Bratwurst Sandwich Recipe

Ingredients

• 6hard bread rolls, such as hoagie, Kaiser or Bolillo rolls, sliced lengthways
• 6smoked beef bratwurst links
• 300 ml (1¼ cups)sauerkraut
• ½onion, finely diced
• 90 ml (6 tbsp)mayonnaise
• to tasteketchup
• to tasteyellow mustard
• to tastegrated carrots

Instructions

1. 1

   Warm the rolls

   Warm the sliced rolls, or toast them under the oven grill until golden. This step can be skipped.

2. 2

   Broil the bratwurst

   Line a baking tray with foil and arrange the bratwurst links on it. Grill them in the oven, turning to brown all sides, until sizzling and nicely coloured, about 10–15 minutes.

3. 3

   Assemble sandwiches

   Spread one heaped tablespoon of mayonnaise on each roll. Add a bratwurst, drizzle with ketchup and add mustard if wanted. Top with a tablespoon of diced raw onion, sauerkraut and grated carrots, then serve.

What is a bratwurst sandwich?

A bratwurst sandwich puts a seasoned sausage in a bread roll, often with sharp or tangy toppings. Bratwurst is associated with German cooking, while this version reflects a family memory of eating the sandwiches in Ukraine.

The combination is simple but satisfying: smoky beef sausage, crisp raw onion, tangy sauerkraut and rich mayonnaise. Ketchup and yellow mustard let each person adjust the balance at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 443 calories, 14g protein, 25g carbs, 31g fat.

The rolls and carrots provide most of the carbohydrates, while the bratwurst contributes protein and much of the fat. Mayonnaise adds further fat, and the sauerkraut contributes tang and some salt. Pair a sandwich with salad or other vegetables to add freshness and balance the plate.

Choosing the rolls

Firm rolls: Hoagie, Kaiser and Bolillo rolls are all suitable as long as they can hold a sausage and toppings without collapsing. Slicing them lengthways makes filling and eating easier.

Toasting: A brief toast adds colour and gives the rolls a sturdier surface. The recipe also works with the rolls left as they are.

Getting the bratwurst browned

Arrange with space: Place the links on a foil-lined tray rather than piling them together. This gives their surfaces room to brown under the grill.

Turn for colour: Grill for about 10–15 minutes, turning the links so all sides become nicely browned and sizzling. Use the recipe's visual cues, and follow any cooking guidance on the sausage packaging.

Balancing the toppings

Tangy layer: Sauerkraut brings acidity that cuts through the rich sausage and mayonnaise. Drain excess liquid if it looks very wet, so the rolls are less likely to become soggy.

Fresh crunch: Finely diced raw onion and grated carrots add crispness. Use the onion sparingly if you prefer a milder bite.

Assembling without soggy rolls

Spread the mayonnaise over the inside of each roll, then add the sausage and toppings. Keeping the sauerkraut from dripping helps the bread retain its texture.

Add ketchup and mustard to taste, either over the sausage or at the table. Serve soon after assembling for the best contrast between the warm sausage and fresh toppings.

What to serve alongside

A crisp green salad or sliced vegetables make a fresh contrast to the rich sandwich. For a more substantial meal, serve it with oven chips or roasted potatoes.

Keep any extra mustard, ketchup and sauerkraut on the table so diners can adjust their sandwiches without overloading the rolls.

Recipe notes & tips

• Drain very wet sauerkraut before adding it to the rolls.
• Dice the onion finely so it is easy to distribute across the sandwiches.
• Turn the bratwurst during grilling to brown it on all sides.
• Keep the rolls whole until you are ready to fill them if preparing ahead.
• Offer ketchup and mustard separately so each person can choose how much to add.

Variations

• Use pork bratwurst: Swap in pork links if you prefer their flavour.
• Add pickles: Add sliced dill pickles for another sharp, crunchy topping.
• Toast the rolls: Grill the sliced rolls until golden before filling.
• Make it milder: Reduce the raw onion or leave it out.
• Add more carrot: Use extra grated carrot for a sweeter crunch.

Common mistakes to avoid

• Wet sauerkraut: Excess liquid can soften the bread; drain it before assembling.
• Uneven browning: Turning the links helps colour all sides under the grill.
• Crowded tray: Closely packed sausages may brown unevenly; arrange them in a single layer.
• Overfilled rolls: Too many toppings make the sandwich hard to handle; add them in modest amounts.
• Assembling too early: Filled rolls can become soggy; build the sandwiches just before serving.

How to store

Store leftover cooked bratwurst and toppings separately in covered containers in the fridge, and keep the rolls at room temperature. Refrigerate cooked sausage promptly and use within 3–4 days; reheat until piping hot before assembling. Assemble sandwiches just before eating rather than storing them filled.

Frequently asked questions