Nuremberger Recipe

Inspired by The Pantry Restaurant

Time30m

Serves4

Brat patty, sauerkraut, bacon, wholegrain mustard

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Ingredients

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Nuremberger Ingredients

1 1/8 lb (500 g) Ground pork

8.82 oz (250 g) Ground veal

3 1/2 oz (100 g) Bacon

7.05 oz (200 g) Sauerkraut

2 tbs Wholegrain mustard

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

2 tbs olive oil

Method

Preparation Directions

Prepare the Brat Patties

In a large bowl, combine the ground pork, ground veal, garlic powder, salt, black pepper, and paprika. Mix thoroughly until well combined.

Form the Patties

Divide the mixture into equal portions and shape them into patties, about 1 inch thick.

Cook the Bacon

In a skillet over medium heat, cook the bacon until crispy. Remove from the pan and let it drain on paper towels.

Cook the Patties

In the same skillet with the bacon fat, add olive oil if necessary, and cook the brat patties for about 4-5 minutes per side, or until they are browned and cooked through.

Warm the Sauerkraut

In a separate pot, gently heat the sauerkraut over low heat until warmed through.

Assemble the Dish

On a serving plate, place a brat patty, top it with sauerkraut, and add crispy bacon on top. Serve with wholegrain mustard on the side.