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Pennsylvania Dutch Recipes

Brat and Sauerkraut Sandwiches

Makes 6 sandwiches

Brat sandwiches with sauerkraut are an excellent German dish. In this recipe, the beer adds flavor and the apples a touch of sweetness, which is always good with sauerkraut. You want fresh brats for this recipe, not the kind that are smoked. If desired, the brats can be browned on the grill and then added with the other ingredients to finish cooking. This quick and easy dish is equally appropriate for a busy weeknight, casual entertaining, or an Oktoberfest celebration and can be made in an amount.

Ingredients

  • 1 tablespoon butter, preferably unsalted
  • 6 fresh brats (see comments above)
  • 2 medium onions, halved and cut into 1/2-inch slices
  • 1 medium tart apple, such as Granny Smith, cored and cut into small chunks
  • 1 pound sauerkraut, drained
  • 1 bottle (12 ounces) dark beer
  • Pepper to taste
  • 1 teaspoon caraway seed
  • 1/2 teaspoon dried thyme leaves
  • 6 large hot dog buns or small sub rolls, split
  • Coarse-grain mustard

Heat a large sauté pan or skillet over medium-high heat. Add the butter, then the brats. Brown on all sides; remove and set aside. Reduce heat to medium. Add the onions and sauté until lightly browned, about 10 minutes, stirring often. Add the apples and toss until lightly golden. Add the sauerkraut, brats and beer. Stir in the caraway, thyme and pepper. Cover and simmer over medium-low heat until the brats are cooked through and the sauerkraut is tender, about 30 minutes, adding a little water if needed for moisture. To serve, spread mustard in each roll. Add a brat and top with some sauerkraut. Enjoy!

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