Midwestern Grilled Bratwurst Sandwiches with Caraway Sauerkraut

By cnash

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(s) butter, plus more for rolls (optional)
• 1 small red onion, halved and thinly sliced
• 1 can(s) (14-ounce) sauerkraut, well drained
• 1 teaspoon(s) sugar
• 1/2 teaspoon(s) caraway seeds
• Coarse salt
• Ground pepper
• 4 (3 ounces each) precooked bratwurst sausages
• 4 hard rolls, halved horizontally
• 1/4 cup(s) spicy brown mustard
• 1/2 cup(s) bread-and-butter pickles
• Potato chips, for serving

Preparation

Step 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.

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.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.