Bratwurst im Brötchen with Sauerkraut & Beer Onions
Bratwurst im Brötchen with Sauerkraut & Beer Onions
Classic DishThüringer Bratwurst
Prep: 15 min • Cook: 20 min. A festival-ready roll from Thuringia: grilled Thüringer bratwurst tucked into a soft Brötchen with warm beer-braised onions, tangy sauerkraut and a smear of German mustard. This street-food style variation balances smoky, savory sausage with sweet caramelized onions and bright fermented cabbage for a satisfying handheld meal.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Instructions
Sausages & Beer Onions
- 1Heat a large heavy skillet over medium heat and add the neutral oil. When hot, add the thüringer bratwurst and brown on all sides, turning occasionally, about 6–8 minutes total.
- 2Push the sausages to one side of the pan, add the butter to the empty space and add the sliced brown onion. Cook, stirring occasionally, until the onion softens and begins to caramelize, about 5 minutes.
- 3Pour in the 6 3/4 fl oz of dry lager or pilsner, stir to deglaze the pan and bring to a simmer. Reduce heat to medium-low and simmer until the liquid reduces by about half and the onions are glossy, about 6–8 minutes. Season with salt and black pepper.
- 4Cover the pan for 2–3 minutes if the bratwurst need to finish cooking through; an internal temperature of 71°C (160°F) indicates they are done. Remove from heat and keep sausages and beer onions warm.
- 5Warm the sauerkraut in a small saucepan over low heat for 2–3 minutes or microwave in a covered dish for 1–2 minutes; season lightly with salt if needed.
Assembly
- 1Lightly toast the cut sides of the brötchen in a dry pan or under a broiler until just golden, about 1 minute per side.
- 2Place one bratwurst in each warmed brötchen, spoon a generous portion of sauerkraut over the sausage, then top with several tablespoons of the beer-braised onions.
- 3Add german mustard to taste and serve immediately while hot, with optional pickles or potato salad on the side.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 25 g
- Fat
- 36 g
- Carbs
- 30 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 25 g |
| Fat | 36 g |
| Carbs | 30 g |
Tips
- Slice onions a few hours ahead and refrigerate in an airtight container to speed evening prep and ensure even cooking.
- Test bratwurst doneness with a thermometer to 71°C, or cut one open; juices should run clear and meat fully cooked.
- Serve immediately; pair with a chilled pilsner and crisp pickles to cut richness and echo German street-food tradition.
