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Bratwurst & Sauerkraut with German Potato Salad

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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