Nuremberg Grilled Sausage
Easy & Traditional Nuremberg Grilled Sausage (Homemade + Healthy Options)
Nuremberg Grilled Sausage has always been one of those recipes that smells like home. Whether it’s the first sizzle on a summer grill or the warm, spicy aroma that takes me back to a chilly evening at a German Christmas market, these little sausages bring instant comfort. This easy, traditional Nuremberg Grilled Sausage recipe is perfect for weeknight dinners, casual Sunday family meals, Oktoberfest-style gatherings, or holiday feasts.
🧂 Ingredients:
- 12 Nürnberger sausages (about 3–4 oz / 80–110 g total per person; these are the small, traditional pork sausages—look for “Nürnberger Rostbratwurst” at specialty stores)
- 1 tbsp neutral oil (grapeseed or sunflower) for brushing the grill/pan
- 1 cup beer or low-sodium chicken broth (optional — for poaching)
- 1 cup sauerkraut, warmed (store-bought or homemade)
- 4–6 good quality crusty rolls or pretzel buns (or gluten-free rolls)
- 3 tbsp spicy German mustard (or brown mustard)
- 2 tbsp chopped fresh parsley (optional, for garnish)
- 1 lemon wedge (optional, for a bright finish)
Optional sides:
- German potato salad or buttered boiled potatoes
- Mixed greens with vinaigrette
- Pickles or roasted veggies
👩🍳 Directions:
- Prep: Remove sausages from the fridge 20–30 minutes before cooking so they come closer to room temperature (this helps them cook evenly).
- (Optional beer-poach) Bring beer or broth to a gentle simmer in a large skillet. Add sausages and simmer gently for 10–12 minutes — don’t boil. This keeps them juicy and fully cooked inside.
- Heat grill or skillet: Preheat your grill to medium (about 350–400°F / 175–200°C) or heat a cast-iron pan over medium heat. Brush grates or pan with oil.
- Grill / sear sausages: If you poached them, move sausages straight to the grill or pan and brown for 4–6 minutes, turning often until evenly golden. If not poaching, grill sausages 10–12 minutes total, turning every 2–3 minutes so they brown without bursting.
- Check doneness: Cook until internal temperature reaches 160°F / 71°C for pork sausages. Use an instant-read thermometer for accuracy.
- Warm sauerkraut and rolls: While sausages finish, gently warm sauerkraut in a small pot for 3–5 minutes. Warm rolls in the oven or on the grill for 2–3 minutes.
- Assemble and serve: Place sausages in rolls, top with sauerkraut and a generous swipe of mustard. Garnish with parsley and a squeeze of lemon if you like.
Cooking times summary:
- Optional simmer: 10–12 minutes
- Grill/sear after simmer: 4–6 minutes
- Direct grill (no simmer): 10–12 minutes total
💡 Tips & Variations:
- Don’t pierce the sausages while cooking — that lets the juices escape.
- For extra smoky flavor, place a foil packet of soaked wood chips on the grill.
- Make it gluten-free: use gluten-free rolls or serve over roasted potatoes or a big green salad.
- Low-carb / keto swap: serve Nuremberg sausages over cauliflower mash or wrapped in large lettuce leaves with mustard.
- Vegan option: swap with high-quality plant-based bratwurst and simmer in vegetable broth; grill as directed.
- Leaner option: choose turkey or chicken-based Nürnberger-style sausages to reduce saturated fat.
- Serving ideas: with warm potato salad, roasted cabbage, pretzels, or on a mixed grain bowl.
- Leftovers: cool completely, store in an airtight container in the fridge up to 3–4 days. Freeze individual sausages in a freezer bag up to 2 months.
- Reheating: oven at 350°F / 175°C for 10–12 minutes, or reheat gently in a skillet with a splash of water and a lid to avoid drying out.
🩺 Health & Lifestyle Tie-in:
Nuremberg sausages are a satisfying source of protein — great for muscle repair and staying full longer. Choosing leaner sausage varieties or pairing them with lots of veggies and fermented sides like sauerkraut adds fiber and probiotics. Small healthy switches now (leaner meats, more veggies) can add up: eating well helps your energy, mood, and may even reduce future health costs. Balance and portion control make this a delicious part of a healthy lifestyle.
❤️ Conclusion:
There’s something so cozy about serving up a plate of Nuremberg Grilled Sausage to friends and family — it’s simple, nostalgic, and always a crowd-pleaser. Try this easy, traditional method next time you crave comfort food with a little German flair. If you make this dish, let me know in the comments or tag me — I’d love to see your version!
#fblifestyle
Nuremberg Grilled Sausage
Ingredients
Method
- Remove sausages from the fridge 20–30 minutes before cooking so they come closer to room temperature.
- Optional: Bring beer or broth to a gentle simmer in a large skillet. Add sausages and simmer gently for 10–12 minutes.
- Preheat your grill to medium (about 350–400°F / 175–200°C) or heat a cast-iron pan over medium heat. Brush grates or pan with oil.
- If you poached them, move sausages straight to the grill or pan and brown for 4–6 minutes, turning often until evenly golden.
- If not poaching, grill sausages 10–12 minutes total, turning every 2–3 minutes.
- Cook until internal temperature reaches 160°F / 71°C for pork sausages.
- While sausages finish, gently warm sauerkraut in a small pot for 3–5 minutes and warm rolls for 2–3 minutes.
- Place sausages in rolls, top with sauerkraut and mustard. Garnish with parsley and lemon if desired.
