\n\t\t\t\t\tBratwurst sandwich on a toasted baguette with sauerkraut heated in brown mustard and horseradish, plus sauteed onions. Tangy, warm, and sharp.\t\t\t\t<\/p>\n<\/p><\/div>\n
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\t\t\t\t<\/figure>\n<\/p><\/div>\n<\/p><\/div>\nA bratwurst without sauerkraut is just a sausage on bread. This sandwich takes it further: sauteed onions, sauerkraut heated with brown mustard and horseradish, and the bratwurst itself, all piled into a split baguette. The mustard and horseradish cook into the sauerkraut and lose their raw sharpness, turning into a tangy, warm condiment that belongs on every bratwurst you eat from this point forward.<\/p>\n
Saute the onions in oil until they soften and brown. Add the sauerkraut, brown mustard, and horseradish. Cook together for a few minutes until the flavors meld. The bratwurst can go in the same pan or cook separately on a grill. A crisp baguette holds up to the wet filling better than a soft roll would. We keep making this on repeat all summer.<\/p>\n
Tips for a Better Bratwurst Sandwich<\/h2>\nCook the sauerkraut with the condiments<\/h3>\n
Do not just pile cold sauerkraut on a brat. Heating the sauerkraut with brown mustard and horseradish in the pan lets the flavors combine. Two to three minutes over medium heat is enough.<\/p>\n
The mustard softens and the horseradish mellows. The result is a cohesive topping rather than three separate condiments sitting on the meat.<\/p>\n
Toast the baguette<\/h3>\n
Split the baguette and toast it cut-side down in the skillet after cooking the onions. The bread picks up some of the rendered fat and browns in the residual heat.<\/p>\n
A toasted baguette stays crisp under the wet sauerkraut and holds the sandwich together. Untoasted bread goes soggy within minutes.<\/p>\n