Midwestern Grilled Bratwurst Sandwiches with Caraway Sauerkraut

9 Ratings
  • 5 3
  • 4 1
  • 3 2
  • 2 3
  • 1 0

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

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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (5)

9 Ratings
  • 5 3
  • 4 1
  • 3 2
  • 2 3
  • 1 0
Martha Stewart Member
09/20/2012
Shuddering...you must have gotten this recipe from a stadium food service...no self-respecting Wisconsinite would use pre-cooked pkged brats! If you meant precook fresh brats, saute plenty of onions & peppers, store brats & veggies then take to tailgate & reheat them in beer on the grill - that could work
Martha Stewart Member
12/15/2010
Gross! How can you even mention pre-cooked brats and Wisconsin purist in the same sentence? How is tha possible!! The best brats are never precooked. I prefer Johnsonville brats but your local butcher may also be a good choice. I only grill them on the BBQ and turn them frequetly. WHen they are around 170F I serve them right away.
Martha Stewart Member
06/29/2010
Please! No pre-cooked Brats at a REAL Wisconsin cookout! The process is this: Grill the Brats until done. On a side burner, have a simmering pot of beer with sliced onions (peppers, too, if you like). As the Brats are done, put them in the beer pot. They will stay moist (assuming you did NOT prick them with a fork) and warm for the life of the cookout.
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Martha Stewart Member
08/05/2009
Where is the beer? You can't have Brats that aren't soaked in onions and beer.
Martha Stewart Member
07/04/2008
Delicious sandwich. We will definitely make bratwurst with these accompaniments again.
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