ReceptnaptárNürnberger Rostbratwürstchen mit Sauerkraut (Nuremberg small grilled sausages with sauerkraut)
The Nuremberg Rostbratwürstchen are tiny, spiced, marjoram-scented grilled sausages, traditionally served in portions of six, eight or twelve. With sauerkraut and mustard they are a classic of Franconian inns. Quick, simple and tasty.
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Method
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- Fry the onion in the lard until translucent.
- Add the drained sauerkraut, apple, caraway, bay leaf and stock.
- Cook covered over low heat for 20 minutes.
- Fry the sausages in a pan over medium heat for 8-10 minutes, turning often, until golden.
- Season the sauerkraut with salt and pepper and remove the bay leaf.
- Serve with the sauerkraut, mustard and mashed potato or fresh rolls.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry over medium heat so the sausage cooks through and does not burn on the outside.
- The sauerkraut can be mellowed with apple and a little sugar.
- A good-quality, fresh sausage makes a big difference.
Frequently asked questions
What makes the Nuremberg sausage special?
It is small (about 7-9 cm), marjoram-scented, mildly spiced and has protected geographical indication status.
Can it be replaced?
Any small, fresh pork sausage works.
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