Dig into beer and sausage season with juicy bockwurst, the lean pork 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
Caraway crème fraîche
Pretzel sausage buns
House-made honey mustard
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
In a bowl, toss the root vegetables with some of the caraway crème fraîche and a pinch of salt. Set aside.
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.
Meanwhile, toast the pretzel buns. Set out the sauerkraut and mustard.
Place the pretzel buns on plates and fill with the sausages, sauerkraut, and mustard. Serve warm, with the root vegetable salad on the side.