Classic Bratwurst
Savor the authentic taste of Oktoberfest with grilled bratwurst nestled in a pretzel bun, topped with tangy sauerkraut and stone-ground mustard. Served with herb-buttered baby potatoes for a complete German-inspired feast.
Total Time
Prep Time
Servings
25 Minutes
10 Minutes
4
Ingredients
- 4 Nürnberger or regular Bratwurst
- 4 pretzel buns
- 1 cup sauerkraut, drained
- 1/4 cup stone-ground mustard
- 2 tablespoons butter
- 1 lb baby potatoes
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Instructions
1
Pre-heat grill or grill pan to medium-high heat.
2
Place potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15 minutes.
3
While potatoes cook, grill bratwursts, turning occasionally, until browned and cooked through, about 10-12 minutes.
4
Drain potatoes and return to pot. Add butter, dill, salt, and pepper. Gently toss to coat.
5
Toast pretzel buns on the grill for 1-2 minutes until lightly charred.
6
Assemble sandwiches: Place a bratwurst in each bun, top with sauerkraut and mustard.
7
Serve with German potato salad on the side.
Instructions
- Pre-heat grill or grill pan to medium-high heat.
- Place potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15 minutes.
- While potatoes cook, grill bratwursts, turning occasionally, until browned and cooked through, about 10-12 minutes.
- Drain potatoes and return to pot. Add butter, dill, salt, and pepper. Gently toss to coat.
- Toast pretzel buns on the grill for 1-2 minutes until lightly charred.
- Assemble sandwiches: Place a bratwurst in each bun, top with sauerkraut and mustard.
- Serve with German potato salad on the side.