Authentic Thüringer Rostbratwurst with Sauerkraut and Mashed Potatoes
Few foods represent the German state of Thuringia quite like a Thuringian Grilled Sausage (Thüringer Rostbratwurst), one of Germany’s most beloved regional sausages. Originating in the heart of Germany, this long, finely textured bratwurst has been enjoyed for centuries and is famous for its distinctive seasoning of marjoram, garlic, caraway, and pepper. Traditionally grilled over charcoal and served with mustard, it remains a staple at festivals, Christmas markets, and family cookouts throughout the region.
In this classic preparation, grilled Thuringian sausage is paired with creamy mashed potatoes and sauerkraut simmered with apple juice, juniper berries, and aromatic spices. The result is a comforting German meal that balances smoky, savory, tangy, and slightly sweet flavors in every bite.
Whether you’re exploring regional German cuisine or looking for an authentic bratwurst dinner, this traditional Thuringian recipe is a delicious place to start.
What Makes Thüringer Rostbratwurst Special?
Thüringer Rostbratwurst is one of Germany’s most famous protected regional foods. Produced in Thuringia, it is traditionally longer than many other German sausages and known for its characteristic blend of marjoram, garlic, caraway, and pepper. Grilling over charcoal is considered the preferred cooking method, giving the sausage its signature smoky flavor and crisp exterior.
Thuringia itself is known for many culinary specialties, including dumplings, dark beer, and grilled sausages, making it one of Germany’s most distinctive food regions.
Thuringian Rostbratwurst with mashed potatoes & sauerkraut
Ingredients
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
Instructions
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!
