Bratwurst Reuben on Toasted Old-English Buns

Gari McMellon

A hearty twist on a deli classic. Juicy bratwurst are browned in tallow, finished with a splash of sauerkraut brine, then tucked into toasted Old-English hot dog buns with warm sauerkraut, homemade 1000 Island dressing, and freshly shredded Swiss cheese. A quick pass under the broiler melts the cheese and pulls everything together.

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Prep Time 10

Cook Time 15

Course dinner, lunch, Main Course

Cuisine American, Comfort Food, German

Servings Servings

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 bratwurst
Heat 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 sauerkraut
Add the drained sauerkraut to the same skillet and warm for 2–3 minutes in the brat drippings.
Toast the buns
Butter 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 sandwiches
Spread 1000 Island dressing to taste inside each bun.
Add the bratwurst, top with warm sauerkraut, then mound shredded Swiss cheese over the top.
Broil
Place the sandwiches on a sheet pan and broil just until the Swiss melts and bubbles, about 1–2 minutes.
Serve immediately

Keyword grilled, hearty, quick, toasted

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