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Nuremberg Grilled Sausages with Sauerkraut and Farmer’s Bread

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Nuremberg Grilled Sausages with Sauerkraut and Farmer’s Bread

The perfect nuremberg grilled sausages with sauerkraut and farmer’s bread recipe with a picture and simple step-by-step instructions.

  • 1 pack Nuremberg Rostbratwurst 14 pieces 300 g
  • 2 tbsp Oil
  • 1 pack Wine sauerkraut 500 g
  • 1 Onion approx. 150 g
  • 2 tbsp Oil
  • 1 tbsp Sugar
  • 200 ml Water
  • 2 Branches Maggi cabbage for garnish
  1. Fry the Nuremberg sausages in a pan with oil on all sides until they are golden-brown. Peel and dice the onion and fry in a saucepan with oil (2 tbsp). Sprinkle sugar (1 tbsp) on top and let fry briefly. Add the sauerkraut, pour in water (200 ml) and simmer / cook with the lid closed for about 20 minutes. Arrange the sausages on sauerkraut. Add bread and medium hot mustard and serve garnished with Maggi cabbage.
Dinner
European
nuremberg grilled sausages with sauerkraut and farmer’s bread

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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