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Whether you’re hosting a backyard cookout or simply looking for a new dinner option, grilled bratwurst sandwiches make a tasty alternative to hot dogs. Bratwursts are perfectly suited for grilling, and this recipe combines some hearty, flavorful ingredients to create a sandwich that’s sure to please everyone at your table.
Notes From the MGC Kitchen
In looking to create a bit of an upgrade from grilled hot dogs, we chose bratwurst for their unique flavor and tender, juicy texture. And, instead of the typical grilled brat toppings of mustard and sauerkraut, we decided to go with a milder, sweet-and-savory flavor profile and top our sandwiches with a mix of sautéed onions and cabbage and a simple, homemade honey-mustard sauce.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- BRATWURST: Bratwurst is a flavorful German-style sausage in a natural casing with origins that date back hundreds of years. In Germany, bratwurst can be made with either pork or veal, and the spices used to flavor it vary somewhat by region. However, in the US, most of the bratwurst you’ll find is made with pork and seasoned with a blend of salt, pepper, garlic, marjoram, caraway seeds, nutmeg, and other spices. Bratwurst can be purchased either fresh or pre-cooked. This recipe calls for the pre-cooked variety, so if you choose to use fresh, adjust the cooking time accordingly.
- CABBAGE: Using sautéed green cabbage to top our grilled bratwurst provides a mellow, sweet contrast to the bold flavor of the sausages and we feel it makes a nice change from the more common choice of sauerkraut.
- SWEET ONION: Mild onions like Vidalia, Walla Walla, or Maui have a sweet flavor when sautéed which enhances the flavor of the cabbage. You can substitute yellow or white onions, but you’ll need to cook them a little longer and at a slightly lower temperature to develop a sweet flavor.
- BROWN SUGAR: The addition of a little brown sugar to the cabbage and onion mixture helps with caramelization and adds depth of flavor.
- VINEGAR: Apple cider vinegar counters the sweetness of the brown sugar and adds acidity which helps to cut through the fattiness of the bratwurst.
- ROLLS: We recommend choosing a bakery-style hot dog roll instead of the packaged white bread variety because they have a little more substance to complement the heartier texture of the bratwurst.
How To Make Grilled Bratwurst Sandwiches
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
PREPARE THE CABBAGE AND ONION TOPPING: Before beginning, preheat a gas or charcoal grill to medium heat (about 375°F). Heat vegetable oil in a frying pan, add the sliced onion, and sauté until softened. Add the sliced cabbage, a handful at a time, and continue cooking, stirring often, until the cabbage wilts and reduces in volume. Sprinkle with brown sugar, add the vinegar, and season with salt and pepper. Continue cooking until the mixture is tender and golden.
PREPARE THE HONEY MUSTARD: While the cabbage and onions cook, combine the coarse grain and Dijon mustard in a small bowl. Stir in the honey and set aside.
GRILL THE BRATWURST: Oil the grill grates and add the bratwursts. Grill, turning frequently, until the casings are crisp and lightly browned. Transfer them to a plate, cover loosely with foil, and set them aside to keep warm.
TOAST THE ROLLS AND SERVE: Toast the rolls until golden, then spread them with some honey mustard. Add the bratwurst, top with the cabbage-onion mixture and serve.
Tips for Success
- FRESH VS. FULLY-COOKED BRATWURST: Our recipe calls for fully cooked bratwurst; however, if you prefer to use fresh bratwurst, please increase the grilling time accordingly and cook them to an internal temperature of 160°F.
- BUTTERFLY THE BRATWURSTS (OPTIONAL): Although we didn’t opt to do so, you can split your bratwursts lengthwise to get some extra smoky flavor from the grill. Keep in mind that bratwursts are rather fatty and this could produce flare-ups and potentially dry out the sausage.
- MAKE-AHEAD: The cabbage and onion mixture can be made in advance, refrigerated, and reheated in the microwave just before serving.
What Goes With Bratwurst Sandwiches
Potatoes are an obvious first choice for side dishes. You could serve roasted potatoes or make it easy on yourself and go with frozen potato wedges or French fries. Or, stick with the international theme and make a German potato salad.
When it comes to beverages, a pilsner or pale ale is definitely the best choice. For wine lovers, try a hearty red like Zinfandel.
Grilled Bratwurst Sandwiches
Ingredients
- 4 fully-cooked bratwurst, see notes
- 4 bakery-style hot dog rolls
For the cabbage and onion topping:
- 2 tablespoons vegetable oil
- 1 sweet onion, thinly sliced
- 1/2 head cabbage, cored and thinly sliced
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper
For the honey mustard sauce:
- 2 tablespoons coarse grain mustard
- 2 tablespoons Dijon-style mustard
- 2 tablespoons honey
Instructions
- Preheat a gas or charcoal grill to medium heat (about 375°F).
Prepare the cabbage and onion topping:
- Heat the vegetable oil in a frying pan over medium heat. Add the sliced onion and sauté until softened, 5 to 7 minutes. Add the sliced cabbage, a handful at a time, and continue cooking, stirring often, until the cabbage wilts and reduces in volume, 3 to 4 minutes longer.
- Sprinkle the brown sugar over the mixture, add the vinegar, and season with salt and pepper. Continue cooking for about 10 minutes, stirring often, until the cabbage and onions are tender and golden. Taste and adjust the seasoning if needed, then remove from the heat.
Prepare the honey mustard sauce:
- While the cabbage and onions cook, combine the coarse grain and Dijon mustard in a small bowl. Stir in the honey and set aside.
Grill the bratwurst:
- Oil the grill grates and add the bratwursts. Grill, turning frequently, for 5 to 6 minutes, or until the casings are crisp and lightly browned. Transfer them to a plate, cover loosely with foil, and set them aside to keep warm.
Toast the rolls and serve:
- Toast the rolls until golden, then spread them with some honey mustard. Add the bratwurst, top with the cabbage-onion mixture and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The onions and cabbage are good on plain hot dogs too. My family likes the sweetness better than sauerkraut.