Spicy, down-to-earth and typically Franconian – a true regional classic
A perfect dish for anyone who wants to combine wine and food in an authentic way. The Franconian sausages, traditionally roasted in natural sausage meat, meet mildly spiced, finely seasoned sauerkraut – a combination that impresses with its simplicity and therefore offers so much depth. The roasted aromas of the sausages, the fine acidity of the cabbage and a hint of caraway create a harmonious taste experience. Wine with food means here: Tasting origin, celebrating down-to-earthness and incorporating the right wine as a charming accompaniment.
Ideal wine accompaniment: Silvaner Kabinett dry (Franconia, Germany)
A dry Silvaner Kabinett from Franconia is the ideal choice for this traditional dish. The Silvaner impresses with restrained fruit, a fine herbal spiciness and a balanced acid structure that harmonizes wonderfully with the sauerkraut. The spiciness of the sausage is supported by the mineral note of the wine without being overpowering. At the same time, the Silvaner adds freshness and ensures that the dish is not too heavy. Typically Franconian – typically harmonious. A prime example of how regional cuisine and regional wine can go hand in hand.
Further wine recommendations for this dish
Rheingau Riesling QbA (Germany)
This classic Riesling from the Rheingau offers an impressive combination of lively acidity, fine fruit and balanced residual sweetness. The aromas of green apple, citrus zest and a hint of peach bring freshness and precision to the palate. The sweet and sour component of the wine has a balancing and elegant effect, especially with sauerkraut. At the same time, the crisp acidity creates an exciting tension with the roasted sausage, softening its fattiness. The fine minerality underlines the down-to-earth nature of the dish and makes the Riesling a sophisticated and complementary partner that picks up on the traditional flavors of Franconian cuisine with ease.
Grüner Veltliner Weinviertel DAC (Austria)
A Grüner Veltliner from the Weinviertel is an extremely suitable choice for Franconian bratwurst with sauerkraut. Its taut structure, distinctive “pepperiness” and juicy acidity bring liveliness to the plate. At the same time, the Veltliner complements the hearty spiciness of the sauerkraut with freshness and balance. Delicate notes of green pepper, apple and lemon combine with the spicy sausage character to create a harmonious tension. Thanks to its dry nature, the wine always remains refreshing without dominating – a particularly elegant pairing that perfectly combines regional down-to-earthness with Austrian precision.
Pinot Blanc d’Alsace AOC (Alsace, France)
The Pinot Blanc from Alsace impresses with its fine creaminess, restrained fruit and elegant freshness. With aromas of pear, white flowers and a hint of honey, it is charming without being overloaded. Its gentle texture harmonizes perfectly with the delicate fat of the sausages and at the same time plays around the fine acidity of the sauerkraut. The subtle fruitiness adds depth without overpowering the rustic aromas. Its elegant restraint leaves plenty of room for the dish – a harmonious combination of French finesse and Franconian down-to-earthness, ideal for anyone who likes balance.
Trebbiano d’Abruzzo DOC (Abruzzo, Italy)
The Trebbiano from Abruzzo is a Mediterranean all-rounder with fresh acidity, citrusy clarity and a subtle herbal spiciness. It brings zest to the classic sausage dish and provides lightness on the palate. Its delicate aromas of lemon zest, green apple and almonds complement both the roasted aromas of the sausages and the fermented notes of the sauerkraut. The medium body makes it robust enough for the spice without being heavy. The interplay of its fine bitter notes with the herbaceous component is particularly exciting – a successful combination of Italian freshness and Franconian home cooking.
Chardonnay Mendoza (Argentina)
A Chardonnay from the high altitude of Mendoza brings a creamy texture, ripe fruit and a hint of exoticism into play. Aromas of apple, pear and vanilla combine with a delicate hint of wood to create an accessible, harmonious white wine. Its mild acidity nestles softly against the sauerkraut, while the moderate alcohol content and smooth body charmingly accompany the sausage. The wine is matured in stainless steel tanks to retain its freshness without losing any of its depth. The wine conveys South American serenity without sacrificing character – a pleasant addition for anyone looking for a gentle accompaniment to a hearty dish.
The recipe:
Fränkische Bratwürste mit Sauerkraut
Cooking utensils
- 1 Pfanne
- 1 Topf
- 1 Holzbrett & Messer
Ingredients
Für die Bratwürste:
- 4 fränkische Bratwürste grobe oder feine Art
- 1 EL Butterschmalz oder Öl
Für das Sauerkraut:
- 300 g mildes Sauerkraut
- 1 kleine Zwiebel
- 1 TL Kümmel
- 1 Lorbeerblatt
- 50 ml Weißwein optional
- 1 EL Schweineschmalz
- Salz Pfeffer
Preparation
Bratwürste braten:
- Butterschmalz in einer Pfanne erhitzen.
- Bratwürste bei mittlerer Hitze rundum goldbraun anbraten.
- Auf kleiner Flamme ca. 10 Minuten durchziehen lassen.
Sauerkraut zubereiten:
- Zwiebel fein würfeln und in Schweineschmalz glasig dünsten.
- Sauerkraut zugeben, mit Weißwein ablöschen.
- Lorbeerblatt und Kümmel zugeben, bei niedriger Hitze 15 Minuten schmoren.
- Mit Salz und Pfeffer abschmecken.
Anrichten:
- Bratwürste mit Sauerkraut auf vorgewärmten Tellern anrichten.
- Nach Belieben mit Senf oder Bauernbrot servieren.
Empfohlene Beilagen:
- Bauernbrot mit Kruste
- Kartoffelpüree mit Schnittlauch
- Röstkartoffeln mit Zwiebeln
