the pot and sauté, stirring occasionally, until it becomes translucent and softened, about 3-5 minutes.
About 4 min
Cook’s note: Do not rush this step; properly softened onions form the flavor base for the sauerkraut.
4
Stir in the drained sauerkraut, grated apple, and caraway seeds into the pot with the softened onions.
About 1 min
Cook’s note: Ensure the sauerkraut is well-drained to prevent the dish from becoming watery.
5
Pour in the white wine and water, then bring the mixture to a gentle simmer over medium heat.
About 2 min
Cook’s note: The wine adds a layer of acidity and complexity to the sauerkraut; choose a dry white wine like Riesling or Pinot Grigio.
6
Reduce the heat to low, cover the pot, and let the sauerkraut simmer gently for 15-20 minutes, allowing the flavors to meld and deepen.
About 18 min
Cook’s note: Stir the sauerkraut every 5-7 minutes to prevent it from sticking to the bottom of the pot.
7
While the sauerkraut simmers, heat a separate large skillet or cast-iron pan over medium-high heat until hot.
About 1 min
Cook’s note: A hot pan is crucial for achieving a good sear and golden-brown crust on the bratwurst.
8
Add the Nuremberg bratwurst to the hot skillet and cook, turning them frequently with tongs, until they are evenly golden brown on all sides and cooked through, approximately 8-10 minutes.
About 9 min
Cook’s note: Avoid overcrowding the pan, as this can lower the temperature and cause the bratwurst to steam rather than sear. Cook in two batches if necessary.
9
Taste the cooked sauerkraut and season with salt and freshly ground black pepper as needed.
About 1 min
Cook’s note: Sauerkraut can vary in saltiness, so always taste before adding more. A pinch of sugar can also balance the acidity if desired.
10
Serve the hot Nuremberg bratwurst immediately alongside the warm, tangy sauerkraut and a generous dollop of your favorite mustard.
About 1 min
Cook’s note: Traditional German mustards, like a coarse-grain or sweet Bavarian mustard, pair exceptionally well with bratwurst.

Per serving

Nutrition

30%Score

Calories: 617.9kcal
Protein: 24.5g
Carbs: 19.3g
Fat: 47.6g
Fibre: 5.6g
Sugar: 9.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This classic German dish is wonderful served with a side of creamy mashed potatoes or crusty rye bread to soak up the delicious juices. For a complete experience, pair it with a crisp German lager or a dry Riesling. You can also add a slice of bacon or a bay leaf to the sauerkraut while it simmers for an extra layer of flavor.

Storage

Store leftover bratwurst and sauerkraut separately in airtight containers in the refrigerator.

Reheating

Reheat bratwurst in a skillet over medium heat until warmed through, or in an oven at 180°C (350°F) for 10-15 minutes. Reheat sauerkraut gently in a saucepan over low heat, stirring occasionally, until hot.