Big, Bold Heck 97% with all the trimmings

Juicy Bratwurst sausage with fresh sauerkraut and a crispy potato rosti. Serves two, or double the quantities for a meal with friends.


2 Heck 97% sausages
1kg Charlotte, Vivaldi or Desiree potatoes, peeled and coarsely grated
1 onion, finely chopped
1 crushed clove of garlic
Salt and black pepper
A glug of olive oil
A tablespoon of olive oil
1 thinly sliced onion
1 medium green cabbage, shredded
1 1/4 cup of cider vinegar
1/2 cup of apple cider
1/2 cup of water, or less for an extra tangy blend
1 teaspoon of salt


  1. The Rosti – Dry the grated potato with a clean tea towel to remove the moisture. Mix with the onion, garlic and herbs then season with plenty of salt and pepper. Heat a glug of olive oil in a heavy frying pan. Add a handful of your grated potato mixture then flatten the surface with a fish slice. Cook for ten minutes on each side until it’s golden brown all over. Keep the heat low so the rosti cooks evenly inside too.
  2. The Sauerkraut – Heat your oil in a pan then add the onion. Stir constantly until it softens and turns translucent.
  3. Add your cabbage, cider, vinegar, water, salt and caraway seeds then bring to the boil.
  4. Cover, reduce heat then simmer for 30-45 minutes until the cabbage is tender. Add a little water if it the cabbage gets too dry.
  5. Meanwhile, grill your sausages until they’re golden brown then serve everything together – a delicious combination of juicy, crisp and satisfying flavours.

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