Tasty Tuesday: Nuremberg Bratwurst with Warm German Potato Salad
🇩🇪 Tasty Tuesday—Our Final River Cruise Stop!
Our Tasty Tuesday journey reaches its final destination: historic Nuremberg, Germany!
Nuremberg is famous for its medieval Old Town, impressive Imperial Castle and one of Germany’s most beloved culinary traditions—Nürnberger Rostbratwürstchen. These small, flavorful sausages are traditionally grilled until golden and served with mustard, sauerkraut, potato salad or three tucked inside a crusty roll known locally as “Drei im Weggla.”
As we celebrate the final stop of our 7-night European river cruise, we’re serving Nuremberg-style bratwurst with a warm German potato salad and a glass of Ketcham Estate Pinot Noir. It’s a relaxed, satisfying meal that brings a little taste of Bavaria right to your table. 🇩🇪🍷
Suggested Wine Pairing: Ketcham Pinot Noir
For the Bratwurst:
- 12 small Nuremberg-style bratwurst or 6 regular bratwurst
- 1 tablespoon olive oil
- German or whole-grain mustard for serving
- Sauerkraut, optional
For the warm potato salad:
- 2 pounds Yukon Gold or red potatoes
- 6 slices bacon, chopped
- 1 small yellow onion, finely diced
- 1/3 cup apple cider vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Directions:
- Place the potatoes in a large pot, cover them with salted water and bring to a boil. Cook for approximately 15–20 minutes, or until fork-tender.
- Drain the potatoes and allow them to cool slightly. Cut them into bite-sized slices or chunks.
- Cook the chopped bacon in a large skillet until crisp. Transfer the bacon to a plate, leaving approximately two tablespoons of drippings in the skillet.
- Add the diced onion and cook for 3–4 minutes, until softened.
- Stir in the apple cider vinegar, water, Dijon mustard, sugar, salt and pepper. Simmer for approximately one minute.
- Gently add the warm potatoes and bacon to the skillet. Toss until the potatoes are evenly coated with the dressing. Finish with fresh parsley.
- Meanwhile, lightly coat the bratwurst with olive oil. Grill or pan-sear over medium heat, turning frequently, until browned and completely cooked.
- Serve the bratwurst with warm potato salad, German mustard and sauerkraut, if desired.
🍷 Why It Pairs with Pinot Noir
Ketcham Estate Pinot Noir has the bright fruit, balanced acidity and subtle spice needed to complement the savory bratwurst without overpowering it. Its freshness cuts through the richness of the sausage and bacon while pairing beautifully with the tangy mustard and vinegar dressing.
