Entree: Germany – Saxony – Sächsische Bratwurst (Saxon coarse pork sausages traditionally browned and served with mustard and warm potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Total 50 min

Ingredients

- 4 Sächsische bratwurst links, approx 4 oz (113 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) unsalted butter
- 2 medium yellow onions, thinly sliced, approx 8 oz (225 g) total
- 1 lb (454 g) small waxy potatoes (Yukon Gold or red), halved if large
- 3 tbsp (45 ml) white wine vinegar
- 3 tbsp (45 ml) vegetable oil for dressing
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (1 g) dried marjoram
- 1/2 tsp (1 g) ground caraway seeds
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 g) German-style mustard (or coarse brown mustard)

Instructions

1. Step 1: Cook the potatoes in salted boiling water until tender, about 15–18 minutes; drain and keep warm. While potatoes cook, heat 2 tbsp oil in a large skillet over medium heat.
2. Step 2: Add sliced onions and 1 tbsp butter; cook, stirring occasionally, until deeply caramelized, about 20–25 minutes. Season onions with 1/4 tsp salt and 1/8 tsp pepper midway.
3. Step 3: In a separate heavy skillet or on a grill, brown the bratwurst over medium-high heat, turning frequently, about 10–12 minutes, until internal temperature reaches 160°F (71°C) and casings are evenly browned. Reduce heat if they char too quickly.
4. Step 4: Meanwhile, make the warm potato dressing: whisk together white wine vinegar, 3 tbsp vegetable oil, sugar, 3/4 tsp salt, 1/4 tsp pepper, marjoram, and caraway. Toss hot potatoes with dressing and gently mash a few pieces so dressing clings.
5. Step 5: Plate bratwurst atop or beside the warm potato salad, spoon caramelized onions over the sausages, sprinkle parsley, and serve with German mustard on the side.