Pan-Seared Weisswurst with Whole Grain Mustard
Bavarian-style pale pork sausages seared until golden and served with warm sauerkraut, mustard, and crusty bread. Ready in 15 minutes—no classical poaching required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
casualheartygermanporkjuicycrispyweeknightcasual
Ingredients
- 4 pieces weisswurst (or bratwurst), raw or pre-cooked
- 1 cup sauerkraut, jarred, drained
- 3 tbsp whole grain mustard
- ¼ cup beer or chicken broth
- 4 slices crusty bread (rolls or baguette slices)
- ½ tsp caraway seeds (optional)
Instructions
- 1
Heat olive oil in a 12-inch skillet over medium-high heat for 1 minute until shimmering.
- 2
Sear weisswurst 3-4 minutes per side until golden brown and heated through. Do not prick.
- 3
Push sausages to the side; add sauerkraut, beer, and caraway seeds to the pan.
- 4
Warm sauerkraut for 2-3 minutes, stirring occasionally, until steaming.
- 5
Divide sausages and sauerkraut between two plates. Serve with mustard and crusty bread.
Tools you’ll need
- 12-inch skillet
- tongs
- spatula
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