Pan Fried Potato Bratwurst and Sauerkraut
Pan fried potato bratwurst and sauerkraut is a traditional German dish that is quick and easy to prepare and rich and diverse in flavors. This is a dish that reminds me of my childhood as my mum often made pan fried potatoes for many different dishes.
There are many different Bratwurst varieties available in Germany but for this dish I used Nürnberger Bratwürste which are thinner and shorter than most other varieties and are quickly fried.
Preparation time: 10 minutes
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Cooking time: 20 minutes
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Resting time: 0 minutes
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Total time needed: 30 minutes
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Grade of Difficulty: easy
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Serves 4
Ingredients
for
Pan fried Potato Bratwurst and Sauerkraut
- 12 Nürnberger Bratwürste
- 5 medium sized potatoes, hard boiling variety, cut into small approximately 1 inch / 2.5 cm sized pieces
- 1 x 410 gram / 14.4 oz. good quality sauerkraut, drained of excess liquid and pulled apart
- 4 tbsp. extra virgin olive oil
- 1 garlic clove, peeled and finely chopped
- 1/4 tsp. cayenne chili, crushed
- 1 tsp. salt (or to taste)
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. plain paprika powder
Directions
- Add half of the oil to a large frying pan / skillet and switch stove plate to medium hot heat
- Add Nürnberger Bratwürste and fry them for about 10 minutes till they are golden brown, turning them twice during that time
- Remove Würste from pan and put aside for the time being
- Add the remaining oil to the pan and increase heat to high
- Add potatoes and fry for approximately 10 minutes turning them a few times or till they are golden brown
- Cut Bratwürste into 2.5 cm / 1 inch pieces and add together with the Sauerkraut, mix all ingredients well, cover with lid, lower heat and let all ingredients gently cook for another 5 minutes
- Switch of the stove and enjoy
Liver loaf with pan fried potatoes, spinach and eggs
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