Chef's Tip
Beer-steaming the sausages before finishing them on the grill or in a skillet keeps them juicy while adding flavor. This two-step cooking method prevents the casings from splitting while ensuring the sausages are thoroughly cooked.
Instructions
- For the soft pretzels: Dissolve yeast in warm water with 1 tsp sugar. Let stand until foamy, about 5-10 minutes.
- Mix 2 cups flour with 1 tsp salt. Add yeast mixture and stir until a dough forms. Knead on floured surface until smooth, about 5 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes.
- Divide dough into 4 equal pieces. Roll each into a rope about 16 inches long. Form into pretzel shape.
- Preheat oven to 425°F. In a large pot, bring 6 cups water and baking soda to a boil. Drop pretzels in one at a time, boil for 30 seconds. Transfer to a baking sheet.
- Sprinkle with coarse salt and bake for 12-15 minutes until golden brown.
- For the German potato salad: Boil potatoes in salted water until tender, about 12-15 minutes. Drain and cool slightly.
- In a skillet, cook bacon until crisp. Remove bacon but leave the fat. Add red onion and cook until softened.
- Whisk in vinegar, Dijon mustard, 1 tsp sugar, salt, and pepper. Pour over warm potatoes. Add bacon and 2 tbsp parsley. Toss gently.
- For the braised red cabbage: In a large pot, melt 1 tbsp butter. Add cabbage, apple, apple cider vinegar, brown sugar, cloves, bay leaf, and 1/2 cup water. Cover and simmer for 45 minutes, stirring occasionally.
- For the sauerkraut: Sauté 1 tbsp butter and 1/2 of the yellow onion until soft. Add drained sauerkraut and caraway seeds. Cook for 15 minutes, stirring occasionally.
- For the sausages: In a large skillet, bring beer and remaining sliced onion to a simmer. Add sausages, cover, and steam for 10 minutes.
- Remove sausages from liquid, pat dry, and sear in a hot skillet with a little oil until browned on all sides, about 5 minutes.
Plating
Arrange potato salad, braised red cabbage, and sauerkraut in separate sections on a large platter. Place sliced bratwurst and knockwurst over the sides in a fan pattern. Add soft pretzels alongside. Garnish with remaining parsley and serve with whole grain mustard on the side.
Storage & Reheating
The potato salad can be made up to 2 days ahead and refrigerated. Warm slightly before serving. The braised cabbage and sauerkraut can be stored for up to 3 days in the refrigerator and reheated gently before serving. Cooked sausages can be refrigerated for up to 2 days, and soft pretzels can be stored in an airtight container for 1 day and warmed in the oven before serving.
About This Recipe
This German sampler platter represents the heart of traditional beer hall dining that Jacob Wirth was known for. Drawing from authentic German recipes, the platter combines artisanal sausages with traditional vinegar-based potato salad, sweet-sour braised cabbage, and tangy sauerkraut. The fresh-baked soft pretzels complete this robust feast that celebrates Germany's diverse and hearty culinary traditions.