Wurstplatte Recipe

Boil potatoes

Place the potatoes in a pot, cover with cold water, add 1 tsp salt, and bring to a boil. Cook until fork-tender, about 12–18 minutes depending on size. Drain and return to pot.

Finish potatoes

Add 2 tbs butter and chopped parsley to the drained potatoes while hot. Toss gently to coat and keep warm, covered.

Slice the rye or pumpernickel bread and warm briefly in a 180°C (350°F) oven for 5–7 minutes or toast lightly. Keep covered to stay warm.

Poach bratwurst (if using fresh)

Place bratwurst and weisswurst (if using) in a large skillet or shallow pot and add about 300 ml water, just enough to come about one-third up the sausages. Bring to a gentle simmer over medium-low heat (do not boil) and poach for 10–12 minutes until cooked through. Remove and keep warm.

Sear smoked sausage

Slice kielbasa into 1–1.5 cm (1/2 in) thick coins or leave whole. Heat 2 tbs vegetable oil in a heavy skillet over medium-high heat. Add kielbasa or smoked sausage and sear 2–3 minutes per side until browned and slightly crisp. Remove to a plate and keep warm.

Finish bratwurst (optional crisping)

If you prefer browned bratwurst, after poaching, add 1 tbs oil to the skillet over medium-high and brown the poached sausages 1–2 minutes per side until golden—this gives color without drying them out.

Warm sauerkraut in a small pot over low heat, adding 50–100 ml water if too dry. Simmer gently for 6–8 minutes, stirring occasionally. Taste and adjust seasoning with a pinch of black pepper if desired.

Arrange cornichons and pickled onions in small bowls or on the platter cold. No cooking required.

On a large wooden board or platter, arrange the cooked sausages (bratwurst, kielbasa, weisswurst) grouped by type. Fan thin slices of smoked ham and bresaola beside the sausages.

Place bowls of warmed sauerkraut, sweet mustard, and Dijon mustard on the platter. Add small bowls of cornichons and pickled onions. Add buttered potatoes and warm bread slices to the board or serve in separate dishes.

Garnish the potatoes with the remaining chopped parsley and scatter a few whole pickles or mustard seeds for visual interest.

Serve the Wurstplatte family-style, allowing guests to slice sausages if desired and help themselves to mustards, pickles, sauerkraut, potatoes and bread. Provide forks and a small knife for each person.

Leftovers: refrigerate sausages and accompaniments in airtight containers up to 3–4 days. Reheat sausages gently in a skillet over medium heat or in a 160°C (325°F) oven wrapped in foil.