Metzger’s Wurst Sampler Recipe

Bring bratwurst to serving doneness

If using raw or par-cooked bratwurst, simmer them gently in water or beer for 8–10 minutes until cooked through (internal temp 160°F/71°C for pork). If using pre-cooked bratwurst, proceed to step 2.

Slice bratwurst

Let bratwurst rest 3 minutes after cooking, then slice into 1/4" thick medallions. Arrange on a plate ready to brown.

Slice mettwurst

Thinly slice the smoked mettwurst on a slight bias into about 1/8–1/4" slices. Arrange separately from the brat slices.

Pan-sear brat medallions

Heat a large skillet over medium heat. Add 1 tsp neutral oil. Add bratwurst medallions in a single layer and sear 1.5–2 minutes per side until golden-brown. Reduce heat if they brown too quickly. If you want a light glaze, add 2 tbs apple cider or beer in the last 30 seconds and spoon it over the slices to deglaze and glaze lightly. Transfer to a warm plate.

Warm mettwurst if desired

Because mettwurst is smoked and often ready-to-eat, you can serve it at room temperature or warm it for 30–45 seconds per side in the same skillet over medium-low heat to render a little fat and intensify flavor. Do not overcook; just warm until slightly glistening. Transfer to the warm plate with the bratwurst.

Warm bread: Preheat oven to 350°F (175°C). Lightly butter both sides of the pumpernickel slices with the softened butter. Place on a baking sheet and warm in oven 6–8 minutes until just heated and edges are slightly crisp. Alternatively, toast in a skillet 1–2 minutes per side over medium heat.

Prepare pickles and shallot: Halve cornichons lengthwise and thinly slice the shallot. Place both in small bowls for guests to pick from.

Arrange mustards: Spoon the coarse-grain mustard, sweet Bavarian mustard, Dijon, and any optional mustards or horseradish into small ramekins or a divided board. Label or place spoons to avoid mixing.

Assemble sampler: On a large wooden board or platter, fan the warmed pumpernickel slices on one side. Neatly arrange the browned bratwurst medallions and the sliced mettwurst in separate groups. Add cornichons and thin shallot slices beside the wursts. Nestle the mustard ramekins on the board.

Garnish and finish: Sprinkle chopped parsley lightly over the platter for color. Offer small forks or toothpicks for picking sausage slices and a bread knife for cutting slices if desired.

Serving suggestion: Serve warm to slightly warm. Encourage guests to build bites of bread topped with a sausage slice and chosen mustard, finishing with a cornichon or shallot slice.