Palatinate bratwurst with Weck & mustard
Palatinate bratwurst with Weck and mustard is a classic of quick but high-quality regional cuisine. This recipe relies on the quality of a coarse bratwurst, traditionally seasoned with marjoram and nutmeg. Whether cooked on the grill or in a pan, the golden-brown crust is the key, providing a wonderful contrast to the juicy interior. Served in a fresh, crispy roll and rounded off with a generous dollop of mustard, the result is an honest dish that perfectly reflects the Palatinate way of life. Ideal for sociable evenings, uncomplicated lunches or as a hearty snack for in-between meals, it impresses with its simplicity and intense flavor.
Cooking utensils
- 1 Pan or grill
- 1 Barbecue tongs
- 1 Bread knife
- 1 Small spoon for the mustard
Ingredients
For the bratwurst
- 4 coarse Palatinate sausages From the butcher you trust
- 1 Tbsp vegetable oil if prepared in the pan
For serving
- 2 fresh Weck Bread rolls, ideally Kaisersemmeln or Wasserweck
- Medium hot or hot mustard at will
Preparation
Preparing the sausage
- Score the sausages at a slight angle with a sharp knife so that they do not burst open uncontrollably when frying.
- Preheat the grill or heat the oil in a pan over a medium heat.
Roasting the sausage
- Place the sausages in the pan or on the grill.
- Fry for approx. 8-10 minutes, turning regularly, until golden brown and crispy and cooked through.
Sideboards
- Cut open the rolls (Weck), but do not cut all the way through.
- Place the hot sausages in the buns.
- Spread a generous dollop of mustard on the sausage and serve immediately.
Recommended side dishes
- Classic Palatinate potato salad with vinegar and oil
- Spicy and tangy coleslaw
- Pickled gherkins or peppers
Nutritional values per portion
Calories: 580kcalCarbohydrates: 35gProtein: 28gFat: 38g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat