Preperation approx. 30 min.
Amount ortions


  • 1 large tin sauerkraut
  • 3 medium size onions (chopped into rough cubes)
  • 1 large apple without peel (diced)
  • 200 g pork belly
  • (streaky, salted, raw)
  • 4 tablespoons oil
  • 50 ml hot water
  • 3 table spoons Broth (soup cube)
  • 1 table spoon sugar
  • 10 peppercorns
  • 10 juniper berries
  • (crushed with the fingers)
  • 2 large dried bay leaves
Rostbratwurst sausages
  • 24 original Nuremberg Rostbratwurst sausages

Gegrillte Nürnberger Bratwürste 
mit fränkischem Sauerkraut und Holzofenbrot

The classic among the Nuremberg Bratwurst recipes. This is not just delicious when eaten in a traditional Nuremberg sausage restaurant, but is equally great when you make it yourself! Ideally to be served on the pewter heart-shaped sausage plates! These are available from our online shop.


  1. Prepare all the ingredients, cut the onions into cubes, peel the apple and cut into small pieces. Cut one half of the bacon into small cubes and the other half into coarse pieces. Add the spices (except the oil and sugar) to the hot water and allow to stand.
  2. Heat the fat in a pan and fry the bacon in it until it is crispy. Add the onions and continue frying until they are a light gold in colour. Add the pieces of apple to this and, adding the sugar, allow to caramelise a little. Mix in the sauerkraut without any liquid.
  3. Gently fry the sauerkraut for approx. 5 - 10 min. while stirring. Only now should the broth be added and given a short stir. Place the remaining bacon on the sauerkraut and cook for 30 min. in a pressure cooker. The sauerkraut tastes best when it prepared the day before and is warmed up again.
  4. Fry the Rostbratwurst sausages in the pan for 6 minutes and serve with sauerkraut and bread baked in a wood-fired oven. Enjoy!
Grilled Nuremberg sausages with franconian sauerkraut and crusty dark bread

A nice potatoe purée goes also very good along.

Further recipes