Bratwurst
Germany's most famous sausage — a coarse-grind pork (and sometimes veal) sausage seasoned with marjoram, nutmeg and caraway, grilled until the skin snaps and the interior is juicy. The Nuremberg version with six small sausages is the definitive form.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
In a saucepan, bring beer, sliced onion and bay leaves to a simmer. Add bratwurst and poach on very low heat for 10 minutes — do not boil. This fully cooks the sausage and infuses flavour, ensuring no raw inside after grilling.
About 5 min
Remove from poaching liquid and pat dry.
About 14 min
Heat a grill pan or outdoor grill to medium-high. Brush with a little butter. Grill the parboiled bratwurst for 3–4 minutes per side, turning frequently, until deeply bronzed with visible grill marks and the skin is crispy and split.
About 14 min
Do not pierce the sausages at any stage — the juices must stay inside.
About 14 min
Split bread rolls. Spread generously with mustard. Place 2 bratwurst in each roll (Nuremberg style). Serve with warm sauerkraut and a cold German lager on the side.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 24 g
- Carbs
- 38 g
- Fat
- 30 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 980 mg
Contains: gluten, dairy
You might also cook
Recipe by Boon Tools.