Smoked Bauernwurst Recipe

Bring sausages to room temperature

Remove Bauernwurst from refrigerator and let sit at room temperature for 15–20 minutes to ensure even heating.

Heat sausages

Preheat a grill or a heavy skillet over medium heat. If using a grill, oil the grates lightly. Place the Bauernwurst on the grill or skillet and heat, turning every 2–3 minutes, until warmed through and lightly browned — about 8–10 minutes. If sausages are thick or chilled, you may first simmer them in gently simmering water for 6–8 minutes to heat through, then finish on the grill or skillet for color.

Warm sauerkraut

While sausages heat, transfer the Gilde sauerkraut to a small saucepan. Add 2 tablespoons water (or a splash of apple cider if desired) and warm over medium-low heat, stirring occasionally, for 4–6 minutes until heated through. Taste and adjust with a pinch of sugar if it tastes too sharp.

Toast rolls

Split the French rolls horizontally but not all the way through (or as preferred). Spread softened butter on the cut sides. On a skillet or under a broiler, toast the rolls cut-side down until golden and crisp, about 1–2 minutes on a skillet or 2–3 minutes under broiler — watch to avoid burning.

Assemble sandwiches

Spread about 2 tablespoons of smooth mustard on the bottom half of each toasted roll. Place one warmed Bauernwurst on each roll. Top each sausage with approximately 1/2 cup warm sauerkraut. Add optional pickle slices and a sprinkle of chopped chives if using. Serve immediately with German potato salad on the side.

Cook potatoes

Place whole small potatoes in a pot and cover with cold salted water by about 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size. Drain and let cool slightly, then slice into 1/4"–1/2" rounds.

Cook bacon and aromatics

While potatoes cook, heat a medium skillet over medium heat. Add diced bacon and cook until crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet. Add the finely chopped yellow onion to the bacon fat and sauté over medium heat until softened and translucent, about 4–5 minutes.

Make warm dressing

To the skillet with softened onions and bacon fat, add apple cider vinegar, chicken or vegetable broth, granulated sugar, Dijon mustard, salt, and black pepper. Stir and bring the mixture to a gentle simmer for 1–2 minutes to marry flavors and dissolve the sugar.

Combine salad

Add the sliced warm potatoes to the skillet and gently toss to coat with the warm dressing. Fold in the cooked bacon pieces and chopped parsley. Taste and adjust seasoning with additional salt, pepper, or 1–2 teaspoons more vinegar if you prefer a tangier salad.

Finish and serve

Allow the potato salad to sit for 5 minutes so the potatoes absorb the dressing. Serve warm or at room temperature alongside the assembled sausages.

If using, sprinkle thinly sliced chives over the sauerkraut-topped sausages and place pickle slices on the side or inside the roll. These add brightness and crunch.