Traditional Wurstplatte
Ingredients
- 1 pcMorteau sausage (whole)
- 4 pcFrankfurter sausage (whole)
- 4 pcStrasbourg sausage or knack, to cook (whole)
- 800 gPotato (peeled and quartered)
- 150 gSmoked lardons (as is)
- 2 pcOnion (sliced)
- 250 mlDry white wine (Riesling type)
- 30 gSalted butter (for cooking)
- 2 pcBay leaf (dried leaves)
- 2 pcClove (whole)
- 5 pcBlack peppercorns (whole)
- 4 tbspMustard (for serving)
- 800 gSauerkraut (rinsed and drained)
Method
Smoked sausages that snap under the teeth, releasing warm, fragrant juices. The potatoes are tender, infused with the smokiness of bacon and the sharpness of white wine.
- 1
Peel the potatoes and cut them into large wedges. Plunge them into cold salted water, bring to a boil and cook for 15 minutes. They should remain firm in the center.
- 2
In a large pot, melt the salted butter. Add the sliced onions and smoked bacon bits. Let them color slightly until the onions are translucent and the bacon is crispy.
- 3
Add the cooked sauerkraut to the pot and mix well with the garnish. Place the Morteau sausage on top. Pour in the dry white wine. Add the bay leaves, cloves, and peppercorns. Cover and simmer for 20 minutes over low heat.
- 4
Add the pre-cooked potatoes, Frankfurt sausages, and Strasbourg sausages onto the bed of sauerkraut. Continue cooking for 10 minutes covered. The sausages should be hot without bursting. Serve hot with mustard.
Frequently asked questions
How do you get this dish right?
- Never prick the sausages; the juices must stay inside to keep the meat tender.
- The white wine must be very dry to cut through the richness of the charcuterie.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently covered with a splash of water or wine.
