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two bratwurst sandwiches, a bowl of sauerkraut and a glass of beer.
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Bratwurst Sandwiches

These bratwurst sandwiches are made with pretzel buns stuffed with a golden bratwurst, sweet Bavarian mustard, and lots of delicious sauerkraut.
Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 319kcal
Author Adina Beck

Equipment

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
  • ⅓ 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
US - EU

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

  1. Buns: Pretzel buns are lovely here, but you can use bratwurst rolls, crusty rolls, or hot dog buns.
  2. Mustard: In the US, look for sweet Bavarian mustard or sweet German mustard. Händlmaier’s is one brand name to look for.
  3. 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. 
  4. Internal temperature: The 160°F (71°C) temperature is the USDA safe minimum for uncooked sausage made with ground pork.

Nutrition

Serving: 1sandwich | Calories: 319kcal | Carbohydrates: 15g | Protein: 10g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 1310mg | Potassium: 451mg | Fiber: 4g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg