Bratwurst Reuben on Toasted Old-English Buns
Sometimes recipes come together because you’re planning them.
Sometimes they happen because you start thinking about flavors that belong together.
That’s exactly how this Bratwurst Reuben came to life.
A traditional Reuben is made with corned beef, Swiss cheese, sauerkraut, and 1000 Island dressing on rye bread. It’s one of those sandwiches that works because every ingredient brings something important to the table, richness, tang, creaminess, and crunch.
But bratwurst and sauerkraut already belong together.
So the idea here was simple, take those classic Reuben flavors and swap the corned beef for a well-browned bratwurst. Instead of rye bread, the sandwich is built on Old-English style hot dog buns that are buttered and toasted on the sides. That gives you a crisp exterior and a sturdy bun that holds everything together
For this recipe I used bratwurst from Brown Pearcy Cattle Company, a farm known for raising high-quality meats with excellent flavor. Starting with good ingredients makes a noticeable difference, especially in a simple recipe like this. They are linked in the recipe.
Bratwurst Reuben on Toasted Old-English Buns
Ingredients
- 4 bratwurst sausages
- 4 Old-English style hot dog buns
- 1½ cups sauerkraut, well drained
- 1-1½ cup freshly shredded Swiss cheese
- 1000 Island dressing, to taste
- 2 tbsp butter, softened
- 2 tsp beef tallow or avocado oil
- 2-3 tbsp sauerkraut brine
Instructions
- Preheat the broiler and cook the bratwurstHeat a skillet over medium heat and add the tallow. Brown the bratwurst on all sides. Add 2–3 tablespoons sauerkraut brine, cover briefly, and let them steam until cooked through. Uncover and allow them to brown again. Brats are done when they reach 160°F internal temperature. Remove from the pan.
- Warm the sauerkrautAdd the drained sauerkraut to the same skillet and warm for 2–3 minutes in the brat drippings.
- Toast the bunsButter the outer sides of the split-top buns.Place them butter-side down in the skillet and toast until golden and crisp, about 1–2 minutes per side.
- Build the sandwichesSpread 1000 Island dressing to taste inside each bun.Add the bratwurst, top with warm sauerkraut, then mound shredded Swiss cheese over the top.
- BroilPlace the sandwiches on a sheet pan and broil just until the Swiss melts and bubbles, about 1–2 minutes.Serve immediately