Sausage Platter Recipe

Poach then sear (recommended for even cooking and a crisp exterior)

Place all sausages (Oktoberfest links and chicken links) in a large skillet or shallow saucepan and add enough water to cover by about 1/2 inch. Bring to a gentle simmer over medium heat and poach for 8–10 minutes until cooked through (internal temp ~160°F/71°C for pork, follow chicken sausage package guidance). Remove sausages and pat dry. Heat a large heavy skillet (cast iron preferred) over medium-high heat and add 1 tablespoon neutral oil. Sear sausages, rolling to brown evenly, 2–3 minutes per side until well-browned. Keep warm.

For smoked chorizo: slice into 1/2-inch rounds. In the same skillet over medium heat, add the chorizo slices and cook 3–4 minutes, stirring occasionally, until edges are slightly crisp and fat has rendered. Transfer to a warm plate and keep with sausages.

Melt butter in a medium saucepan over medium heat. Add the thinly sliced onion and cook 5–6 minutes until translucent and beginning to brown.

Add the julienned apple and cook 2 minutes to soften.

Stir in the drained sauerkraut, brown sugar, and caraway seeds. Cook, stirring, 2 minutes to marry flavors.

Pour in the stock and add the whole-grain mustard. Bring to a low simmer, reduce heat to medium-low, cover partially, and braise 15–20 minutes, stirring once or twice, until sauerkraut is tender and flavors have mellowed. Season with black pepper and adjust salt only if needed (sauerkraut is salty). Keep warm until plating.

While sauerkraut braises, heat a large skillet over medium-high heat. Add olive oil and allow to shimmer.

Add halved Brussels sprouts cut-side down in a single layer. Press gently with a spatula and let cook undisturbed 4–5 minutes until deeply browned on the cut side. Stir and continue to cook 2–3 minutes until just tender.

Season with kosher salt and black pepper. If using, sprinkle shaved Parmesan and toss briefly to melt. Remove from heat and keep warm.

Whisk together Dijon mustard, whole-grain mustard, amber beer, honey, and apple cider vinegar in a small bowl until smooth. Taste and season with salt. If the mustard is too thin, let sit 10–15 minutes to thicken slightly; if too sharp, add another 1/2 tsp honey.

Preheat oven to 350°F (175°C). Place pretzels on a baking sheet and brush with melted butter. Sprinkle coarse salt. Warm in the oven 6–8 minutes until heated through and butter is absorbed. If using fresh bakery pretzels, reduce to 3–4 minutes to avoid drying out.

Optionally, split pretzels for serving alongside sausages.

On a large platter or wooden board, arrange the browned sausages grouped by type. Add slices of smoked chorizo near the sausages.

Spoon warm braised sauerkraut into a shallow bowl or directly on the platter beside the sausages.

Place the fried Brussels sprouts on the platter in a small pile.

Pour the beer-infused mustard into a small dipping ramekin and place it on the board. Add warm pretzels next to the mustard.

Garnish with chopped parsley, scatter pickles or cornichons, and add lemon wedges if using. Serve immediately while everything is warm.