Grillwurst mit Senf
Charred German-style pork sausages with crispy skin, served alongside sharp mustard and soft bread. A straightforward grilled classic ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
- 4 links bratwurst or other pork sausages (about 6 ounces each)
- 4 tablespoons yellow mustard
- 4 tablespoons whole-grain or spicy brown mustard
- 1 medium onion, yellow or white
- 4 rolls soft bread rolls or bockwurst bread
- 1 tablespoon butter
- 1 to taste salt and pepper
Instructions
- 1
Pat the sausages dry with paper towels by laying them on a clean paper towel and gently pressing the top and sides; this helps them brown better on the grill.
- 2
Slice the onion lengthwise from root to tip, creating thin half-moon slices about 1/8 inch thick; place the slices in a small bowl.
- 3
Pour the yellow mustard and brown mustard into two separate small bowls; these will be served on the side.
- 4
Preheat your grill to medium-high heat by turning on the burners or lighting the charcoal; wait about 5 minutes until you can hold your hand above the grate for only 2–3 seconds.
- 5
Place the sausages directly on the grill grate, leaving space between each one; you'll hear a loud sizzle immediately.
- 6
Grill for 5 minutes without moving them, until the underside is deep golden brown with dark grill marks.
- 7
Flip each sausage using tongs and grill the other side for another 5–6 minutes until evenly browned all over and the casing feels firm when pressed with a fork.
- 8
Slide all sausages onto a warm plate; remove the grill grate or move it to a cool zone if you have a two-zone grill.
- 9
Set the onion slices directly on the hot grill grate in a single layer and cook for 3–4 minutes until soft and charred on the bottom, stirring once halfway through.
- 10
Slice each bread roll in half horizontally, then place the halves cut-side down on the grill for 1–2 minutes until lightly toasted with light brown grill marks.
- 11
Spread 1/2 teaspoon of butter inside each toasted roll, dividing evenly among the four rolls.
- 12
Place one sausage into each buttered roll, then top with a spoonful of the grilled onions.
- 13
Set a sausage roll on each serving plate with the two small bowls of mustard (yellow and brown) alongside; let each person drizzle mustard over their sausage to taste.
Tools you’ll need
- grill (charcoal or gas)
- grill tongs
- paper towels
- small cutting board
- sharp chef's knife
- two small bowls for mustard
- fork
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