Midwestern Grilled Bratwurst Sandwiches with Caraway Sauerkraut

Prep Time:
25 mins
Total Time:
25 mins

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.


  • 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


  1. 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.

  2. Grill sausages, turning frequently, until golden brown and warmed through, 10 to 12 minutes.

  3. 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.


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.

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