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Oktoberfest Sausage Platter (Wurstbrett)

The Oktoberfest Sausage Platter, or Wurstbrett, is a traditional Bavarian feast that celebrates Germany’s long-standing love affair with sausages, bread, beer, and convivial dining. At its heart, the platter features an assortment of regional sausages, each with its own history and preparation method. This recipe is for some of my favorite components.
Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Course: Appetizer, Main Course
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • 8 Links Bratwurst I prefer white brats, but any brat is good. Grilled or pan seared.
  • 16 Small Links Nurnberger Rostbratwurst Grilled.
  • 8 Links Weisswurst Gently poached with sweet mustard and pretzels.
  • 4 Links Knackwurst Grilled and sliced on the bias. One inch slices.
  • Accompaniments
  • Mustard Sweet Bavarian, Grainy German (Dusseldorf), or stone ground.
  • Sides German Potato Salad, Soft Pretzels, Sauerkraut, Pickled Onions, Red Cabbage, Pickles, Gherkins.
  • Garnishes Radishes, Chives, Parsley, Rye Bread.

Method
 

  1. Arrange on a Large Board or Platter:
    Place sausages in sections (whole and sliced).
    Fill bowls with mustards and tuck them among the sausages.
    Add piles of sauerkraut, potato salad, and pickles around the edges.
    Place pretzels/rolls in a basket nearby or directly on the board if space allows.
  2. Scatter fresh radishes and parsley around for a festive pop of color.

Notes

Why this type of platter is perfect for an Oktoberfest celebration:
Multiple kinds of wurst = variety for everyone.
Classic Bavarian accompaniments (mustards, pickles, sauerkraut, pretzels).
Designed to be shared at a long table with beer steins clinking.
In Munich, Weißwurst is traditionally eaten before noon with sweet mustard and a pretzel, you could make it a special “first course” before the rest of the sausages hit the table.

Different Sausages to Include (choose 3–4 types for variety)

Bratwurst – mild, pork/veal, the Oktoberfest classic.
Weißwurst – traditional Bavarian white sausage, served gently simmered (not grilled).
Knackwurst – short, plump sausage with a nice snap.
Nürnberger Rostbratwurst – thin, herby sausages (grill a few per person).
Smoked Sausages (like Polish kielbasa or Landjäger) – add depth and variety.