Thuringian Grilled Sausage

Thuringian Rostbratwurst
Thüringer Rostbratwurst mit Kartoffelpüree & Sauerkraut
Course Entree
Cuisine Thuringian
Keyword Bratwurst, Grilled sausage, Potatoes, Sauerkraut
Region Thuringia
Total Time 1 hour 15 minutes
Servings 4


For the sauerkraut:

  • 2 onions
  • 2 tbsp sunflower oil
  • 1 kg sauerkraut
  • 250 ml apple juice
  • 250 ml vegetable broth
  • 1 bay leaf
  • 3 juniper berries
  • 1 pinch cumin
  • 1 pinch caraway

For the potatoes:

  • 1 kg floury potatoes
  • salt
  • 250 ml milk
  • 50 grams butter
  • pepper
  • 1 pinch nutmeg

Put it all together:

  • 4 Thuringian grilled sausages
  • 50 g roasted onions


For the sauerkraut:

  • Peel the onions and finely dice them. Heat 2 tbsp sunflower oil in a pan. Sauté the onions in it until translucent. Add the sauerkraut and cook briefly. Deglaze with apple juice. Add the vegetable stock, bay leaf, juniper berries and cumin and bring to a boil. Cover the pan and let the sauerkraut cook over a low heat for 30 minutes.

For the potatoes:

  • Peel and roughly dice the potatoes. Place the potatoes in a saucepan and cook, covered with salted water, for 10-15 minutes. Drain the water and mash the potatoes with milk, butter, pepper, salt and nutmeg.

Put it all together:

  • Brown the Thuringian bratwurst on all sides in 3 tablespoons of oil and serve with mashed potatoes and sauerkraut. Garnish the mashed potatoes with fried onions.
  • Alternatively, serve the grilled Thuringian Bratwurst with the sauerkraut in a roll!
Adapted fro

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