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Looking for a heartier, more flavorful twist on grilled hot dogs? These grilled bratwurst sandwiches offer a satisfying alternative. Topped with a mellow combination of sautéed cabbage, sweet onions, and a quick homemade honey mustard, they’re perfect for summer cookouts and no-fuss dinners.
Seasoned with savory spices like garlic, marjoram, and nutmeg, bratwurst brings more flavor to the grill than your standard hot dog. And, replacing traditional sauerkraut with sautéed sweet onions and cabbage offers a mellow contrast to the brats, creating a simple sandwich, that hits all the right flavor notes: rich, savory, and just a little sweet.
Ingredient Notes
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
BRATWURST: We recommend using fully cooked pork bratwurst because it grills up crisp on the outside, tender and juicy on the inside. You can use fresh too – check our recipe notes for more info.
CABBAGE: Sliced green cabbage wilts down into a tender, slightly sweet topping that balances the richness of the sausage. A great option if you’re not a fan of sauerkraut.
SWEET ONION: Sautéed mild onions like Vidalia or Walla Walla are a naturally sweet addition. If using yellow or white onions, cook a bit longer over lower heat.
MUSTARD AND HONEY: A simple mix of coarse grain mustard, Dijon, and honey makes a quick homemade sauce that adds just enough tang and sweetness to tie everything together.
Overview
How To Make Grilled Bratwurst Sandwiches
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by preheating your grill to medium. In a skillet, sauté sliced onions in oil until soft, then add cabbage gradually, cooking until wilted. Stir in brown sugar, vinegar, salt, and pepper, and continue cooking until tender and golden. Meanwhile, mix coarse and Dijon mustard with honey to make the honey mustard sauce.
Oil the grill grates and cook the bratwursts, turning often, until the casings are crisp and browned. Remove and cover to keep warm. Toast the rolls, spread with honey mustard, add the bratwurst, top with the cabbage-onion mixture, and serve.
Tips for Success
BUTTERFLY THE BRATWURSTS (OPTIONAL): If you want a little extra smoke flavor on your brats, you can slit them lengthwise, but be careful – bratwurst is fatty, and could cause flare ups that could dry it out.
MAKE AHEAD OPTION: For easy entertaining, both the sauce and the topping can be made in advance. See our recipe notes for more into.
TOAST THE ROLLS RIGHT ON THE GRILL: Split the rolls and place them cut-side down on the grill during the last minute or so of grilling and watch closely.
What to Serve with Grilled Bratwurst
French fries, roasted potatoes, and warm German potato salad all pair well with grilled brats. Add in a fresh cucumber salad and you have a well-rounded dinner.
For drinks, a crisp pilsner or a smooth pale ale complements the sausages best. For wine drinkers, try a medium-bodied red.
Grilled Bratwurst Sandwiches with Sweet Onion & Cabbage
Ingredients
- 4 fully-cooked bratwurst, see notes
- 4 bakery-style hot dog rolls
For the 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 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.