Nürnberger Bratwurst with Onion Compote
Authentic German bratwurst with a traditional spiced pork filling, pan-seared until golden and served with caramelized onions and whole-grain mustard. A showcase dinner that honors the Franconian sausage tradition.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 lb pork shoulder, ground
- ¼ lb pork back fat, finely diced
- 3 tbsp ice water
- 1 tsp salt
- ¼ tsp black pepper
- ¾ tsp caraway seeds
- ½ tsp marjoram, dried
- 2 cloves garlic, minced
- 4 casings natural pork casings
- 1.5 lb yellow onions, sliced thin
- 3 tbsp whole-grain mustard
- 2 tbsp olive oil
Instructions
- 1
Soak pork casings in warm water for 30 minutes until pliable.
- 2
Chill meat grinder bowl and blade in freezer for 15 minutes.
- 3
Toss ground pork, diced fat, ice water, salt, and pepper in a bowl.
- 4
Grind pork mixture through medium die into a chilled bowl.
- 5
Fold caraway, marjoram, and garlic into ground pork until just combined.
- 6
Fit a casing onto the sausage stuffer nozzle; stuff filling until full.
- 7
Tie off casing ends with twine. Prick sausages with a pin to release air.
- 8
Chill stuffed sausages in fridge for at least 2 hours before cooking.
- 9
Heat 1 tbsp olive oil in a 12-inch skillet over medium. Add onions.
- 10
Cook onions, stirring occasionally, until deep golden, ~25 minutes.
- 11
Season onions with salt and pepper. Transfer to a plate.
- 12
Return skillet to medium-high. Add remaining 1 tbsp oil.
- 13
Sear sausages without moving until deep golden all over, ~12 minutes.
- 14
Add 1/4 cup water. Reduce heat to low; cover and simmer 5 minutes.
- 15
Uncover; cook until water evaporates and skin is taut and burnished.
- 16
Serve bratwurst with caramelized onions and whole-grain mustard.
Tools you’ll need
- meat grinder with medium die
- sausage stuffer
- sausage pricker
- 12-inch stainless steel skillet
- wooden spoon
- kitchen twine
- kitchen thermometer (optional, for doneness check at 160°F internal)
- cutting board
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