Disznótoros Platter with Kolbász, Hurka, and Sauerkraut

Why You’ll Love This Recipe

• Classic Hungarian flavors: paprika-kissed kolbász and delicate hurka, paired with tangy, aromatic sauerkraut.
• Hands-off roasting and a simple braise make this hearty platter weeknight-friendly.
• Balanced and comforting: rich sausages, bright sauerkraut, and rustic bread to soak up the juices.
• Perfect for sharing and serving family-style.

Grocery List

• Produce: 1 large onion, 1 tart apple (Granny Smith), 3 garlic cloves, fresh parsley (optional)
• Dairy: None required
• Pantry: Smoked Hungarian kolbász, hurka (liver-and-rice and/or blood), sauerkraut, lard or neutral oil, smoked bacon (optional), caraway seeds, sweet Hungarian paprika, bay leaves, sugar, kosher salt, black pepper, dry white wine or low-sodium stock, beer or water, strong mustard, prepared or fresh horseradish, crusty bread

Full Ingredients

Sausages & Pan

• 400 g smoked Hungarian kolbász (about 2 links)
• 400 g hurka (májas and/or véres; about 2 links)
• 1/2 cup water or beer for the roasting pan (120 ml)
• 1 tbsp lard or neutral oil, for brushing

Caraway-Scented Braised Sauerkraut

• 2 tbsp lard or neutral oil
• 75 g smoked bacon, diced (optional but traditional)
• 1 large yellow onion, thinly sliced (about 250 g)
• 1 tart apple, peeled and grated or small dice
• 3 garlic cloves, minced
• 1.5 tsp caraway seeds, lightly crushed
• 1 tsp sweet Hungarian paprika
• 750 g sauerkraut, drained and lightly rinsed (about 6 cups)
• 2 bay leaves
• 1 tsp sugar (balances acidity)
• 1 cup dry white wine or low-sodium stock (240 ml)
• 1/2 tsp freshly ground black pepper, plus more to taste
• Kosher salt to taste (start with 1/4 tsp; sauerkraut and bacon are salty)
• 2 tbsp chopped fresh parsley, optional for finishing

To Serve

• 1/2 cup strong mustard
• 2–3 tbsp freshly grated horseradish or prepared horseradish
• 1 rustic loaf or 8 slices crusty bread (country or rye)

Step-by-Step Instructions

Step 1: Preheat and prep

Heat the oven to 200°C/400°F with a rack in the middle. Line a sheet pan with foil or parchment for easy cleanup. Rinse the sauerkraut briefly under cold water to temper excess acidity, then drain well and squeeze out extra moisture by hand. Thinly slice the onion, grate or dice the apple, and mince the garlic.

Step 2: Build the sauerkraut flavor base

In a large, wide pot or Dutch oven, warm 2 tbsp lard (or oil) over medium heat. If using bacon, add it and cook 3–4 minutes until some fat renders. Add the onion and apple with a pinch of salt and cook, stirring, until softened and lightly golden, 6–8 minutes. Stir in the garlic, caraway seeds, and paprika; cook 30 seconds until fragrant.

Step 3: Braise the sauerkraut

Add the sauerkraut, bay leaves, sugar, wine or stock, and black pepper. Stir well. Bring to a simmer, cover, and cook over low heat for 30 minutes, stirring once or twice. This softens the kraut and infuses it with caraway and aromatics.

Step 4: Roast the sausages

While the sauerkraut braises, pour 1/2 cup water or beer onto the prepared sheet pan. Place the kolbász and hurka on the pan, spacing them apart. Prick the hurka in 3–4 places with a toothpick to reduce bursting (do not over-prick). Brush all sausages lightly with 1 tbsp lard or oil.

Roast for 12–13 minutes, turn, then roast another 10–12 minutes until the skins are lightly blistered and an instant-read thermometer reads 74°C/165°F in the center. For crisper skins, broil 1–2 minutes at the end. Let rest 5 minutes. Handle hurka gently; it is more delicate than kolbász.

Step 5: Finish the sauerkraut

Uncover the sauerkraut and cook over medium heat for 8–10 minutes to reduce excess liquid until glossy and spoonable, not soupy. Taste and adjust seasoning with pepper and a little salt if needed. Stir in chopped parsley, if using. Keep warm over low heat.

Step 6: Make quick pan juices

Transfer sausages to a cutting board. Tilt the roasting pan and spoon off excess fat, leaving the browned bits and juices. Set the pan over medium heat on the stovetop (or pour the juices into a small skillet). Add 3–4 tbsp water or beer, scrape up the fond, and simmer 1–2 minutes. Taste and season with a pinch of pepper. You want a savory, lightly glossy jus.

Step 7: Slice, assemble, and serve

Slice the kolbász and hurka into thick coins on a slight diagonal. Spoon a generous bed of the caraway-scented sauerkraut onto a warm platter, arrange the sausage slices on top, and drizzle with the pan juices. Serve immediately with strong mustard, grated horseradish, and plenty of crusty bread for dipping.

Pro Tips

• Prevent bursting: prick hurka sparingly and keep a little liquid on the pan for gentle steam during the first part of roasting.
• Thermometer = perfect doneness: aim for 74°C/165°F in the center of the sausages.
• Rinse, but not too much: a brief rinse tones down sauerkraut without washing away its tang.
• Extra crisp: sear roasted sausage slices cut-side down in a hot skillet with a teaspoon of fat for 1–2 minutes.
• Balance acidity: a pinch of sugar in the braise rounds the kraut; add a splash more wine or a teaspoon of water if it reduces too quickly.

Variations

• Pan-fry method: Gently pan-fry the sausages over medium heat with a splash of water under a lid, then uncover to crisp.
• Beer-braised kraut: Swap the wine/stock for a malty lager; add 1 tsp whole mustard seeds to echo the table mustard.
• Potato upgrade: Nestle boiled or roasted potato wedges into the sauerkraut for an even heartier platter.

Storage & Make-Ahead

The braised sauerkraut can be made up to 3 days ahead; cool, cover, and refrigerate, then rewarm gently with a splash of water. Cooked sausages keep 3 days refrigerated; reheat in a 160°C/325°F oven for 12–15 minutes. The sauerkraut freezes well for up to 2 months; thaw overnight and reheat. Hurka can be delicate after freezing, so for best texture, freeze only the kraut and buy fresh sausages when serving.

Nutrition (per serving)

Approximate, including 200 g total sausage, one-quarter of the sauerkraut, 1 tbsp mustard, 1 tsp horseradish, and 60 g bread: 990 calories; 40 g protein; 67 g fat; 53 g carbohydrates; 6 g fiber; 2,300 mg sodium. Values will vary with brand and portion size.