Don't bite sausages
The thin casing keeps fat and meat juice inside, and punctures let both run into the pan, making the roast sausages drier.
German Recipe
Nuremberg grilled sausages with sauerkraut
Sauté onion in lard, add sauerkraut and apple. Add stock, bay leaf and juniper and braise. Brown roast sausages in a pan. Top off with pepper and sugar. Serve sausages with sauerkraut and mustard.
Total time
40 min
Calories
620 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Nuremberg roast sausages with sauerkraut step by step
Roast sausages in a pan until browned. Top off with pepper and sugar. Serve sausages with sauerkraut and mustard.
Quick Dinners
Dinner
Meat
German Recipes
Recipe
Nuremberg grilled sausages with sauerkraut
Sauté onion in lard, add sauerkraut and apple. Add broth, bay leaf and juniper and braise.
Ingredients
4 servings
Method
-
1
Planting cabbage
As a basis for the roast sausages, sauté the onion in lard and add the sauerkraut with apple.
-
2
Stew
Add the stock, bay leaf and juniper and braise.
-
3
Roast sausages
Roast sausages in a pan until browned.
-
4
Season cabbage to taste
Season with pepper and sugar.
-
5
Serve
Serve with sauerkraut and mustard.
Kitchen know-how
Tips for Nuremberg grilled sausages with sauerkraut
Brown all over over over medium heat
Turn the small sausages often to give them an even colour. Very high heat blackens the casing before the centre is completely hot.
Sauerkraut gently braise
The cabbage should soften and absorb the aromas of apple, juniper and bay leaf. Heavy boiling causes liquid to evaporate too quickly.
Variations
How to adapt this recipe
Place three fried Nuremberg in an elongated bun and serve with mustard. Sauerkraut can be added as a small side dish or side dish.
Replace lard with rapeseed oil and add an additional sour apple. Fry the sausages separately, so that the cabbage remains lighter and fruity.
Nutrition per serving
620kcal
22.0 gCarbohydrates
28.0 gProtein
44.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Nuremberg grilled sausages with sauerkraut
They are small, fine to medium coarse and traditionally flavoured with marjoram. Protected designation is subject to specifications regarding origin, size and production.
Four to six small sausages per person are usually appropriate as a main course with sauerkraut. Traditionally, three are served in a bun.
Both methods work: use indirect zones on the grill; in the pan, select a little fat and medium heat to prevent the thin shell from burning.
Heat chilled sausages over low heat covered with a spoonful of water and brown them open briefly at the end. Repeated heavy frying dries them out.
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