Bratwurst Roll
One sausage, one crusty roll far too short for it, one stripe of mustard. The overhang is not a mistake, it is the design.
- Total time
- 12 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 7 in the basket.
How you make it
Fry the onion in the butter over medium heat for 6 minutes until soft and lightly browned, then set aside with the sauerkraut warmed through in the same pan.
Wipe the pan, add the oil and cook the sausages over medium heat for 9 to 10 minutes, turning every couple of minutes so they brown evenly without splitting.
Check they are cooked all the way through, with no pink in the middle and at least 74C at the centre.
Split the rolls and warm them cut side down in the pan for 30 seconds to soak up the fat.
Spread with mustard, add the sausage, pile the onion and sauerkraut on top, and accept that it will not fit.
Read all that and thought “absolutely not”?
Completely fair. Bratwurst Roll is sitting in the German kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the German kitchen
Crisp, brown and reassuringly enormous.