These easy stovetop bratwurst sandwiches make a flavorful and simple weeknight dinner that’s ready in less than 30 minutes! Also perfect for Game Day, the beer brats are delicious on toasted buns with sweet and sour cabbage or sauerkraut, onions, and mustard. Serve the sandwiches with a side of applesauce, German potato salad, soft pretzels, or a crisp green salad, and wash it all down with a cold beer!
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Looking for other great sandwich recipes? Check out this post on how to make a reuben, try our easy shrimp po’ boy, whip up a BLT sandwich with basil mayo, go for a classic patty melt, or sink your teeth into these crispy fried fish sandwiches!
Quick weeknight dinner alert! Sometimes we’re tired of the same old chicken dinner, but we don’t have the time or energy to spend more than 30 minutes preparing our family’s supper. That’s where these beer bratwurst sandwiches come into play! They’re flavorful and satisfying, only require one skillet, and come together with minimal time and ingredients.
Traditional Bratwurst Sandwich
Bratwurst (or “brat” for short) is a type of German sausage made from pork, often with some beef and/or veal mixed in. There are many different varieties of bratwurst throughout Germany, with many different ways of enjoying the sausages. A traditional German bratwurst sandwich is typically served with or inside a white bread roll made from wheat flour, and topped with mustard.
As a pub dish, bratwurst is often paired with sauerkraut or potato salad, and sometimes served with dark, crusty country bread made from rye flour, or with a soft pretzel. A popular German fast food, the sausage is enjoyed by fans at soccer stadiums and is sold by street vendors.
What are the best buns for bratwurst?
I’ve shown classic hot dog buns here, which work well with a standard-size bratwurst. For a crustier option, look for hoagie rolls or a baguette. If you can get your hands on them, pretzel rolls are also a delicious platform for a bratwurst sandwich!
Ingredients
This is just a quick overview of the ingredients that you’ll need for this german sausage sandwich recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Oil: I prefer a neutral oil with a high smoke point, like vegetable oil or canola oil, for browning the sausages.
- Bratwursts: usually sold in packages of 5, but you can increase or decrease the number of sausages that you cook to feed your family. Freeze any extra uncooked brats for another meal.
- Onion: infuses the brats with flavor, and can also be used for topping your sandwiches.
- Beer: any variety will work. Pick a dark stout for a stronger flavor, use a light lager for a mild taste, or substitute with chicken broth for an alcohol-free dish.
- Buns: I use traditional white hot dog buns, but hoagie rolls or pretzel rolls are also great.
- Sweet and sour red cabbage or sauerkraut: a tangy, acidic garnish for topping the sandwiches. If you’re from the South, pickled chow-chow relish also works well!
- Mustard: a bratwurst sandwich just wouldn’t be complete without some spicy brown mustard on top.
How to Make Bratwurst Sandwiches
This easy bratwurst recipe comes together on the stovetop with just one skillet…in about 20 minutes. You can’t beat that for a convenient weeknight dinner!
- Sear the bratwurst in oil in a large skillet or Dutch oven over medium-high heat until browned, about 3-5 minutes per side.
- Add the onion and beer to the pan. Bring the mixture to a boil.
- Reduce the heat to low, and simmer the sausages until they’re cooked through (about 8-10 minutes total). Flip the sausages halfway through so that they cook evenly.
- Serve the brats on toasted buns, season with salt and pepper if desired, and garnish with toppings.
Toppings for Bratwurst Sandwiches
Garnish your juicy beer brats with any of these toppings:
- Sweet and sour cabbage (from a jar), such as Aunt Nellie’s brand
- Braised red cabbage
- Fried cabbage with apples and onions
- Sauerkraut
- Spicy brown mustard or a grainy German mustard
- Sauteed onions or caramelized onions
Side Dishes for Bratwurst Sandwiches
Here are some easy sides traditionally served with bratwurst:
- Fried Cabbage with Apples and Onions
- Braised Red Cabbage
- Roasted Cabbage
- Vinegar Coleslaw
- A Simple Green Salad with Dijon Vinaigrette or a classic Fall Salad with Maple Balsamic Dressing
- Cucumber Dill Salad
- Soft Pretzels
- No-Knead, No-Yeast Beer Bread
- German Potato Salad
- Applesauce or Baked Apple Slices
- Fried Corn or Corn on the Cob
- Cowboy Baked Beans
Storage
Once assembled, bratwurst sandwiches should be enjoyed immediately to avoid soggy rolls. The cooked leftovers will keep in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.
Thaw frozen brats in the fridge overnight, and then reheat in a skillet over low heat or in the microwave until warmed through. Assemble sandwiches and serve!
Recipe Variations
- Grill the bratwurst sandwiches. You can even prepare the grilled sausage on an indoor grill pan.
- I like a jar of sweet and sour red cabbage for a nice weeknight shortcut, but you can also prepare braised red cabbage with apples and onions or fried cabbage to use on your sandwiches instead.
- For an alcohol-free recipe, substitute chicken broth for the beer. You can also use apple cider, but it will give the sausages a sweet flavor.
- Add Swiss cheese or sharp cheddar to the sandwiches, or try some crispy bacon for even more flavor.
- To serve a larger group, double all of the ingredients. You may need to use two separate skillets (or work in batches) so that you don’t overcrowd the pan.
Tips for the Best Bratwurst Sandwich Recipe
- Any variety of beer that you enjoy will work. Try a deep, dark beer for a stronger flavor (like Guinness or other stouts), or look for a lighter lager (such as Coors Lite or Miller Lite) for a more mild, kid-friendly taste. To make it authentic, pick a German beer!
- Skip the bread and sandwiches, and instead serve the brats with mashed potatoes or spaetzle, or alongside big soft pretzels.
- Simmer the brats uncovered to allow the beer in the pan to reduce, or cover the skillet to help the sausages cook even faster.
- Total cooking time will vary depending on a number of different factors, so an instant-read meat thermometer is always the best way to know when your sausages are done. Bratwurst are considered safe for consumption when they reach an internal temperature of 160°F.
More Bratwurst Recipes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
20-Minute Bratwurst Sandwiches
Ingredients
- 2 tablespoons vegetable oil
- 5 bratwursts
- 1 sweet onion, sliced
- 1 cup beer
- 5 hot dog buns, toasted (or use pretzel rolls or hoagie rolls)
- ½ cup sweet and sour red cabbage (such as Aunt Nellie’s brand) or sauerkraut
- Spicy brown mustard, for serving
- Optional garnish: chopped fresh parsley
Instructions
- Heat oil in a large skillet over medium-high heat. When the oil shimmers, add the bratwurst to the skillet. Sear the sausages until nicely browned, about 3-5 minutes per side.
- Add the onion and beer. Increase the heat to high; bring the liquid to a boil.
- Once the liquid boils, reduce the temperature to low.
- Simmer over low heat, uncovered, until the liquid reduces, the onions soften, and the sausages reach an internal temperature of 160°F, about 8-10 minutes total. Flip the sausages halfway through, and occasionally stir the onions.
- Serve the brats and onions on the toasted buns. Garnish with red cabbage or sauerkraut, mustard, and parsley.
Notes
- If you prefer to grill the bratwurst sandwiches, follow this recipe for grilled beer brats. You can even prepare the grilled sausage on an indoor grill pan.
- I like a jar of sweet and sour red cabbage for a nice weeknight shortcut, but you can also prepare braised red cabbage with apples and onions or fried cabbage to use on your sandwiches instead.
- For an alcohol-free recipe, substitute chicken broth for the beer. You can also use apple cider, but it will give the sausages a sweet flavor.
- Add Swiss cheese or sharp cheddar to the sandwiches, or try some crispy bacon for even more flavor.
- To serve a larger group, double all of the ingredients. You may need to use two separate skillets (or work in batches) so that you don’t overcrowd the pan.
- Any variety of beer that you enjoy will work. Try a deep, dark beer for a stronger flavor (like Guinness or other stouts), or look for a lighter lager (such as Coors Lite or Miller Lite) for a more mild, kid-friendly taste. To make it authentic, pick a German beer!
- Skip the bread and sandwiches, and instead serve the brats with mashed potatoes or spaetzle, or alongside big soft pretzels.
- Simmer the brats uncovered to allow the beer in the pan to reduce, or cover the skillet to help the sausages cook even faster.
- Total cooking time will vary depending on a number of different factors, so an instant-read meat thermometer is always the best way to know when your sausages are done. Bratwurst are considered safe for consumption when they reach an internal temperature of 160°F.
I use to cook these back in the mid 60’s but had lost the recipe over the years. Very very good. Thanks for helping relive some of my younger days
We’re so glad you found it and enjoyed the recipe, Chester!
I enjoyed this recipe, but step 5 should also include the onions.
True! I’ll add that to specify serving with the onions. Glad it was a hit, Darren. Thanks!
Game changer! Never really given Brats much thought prior to finding this simple recipe, wasn’t on my sizable rotation. It is now, has been since I tried this recipe about 6 months ago. I use stout beer and thinly mandolin sliced vidalia, top-split hotdog buns and STOUT mustard. Onions in, brat next, mustard top and it’s simply deelish. Takes little effort and some nights, that’s just necessary. I cook dinner for 5 adults 6x a week so it’s great to have this as an option. Thanks for sharing your recipe.
This makes me so happy to hear, Kristen Lee. Thank you!