Wurst Platter Recipe
One link of German Bratwurst, Mettwurst, and Knackwurst.
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Ingredients
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Sausages
To cook & finish
Method
Sausages
- 1
Bring sausages to room temperature
Remove the bratwurst, mett-wurst, and knackwurst from refrigeration 20–30 minutes before cooking so they approach room temperature for even cooking.
- 2
Prick Mettwurst if needed
If the mett-wurst casing is very tight, gently prick it once or twice with the tip of a small knife to prevent bursting. Do not over-prick — intact casings retain juices.
Cook & finish
- 3
Sear sausages
Heat a large skillet over medium-high heat. Add 1 tbs vegetable oil. When shimmering, add the bratwurst and knackwurst. Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. Remove those two sausages to a plate. Place the mettwurst in the skillet and quickly sear to warm and color for 1–2 minutes (mett-wurst is usually smoked/cured and may already be cooked; avoid overcooking). Remove and keep with the others.
- 4
Deglaze and braise bratwurst & knackwurst
Reduce heat to medium. Add 1 tbs unsalted butter to the empty skillet; when melted add 1 cup beer (or water) to deglaze, scraping up browned bits. Return the bratwurst and knackwurst to the pan. Cover and simmer gently for 6–8 minutes until internal temperature of bratwurst registers 160°F (71°C) and knackwurst about 160–165°F (71–74°C). If using water instead of beer, add a pinch of salt. Remove sausages and let rest 3–4 minutes.
- 5
Warm sauerkraut
In a small saucepan over low heat, add 1 cup drained sauerkraut with a splash (1–2 tbs) of the pan braising liquid (or water) and warm gently 3–4 minutes. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.
- 6
Prepare mustard accompaniments
On a small serving plate or ramekin, combine 2 tsp coarse ground mustard and 2 tsp Dijon mustard. Adjust to taste.
- 7
Assemble platter
Slice the bratwurst and knackwurst into diagonal 1/2-inch pieces (optional) and leave the mettwurst whole or halved on the bias. Arrange all three sausages on a serving platter with the warmed sauerkraut, mustards, and optional German potato salad or slices of rye bread. Spoon 1–2 tbs of the reserved braising liquid over the bratwurst and knackwurst for extra flavor. Sprinkle chopped fresh parsley as garnish.
- 8
