Preperation approx. 30 min.
Amount ortions


Main dish
  • 1 kg greasy salad potatoes
  • 200 ml meat broth
  • 1 onion, cubed
  • 10 peppercorns
  • 6 tablespoons herb-flavoured vinegar
  • 6 tablespoons oil
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • Black pepper
  • 1 bunch of (wild) chives
  • 2 tablespoons oil or butter
  • 24 original Nuremberg Rostbratwurst sausages

Fränkischer Kartoffelsalat mit Nürnberger Bratwürsten

Potato salad, along with sauerkraut, is THE classical accompaniment to our original Nuremberg Rostbratwurst sausages. There are basically two types of potato salad - either with or without mayonnaise. We have decided to use the type which is typically served in Franconia: with a broth.


  1. Peel the boiled potatoes and cut into slices while still hot. Heat the meat broth and add the diced onions.
  2. For the marinade add vinegar, oil, salt, sugar and pepper to the broth. Wash the chives and cut into little curls. Pour the broth over the potatoes while they are still hot, add the chives and mix all the ingredients thoroughly.
  3. Fry the Rostbratwurst sausages in a frying pan for 6 minutes and serve with the warm potato salad. Enjoy!


Further recipes