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BRATS AND SAUERKRAUT SANDWICH

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BRATS AND SAUERKRAUT SANDWICH

 

8 sandwiches

 

  • 8 slices German-style rye or pumpernickel bread
  • Butter or margarine as desired, at room temperature
  • 8 precooked bratwurst or other smoked sausages
  • 1 pound sauerkraut
  • Spicy German-style prepared mustard as desired
  • 8 slices Muenster cheese
  • 8 crisp dill pickle slices as an accompaniment

 

Butter both sides of bread slices.  Arrange bread slices on a rack in a broiler pan; broil until slices are toasted.  Do not broil second side of bread slices.  Or, grill one side of bread slices on a hot grill.  Arrange bread slices, untoasted-side-up, on a grill rack in a broiler pan; set aside

 

Grill or pan-grill (in a large heavy skillet) brats or other smoked sausage to desired doneness, turning brats to brown evenly.  While brats are browning, heat sauerkraut in a heavy saucepan over moderate heat; drain well.

 

With a sharp knife, slit brats or other sausages in half lengthwise.  Arrange 2 grilled brat halves or other sausages on the untoasted side of each bread slice.  Spread mustard as desired over brats/sausages of each sandwich.  Top each with ¼ cup sauerkraut and then a cheese slice.  Broil, about 6 inches from heat source, until cheese is melted.  May cut each sandwich in half diagonally, if desired.  Accompany each sandwich with a dill pickle slice and additional mustard.  May also accompany with a knife and fork, if desired.

 

Variation: Top each sandwich with a second slice of toasted bread (buttered and toasted only on one side, toasted-side-up). 

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