Bavarian Bratwurst Recipe

Poach (optional) and sear sausages

If using beer for deeper flavor: place a wide skillet with enough beer (or water) to cover the bottom about 1/4 inch along with 1 tsp kosher salt over medium heat. Add the bratwurst and simmer gently, covered, for 8 minutes to cook through without splitting. Remove sausages and pat dry. If skipping poach, proceed to next step.

Heat a large skillet over medium-high heat and add 2 tbs vegetable oil and 1 tbsp butter. When shimmering, add the sausages in a single layer. Sear, turning every 2–3 minutes, until all sides are deeply browned and cooked through (internal temp 160°F/71°C), about 8–10 minutes total if pre-poached, or 12–14 minutes from raw. Season with freshly ground black pepper while searing. Remove to a warm plate and tent with foil.

Split the French rolls and lightly butter the cut sides with the softened butter. In the same skillet used for sausages (wipe out excess fat leaving a thin glaze), place rolls cut-side down over medium heat and toast until golden, about 1–2 minutes. Keep warm.

Assemble each sandwich: place one bratwurst in a toasted roll, spoon warm braised sauerkraut alongside, add a generous smear of smooth mustard, and serve with a scoop of German potato salad on the side.

In a small bowl combine 3 tbs Dijon, 1 tbs yellow mustard, 1 tsp honey, 1 tsp apple cider vinegar and 1 tbs water. Whisk until smooth and slightly glossy. Taste and adjust: add a pinch of salt if needed or more water to reach desired spreadable consistency. Keep at room temperature until serving.

Heat a medium saucepan or skillet over medium heat and add the diced bacon. Cook until fat renders and bacon is crisp, about 4–6 minutes. Remove about half the bacon and set aside for garnish in the German potato salad; leave remaining fat in pan.

Add the thinly sliced onion to the bacon fat and sauté until soft and translucent, about 4 minutes. Add the diced apple and cook 2 minutes more until slightly softened.

Add the drained sauerkraut, 1 tsp brown sugar, 1 tsp caraway seeds, 2 tbs apple cider, 2 tbs water and freshly ground black pepper. Stir to combine, reduce heat to low, cover and simmer gently for 12–15 minutes to marry flavors, stirring once or twice. Taste and adjust sweetness or acidity as desired. Keep warm until serving.

Place potatoes whole (skin on) in a pot and cover with cold salted water. Bring to a gentle boil and cook until potatoes are tender when pierced with a fork, 15–20 minutes depending on size. Reserve 3 tbs of the cooking water, then drain and let cool just until you can handle them.

While potatoes cook, fry 4 oz diced bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside (reserve bacon fat in the skillet). Add the finely chopped small onion to the hot bacon fat and sauté until translucent, about 3–4 minutes.

Return the bacon to the skillet with onions and pour in 4 tbs apple cider vinegar, reserved 3 tbs potato cooking water, 1 tsp granulated sugar, and 1 tsp Dijon mustard. Stir and warm the dressing for 1 minute to meld flavors. Season with kosher salt and black pepper.

When potatoes are cool enough to handle, peel if desired and slice into 1/3-inch rounds or bite-sized pieces. Place potatoes in a bowl and pour the warm bacon-onion dressing over them. Toss gently so potatoes absorb the dressing. Stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning. Serve warm or at room temperature alongside sausages.