Bockwurst with Pretzel Rolls & Root Veggie Slaw

Dig into beer and sausage season with juicy bockwurst, the pale sausage with a lightly crisped skin. Mustard and kraut give it some zip, but no one can resist a pillowy pretzel bun. 

What You Get

Matchstick-cut root vegetables

Apple cider vinaigrette

Bockwurst sausages

Pretzel sausage buns

Sauerkraut

Whole-grain mustard

What You’ll Need

Salt 

Vegetable oil

Makes 3 servings

Active Time: 15 minutes active 

Total Time: 15 minutes total 

Step 1

In a bowl, toss the root vegetables with some of the vinaigrette and a pinch of salt. Set aside. 

Step 2

In a sauté pan, add the sausages and fill with about ½ inch water. Cover with a lid, bring to a simmer, and cook, flipping once, until warmed through, about 5 minutes. Remove the sausages and pour out the water. Return the pan to medium heat, and warm 1 teaspoon vegetable oil. Add the sausages and sear until golden, 2 to 3 minutes per side.

Step 3

Meanwhile, toast the pretzel buns. Set out the sauerkraut and mustard.

Step 4

Place the pretzel buns on plates and fill with the sausages, sauerkraut, and mustard. Serve warm, with the root vegetables on the side.