Bratwurst mit Brötchen und Krautsalat

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 350 g white cabbage
• 1 carrot (medium)
• 30 ml white wine vinegar
• 15 ml olive oil
• 5 g sugar
• 2 g salt
• black pepper
• 5 g caraway seeds (optional but traditional)
• 5 g butter (or neutral oil)
• 500 g bratwurst (4-5 sausages)
• 5 Brötchen (one per bratwurst, fresh from bakery)
• mustard (Mittelscharf, for adults)
• ketchup (for Cozy)

Steps

1. Make the coleslaw first — it improves with 20+ min of rest. Finely shred white cabbage (350 g). Grate carrot (1). Toss both with white wine vinegar (30 ml), olive oil (15 ml), sugar (5 g), salt (2 g), black pepper, and caraway seeds (5 g). Taste and adjust — should be tangy and lightly sweet. Set aside.
2. Heat a pan over medium. Add butter (5 g). Place bratwurst (500 g) in the pan, cook undisturbed ⏲ 4–5 minutes until deeply browned on the underside. Turn, cook ⏲ 4–5 minutes more. Turn once more to colour any pale sides — ⏲ 15 minutes total. They should be cooked through with no pink inside. Don't pierce them.
3. Warm Brötchen (5) in the oven at 200 °C for ⏲ 3–4 minutes while the bratwurst finishes.
4. Serve bratwurst whole or split into a Brötchen, coleslaw on the side. Put mustard and ketchup on the table. For Cozy: split her bratwurst open and slice so it cools faster; coleslaw on the side as an optional dip.