Bratwurst-Filled Mustard Knoedel

Bratwurst comes with a history as rich as its flavor, and it goes back centuries in Germany.

The earliest written record of bratwurst dates to 1313 in the city of Nuremberg, a place still famous for its tiny, delicious Nürnberger sausages today. Over time, each region of Germany developed its own spin, from the long and skinny Thüringer version to the hearty Franconian style. In fact, the word “bratwurst” comes from Old High German: brät means finely chopped meat, and wurst means sausage. And while it may have started as a clever way to use every bit of the animal (nothing wasted here!), it quickly became a beloved staple of German cuisine. As centuries rolled on, bratwurst found its way onto street corners, into beer gardens, and eventually across the globe, making it a true cultural ambassador in a bun.

This recipe takes a bit of time to make.

There are several steps, and the knödel has to rest for an hour before shaping them. However, the steps are easy.  I pan-browned the bratwurst after cooking them. You can certainly skip that step.

To garnish these Bratwurst Filled Mustard Knoedel, I sprinkled mustard powder over the top. This gives the knödel a little extra flavor hit. However, this step is optional. So now imagine all the fun substitutions you can create with this recipe. I used pork brats. However,  swap those out for chicken, turkey, beef, or even vegetarian sausage.

You can make these Bratwurst Filled Mustard Knoedel as a main meal. Pair them with a vegetable or salad to pretend you are making an effort to be healthy.. These Bratwurst-Filled Mustard Knoedel also make great appetizers. Honestly, they are just a German version of Pigs in a Blanket. Serve them with some extra mustard on the side for dipping. But be aware that the knödel itself has a definite mustard taste.

These were as much fun to create as they were to eat. Consequently,  they were a big hit with my picky-eater German husband. This is always a big achievement in our house.

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Bratwurst Filled Mustard Knoedel

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Course Appetizer, Brunch

Cuisine German

Prep Time 20 minutes

Cook Time 50 minutes

Rest Time 1 hour

Total Time 1 hour 10 minutes

Servings 30 Knödel

Author Lora Wiley-Lennartz

Ingredients

• 4 bratwurst
• 2 tablespoons vegetable oil
• 1 yellow onion
• 2 cups breadcrumbs
• 1/4 cup spicy German mustard plus more for dipping
• 1+1/4 cup milk
• 3 eggs slightly beaten
• 2 tablespoons unsalted butter
• Mustard powder for garnish optional

Instructions

1. Place 12 inch of water in a frying pan and bring to a boil. Add the brats, cover and cook for 4 minutes. Turn the brats over and cook for another 4 minutes. They should puff up significantly.
2. Remove the brats. Pour the water out of the pan and wipe it clean. Heat the vegetable oil in the pan and put the brats back in, turning them frequently so that they brown on all sides. Remove the brats and let them cool on a cutting board, patting off the excess grease.
3. Cut each brat into one-inch pieces.
4. Place the breadcrumbs in a bowl.
5. Peel the onions and dice into small pieces.
6. Add the chopped onions to the pan and sauté them in the brat grease until the onions soften and become transparent. Save the pan. You will need it later.
7. Warm the milk slightly and add it to the breadcrumbs along with the eggs, fried onion, and mustard.
8. Mix until combined.
9. Season with salt and freshly ground pepper.
10. Cover the bowl and let it stand room temperature for 1 hour.
11. Pinch off a portion of the mustard knödel mixture and form a flat disk in your palm. Place a piece of bratwurst in the center and close the mixture around the bratwurst piece. Repeat.
    
12. Place a layer of paper towels beside the stove.
13. Bring a large pot of salted water to a boil.
14. Add the knödel.
15. Lower the heat to a  simmer and let the knödel cook for 20 minutes until they are fluffy.
16. Remove the knödel from the pot and transfer to the paper towels to drain.
17. Heat the remaining two tablespoons of butter in a medium-sized skillet.
18. Carefully add the cooked knödel to the skillet and fry them in the butter, gently turning them to brown on all sides.
19. Remove from the pan, plate, sprinkle with mustard powder and serve immediately with mustard for dipping.

So, do you like these Bratwurst-Filled Mustard Knoedel? Then also check out some of these other delicious recipes:

PESTO KNÖDEL IN CHEESY GARLIC CREAM SAUCE

GROUND TURKEY STUFFED HERB POTATO KNOEDEL

SMOKED GOUDA CHEESE KNOEDEL