Midwestern Grilled Bratwurst Sandwiches with Caraway Sauerkraut
Ask a Wisconsin purist -- tradition demands that these sausages be served on a toasted hard roll (not a hot dog bun), with butter, spicy mustard (not ketchup), sweet pickles (not lettuce), and sauerkraut.
Everyday Food, July/August 2007
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
- Oil, for grates
- 1 tablespoon butter, plus more for rolls (optional)
- 1 small red onion, halved and thinly sliced
- 1 can (14 ounces) sauerkraut, well drained
- 1 teaspoon sugar
- 1/2 teaspoon caraway seeds
- Coarse salt and ground pepper
- 4 precooked bratwurst sausages (3 ounces each)
- 4 hard rolls, halved horizontally
- 1/4 cup spicy brown mustard
- 1/2 cup bread-and-butter pickles
- Potato chips, for serving
- Heat grill to medium-low; lightly oil grates. In a medium saucepan, heat butter over medium. Add onion, and cook, stirring occasionally, until soft, 4 to 5 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water; season with salt and pepper. Simmer until sauerkraut is heated through, 3 to 5 minutes; set aside.
- Grill sausages, turning frequently, until golden brown and warmed through, 10 to 12 minutes.
- Grill rolls, cut side down, until warm, 1 to 2 minutes. Spread lightly with butter, if using, and mustard. Halve sausages lengthwise; fill each roll with 2 halves and pickles. Serve with sauerkraut and potato chips.
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