These bratwurst sandwiches are made with pretzel buns stuffed with a golden bratwurst, sweet Bavarian mustard, and lots of delicious sauerkraut.
Even if you don't live in Bavaria, you can still make the most of the Oktoberfest. We sure do each year.
Many restaurants around here offer typical Bavarian food this time of year, so we do go out to eat at least once or twice, and I make sure I cook something in this direction at home; either something simple like these bratwurst sandwiches, or something more special like these Crispy Pork Hocks.
As mentioned, this recipe is quick and simple: I cook the sauerkraut on the stove while the bratwurst bake, then warm the buns on the same baking sheet. The mustard is sweet and mild, and the sauerkraut gives the sandwiches a little tang. I use pretzel buns, but brat rolls or hot dog buns work, too.
If I'm putting out more than sandwiches, I'd add my Beer Cheese Dip for Pretzels and Spring Onion Potato Salad.
Prep Time: 10 minutes | Cook Time: 25 minutes | Ingredients: 6 + salt & oil | Servings: 4 | Difficulty: Easy
Recipe ingredients
Bratwurst: Use fresh, uncooked bratwurst. The baking time depends on how thick they are, so check that they reach 160°F (71°C) in the center. Go on and use longer ones than those in my pics; I didn't realize how short mine were compared with the buns until I started assembling the sandwiches. I cook them just like I cook these Oven-Baked Italian Sausages.
Buns: I like pretzel buns, but brat rolls, crusty rolls, or regular hot dog buns are fine.
Sweet mustard: Look for sweet Bavarian mustard or sweet German mustard. Händlmaier's is one brand to look for. Honey mustard can work if you can't find it, though it won't taste quite the same.
Sauerkraut: I use Mildessa or Hengstenberg, a mild German sauerkraut. Choose plain, mild German-style sauerkraut for this recipe; strongly seasoned brands can change the flavor.
Liquid: I use water if I don't want to open a bottle of beer or don't have any apple juice at home. However, all these choices are good. Leave out the sugar if you use apple juice.
Caraway: Caraway seeds are optional, but I like them with the sauerkraut. Leave it out if you don't enjoy the flavor. I must say, I really love it!
See the recipe card for complete information on ingredients and quantities.
How to make bratwurst sandwiches
Step #1: Heat the oil and cook the onions for 4-5 minutes, stirring occasionally, until softened and lightly golden.
Step #2: Add the drained sauerkraut, water, sugar, caraway seeds, and pepper. Stir well, cover, and cook over medium-low heat for about 10 minutes. The sauerkraut should be hot, with most of the liquid cooked off. Taste it and add salt if needed.
Step #3: Rub the bratwurst with oil and bake at 400°/200°C for 10 minutes. Turn and bake for another 10-15 minutes, until browned and cooked through. Add the buns to the baking sheet for the last 5 minutes to warm them.
Step #4: Split the warm buns and spread 1 teaspoon of sweet mustard on the bottom half of each. Add sauerkraut and a bratwurst, then top with more sauerkraut and another teaspoon of mustard. Serve right away.
Tips
Make sure the bratwurst are cooked through. Check the thickest one with an instant-read thermometer; raw pork bratwurst should reach 160°F (71°C).
Don't over-warm the buns. Five minutes is enough to warm them without drying them out; they should not become crispy.
Adjust the mustard and sauerkraut to taste. Add more of either at the table if you like.
Make-ahead and storage
Make ahead: You can cook the sauerkraut a day or two ahead, then cover and refrigerate it. Reheat it in a saucepan before serving, adding a splash of water if it looks dry. The bratwurst can also be cooked ahead and reheated, but the sandwiches are best assembled just before eating so the buns stay fresh.
Refrigerate leftover bratwurst and sauerkraut separately in airtight containers for 3-4 days. Reheat them until hot throughout, and assemble fresh sandwiches with warmed buns.
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📖 Recipe
Bratwurst Sandwiches
Equipment
- Baking sheet
- Saucepan
Ingredients
Sandwiches:
- 4 bratwurst
- 1 teaspoon oil
- 4 pretzel buns Note 1
- 8 teaspoons sweet Bavarian mustard also called sweet German mustard, Note 2
Sauerkraut:
- 1 medium onion finely sliced
- 1 tablespoon oil
- 1 can sauerkraut 14 ounces/400 g, drained, Note 3
- â…“ cup water beer, or apple juice
- 1 teaspoon sugar omit if using apple juice
- ½ teaspoon caraway seeds optional but recommended
- ½ teaspoon ground black pepper
- a little salt if needed
Instructions
Bratwurst and buns:
- Bake the bratwurst: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Bake bratwurst: Rub the bratwurst with the oil and place it on the baking sheet. Bake for 10 minutes, turn with tongs, then bake for another 10-15 minutes, until browned and cooked through (internal temperature of 160°F/71°C - Note 4).4 bratwurst + 1 teaspoon oil
- Warm buns: Add the buns to the baking sheet for the last 5 minutes to warm them.4 pretzel buns
- Cook the sauerkraut while the bratwurst bakes. You can also make the sauerkraut ahead and reheat it before serving.
Cook the sauerkraut:
- Cook onions: Heat the oil in a saucepan over medium heat. Add the thinly sliced onion and cook for 4-5 minutes, until softened and lightly golden.1 tablespoon oil + 1 medium onion
- Cook sauerkraut: Add the drained sauerkraut, water, beer, or apple juice, sugar if using, caraway seeds, and pepper. Stir, cover, and cook over medium-low heat for about 10 minutes, until hot and most of the liquid has evaporated. Taste and add salt if needed.1 can sauerkraut + ⅓ cup water + 1 teaspoon sugar + ½ teaspoon caraway seeds + ½ teaspoon ground black pepper + a little salt
Assemble the sandwiches:
- Assemble: Split the warm buns. Spread 1 teaspoon of sweet mustard on the bottom of each bun, then add some sauerkraut and a bratwurst. Top with more sauerkraut and another teaspoon of mustard. Serve right away.8 teaspoons sweet Bavarian mustard
Notes
- Buns: Pretzel buns are lovely here, but you can use bratwurst rolls, crusty rolls, or hot dog buns.
- Mustard: In the US, look for sweet Bavarian mustard or sweet German mustard. Händlmaier's is one brand name to look for.
- Sauerkraut: I use Mildessa, a mild German sauerkraut. Choose plain, mild German-style sauerkraut for a similar flavor; other styles may be more strongly seasoned and taste different in this recipe.Â
- Internal temperature: The 160°F (71°C) temperature is the USDA safe minimum for uncooked sausage made with ground pork.
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