Pan-Roasted Thüringer Bratwurst with Warm German Potato Salad
Pan-Roasted Thüringer Bratwurst with Warm German Potato Salad
Classic DishThüringer Bratwurst
Prep: 20 min • Cook: 25 min. Sear Thüringer bratwurst until richly browned and serve with a warm German-style potato salad dressed with white-wine vinegar, mustard and bacon for a hearty, regional meal. The potato salad is kept warm so it soaks up the bacon-infused dressing; fresh parsley and a touch of mustard brighten the dish for balanced flavor.
- Preparation time
- 20 min
- Cooking time
- 25 min
- Total time
- 45 min
- Servings
- 4
Instructions
- 1Place the waxy potatoes in a pot and cover with cold salted water. Bring to a simmer and cook until just tender when pierced, about 15–18 minutes depending on size.
- 2Meanwhile, heat a large skillet over medium heat. Add the streaky bacon and cook until the fat renders and the bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon and reserve the fat in the pan.
- 3Slice the shallots thinly and add them to the warm bacon fat for 1–2 minutes to soften without browning, then remove the pan from the heat.
- 4Whisk together the white-wine vinegar, dijon mustard, a pinch of salt and black pepper in a bowl, then whisk in about 1–2 tablespoons of the warm bacon fat to emulsify the dressing.
- 5Drain the potatoes and while still warm, cut any large ones into halves or quarters. Transfer to a large mixing bowl and pour the warm dressing over them so the potatoes absorb the flavors.
- 6Return the skillet with some reserved bacon fat to medium heat and add the vegetable oil. Add the Thüringer bratwurst and pan-roast, turning frequently, until well browned and cooked through, about 8–10 minutes total.
- 7Toss the warm potatoes with the crisped bacon, chopped parsley and more salt and pepper to taste. If the salad seems dry, add a splash more vinegar or a teaspoon of warm bacon fat.
- 8Divide the warm potato salad among plates and top with the pan-roasted Thüringer bratwurst. Serve immediately while sausages are hot and the salad is warm.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 25 g
- Fat
- 35 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 25 g |
| Fat | 35 g |
| Carbs | 55 g |
Tips
- Parboil potatoes until just tender; this ensures even texture and helps them absorb the warm dressing quickly and evenly.
- Cook sausages over medium heat and turn often to brown evenly without splitting the casing for a juicy result.
- Serve the salad warm rather than piping hot; it soaks up the dressing and balances nicely with the hot sausages.
