Thuringian Bratwurst with Grilled Romaine Lettuce (Silvio Heinevetter)

5 from 6 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 447 kcal


Thuringian Bratwurst:

  • 350 g Pork shoulder, left through the meat grinder
  • 150 g Bacon, left through the meat grinder
  • 0,5 meter Sheep intestines
  • Salt
  • Pepper
  • 0,5 tsp Marjoram
  • 0,25 tsp Caraway seed
  • 0,5 tsp Gyros spice
  • 1 tsp Mustard
  • 1 tsp Sugar
  • 1 Pc. Clove of garlic

Romaine lettuce:

  • 3 Pc. Romaine lettuce hearts


  • 100 ml White wine
  • 50 ml Water
  • 6 Grains Smoked pepper
  • 1 Pc. Coal, the size of a walnut
  • 4 Pc. Egg yolk
  • 250 g Butter
  • 1 pinch Paprika
  • 1 pinch Pepper
  • 1 pinch Paprika powder (smoked)
  • 1 tsp Tomato ketchup


  • 1 Pc. Organic orange
  • 1 Pc. Organic lemon
  • Panko crumbs


  • Put the wine, water, peppercorns and charcoal in a saucepan on the grill and reduce to a quarter.
  • Season the pork shoulder and bacon with salt, pepper, marjoram, caraway seeds and garlic, mustard, gyros spice and sugar and fill the sheep intestine. Twist off three sausages. Place in the middle grill zone on the grill and fry until golden brown all around. Then place in the cooler grill zone to cook.
  • Halve the lettuce hearts lengthways and place the cut surface on the grill until brown stripes appear.
  • Melt the butter in the pan on the grill. In between turn the lettuce hearts and brush with a little butter.
  • Beat the yolks with a little white wine reduction, paprika, smoked paprika and pepper in a water bath. Slowly fold in half of the warm butter. Finally, season with tomato ketchup and lemon juice.
  • Toast the panko crumbs in the remaining butter, add orange and lemon zest to taste and sprinkle over the salad.
  • Spread the sauce in the middle of the plate and arrange in a triangle with the salad heart and sausage, sprinkle with the panko crumbs.


Serving: 100gCalories: 447kcalCarbohydrates: 5.1gProtein: 1.1gFat: 45.9g
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Written by John Myers

Professional Chef with 25 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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