Golden bratwurst, warm herby potatoes and tangy sauerkraut. Bring an Oktoberfest-inspired dinner to the table with this simple sausage recipe, made for sharing with family or friends.
Our Continental Bratwurst Sausages bring pork, beef and a touch of chilli to the plate. Mustard, fresh herbs and apple cider vinegar give the warm potatoes plenty of flavour, while the kraut adds a tangy finish.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Serves: 4
Ingredients
- 8 bratwurst sausages
- 800 g baby potatoes
- 2 tbsp olive oil
- 1 cup sauerkraut
- ½ red onion, thinly sliced
- 2 tbsp chopped parsley
- 1 tbsp chopped dill
- 1 tbsp wholegrain mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper
Method
- Boil potatoes in salted water for 12–15 minutes until tender. Drain and halve.
- Cook bratwurst in a frying pan or BBQ until golden and cooked through.
- Toss warm potatoes with red onion, herbs, mustard, vinegar, honey and olive oil. Season to taste.
- Warm the sauerkraut briefly in the sausage pan.
- Serve bratwurst over the warm potatoes with sauerkraut alongside.
How to Serve
Bring everything to the table on a generous platter, with extra mustard alongside. Serve the bratwurst whole or slice it for sharing, as shown here. Crusty bread makes an easy addition for an Oktoberfest-inspired spread.
Butcher's Tip
Use a steady, moderate heat and turn the sausages regularly so they colour evenly. Toss the potatoes with the dressing while they are still warm, then fold through the herbs just before serving.
Watch the Recipe
Shop the Bratwurst
Start with The Lucky Pig's handcrafted Continental Bratwurst Sausages, made with pork, beef, chilli and spices.
More Recipe Inspiration
Try our Sausage & Caramelised Onion Flatbread for another way to cook your favourite sausages, or explore the Recipe Hub.
Visit The Lucky Pig in Bentleigh
Find us at 452 Centre Road, Bentleigh VIC 3204. Drop in for your bratwurst and ask our butchers for help choosing sausages for your next barbecue.
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