Bratwurst Topped with Sauerkraut Salad
Please be advised that the sauerkraut salad needs AT LEAST 2 days to marinate to reach the full potential of flavor. You CAN make it and use it within a couple hours, but it isn’t like the flavor when it can sit for the full time.
- 5 bratwurst
- 2 Tbsp. Sriracha sauce
- 22 oz. beer (I used Becks)
- 2 Tbsp. butter
- 1 Quart sauerkraut (anything but canned)
- 4 oz. pimento peppers
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 8 strips bacon
- 1 tsp. caraway seeds
- 1 C. sugar
- 1 C. vegetable oil
- 1/2 C. apple cider vinegar
- hoagie rolls
- cream cheese
- 2 sweet onions, caramelized
Make the sauerkraut salad. Cook bacon, drain on paper towels and chop. To a large bowl add sauerkraut, pimento peppers, carrot, onion, celery, bell pepper, bacon, caraway seeds, sugar vegetable oil, and cider vinegar. Mix well and refrigerate for at least 2 days.
To a large saucepan over medium heat, add beer, sriracha, butter, and bratwursts. Cook, turning occasionally, for 45 minutes.
While caramelizing your onions, add 2 C. sauerkraut salad and cook until all are caramelized, about an hour (on top of the caramelized onion cooking time).
Toast your hoagie rolls under the broiler and when cool, spread with cream cheese.
Either grill your brats on the outside grill or on a George foreman (or equivalent) until done. Shouldn’t take long, this step is literally to get the grill marks but they should have mainly cooked through while in the saucepan.
To the hoagie, add bratwurst and top with sauerkraut salad. Serve and enjoy. I served this with French fries and the extra sauerkraut salad. Topping it with Sriracha is good as well.