Traditional German Sausage Platter with Sauerkraut
German Feast (Wurstplatte mit Sauerkraut)
Introduction
This German feast brings together several sausages and warm sauerkraut for a simple, filling meal. It is great for family dinners, small parties, or a cozy weekend. For dessert after this hearty meal, try a classic German cheesecake.
Why make this recipe
This dish is easy to cook, uses few steps, and highlights traditional flavors like caraway and apple with sauerkraut. It fills many people without much fuss. If you want a full German table, you can follow with a family German chocolate cake for dessert.
{image_template}
Ingredients
- Bratwurst: 4 links
- Weißwurst: 4 links
- Smoked sausages (Kielbasa or Mettwurst): 2 links
- Beer: 2 cups (500 ml)
- Onion: 1, sliced
- Butter or oil: 2 Tbsp (30 g)
- Sauerkraut: 4 cups (900 g), drained
- Onion: 1, chopped
- Apple: 1, grated
- Butter: 2 Tbsp (30 g)
- White wine or apple juice: 1⁄2 cup (120 ml)
- Caraway seeds: 1 tsp
- Salt and pepper to taste
- Sweet or spicy German mustard, for serving
- Rye bread or pretzels, for serving
- Mashed potatoes (optional)
Directions
- In a large skillet, heat butter and sauté the sliced onion until lightly golden.
- Add sausages and beer. Cover and simmer for 10–12 minutes. Remove the lid and cook until the sausages are browned and beer has reduced.
- For the sauerkraut, melt butter in a saucepan and add onion and apple. Cook for a few minutes. Add sauerkraut, caraway seeds, and wine (or juice). Simmer gently for 20 minutes.
- Arrange sausages on a platter with sauerkraut on the side. Serve hot with mustard and bread or potatoes.
You can also serve the sausages with fried meatballs (German meat patties) for more variety.
Serving
Place the sausages on a large platter and spoon the warm sauerkraut beside them. Offer mustard, rye bread or soft pretzels, and mashed potatoes if you like. For a sweet finish, serve a slice of German apple cake.
Storage
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat gently on the stove over low heat. Add a splash of beer, stock, or water if the sauerkraut looks dry.
- You can freeze sausages and sauerkraut separately for up to 2 months. Thaw in the fridge before reheating.
Tips
- Brown the sausages well for a better flavor and texture.
- Use a mild beer if you prefer a softer beer taste.
- Drain the sauerkraut well if it looks very wet before cooking.
- For a smoky touch, use smoked sausages or add a small piece of smoked bacon while simmering.
- For more German dessert ideas to pair with this meal, consider trying a German apple strudel as an alternative.
Variations
- Cook the sauerkraut with a splash of apple cider vinegar for extra tang.
- Add sliced apples or caraway seeds to the skillet with sausages near the end for extra flavor.
- Swap Weißwurst for other fresh sausages if unavailable.
- Serve the sauerkraut with potatoes cooked in butter and onions for a heartier side.
FAQs
Q: Can I use non-alcoholic beer or broth?
A: Yes. Non-alcoholic beer or a light broth works well if you do not want alcohol.
Q: Do I need to rinse sauerkraut before cooking?
A: You can rinse if it is very salty, but normally you do not need to. Drain well if you rinse.
Q: How do I know when the sausages are done?
A: Cook until they are browned outside and hot all the way through. For safety, cook fresh sausages to an internal temperature of 160°F (71°C).
Q: Can I make this ahead of time?
A: Yes. Make the sauerkraut a day ahead and reheat. The flavors often improve after sitting overnight.
Q: What side dishes match this meal?
A: Rye bread, soft pretzels, boiled or mashed potatoes, pickles, and mustard are traditional and work well.
