Ingredients
Sauerkraut
- 1 large can of sauerkraut
- 3 medium onions (coarsely diced)
- 1 large apple (peeled and diced)
- 200 g pork belly (raw, cured, streaky)
- 4 tbsp oil
- 50 ml hot water
- 3 level tbsp stock (from stock cubes)
- 1 level tbsp sugar
- 10 peppercorns
- 10 juniper berries (crushed between the fingers)
- 2 large bay leaves, dried
Rostbratwursts
- 24 original Nuremberg Rostbratwursts
Grilled Nuremberg Bratwursts with Franconian sauerkraut and wood-fired bread
The classic Nuremberg Bratwurst recipe. Not only a hearty meal to enjoy in a Nuremberg Bratwurst inn, but is also very easy to prepare at home. For an authentic touch, serve in a heart-shaped bratwurst pewter dish. Available from our online shop.
PREPARATION
- Prepare all ingredients. Dice the onions, peel the apple and cut into small cubes. Cut half of the pork belly into small cubes and shred the other half into large pieces. Add the herbs (except the oil and the sugar) to the hot water and leave to steep.
- Heat the fat in a frying pan and fry the pork belly until crisp. Add the onions and continue frying until lightly golden and translucent. Add the apple pieces and sugar, and fry until they start to caramelize. Then mix in the sauerkraut (without extra liquid).
- Fry the sauerkraut while stirring for about 5–10 minutes. Now add the stock and stir through briefly. Place the rest of the pork belly on the sauerkraut and cook for 30 minutes in a pressure cooker. The sauerkraut develops a fuller flavor if prepared on the previous day and then reheated.
- Fry the rostbratwursts in a pan for 6 minutes and serve with the sauerkraut and fresh bread from a wood-fired oven. Bon appetit!
