Ingredients with Measurements:
- 8 Nürnberger Rostbratwurst sausages
- 1 pound sauerkraut
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large skillet, heat olive oil and butter over medium heat.
3. Add onion and garlic and cook until softened, about 5 minutes.
4. Add sauerkraut, caraway seeds, salt, and black pepper to the skillet and stir to combine.
5. Pour chicken broth over the sauerkraut and bring to a simmer.
6. Reduce heat to low and cover the skillet. Cook for 15 minutes, stirring occasionally.
7. Brush the Nürnberger Rostbratwurst sausages with olive oil.
8. Grill the sausages for 5-7 minutes, turning occasionally, until browned and cooked through.
9. Serve the grilled sausages with the sauerkraut and Dijon mustard.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Grill or grill pan: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 35g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 1260mg
Carbohydrates: 10g
Fiber: 4g
Sugar: 4g
Protein: 23g
Substitutions for ingredients:
- You can use any type of sausage instead of Nürnberger Rostbratwurst.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add sliced apples to the sauerkraut for a sweet and savory twist.
- Top the grilled sausages with caramelized onions for extra flavor.
Tips and tricks:
- Make sure to brush the sausages with oil before grilling to prevent sticking.
- Use tongs to turn the sausages on the grill to prevent piercing the skin and losing juices.
- If you don't have a grill or grill pan, you can also cook the sausages in a skillet over medium-high heat.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sausages and sauerkraut in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sausages and sauerkraut on a platter with a sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of paprika for extra flavor.
Pairings:
This dish pairs well with German-style potato salad or roasted potatoes.
Suggested side dishes:
- German-style potato salad
- Roasted potatoes
- Grilled vegetables
- Crusty bread
Troubleshooting advice:
- If the sauerkraut is too sour, add a pinch of sugar to balance the flavors.
- If the sausages are not cooked through, continue grilling until the internal temperature reaches 160°F.
Food safety advice:
- Make sure to cook the sausages to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nürnberger Rostbratwurst is a type of small sausage from the city of Nuremberg in Germany. It is traditionally made with pork and flavored with marjoram.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the sauerkraut, with a smoky and juicy flavor from the grilled sausages.
Serving suggestions:
Serve this dish with a cold German beer for an authentic experience.
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Region: German