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Biergarten Bratwurst Snack Board
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Biergarten Bratwurst Snack Board

Biergarten Bratwurst Snack Board

with Crispy Smashed Potatoes, Cheese Fondue, Apple & Pickled Cabbage | 4 Servings

No need to travel all the way to Germany to enjoy this hearty Oktoberfest-inspired assortment of meat and cheese! Chock-full of delicious flavors, you’ve got brats, Granny Smith apple slices, pickled red cabbage, toasted baguette slices, and crispy smashed potatoes, plus Dijon mustard and cheese fondue for dipping. Perfect for hosting a gathering this fall or for a cool, quiet afternoon curled up on the couch.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


/ serving 4 people

4 ounce

Shredded Red Cabbage

5 teaspoon

Red Wine Vinegar

12 ounce

Multi-Colored Potatoes

2 unit


(Contains Soy, Wheat)

1 unit

Granny Smith Apple

18 ounce

Pork Bratwurst

4 ounce

Cream Sauce Base

(Contains Milk)

½ cup

Cheddar Cheese

(Contains Milk)

2 tablespoon

Dijon Mustard

Not included in your delivery



4 teaspoon

Cooking Oil

1 teaspoon



Nutrition Values

/ per serving
Calories660 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate61 g
Sugar10 g
Dietary Fiber4 g
Protein38 g
Cholesterol125 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Adjust rack to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. Combine cabbage, vinegar, 1 tsp sugar, salt, and pepper in a medium, microwave-safe bowl. Microwave for 1 minute. Set aside to pickle, stirring occasionally.


Meanwhile, place sealed bag of potatoes in microwave; microwave for 8 minutes, until potatoes are mostly cooked through. Carefully remove from microwave (use a kitchen towel or oven mitt—the bag will be hot!) and open bag, watching out for steam. While potatoes cook, halve baguettes lengthwise. Core and thinly slice apple.


Toss potatoes in bag with a drizzle of oil. Transfer potatoes to a lightly oiled baking sheet and spread out in an even layer. Use the bottom of a glass or a potato masher to smash potatoes until they are ½ inch thick. Drizzle more oil over top and season generously with salt and pepper. Roast on top rack until browned and crisp, 15-20 minutes. Once potatoes have roasted for 10 minutes, add baguettes cut sides down directly to middle rack; toast until golden, 5-7 minutes. TIP: Flip potatoes in the last 5 minutes of roasting so they get crispy on both sides.


While potatoes roast, heat a drizzle of oil in a large pan over medium heat. Add sausages* and cook, turning occasionally, until browned all over, 6-8 minutes. (If sausages begin to brown too quickly, reduce heat to medium low.) Reduce heat to low and cover pan with lid; cook, shaking pan occasionally to turn sausages, until cooked through, 5-7 minutes more. Remove pan from heat; cover to keep warm.


In a small pot, heat cream sauce base over medium-high heat until gently bubbling, 1-2 minutes. Reduce heat to medium and stir in cheddar until melted. Season with salt and pepper. Remove pot from heat; cover to keep warm.


Cut sausages into 4 slices each. Cut baguettes lengthwise into 1-inch-thick slices; halve slices crosswise to create spears. Arrange sausages, baguette spears, potatoes, cabbage, and apple on a serving platter. Serve with fondue and Dijon for dipping. TIP: We like to layer sausage, cabbage, mustard, and cheese on every piece of baguette!

Bratwurst Sausage is fully cooked when internal temperature reaches 160°.