Lunch · 20 min · german

Thüringer Rostbratwurst mit Senf

This is the kind of German lunch you’ll make on repeat — thuringian bratwurst sausages and dinner rolls, 20 minutes, big payoff. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 8 Thuringian bratwurst sausages
• 320 g Dinner rolls
• 4 tbsp Medium-hot mustard
• 2 tbsp Butter

Steps

1. Thüringer rostbratwurst is protected by EU law — it must be made in Thuringia — and its seasoning of marjoram, caraway, and garlic sets it apart from every other brat. Handle it with respect.
2. Grill over medium-high heat 4 to 5 minutes per side, turning until the casing is crisp and mahogany. Prick once at the start so it doesn’t burst.
3. Warm the rolls on the grill’s edge for the last 2 minutes. A cold roll against a hot sausage is a small tragedy.
4. Split the rolls, tuck in two sausages, and add a bold stripe of medium-hot mustard. In Thuringia, ketchup on a bratwurst is a conversation-ender.
5. Eat standing up, ideally at a market stall, with the sausage still steaming. Some things don’t improve with a table.

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