Pan-Fried Blutwurst with Warm Sauerkraut
German blood sausage crisped in a skillet, served alongside tangy sauerkraut with a touch of caraway. This is the weeknight version of a classic Berlin deli plate.
- Total time
- 15 min
- Servings
- 2
- Calories
- 340
- Protein
- 18g
Ingredients
- 10 oz blutwurst (blood sausage), sliced into 1/2-inch rounds
- 1.5 cups sauerkraut, drained
- ½ medium yellow onion, thinly sliced
- ½ tsp caraway seeds
- ¼ cup beef or chicken broth
- 2 tbsp whole grain mustard
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add blutwurst slices in a single layer. Sear without moving until edges brown, about 2 minutes per side.
- 3
Transfer sausage to a plate. Add onion and caraway seeds to the same skillet, stir for 1 minute until fragrant.
- 4
Stir in sauerkraut and broth. Simmer for 4 minutes until kraut is warm and liquid reduces slightly.
- 5
Return blutwurst to the skillet. Drizzle with mustard, toss gently, and cook for 1 minute to heat through.
- 6
Serve immediately in a shallow bowl or plate.
Tools you’ll need
- 12-inch skillet or sauté pan
- wooden spoon or spatula
- tongs
- cutting board
- knife
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