Meal Kit

Oktoberfest Bacon Bratwurst on a Pretzel Bun

With Warm German Potato Salad and Braised Cabbage

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Loosen your lederhosen honey, it's sausage time! This Bavarian belly-buster is a Teutonic taste trifecta coming at you with so much flavor you'll wish Oktoberfest was every month! Juicy, plump, and pork-y brats, smokey bacon, German potato salad, and braised cabbage will have your kitchen exuding so much intoxicating Alpine aroma that your neighbors will think you're having David Hasselhoff over for a bite!

In Your Box (serves 2)

  • 1 Yellow Onion
  • 16 oz. Red Potatoes
  • 3 Bacon Strips
  • 5 Parsley Sprigs
  • 1 tsp. Caraway Seeds
  • 4 Bratwurst
  • 6 oz. Shredded Red Cabbage
  • 2 fl. oz. Apple Cider Vinegar
  • 1.92 oz. Brown Mustard
  • ¾ oz. Honey
  • Info
    2 Pretzel Sausage Buns

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pan
  • 1 Baking Sheet
  • 2 Medium Pans
  • 1 Wire-Mesh Strainer

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 400 degrees. Prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Peel and halve onion. Slice one half into thin strips and finely dice the other half. Quarter potatoes. Dice bacon. Stem and mince parsley. Crush caraway seeds with the bottom of a small pan.

  2. 2

    Roast Potatoes

    Toss quartered potatoes in 1 tsp. olive oil and a pinch of salt and pepper on baking sheet. Roast for 30-35 minutes, or until tender. Transfer to a bowl and reserve. Warm a medium pan over medium heat. Add 1 tsp. olive oil and sliced onions. Cook for 6-8 minutes, or until onions are beginning to brown. Transfer to a plate and set aside.

  3. 3

    Braise Brats

    In the same pan over medium-high heat, add 2 cups water, brats, diced onions, and half the caraway seeds. Bring to boil, then lower heat to a simmer and cook for 15 minutes, or until brats have reached a minimum internal temperature of 165 degrees. Transfer brats to plate and reserve. Strain braising liquid with a wire-mesh strainer. Reserve strained braising liquid. Wipe out pan.

  4. 4

    Cook Bacon, Brats and Cabbage

    In same pan over medium heat, add diced bacon and cook for 8-10 minutes, or until crispy. Transfer bacon to a plate using a slotted spoon and return pan to heat. Add the braised brats to pan and sear in bacon drippings until golden brown, about 3-4 minutes. Transfer brats to plate and remove all but 2 tsp. bacon drippings from pan. Place pan back over medium heat and add remaining caraway seeds and red cabbage. Cook cabbage for 5 minutes, add ¼ cup reserved brat braising liquid and cook for another 5 minutes, or until cabbage is tender and liquid has cooked off.

  5. 5

    Finish Potato Salad

    While cabbage is cooking, place a medium pan over medium heat. Add vinegar, ¼ cup braising liquid, half the mustard, and honey. Cook until reduced by half and pour over roasted potatoes. Add half the bacon, minced parsley, and toss, seasoning with a pinch of salt and pepper.

  6. 6

    Plate the Dish

    Slit the tops of the pretzel sausage buns length-wise, then cut in half (each brat goes in half a bun - they're long!) Place brats into each half-bun and top with sautéed onions, remaining mustard, and remaining bacon. Pile warm potato salad and red cabbage on the plate next to the brats.

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