German Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Nürnberger Rostbratwurst (Nuremberg Grilled Sausages)
Small, finger-sized grilled pork sausages seasoned with marjoram, a Nuremberg specialty traditionally served by the dozen with sauerkraut or mustard.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Preheat a grill pan or skillet and brush lightly with vegetable oil.
- 2
Grill the sausages in batches, turning frequently, for about 10-12 minutes until browned and cooked through.
- 3
Warm the sauerkraut in a small saucepan over medium heat.
- 4
Split the bread rolls and lightly toast if desired.
- 5
Arrange 5 sausages per person alongside warmed sauerkraut and grainy mustard.
- 6
Sprinkle with a pinch of marjoram and serve hot with the bread rolls.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving125
Calories
4 g
Protein
15 g
Carbs
5 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Nürnberger Rostbratwurst are small, finger-sized grilled sausages from Nuremberg, seasoned with marjoram and traditionally grilled over beechwood. They're famously sold by the dozen rather than individually, most often as Drei im Weckla, three sausages tucked into a bread roll, and their small size means they cook fast and stay juicy on a hot grill.
Listahan note
This version leans into the traditional small-and-many format, grilling in batches so each sausage gets real contact with hot metal instead of steaming in a crowded pan, and serves them the classic way alongside warm sauerkraut and grainy mustard.
Technique cues
- Because these sausages are small, they cook fast; grill in batches rather than crowding the pan so each one browns instead of steaming.
- Turn the sausages frequently rather than leaving them to sit, since their thin diameter means one side can overcook while you wait for even browning.
- Warm the sauerkraut gently rather than boiling it hard, so it keeps some bite instead of turning mushy.
Kitchen flow
- Parallel prep
- Warm the sauerkraut in a small saucepan while the sausages grill, so both finish together.
- Make-ahead
- Sausages are best grilled fresh, but the sauerkraut can be warmed and held on low heat while you finish the grilling.
- Leftover move
- Chop leftover sausages and fold into a skillet of fried potatoes and onions for a quick next-day meal.
- Cleanup rhythm
- Grill in batches on one pan, transferring finished sausages to a warm plate, so there's only one pan to clean at the end.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Nürnberger-style pork sausages
Main protein
Purpose: Their small size and marjoram seasoning are what define this specific sausage.
Handling: Grill in batches over medium-high heat, turning frequently for even color.
Adaptation: Any small breakfast-sausage-sized link works if the specific style isn't available, though the marjoram note will be missing.
Sauerkraut
Tangy side
Purpose: Its sourness cuts through the richness of the grilled sausage.
Handling: Warm gently in a saucepan rather than boiling.
Adaptation: Braised red cabbage is a sweeter alternative if sauerkraut isn't on hand.
Grainy mustard
Condiment
Purpose: The mustard's sharpness and texture are the classic counterpoint to the fatty sausage.
Handling: Serve on the side so everyone can dip to taste.
Adaptation: A smooth Dijon works if grainy mustard isn't available.
Bread rolls
Serving vessel
Purpose: Crusty rolls are what turns the sausages into the classic Drei im Weckla handheld format.
Handling: Split and lightly toast for texture contrast.
Adaptation: Any crusty white roll or baguette piece works.
Technique notes
- Resist pressing down on the sausages while they grill; that squeezes out the juices that keep them plump.
- A well-seasoned or well-oiled grill pan matters more here than for larger sausages, since these have less surface area to develop a crust.
- Serve five per person as the tradition suggests rather than fewer larger portions; the appeal is in the number and the char on each small link.
Ingredient swaps
- Gluten-free direction
- Serve the sausages without the bread roll, alongside extra sauerkraut and potatoes instead, and double-check the sausage casing and mustard for gluten-free labeling.
- Dairy-free direction
- This recipe is naturally dairy-free as written; just confirm the bread rolls don't contain milk or butter if that matters.
Serve alongside
- Warm sauerkraut
- German potato salad
- Crusty bread rolls
- Braised red cabbage
- Franconian Pilsner
- Cold lager
- Sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked sausages for up to 3 days.
- Reheat in a skillet over medium heat, turning often, rather than microwaving, to keep the casing from turning rubbery.
- Freeze cooked sausages for up to 2 months; thaw in the fridge before reheating.
Equipment
- Grill pan or skillet
- Tongs for turning the small sausages frequently
- Small saucepan for the sauerkraut
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