A bratwurst without sauerkraut is just a sausage on bread. This sandwich takes it further: sauteed onions, sauerkraut heated with brown mustard and horseradish, and the bratwurst itself, all piled into a split baguette. The mustard and horseradish cook into the sauerkraut and lose their raw sharpness, turning into a tangy, warm condiment that belongs on every bratwurst you eat from this point forward.
Saute the onions in oil until they soften and brown. Add the sauerkraut, brown mustard, and horseradish. Cook together for a few minutes until the flavors meld. The bratwurst can go in the same pan or cook separately on a grill. A crisp baguette holds up to the wet filling better than a soft roll would. We keep making this on repeat all summer.
Tips for a Better Bratwurst Sandwich
Cook the sauerkraut with the condiments
Do not just pile cold sauerkraut on a brat. Heating the sauerkraut with brown mustard and horseradish in the pan lets the flavors combine. Two to three minutes over medium heat is enough.
The mustard softens and the horseradish mellows. The result is a cohesive topping rather than three separate condiments sitting on the meat.
Toast the baguette
Split the baguette and toast it cut-side down in the skillet after cooking the onions. The bread picks up some of the rendered fat and browns in the residual heat.
A toasted baguette stays crisp under the wet sauerkraut and holds the sandwich together. Untoasted bread goes soggy within minutes.
Grilled Bratwurst and Sauerkraut Sandwich
Total Time: 30 minutes
Yield: Serves 4
Description
A hearty and flavorful sandwich featuring grilled bratwurst, tangy sauerkraut, and spicy mustard, perfect for a satisfying meal.
Ingredients
- 1 medium onion, cut into slivers
- 1 pack bratwurst, 330 g or 7 small pack
- 1 pack of German style sauerkraut, drained
- 3 tsp brown Bavarian or German mustard
- 2 tbsp horseradish
- oil
- baguettes
Instructions
- Heat the oil and saute the onions until soft and translucent.
- Add the drained sauerkraut, mustard, and horseradish. Saute and stir frequently for about 8 minutes.
- Push the sauerkraut mix to the side and add the bratwurst. Cook until sausages are hot and cooked through.
- Serve on a baguette or rolls, if desired spread extra mustard on bread. Serve alongside your favorite potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Category: Sandwich
Method: Grilling
Cuisine: German
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 5
- Sodium: 1200
- Fat: 35
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
Frequently Asked Questions
What kind of bratwurst works best?
Fresh pork bratwurst is the standard. Smoked bratwurst has a different flavor but works well too. Beer brats are already cooked and just need to be heated through.
Can I use a hot dog bun instead of a baguette?
You can, but it will get soggy faster. A baguette or a crusty kaiser roll holds up to the wet sauerkraut and mustard much better than a soft bun.
Is prepared horseradish fine?
Yes. Prepared jarred horseradish works in this recipe since it cooks into the sauerkraut. The vinegar in prepared horseradish actually adds to the tanginess of the topping.
If You Liked This Recipe, You’ll Love These
- Homemade Sauerkraut
- How to Make Beet Sauerkraut
- Sauerkraut and Apples with Bratwurst
- Spiced Apple and Cabbage Sauerkraut
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