German recipe

Nürnberger Rostbratwürste with Sauerkraut

Name: Nürnberger Rostbratwürste with Sauerkraut
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: German cuisine
Ingredients: 24 x 25 g Nürnberger Rostbratwürste; 700 g sauerkraut, drained; 150 g onion, thinly sliced; 180 g tart apple, peeled and diced; 25 g unsalted butter; 150 ml dry white wine; 150 ml unsalted stock; 5 g caraway seeds; 6 juniper berries, lightly crushed; 2 bay leaves; 20 ml neutral oil; 40 g medium German mustard, for serving; 6 g fine salt

Small Nuremberg bratwursts grilled or pan-roasted until deeply browned, served with gently braised sauerkraut sharpened by apple, caraway and juniper. The sausages stay the focus: the cabbage should be savoury and bright rather than heavy or sweet.

Nuremberg / Franconia

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 4

Small browned Nuremberg sausages with sauerkraut and German mustard — **Real finished-dish photograph**Photograph by Hermann LuykenSource page · Original file · Public DomainCropped, resized, and compressed by Recipe Nest Vault.

Ingredients

24 x 25 g
Nürnberger Rostbratwürste
700 g
sauerkraut, drained
150 g
onion, thinly sliced
180 g
tart apple, peeled and diced
25 g
unsalted butter
150 ml
dry white wine
150 ml
unsalted stock
5 g
caraway seeds
6
juniper berries, lightly crushed
2
bay leaves
20 ml
neutral oil
40 g
medium German mustard, for serving
6 g
fine salt

Method

01
Soften the onion and apple
Melt the butter in a wide saucepan over medium heat. Add the onion and apple with half the salt and cook for 7 minutes until softened but not deeply browned.
Cooking-step illustration, not a photograph
02
Braise the sauerkraut
Add the drained sauerkraut, white wine, stock, caraway, juniper and bay leaves. Bring to a gentle simmer, cover loosely and cook for 25 minutes, stirring twice so the cabbage heats evenly.
Cooking-step illustration, not a photograph
03
Reduce the cabbage juices
Remove the lid and simmer the sauerkraut for 5–8 minutes until moist but no watery liquid pools at the bottom. Remove the bay leaves and season with the remaining salt.
Cooking-step illustration, not a photograph
04
Brown the sausages
Heat the oil in a large skillet over medium-high heat. Cook the sausages in 2 batches for 7–9 minutes per batch, turning frequently until evenly deep golden and hot through.
Cooking-step illustration, not a photograph
05
Rest briefly
Transfer the browned sausages to a warm plate and rest for 3 minutes while the sauerkraut is given one final stir. Keep them uncovered so the browned surfaces stay dry.
Cooking-step illustration, not a photograph
06
Serve with mustard
Divide the sauerkraut among 4 warm plates and arrange 6 sausages on each. Serve the German mustard alongside so it stays distinct from the cabbage juices.
Cooking-step illustration, not a photograph

Practical notes

Tips

Chill shaped patties or drained grated vegetables briefly when the mixture feels loose; a firmer mixture is easier to brown cleanly.
Give each piece enough pan space to brown; crowding traps steam and softens the surface.

Common mistakes

Turning food before a browned crust forms makes it stick and tear; wait until it releases more easily from the pan.
Using too little fat for potato pancakes prevents even edge crisping; maintain a shallow, hot layer between batches.

Substitutions

Neutral oil can replace clarified butter for frying, though it gives less buttery aroma.
For meat patties, use a beef-and-pork mixture with similar fat content if the exact regional mince is unavailable.

Storage

Cool leftovers promptly and refrigerate within 2 hours at 0–4°C for up to 3 days. Reheat only the portion needed until piping hot throughout.

Cultural context

Nürnberger Rostbratwürste are a protected Nuremberg specialty with a long local history. They are traditionally small, seasoned with marjoram, and commonly served with sauerkraut or bread and mustard.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

2010.08.22.143425 Nürnberger Rostbratwurst Kirwa Sulzbach-Rosenberg — Photograph by Hermann Luyken; Public Domain.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

Back to German recipes

Nürnberger Rostbratwürste with Sauerkraut

Ingredients

Method

Soften the onion and apple

Braise the sauerkraut

Reduce the cabbage juices

Brown the sausages

Rest briefly

Serve with mustard

Sources and photo credit

Recipe references

More German recipes

Sauerbraten

Rinderrouladen

Bavarian Krustenbraten