Grilled sausage with sour cabbage.
History
Bratwurst has been recorded in Franconia since 1313. Nuremberg's small sausages date from the 1400s. Sauerkraut is fermented cabbage made through the winter, with Germany exporting it worldwide.
Why it exists
Sausages and cabbage were preserved foods, and fermented cabbage prevented scurvy.
Ingredients
- Pork
- Marjoram
- Caraway
- Nutmeg
- White cabbage
- Salt
How it's made
- Grind pork and season with marjoram and nutmeg
- Stuff into casings
- Grill or pan-fry the sausages
- Shred cabbage and salt
- Pack and ferment for weeks to make sauerkraut
- Serve with mustard
how to eat it
Serve & eat
With mustard and beer.
Ratings & notes
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