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Bratwurst & Sauerkraut with German Potato Salad

Updated: Jul 14

We are excited to share our Mangalitsa pork bratwurst for the first time this week! Brats are great for the bbq grill, but equally delicious cooked up in a cast iron skillet and served with a generous heaping of sauerkraut that has been tossed in the pan juices. Serve with a side of German potato salad - zum wohl!


For the brats:

1 lb Mangalitsa Pork Bratwurst

1 cup good quality sauerkraut (or homemade!)

Fresh parsley for garnishing

For the potato salad:

2 pounds red potatoes

8 oz bacon (optional, reserve rendered grease)

⅓ cup apple cider vinegar

1 Tablespoon Dijon or stone ground mustard

1 Tablespoon melted bacon grease, or neutral oil (like avocado), or for a creamy version use mayonnaise (here's how you can make your own)

1 Tablespoon brown mustard seed

½ teaspoon salt

Freshly ground black pepper

1 tablespoon minced fresh garlic, about 3 cloves

½ cup chopped fresh parsley


  • Quarter the potatoes and add to a pot of salted water

  • Bring to a boil and simmer until potatoes are fork tender

  • Meanwhile, chop and cook the bacon, reserve the grease and set aside

  • Drain potatoes and return them to the pot

  • In a separate bowl, mix all the other ingredients

  • Add the dressing and bacon to the potatoes and stir gently to combine

  • Taste and adjust seasonings

  • Cover the potato salad and set aside aside and cook the bratwurst in a cast iron skillet on medium high heat until an internal temperature of 165F is reached and they are nicely browned all over

  • Remove sausages from the skillet and add the kraut

  • Warm the kraut in the pan juices then return the sausages to the pan and garnish with parsley

  • Serve in the skillet with warm potato salad on the side

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