Thuringian Cooked Carrots with Bratwurst

Kitchen Cookware
Möhrengemüse mit Thüringer Bratwurst
A classic northern German sausage and vegetable dish from the Thuringian region. Add your favorite curry ketchup for an extra kick.
Course Entree
Cuisine German, Thuringian
Keyword Bratwurst, Carrot, Potatoes, Root vegetable
Region Thuringia, Germany
Total Time 20 minutes
Servings 2 People


For the Bratwurst

For the Cooked Carrots

  • 5 whole carrots
  • 1/4 cup butter
  • 1 whole yellow onion
  • 1 bunch chopped parsley small
  • 2 pinches salt
  • 1 tbsp water


  • For the vegetables, peel the carrots then halve lengthwise and cut at an angle into long pieces. Finely dice the onion and chop the parsley. 
  • Heat the butter in a pot and braise the onions until translucent. Add the carrots and braise briefly, then add half of the parsley, a little salt, and water, cover, and simmer on medium heat for 8-10 minutes.
  • Brown the cut-up pieces of sausage in a heated pan with oil. Add the onion slices and brown them as well. Prior to serving, season the mixture with salt, pepper, and a few drops of Maggi seasoning sauce. 
  • Arrange carrots alongside the bratwurst on serving plate and garnish with the remaining parsley. Top with curry ketchup as desired.