Entree: Germany – Thuringia – Thüringer Rostbratwurst (Traditional Thuringian grilled pork sausages flavored with marjoram)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

- 8 Thüringer Rostbratwurst, approx. 3.5 oz (100 g) each
- 2 tbsp (30 ml) vegetable oil or lard for grilling
- 1 large onion, thinly sliced
- 4 crusty rolls (Brötchen) or firm rye rolls
- 1/2 cup (120 g) coarse German mustard (Senf) or your preferred strong mustard
- 2 tbsp (30 g) butter for toasting rolls and onions
- 1 cup (240 g) sauerkraut, warmed (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Preheat a charcoal grill, gas grill, or cast-iron skillet to medium-high heat. If using a skillet, add 1 tbsp (15 ml) oil to coat the surface.
2. Lightly brush each sausage with the remaining oil. Place sausages on the hot grill or skillet and cook, turning frequently, until evenly browned and cooked through to an internal temperature of 160°F (71°C), about 10–12 minutes depending on heat and thickness.
3. While the sausages cook, melt 1 tbsp (15 g) butter in a separate skillet over medium heat and sauté the sliced onions until soft and golden, about 8–10 minutes. Remove and keep warm.
4. Split the rolls and butter the cut sides lightly. Toast the rolls cut-side down in the same skillet or on the grill until crisp and golden, about 1–2 minutes.
5. Warm the sauerkraut gently in a small saucepan if using.
6. Serve 2 sausages per person in toasted rolls or on plates, topped with sautéed onions and a generous spoonful of coarse mustard on the side. Add warmed sauerkraut if desired.