Vienna-Style Krainer Wurst
Juicy pork sausages with paprika and garlic, seared until snappy, served with crusty bread and whole-grain mustard. A weeknight Austrian classic that tastes like it took hours.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 24g
Ingredients
- 4 links krainer wurst (or bratwurst), 4 links
- 1 medium yellow onion, halved and thinly sliced
- 3 tbsp whole-grain mustard
- ½ tsp caraway seeds
- 4 slices crusty bread (rolls or a baguette), sliced
- 2 tbsp olive oil
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Place sausages in the skillet and sear without moving for 4 minutes until the undersides are golden brown.
- 3
Turn sausages and cook another 3–4 minutes until the internal temp reaches 160°F and skin snaps when poked.
- 4
Move sausages to a plate. Add onions to the skillet and cook, stirring, for 2 minutes until softened and slightly caramelized.
- 5
Sprinkle caraway seeds over the onions and stir for 30 seconds until fragrant.
- 6
Return sausages to the pan, top with onions, and serve hot with bread and mustard on the side.
Tools you’ll need
- 12-inch skillet
- instant-read meat thermometer
- tongs
- wooden spoon
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