Old World Sausage Platter Recipe

Cook sausages

Prick each bratwurst lightly in a couple of places to prevent bursting. In a large skillet or cast-iron pan over medium heat, add 1 tbs butter or a thin film of oil. Add the bratwurst and smoked sausage and brown on all sides, about 8–10 minutes total, turning occasionally. Reduce heat to low, add 1/4 cup water or beer, cover, and simmer for 6–8 minutes until sausages are cooked through (internal temp 160°F/71°C for pork brats). Remove sausages, tent with foil and keep warm.

Alternatively: to steam then brown, preheat oven to 350°F (175°C). Place browned sausages in a baking dish with 1/4 cup beer or stock, cover with foil and bake 10–12 minutes until done.

Arrange sausages on a warmed platter with bowls of brown mustard alongside before serving.

Prepare choucroute

Rinse sauerkraut briefly in a colander under cold water if you prefer milder flavor; squeeze out excess liquid. Melt 1 tbs butter in a medium saucepan over medium heat. Add thinly sliced onion and sauté until translucent, about 4 minutes. Add diced apple and cook 2 minutes. Stir in sauerkraut, caraway seeds and bay leaf.

Add white wine and chicken or vegetable stock and bring to a gentle simmer. Cover and cook over low heat for 20–25 minutes, stirring occasionally. Season with 1/2 tsp salt and 1/4 tsp pepper (adjust to taste). Remove bay leaf before serving. Keep warm until plating.

Cook rotkohl

Melt 2 tbs butter in a large heavy pot over medium heat. Add sliced onion and sauté until soft, about 5 minutes. Add shredded red cabbage and grated apple; toss to combine.

Stir in red wine vinegar, brown sugar, whole cloves and 1/2 cup water. Bring to a simmer, reduce heat to low, cover and braise 30–40 minutes, stirring occasionally, until cabbage is tender and flavors have melded. If it becomes too dry, add up to another 1/4 cup water. Remove and discard cloves. Season with 1 tsp salt and 1/2 tsp black pepper; adjust sweetness or acidity by adding a splash more vinegar or a pinch more sugar.

Make batter

In a large bowl, whisk together 2 cups flour and 1 tsp salt and 1/4 tsp nutmeg. In a separate bowl, beat 3 eggs with 3/4 cup milk. Pour wet into dry and whisk until a thick, slightly sticky batter forms (stiff batter but still pourable or dropable). Let rest 10 minutes.

Cook spaetzle

Bring a large pot of salted water to a boil. Using a spaetzle maker or colander with large holes, press or scrape batter into boiling water in small batches. When spaetzle float to the surface (about 1–2 minutes), scoop them out with a slotted spoon into a bowl of warm water briefly, then drain. Repeat until all batter is used.

In a large skillet melt 2 tbs butter over medium heat. Add drained spaetzle and sauté lightly until edges turn golden and slightly crispy, about 4–6 minutes. Keep warm for serving.

On a large warmed serving board or platter, arrange spaetzle in one section, a scoop of Bavarian weiss choucroute in another, and a portion of braised red cabbage (rotkohl) nearby. Place the browned bratwursts and smoked sausages at the center or along one side. Garnish spaetzle and sauerkraut with chopped parsley and tuck pickles or cornichons on the platter. Serve with bowls of brown mustard alongside and provide tongs and forks for guests.

Estimated plating: 2–3 sausages per person depending on appetite; offer extra mustard and pickles. Keep everything warm and serve immediately.