Peacock presents Holiday Steals & Deals with Jill Martin is here! Save up to 84% off gifts for everyone on your list

Bratwurst Sandwich with Spicy Sauerkraut and Mustard Sauce
Michael Smith
print recipe
(18 rated)
Cook time:
Prep time:

I love this recipe because I grew up on and have always adored New York hot dogs! This dish pays homage to the delicious Big Apple-style dog, but the flavors and components remain true to the traditional Cleveland bratwurst. 

Technique tip: Braising bratwurst in beer before grilling enhances its flavor, tenderness and decreases cooking time.


  • Spicy Sauerkraut

    • 1/2 yellow onion (thinly sliced)
    • 1/2 cup drained sauerkraut
    • 2 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon caraway seeds
    • 2 teaspoons white sugar
    • 1/2 cup brown ale beer
  • Beer-braised bratwurst

    • 4 bratwurst links
    • One 12-ounce can brown ale
    • 3 green peppercorns
    • 1 bay leaves
    • 2 tablespoons olive oil
  • Mustard Sauce

    • 1 pint heavy cream
    • 3 tablespoons stone ground mustard
    • 1 cup shredded sharp cheddar cheese
    • 2 teaspoons sugar
    • Salt and freshly ground black pepper, to taste
  • To serve

    • 4 hoagie rolls
    • 4 tablespoons unsalted butter, room temperature
    • 4 beer-braised bratwurst (recipe above)
    • 8 strips cooked bacon
    • Spicy sauerkraut (recipe above)
    • Mustard sauce (recipe above)


For the spicy sauerkraut:

Add olive oil to a small sauce pot and sauté onions over medium-high heat until caramelized, about 8-10 minutes. Add sauerkraut, caraway seeds, sugar, cayenne and smoked paprika and continue sautéing for about 1 minute. Add brown ale to sauce pot and simmer, reducing in volume by about half. Keep spicy sauerkraut at room temperature until it is ready to serve.

For the beer-braised bratwurst:

1. Add olive oil to a medium-sized sauce pot on medium-high heat.

2. Lightly brown bratwurst on all sides, about 2-3 minutes.

3. Add brown ale, green peppercorns and bay leaf, bring to a boil and then simmer for about 10 minutes.

4. Remove bratwurst from braising liquid and set aside.

For the mustard sauce:

In a medium sauce pan, bring heavy cream to a boil, whisk in mustard and sugar, reduce heat to medium and simmer until reduced by a third, about 3-5 minutes. Whisk in sharp cheddar until thickened and well incorporated. Season to taste with salt and pepper. Keep warm until ready to serve.

To serve:

1. Preheat grill to medium-high heat.

2. Slice hard rolls horizontally in half and slather each with 1 tablespoon butter. Place on the grill and toast until lightly browned. Remove from grill and set aside.

3. Place bratwurst on the grill and cook about 2-3 minutes until warmed through and grill marks appear.

4. Slice the bratwurst in half lengthwise and place on the toasted rolls. Top each with bacon, spicy sauerkraut, mustard sauce and serve.