Brewed Brat Sandwiches With Caraway Kraut

READY IN: 40mins
Recipe by lazyme

From "Born to Grill: An American Celebration" by Cheryl Alters Jamison and Bill Jamison.

Top Review by Ackman

This was VERY good!!! I've made brats like this for years. I liked the "sandwich" idea over buns, so I used caraway rye bread. Also used Muenster cheese. I'm not a big mustard fan, but my wife likes Gulden's, so that's what we used. THANKS for sharing!!!

Ingredients Nutrition


  1. To prepare marinade:
  2. Combine beer, onion, mustard, caraway seeds and coriander in large saucepan.
  3. Bring to a boil; reduce heat and simmer 5 minutes.
  4. Add bratwursts; simmer, covered, 15 minutes.
  5. Remove from heat.
  6. Leave brats in marinade.
  7. Heat grill to high.
  8. To prepare kraut:
  9. Melt butter in medium saucepan over medium heat.
  10. Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes.
  11. Stir in mustard, sauerkraut and pepper to taste.
  12. Reduce heat to low; cover, keep warm.
  13. To prepare sandwiches:
  14. Drain brats; discard marinade.
  15. Halve brats lengthwise; cut halves in half crosswise.
  16. Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
  17. Toast rolls, cut-side down, on edge of grill, about 30 seconds.
  18. To assemble each sandwich, coat both sides of toasted roll with mustard.
  19. On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top.
  20. Close with top roll; push roll down to mingle juices and ingredients.

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