Happy October! The German holiday of Oktoberfest may have ended on October 6th, but, like many Americans, Matt and I use this holiday as an excuse to enjoy German bratwurst and beer for the entire month of October. Last night’s dinner was no exception… We used a German recipe to make authentic Nürnberger Bratwurst with Sauerkraut, mashed potatoes, and crispy onion rings. YUM!
We purchased our Nürnberger (aka Nuremberg) Bratwursts from a fresh sausage vendor at our local Farmer’s Market. The vendor explained that, unlike most brats you’ll find in a supermarket, Nürnberger Bratwursts are very small (about 4″ long x 3/4″ diameter) and are not served hot dog-style on a roll. Instead, several of these tiny sausages are served together over a bed of warm sauerkraut. This sounded good to us and, after some online searching, I found this authentic recipe to showcase these little brats. Naturally the recipe was written in German but with a combination of my limited German language skills from school and some help from Google Translate we came up with the following English version.
Slice the onions to form thin rings (as thin as you can make them without breaking the ring). Set the onion rings aside and reserve the centers or any rings that break. Dice the centers. You should end up with approx. 1/3 diced onion and 2/3 onion rings.
Nürnberg Bratwurst Recipe
Place the peeled potatoes in a pot with salted water, cover, and boil for 20 minutes until soft. Drain the potatoes. Place the milk and 20 g (half) of the butter in the potato pot and warm over low heat. Return the potatoes to the pot, mash well, and add a few pinches of chives, ground nutmeg, and salt to taste. Stir well and cover.
Meanwhile, in a large frying pan, saute the onions in peanut oil over medium high heat for 2-3 minutes. Add the sauerkraut (spoon it out of the can to avoid getting excess juice) and saute for 5-10 minutes, stirring frequently. Then, stir in the broth, juniper berries, and bay leaf. Cover and simmer for 20 minutes, stirring once or twice. Once cooked, transfer the sauerkraut mixture to a bowl and cover tightly to keep warm.
Use a paper towel to remove any remaining bits of sauerkraut from your frying pan, then return the pan to medium-high heat and heat a tablespoon of oil. Add the bratwurst to the pan and cook in the oil until crispy brown on all sides, turning frequently (use a splatter screen to minimize the mess). Transfer cooked bratwurst to a plate and cover tightly with foil.
Bratwurst Nürnberger Art
Return the frying pan to medium-high heat and add in the remaining 20g butter. Dredge the onion rings in flour and spread them in a single layer on the bottom of the pan – you’ll need to do this in batches. Fry the onions in the butter until golden brown and crispy. Transfer the cooked onions to a paper towel-lined plate and continue to fry the dredged onion rings in batches until they are all done.
, spoon generous helpings of mashed potatoes and sauerkraut onto a plate. Place 3-4 bratwurst over top of the sauerkraut and garnish the potatoes with chives. Stack the onion rings on top of the potatoes and serve with a nice cold German beer. Enjoy!
*Juniper Berries are a common element in northern European cooking and in this recipe they are used to flavor the Sauerkraut. We searched for Juniper Berries in six (SIX!) different grocery stores before finding them in our usual store, The Fresh Market . (Too bad we didn’t try there first!) If you can’t find Juniper Berries locally you can order them online at Spices, Inc .
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Hi! I'm Annie and I live with my husband, Matt, and our GSP, Piper, in Delaware County, Pennsylvania. I blog about the yummy food that we make, my ever-expanding garden, and our hiking and running adventures.
Tags#100mileiPadchallenge 5K appetizer athlete's closet autumn Bailey challenge chicken christmas cilantro corn tortillas delaware county dessert dinner dock dogs dockdogs dock jumping dog dog competition dog sports fall fitness flowers food garden gardening german shorthair german shorthaired pointer gluten-free grill GSP hike hiking lactose-free mexican nature pasta pennsylvania photo photo challenge photography pickle run Piper pizza plants pork PR puppy race race recap racing recipe ridley creek state park run runkeeper running rwrunstreak rwstreak sausage side dish spring stew streaking summer tomatoes trail trail run vacation vegetable garden vegetarian wedding weekly photo challenge west chester winter wokNürnberger Bratwurst looks like breakfast links but they are different and taste so much better! The spices – and mostly the majoram – make this sausage so very delicious!
Nürnberg is the second-largest city in Bavaria with a history going back further than to the year 1050 when it was first mentioned on paper. Surrounded by high walls, it is said that the Nürnberger sausages are made so small and thin, so they would fit through the keyhole of the city’s gates after curfew. This way, travelers who didn’t make it into town in time, could still enjoy their good food. If this is true? One might wonder, especially since the money to pay for it would not have fit through the keyhole and paypal hasn’t been invented, yet.
Sausage Shape Hi Res Stock Photography And Images
There is a regulation for almost all foods in Germany, especially if it is a national treasure that comes with a long tradition. I.e. this sausage should not have more than 35% fat.
Already in medieval times, these sausages had specific regulations of who was allowed to make it, at what places it was allowed to sell, and how much 4 of the sausages must weigh. Any violations however small would lead to harsh punishment! Maybe that is why Germans are so obsessed with details and quality?
The original recipe is – of course – top secret. However, we know enough to make our own at home. There is supposed to be 60% of the meat coming either from the neck or from the shoulder of a pig and 40% from the belly. The mix of spices has a focus on majoram and of course salt.
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If you want, you can add some garlic or onion, some coriander if you like that. I personally like using even more majoram than in the recipe here – I really like the taste of it.
If you go to a farmers market, you will find sausages stands in between the vegetable, eggs, and cheese stands. They roast the sausages there for everyone to purchase and take a little break from shopping.
The sausages are served on a rectangle paper plate with some mustard or in a fresh roll with a count of three sausages in them. The scent of the roasted sausages is all over the place and while everyone loves it, nobody can really resist it.
Nuremberg, Germany Beer Hi Res Stock Photography And Images
Nürnberger sausages are also sold at carnivals, sometimes in the parking lot of a grocery store and at all kinds of festivities open to the public.
Usually, they are roasted over open fire/charcoal and that’s how they taste best. But it is also ok to fry them at home in a pan or on your grill – Germans love to grill.
These rectangle paper plates that you get with a sausage at a sausage stand are special. If you don’t want to be singled out as a tourist, you should know that one end of the plate can be torn off. You can then wrap it around the sausage so you can hold it even though it’s hot. So, don’t ask for fork and knife, just do it like the Germans with this simple and decade-old trick.
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