Traditional Wurstplatte

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 1003
• Protein: 40 g
• Carbs: 53 g
• Fat: 66 g

Ingredients

• 1 piece Morteau sausage ( whole )
• 4 piece Frankfurter sausage ( whole )
• 4 piece Strasbourg sausage or knack, to cook ( whole )
• 800 g Potato ( peeled and quartered )
• 150 g Smoked lardons ( as is )
• 2 piece Onion ( sliced )
• 250 ml Dry white wine ( Riesling type )
• 30 g Salted butter ( for cooking )
• 2 piece Bay leaf ( dried leaves )
• 2 piece Clove ( whole )
• 5 piece Black peppercorns ( whole )
• 4 tbsp Mustard ( for serving )
• 800 g Sauerkraut ( rinsed and drained )

Instructions

1. Potato preparation

   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. Sautéing the aromatics

   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. Simmering sauerkraut and Morteau

   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. Final cooking and assembly

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently covered with a splash of water or wine.