Wurst Basket Recipe
Your choice of wurst on a Baker’s Field bun with house sweet mustard and sauerkraut.
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Ingredients
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Sausage & Buns
House Sweet Mustard
Sauerkraut & Garnish
Method
Sausage & Buns
Cook the sausages
Choose your wurst (bratwurst, kielbasa, or knockwurst). For best results, simmer sausages in a shallow pan with 1/2" (about 1 cm) of water or beer over medium heat until heated through (about 8–10 minutes). Then brown: drain most of the liquid, add 1 tsp oil or a small knob of butter, increase heat to medium-high and brown the sausages, turning occasionally, until evenly caramelized (3–5 minutes). Internal temperature should reach 160°F (71°C) for pork or as recommended on the package.
House Sweet Mustard
Make the mustard sauce: In a small saucepan combine 1 cup yellow mustard, 2 tbs Dijon mustard, 3 tbs light brown sugar, 1 tbs honey, 2 tbs apple cider vinegar, 2 tbs water, 1 tsp salt, 1 tsp ground black pepper, and 1 tsp turmeric (if using). Warm over low heat, whisking frequently until sugar dissolves and the mixture is smooth and slightly thickened, about 3–5 minutes. Taste and adjust sweetness or acidity—add more honey for sweetness or a splash more vinegar for tang. Remove from heat and let cool slightly; the sauce will thicken further as it cools.
Sauerkraut & Garnish
Warm and flavor the sauerkraut: In the same skillet used for sausages (wipe out excess drippings but leave a little flavor), heat 1 tbs neutral oil over medium heat. Add the thinly sliced onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add the drained sauerkraut and 1 tsp caraway seeds (if using). Stir to combine and cook until heated through and some moisture has evaporated, about 5–7 minutes. Taste and adjust seasoning; if sauerkraut is too sharp, stir in 1/2 tsp sugar or 1 tsp honey to balance. Keep warm.
Assemble the wurst basket: Place one warmed sausage in each toasted bun. Spoon 1/4 cup (about) of the warmed sauerkraut and onions over each sausage. Drizzle 2–3 tbs house sweet mustard per sandwich (or serve mustard on the side for dipping). Garnish with chopped fresh parsley if desired.
Serve: Serve immediately while sausages and sauerkraut are hot. Provide extra mustard and napkins; optionally serve with pickles or fries on the side.