DinnerMain Course

Thuringian Rostbratwurst with Sauerkraut

Name: Thuringian Rostbratwurst with Sauerkraut
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: german
Ingredients: 900 g pork shoulder cubed; 100 g pork fatback cubed; 120 ml ice water; 2 tsp marjoram dried; 1 tsp caraway seed ground; 1 tsp garlic powder; 1 tsp black pepper freshly ground; 2 tsp salt; 20 g hog casing rinsed and soaked; 500 g sauerkraut drained; 1 pcs onion finely chopped; 50 g bacon diced; 5 pcs juniper berry; 1 pcs bay leaf; 120 ml white wine dry; 120 ml vegetable broth; 4 pcs crusty roll; 4 tbsp mustard medium-hot

This recipe features the famous Thuringian Rostbratwurst, a finely ground pork sausage seasoned with marjoram and caraway. It's traditionally grilled and served with mustard and a crusty roll, alongside tangy sauerkraut. A true taste of Thuringia.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 1,013 kcal

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

Mise en place

Ingredients

sausage

900 gpork shoulder, cubed
100 gpork fatback, cubed
120 mlice water
2 tspmarjoram, dried
1 tspcaraway seed, ground
1 tspgarlic powder
1 tspblack pepper, freshly ground
2 tspsalt
20 ghog casing, rinsed and soaked

side

500 gsauerkraut, drained
1 pcsonion, finely chopped
50 gbacon, diced
5 pcsjuniper berry
1 pcsbay leaf
120 mlwhite wine, dry
120 mlvegetable broth

serving

4 pcscrusty roll
4 tbspmustard, medium-hot

Equipment

meat grinder · sausage stuffer · tongs · grill · large bowl · medium pot

The method

Step by step

1
Grind the pork shoulder and pork fatback through a fine die of a meat grinder into a large bowl.
About 10 min
Cook’s note: Keep the meat and grinder parts very cold for best results.
2
Add the ice water, marjoram, ground caraway seed, garlic powder, black pepper, and salt to the ground meat.
About 2 min
3
Mix thoroughly by hand until all ingredients are well combined and the mixture becomes sticky, about 3-5 minutes.
About 5 min
Cook’s note: This helps bind the sausage and prevents crumbling.
4
Stuff the mixture into the prepared hog casings using a sausage stuffer, being careful not to overfill. Twist the casings into 15 cm links.
About 10 min
Cook’s note: Prick any air bubbles with a clean pin.
5
Refrigerate the sausages for at least 30 minutes to allow the flavors to meld and the meat to firm up.
About 30 min
6
While the sausages chill, prepare the sauerkraut. In a medium pot, cook the diced bacon over medium heat until crispy.
About 8 min
7
Remove the crispy bacon and set aside, leaving the rendered fat in the pot. Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
About 5 min
8
Add the drained sauerkraut, juniper berries, and bay leaf to the pot. Pour in the white wine and vegetable broth.
About 2 min
9
Bring the sauerkraut mixture to a simmer, then reduce the heat to low, cover, and cook for 20-30 minutes, allowing the flavors to meld.
About 25 min
Cook’s note: Stir occasionally to prevent sticking.
10
Preheat a grill to medium-high heat. Grill the Rostbratwurst for 15-20 minutes, turning frequently, until browned and cooked through.
About 20 min
Cook’s note: Avoid piercing the sausages too much, as this can release juices and dry them out.
11
Serve the grilled Thuringian Rostbratwurst hot with the warm sauerkraut, a crusty roll, and a dollop of medium-hot mustard.
About 1 min

Per serving

Nutrition

15%Score

Calories: 1,013.4kcal
Protein: 51.7g
Carbs: 40.6g
Fat: 68.8g
Fibre: 6.9g
Sugar: 6.6g

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

Keep it good

Storage

Store leftover cooked sausages and sauerkraut in airtight containers in the refrigerator.

Reheating

Reheat sausages gently on a pan or grill. Reheat sauerkraut in a pot over low heat until warm.