Food & Cooking Recipes Lunch Recipes Midwestern Grilled Bratwurst Sandwiches with Caraway Sauerkraut 3.4 (9) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 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. Ingredients 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 ½ teaspoon caraway seeds Coarse salt and ground pepper 4 precooked bratwurst sausages (3 ounces each) 4 hard rolls, halved horizontally ¼ cup spicy brown mustard ½ cup bread-and-butter pickles Potato chips, for serving Directions 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. Variations This recipe calls for easy-to-find precooked brats (look near the other sausages). For fresh ones, increase the grilling time by 5 minutes, until they're cooked through. Rate it Print