Beer Bratwurst Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Beer Bratwurst & Apple Sauerkraut Rolls
Ingredients
- 500g Beer Bratwurst
- 4 large bread rolls
- 250g sauerkraut, drained
- 1 apple, cored and sliced
- 1 onion, sliced
- 1 tbsp olive oil
- 2 tbsp mustard
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Soften the onion and apple in oil for 10 minutes. Add the sauerkraut and 2 tbsp water; cover and warm for 5 minutes.
- Split and toast the bread rolls cut-side down in a dry pan for 1–2 minutes.
- Divide the cooked sausage links evenly among the rolls, slicing after cooking if necessary. Add the prepared topping. Spread the rolls with mustard before filling.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Recipe 2 · By Chef Luca
Beer Bratwurst & Warm Mustard Potato Salad
Ingredients
- 500g Beer Bratwurst
- 600g potatoes, cut into bite-size pieces
- 2 apples, cored and thinly sliced
- 100g salad leaves
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Simmer the potatoes in salted water for 12–15 minutes until tender, then drain.
- Whisk oil, vinegar and mustard. Toss half the dressing with the warm potatoes. Wash and dry the leaves.
- Slice the cooked meat. Arrange leaves, potatoes, fruit and red onion on plates; add the warm meat and the remaining dressing.
- Serve immediately so the leaves stay crisp.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.