Bratwurst Platter

Name: Bratwurst Platter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs bratwurst sausage (fresh, uncooked); 355 ml beer (lager style, for simmering); 355 ml water (for simmering bratwurst); 2 cup sauerkraut (drained); 0.5 tsp caraway seeds; 700 g potato (waxy type, scrubbed, sliced 1/4-inch thick); 4 slices bacon (thick-cut, diced); 1 pcs onion (medium, finely chopped); 3 tbsp apple cider vinegar; 1 tsp sugar; 1 tsp mustard (Dijon style); 1 pinch salt (for potato salad); 1 pinch black pepper; 2 tbsp parsley (fresh, chopped, for garnish); 4 tbsp spicy brown mustard (for serving); 1 tsp oil (for grilling)

RATING

4.6/5(147)

TASTE SCORE

9/10

Juicy, smoky bratwurst sausages grilled until golden and served on a generous platter with tangy sauerkraut, warm German potato salad, and a swipe of spicy brown mustard. This hearty pub-style spread comes together in under an hour and channels the festive charm of an Oktoberfest beer garden right in your kitchen.

PREP

20m

COOK

35m

SERVES

1 PLATTER

587 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Simmer the bratwurst in beer.
1.Place bratwurst in a medium saucepan in a single layer.
2.Pour in beer and water until sausages are just covered.
3.Bring to a gentle simmer over medium heat, then reduce to low.
4.Simmer uncovered for 15 minutes. Do not boil hard or casings may split.
TIPA gentle simmer keeps the sausages juicy. Hard boiling can burst the casings.
boil · ~12 min
Boil the potatoes for the warm potato salad.
1.Place sliced potatoes in a large pot and cover with cold water.
2.Add a pinch of salt and bring to a boil over high heat.
3.Reduce heat and simmer until just tender, about 10-12 minutes.
4.Drain well and transfer to a large mixing bowl.
TIPCook potatoes just until fork-tender. Overcooking makes them mushy in the salad.
fry · ~12 min
Cook the bacon and onion.
1.In a skillet over medium heat, cook diced bacon until crisp, about 6-8 minutes.
2.Remove bacon with a slotted spoon and set aside, leaving fat in the pan.
3.Add chopped onion to the bacon fat and sauté until translucent, about 3-4 minutes.
TIPReserve the bacon fat — it builds all the flavor for the warm dressing.
mix · ~2 min
Finish the warm German potato salad.
1.To the skillet with onions, stir in apple cider vinegar, sugar, and Dijon mustard.
2.Bring to a quick bubble, then remove from heat.
3.Pour the warm dressing over the drained potatoes.
4.Add crisp bacon, salt, and black pepper. Toss gently to coat.
TIPToss while everything is still warm — potatoes absorb the dressing beautifully.
boil · ~5 min
Warm the sauerkraut with caraway.
1.In a small saucepan, combine drained sauerkraut and caraway seeds.
2.Warm over low heat, stirring occasionally, for about 5 minutes.
TIPDon't let the sauerkraut scorch — just gentle warmth preserves the tang.
grill · ~8 min
Grill the bratwurst until golden.
1.Heat a grill or grill pan over medium-high heat and lightly oil the grates.
2.Remove bratwurst from the beer bath and pat dry with paper towels.
3.Grill for 3-4 minutes per side, turning once, until browned and slightly charred.
TIPPatting dry is essential — wet sausages steam rather than sear on the grill.
assemble
Assemble the platters.
1.Place one grilled bratwurst on each platter.
2.Spoon a generous portion of warm potato salad beside it.
3.Add a mound of warm caraway sauerkraut.
4.Dollop a tablespoon of spicy brown mustard on the side.
5.Sprinkle with fresh chopped parsley and serve immediately.
TIPWarm your platters briefly in a low oven for a restaurant-style touch.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat bratwurst dry after simmering to ensure a deep golden sear on the grill.
2
Use waxy potatoes like Yukon Gold; they hold their shape in the salad instead of turning mushy.
3
Simmer the sausages gently; a hard boil can burst the casings and dry out the meat.
4
Toss the potato salad while the potatoes are still warm so they absorb the tangy bacon dressing.
5
Warm the sauerkraut gently over low heat; high heat makes it bitter and scorches the caraway.
6
For extra smoky flavor, grill the bratwurst over charcoal instead of a gas grill.
7
Make the potato salad up to a day ahead and reheat gently before serving.

RECIPE VARIATIONS

Adapt it for your goals.

smoked bratwurst

Smoked bratwurst

Substitute uncooked bratwurst with fully cooked smoked bratwurst; skip the beer simmer and just grill 5–7 minutes per side for a faster, smokier version.

pork free

Pork-free

Use chicken or turkey bratwurst and turkey bacon in the potato salad; simmer poultry links in beer for only 10 minutes to keep them tender.

low oil

Low-oil

Reduce the potato salad oil by using a nonstick pan for the bacon and draining all fat before adding vinegar and mustard; the flavor remains from the rendered bacon.

gluten free