Tailgate Bratwurst Sauerkraut (Printable)
Grilled halal bratwurst paired with seasoned sauerkraut in a classic tailgate style.
# What goes in:
→ Halal Bratwurst & Buns
01 - 6 halal bratwurst sausages
02 - 6 sturdy hot dog buns or bratwurst rolls
→ Sauerkraut
03 - 2 cups sauerkraut, drained
04 - 1 small onion, finely sliced
05 - 1 tablespoon halal butter or olive oil
06 - 1 teaspoon caraway seeds
07 - ½ teaspoon black pepper
08 - ½ teaspoon sugar
→ Condiments & Garnishes
09 - ¼ cup halal yellow or Dijon mustard
10 - ¼ cup chopped fresh parsley
11 - Pickled jalapeños or sliced pickles
# Directions:
01 - Preheat grill to medium heat, approximately 350°F to 400°F.
02 - Heat butter or olive oil in a skillet over medium heat. Add sliced onions and cook for 3 minutes until translucent and fragrant.
03 - Stir in drained sauerkraut, caraway seeds, black pepper, and sugar. Cook for 5 to 7 minutes, stirring occasionally, until warmed through and flavors have melded. Reduce heat to low and keep warm.
04 - Place halal bratwurst on the preheated grill. Cook for 10 to 12 minutes, turning occasionally, until evenly browned with a crisp exterior and heated through to an internal temperature of 160°F.
05 - Place buns cut-side down on the grill for 1 to 2 minutes until lightly toasted and golden.
06 - Place a grilled bratwurst in each toasted bun. Top generously with warm sauerkraut mixture. Drizzle with mustard and garnish with fresh parsley, jalapeños, or pickles as desired. Serve immediately.
# Expert Advice:
01 -
- The sauerkraut gets this incredible depth from slowly caramelized onions and caraway seeds
- Halal bratwursts have become so much easier to find, and they grill up with that perfect snap every time
02 -
- Dont rush the sauerkraut step, those five minutes of gentle cooking make all the difference between raw crunch and incorporated flavor
- Let the bratwursts rest for a minute after grilling so they dont burn everyone when they bite in
03 -
- Simmer the bratwursts in non-alcoholic beer or broth for 15 minutes before grilling for extra juiciness
- Let the sauerkraut mixture cool slightly before piling onto the bratwursts so everything stays manageable