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Blasphemous. That’s what some may say about this recipe. Some will not like what I’ve done. Others might welcome the change. I did say though when I started this blog that I was going to turn some traditional recipes on their head and that’s exactly what I’ve done. Why have a bratwurst the traditional way when you can turn it into a burger? I’ve kept a lot of the classic accompaniments with the Brat, but just switched it up.

Sausage recipes can be tracked back as far as 228 AD, but the actual Bratwurst didn’t show up until around the 1300’s in Germany. Generally, Bratwurst is traditionally made with pork but can also have beef or veal mixed in as well. It’s accompanied by different things based on the region of Germany such as white bread and mustard as a snack or served with potato salad or sauerkraut if it’s a meal. Bratwursts themselves can be specifically different too, with more then 7 different Franconian or Bavarian styles alone.

This recipe works best with Bratwurst that isn’t smoked and is still in a raw state. You can use loose meat if it’s available or do what I did, and just cut the ground sausage meat out of the casings. We are going to kick things up by adding some caramelized onions and apples to the ground meet as well. It adds a layer of sweetness to a very savory meat mixture.

We are going to also make our own cheese fondue for this! Listen, Germany isn’t renown for it’s salad here people! They are legit, hearty, filling cooks who eat hearty food and stay warm though the winter! Besides, it’s Oktoberfest, and it’s time to celebrate! Plus, it’s the end of bathing suit season so we might as well.

Making your own cheese fondue is easier then you think. Heat it low and slow, mix in various cheeses and remember to not only rely on the salt from the cheese to give it flavor. You still need to season it accordingly.

Instead of just plain old sauerkraut, which is completely delicious don’t get me wrong, we are going to kick it up with some shredded Brussel Sprouts and caramelized onions.

As far as the bun, you can do this on a traditional white flour based bun or you can go full German and do a soft pretzel bun. I’ll be completely honest, soft pretzels are one of my all time favorite foods. I was raised outside of Philadelphia where soft pretzels run rapid. Being sold by people on the side of the road, at every Wawa, at their own stores and even being brought in for school snacks daily in my grade school, they were everywhere. So any excuse I have to have one or factor them in, it’s happening. These buns I found in my local bakery section of my grocery store. That’s usually the best place they can be found. And you should cause they are amazing!

Make this sandwich, grab a beer and indulge. This isn’t a sandwich for wusses. It’s not one for someone watching their carbs. It’s a hearty, full on, fill you up for the rest of the day sandwich that is great for game days, fall festivals or fellow foodies.

German Bratwurst Burgers

Serves 4

  • 1 1/2 cup chopped white onion, medium dice
  • 1/2 cup chopped gala apples, medium dice(can also use red delicious, pink lady or granny smith)
  • 2 lbs uncooked bratwursts, loose or in casings.
  • 1/2 white onion, sliced
  • 1 1/2 cup shredded Brussel Sprouts
  • 1 cup Sauerkraut
  • 3 Tbsp Oil
  • 1/4 cup Flour
  • 1 1/2 cup heavy cream
  • 2 cups Sharp White Cheddar
  • 2 cup Sharp Yellow Cheddar
  • 4 Pretzel Buns or White Flour Buns
  • Salt and Pepper to Taste

Spray a medium sauce pan with a small amount of oil and heat over medium heat. Add diced onions and apples and saute until both are translucent. Remove from heat and add to a large mixing bowl.

Take bratwurst meat and remove from casings if in casings. Add ground meat to mixing bowl with onions and apples. Mix meat mixture until all ingredients are combined. Divide mixture into four and shape into thin patties, about 1/2 inch thick.

Cook over medium heat until patties reach 160 degrees internally. Remove from heat and allow to cool slightly.

In a small saute pan, add 1 tsp oil and sliced onions. Slowly caramelize over medium heat, stirring constantly. Once onions have started to brown, add Brussel Spouts and Sauerkraut. Keep over low heat until Brussels are wilted and Sauerkraut is steamed.

In a medium saucepan, add 3 tbsp of oil. When slightly heated, slowly whisk flour in until completely combined.

Slowly whisk in cold heavy cream. Once all combined, start adding in shredded cheese. Continue whisking until cheese is completely melted. Season with salt and pepper. Keep over low heat until you are finished and ready to refrigerate.

To assemble sandwich, place brat patty on bun, top with fondue cheese and sauerkraut mixture. Top with bun lid and enjoy!