Equipment
Ingredients
Sausages
- 450 g fresh pork bratwurst, raw
- 15 ml neutral oil
Accompaniments
- 400 g sauerkraut, drained
- 60 g stone-ground mustard
Nutrition (per serving)
Method
Preheat a gas or charcoal grill to medium-low heat, approximately 150°C/300°F. Lightly brush the grill grates with neutral oil using folded paper towels and tongs to prevent sticking.
Place the fresh pork bratwurst on the grill. Cook slowly, turning every 3 to 4 minutes with tongs, until the casings are deeply browned. Ensure the internal temperature reaches 71°C/160°F for food safety.
While the sausages are grilling, place the drained sauerkraut in a small saucepan over medium heat. Stir occasionally until heated through, about 5 to 7 minutes.
Remove the sausages from the grill and let them rest for 3 minutes to allow the juices to redistribute. Plate alongside the warm sauerkraut and serve immediately with a generous dollop of stone-ground mustard.
Chef's Notes
- For a traditional variation, simmer the bratwurst in a bath of German lager, butter, and sliced onions for 10 minutes before finishing them on the grill for a crisp casing.
- Rinse your sauerkraut lightly under cold water before warming if you prefer a milder, less acidic flavor profile.
- Always check ingredients when buying sausages; high-quality bratwurst should contain predominantly pork, salt, and spices like nutmeg, coriander, and caraway, without excessive fillers.
Storage
Refrigerator: 3 days — Store cooked sausages and sauerkraut in separate airtight containers.
Freezer: 1 month — Cooked sausages can be frozen, but freezing sauerkraut is not recommended as it alters the texture.
Reheating: Reheat sausages gently in a skillet over medium heat or microwave in 30-second bursts. Warm sauerkraut in a saucepan.
